Questions Preparing & Using Garlic As An Anti-Fungal

[Guest guest]

Tony, you've got a bit of time, but keep it to less than an hour after

crushing.

See http://www.mercola.com/2001/mar/17/garlic_infections.htm for more info.

 

 

I have a question in turn:

 

When I juice a clove or two or raw garlic with my vegetable drink, I have

flatulence problems hours later in the day with some foul sulphur-smelling

gas and often painful cramps.

 

I've tried adding ginger to the juicer but it makes no difference to the

gas production. The more garlic, the more gas & pain, and even one clove is

enough to cause problems.

 

Can anyone suggest a possible cause of my gas from raw garlic juice, and

how I might be able to stop it?

 

David

 

 

At 03:15 AM 3/16/2004, you wrote:

>BK suggested to me that I emacerate one whole bulb and eat it raw

>ASAP so as not to loose the Allicin which is volatile and evaporates

>very quickly.

>

>Here's my question... Suppose I suffuse the garlic in a few

>tablespoons of virgin olive oil beforehand and then emacerate the

>garlic in a coffee grinder, blender, food processer...into a creamy

>pulp or paste; will the olive oil keep the Allicin from evaporating?

>

>How much time do I have before the Allicin evaporates? With olive

>oil? Without olive oil?

>

>I have found eating the olive oil/garlic mixture more or less

>palatable.

>

>I've tried this already once and it seems to physically work ok, will

>this method yield me the maximum amount of Allicin from the garlic?

>

>I await your commants.