Re: Re: How to get the allicin out of garlic - was - C.A.G.S. (Can't Afford

[Guest guest]

It doesn't get "crushed" in the lower intestines, and therefor the allicin is not released. Mechanical digestion occurs in the mouth, a lot of chemical digestion occurs in the stomach, and for the most part, absorption occurs in the small and large intestines.To get the most allicin, crush or dice into tiny pieces raw garlic, allow it to sit for 5-15 minutes (the enzyme allinase is released by crushing and interacts with the allinin to produce allicin) then eat it at the end of a meal with a fat (that is why garlic is often served in oil!)HOWEVER, there is a lot of conflicting information about whether or not it is even possible for allicin to be bioavailable (the liver seems to process it all and little or none gets to the blood stream). Another HOWEVER, perhaps it is something other than allicin (the other organic sulfur compounds) that is the cause of the beneficial properties of garlic.The only way to know for sure for any individual is to try both methods (eating raw garlic cloves whole) and eating the way most people recommend (the crushing, waiting for allicin development, and eating at the end of a meal) for a while then compare health effects. Someone with yeast over growth should easily feel the effects (to know if it is working) as the die off of yeast is quite unpleasant, and sometimes you know a supplement is working by how bad you feel! :-)

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))><

On Dec 4, 2011, at 5:34 AM, tuzahu973@... wrote:

doesn't make sense. swallowing a whole clove would be like enteric coated aspirin, it bypasses the gastric acids and is digested in the gut where it will be crused and cell membranes opened to absorb the garlic.

[Guest guest]

I often add it to my smoothies. Does that work?

It doesn't get "crushed" in the lower intestines, and therefor the allicin is not released.

Mechanical digestion occurs in the mouth, a lot of chemical digestion occurs in the stomach, and for the most part, absorption occurs in the small and large intestines.

To get the most allicin, crush or dice into tiny pieces raw garlic, allow it to sit for 5-15 minutes (the enzyme allinase is released by crushing and interacts with the allinin to produce allicin) then eat it at the end of a meal with a fat (that is why garlic is often served in oil!)