Allicin can also be obtained from fresh ginger -- read that at the grocery store produce seciton.
Also, garlic is known to be anti - viral! Can't be it for staying healthy.
I've heard -- and there's no research on this or in anything to do w/ lyme-- but that garlic can help in the "cyst" form of lyme. Basically, you take ABX and the bacteria convert to cysts to avert being eliminated by ABX. Which could explain why Lyme returns when we go off as the cysts get the "all clear" signal and come roaring back.
Thanks for reminding me about garlic. It' delicious in just about anything and easy to mix with mustard, mayo, salsa, tartar sauce. You can even put it on bread and toast it with some butter. YUM!
Oh and one more thing...you will never develop an immunity to garlic's anti-bacterial, anti-viral, and anti-fungal properties in allicin!
So let's all enjoy two freshly minced cloves a day for a month and see how we feel.
May as well do our own research. No one else is doing any.
Does it really need to be raw? I cook with garlic often, but don't care for it totally raw.
For optimum potency and effect, yes, it should be peeled and sliced or minced to release the allicin, before eating.
I did this last fall and I believe averted the flu as a result.
You can cook with it, but it's best fresh.
Thanks for this note!
Raw garlic can be a little rough on the stomach for some people, so anyone who tries this might start small and work up. I cook with it and take 3 cloves daily in my eggs, but will save a little out and try it raw too. Anything to beat these bugs.
I hadn't heard about allicin being potentially active against the cystic forms of Lyme -- some antibiotics are 'cyst busters', and are often paired with the abx that kill the spirochetes...but if Mother Nature has a way to do, I'm in.
OK, what about the minced garlic in the jar? Any good, or should I bite the bullet and go totally fresh? Anyone have an opinion/experience on the supplement versus garlic?
apparently you can buy 'allicin powder extract' - I think that the real - raw thing is always best !! - you never know you might grow to like it!!
I believe you have to expose the garlic to oxygen in order for it to release its allicin. I bet the minced is still good for you, but not as potent.
It is easy to work with garlic once you have done it a few times. All you have to do, is separate a clove from the garlic bulb, place it on chopping board, and then smash with the end of a bottle of olive oil. Peel off outer skin and then slice thin and mince.
There are a million ways to incorporate it. You can make fresh bruschetta, put it in salad dressing, tartar sauce, mayo. Someone here puts it in with eggs.
It is the best antibiotic around.
Green tea is good too! A couple cups of fresh brewed and you'll have this thing licked in a month!
STOP !! -- oil/fat destroys the 'allicin' --- you'll have to find new ways to incorporate it - I guess the 'eggs' idea is o.k. - maybe 'we' can come-up with some new recipes.
I have heard about the 'green tea' - I am going to start that too!!
best wishes - gorbs x
Never heard of that before...That's really too bad.
Dr Weil says it's okay to mix with food.