Chris - cooked garlic for candida?

[Guest guest]

>>What happens, or doesn’t happen to allicin, when garlic is heated: Garlic

heated to 121C was found to strongly inhibit the growth of yeasts, but not that

of bacteria. The potency and stability of the antiyeast activity of heated

garlic were compared with those of fresh garlic, garlic oil, and allyl

isothiocyanate. The inhibitory activity of heated garlic was stable, and the

minimum inhibitory concentration did not change for up to 30 d at 37C. The

antiyeast activity of heated garlic was not influenced by pH. Alliin heated in

distilled water showed an antiyeast activity pattern similar to that of heated

garlic, suggesting that the compound(s) thermally generated from alliin are the

principal antiyeast compound (s) of heated garlic. The antiyeast activity was

increased as time of heating increased up to 45 min at 121C, and the activity

did not change when garlic was further heated for up to 120 min.”

... emphasis added...

bottom of page, http://www.ericsons.net/167/stinking-rose

[Guest guest]

Interesting! Thanks, Mati.

Unfortunately, I don't actually know what I'm fighting off. I'm

assuming candida is involved, but there's probably more than one thing

going on and not necessarily even in the same kingdom.

Chris

--

Statin Drugs Kill Your Brain

And Cause Transient Global Amnesia:

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