Whole Garlic Vs. Garlic Juice-- Dosing

[Guest guest]

, , or someone else who knows--

When juicing garlic, on the one hand, a lot of components must get

left behind with what didn't come out in the juice; on the other, the

juice must be much more concentrated.

What volume of undiluted garlic juice is equivalent to one regular-size clove?

Also, to what volume should I dilute the garlic juice, and what is a

safe dose? I know that one or two cloves 3x/day seems fine for me,

but I have no idea what this is in garlic *juice*.

Also, does the therapeutic and antimicrobial (especially antifungal)

capacity of garlic juice decline over time? Can it be saved in the

fridge or must it be used immediately?

I've read in the past that there are two components that interact and

degrade quickly once the compartments that hold them are broken. I

don't remember whether this relates to garlic's antimicrobial

properties or not, or what proportion of those properties these two

chemicals account for, as I read this years ago, and in a pamphlet

that was marketing a particular type of garlic supplement no less.

I've decided, after my horrible experience eating lots of onions and

garlic for dinner last night, to try to purge out all the inulin from

my diet, so I'd like to juice garlic rather than consuming it whole to

avoid the inulin.

Chris

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