Re: Garlic: intracellular antimicrobial/antiprotozoa?

[Guest guest]

>

> i have been unable to find the answers to this anywhere. Since most of our

bugs are not in our blood but inside cells and tissue, does anyone know if

garlic would be of help for these intracellular infections?

I don't think there is any solid information on herbs or other drugs that work

against intracellular parasites; it is very difficult to test their effectivity.

But in general garlic should be a good choice, it has several anti-microbial

actions, it helps to prevent biofilms en blocks quorum sensing (the language

many pathogens use to coordinate their actions). You need to use the fresh (raw)

version or otherwise freeze dried.

[Guest guest]

I tried doing raw garlic, chopped up in my food & it would upset my stomach

every time. And I don't really have any stomach issues. Anyone know how to

combat this?

-Sonya

Sent from my BlackBerry® smartphone with SprintSpeed

[ ] Re: Garlic: intracellular

antimicrobial/antiprotozoa?

>

> i have been unable to find the answers to this anywhere. Since most of our

bugs are not in our blood but inside cells and tissue, does anyone know if

garlic would be of help for these intracellular infections?

I don't think there is any solid information on herbs or other drugs that work

against intracellular parasites; it is very difficult to test their effectivity.

But in general garlic should be a good choice, it has several anti-microbial

actions, it helps to prevent biofilms en blocks quorum sensing (the language

many pathogens use to coordinate their actions). You need to use the fresh (raw)

version or otherwise freeze dried.

[Guest guest]

I use a lot of garlic in stir-frying, always with extra virgin Olive Oil, or mix

it in with brown rice or steamed vegies. Does sauteing the garlic reduce or

eliminate its effectiveness?

Steve

From: knot_weed <tek0nik@...>

Subject: [ ] Re: Garlic: intracellular

antimicrobial/antiprotozoa?

Date: Sunday, April 11, 2010, 2:31 AM

 

>

> i have been unable to find the answers to this anywhere. Since most of our

bugs are not in our blood but inside cells and tissue, does anyone know if

garlic would be of help for these intracellular infections?

I don't think there is any solid information on herbs or other drugs that work

against intracellular parasites; it is very difficult to test their effectivity.

But in general garlic should be a good choice, it has several anti-microbial

actions, it helps to prevent biofilms en blocks quorum sensing (the language

many pathogens use to coordinate their actions). You need to use the fresh (raw)

version or otherwise freeze dried.

[Guest guest]

>

> I tried doing raw garlic, chopped up in my food & it would upset my stomach

every time. And I don't really have any stomach issues. Anyone know how to

combat this?

I don't know much about this but read that you can remove the 'core' of the

garlic clove (hope I remember correctly). What remains should still be effective

and less strong for the stomach.

Sensitivity for garlic varies strongly between individuals (and between

different types of garlic, i guess). I can take about one raw clove, or a bit

more when stir-fried in food. Some people can take a lot more of it. Maybe you

can start with a small bit and gradually build up, like with other herbs?

[Guest guest]

If I cook it, I can eat loads of it. But only a touch of raw. I have considered

the Allicin products, but wonder how effective they are.

-Sonya

Sent from my BlackBerry® smartphone with SprintSpeed

[ ] Re: Garlic: intracellular

antimicrobial/antiprotozoa?

>

> I tried doing raw garlic, chopped up in my food & it would upset my stomach

every time. And I don't really have any stomach issues. Anyone know how to

combat this?

I don't know much about this but read that you can remove the 'core' of the

garlic clove (hope I remember correctly). What remains should still be effective

and less strong for the stomach.

Sensitivity for garlic varies strongly between individuals (and between

different types of garlic, i guess). I can take about one raw clove, or a bit

more when stir-fried in food. Some people can take a lot more of it. Maybe you

can start with a small bit and gradually build up, like with other herbs?

[Guest guest]

>

> If I cook it, I can eat loads of it. But only a touch of raw. I have

considered the Allicin products, but wonder how effective they are.

it could be that Allicin is lost by cooking/frying, as it is volatile. So maybe

that is why you can't stand raw ... Some people say you need to eat the crushed

raw garlic right away in order to get enough Allicin. I have no idea how

effective 'Allicin' products are and what is really inside those.

A few weeks ago the first study was published about use of garlic to fight

biofilms in human infection. It did not seem very effective, but it was a very

limited study and it seems to warrant more research. Maybe in a few years we

will know more about dosing garlic/allicin for this kind of use.

[Guest guest]

Raw garlic is certainly less expensive than supplements. Freeze dried

supposedly is effective. I have read that garlic is helpful for bacteria and

fungi in the blood but not necessarily for Lyme & Co (although if it helps the

immune system battle other things, then that is a help in itself).

deb

> >

> > If I cook it, I can eat loads of it. But only a touch of raw. I have

considered the Allicin products, but wonder how effective they are.

>

> it could be that Allicin is lost by cooking/frying, as it is volatile. So

maybe that is why you can't stand raw ... Some people say you need to eat the

crushed raw garlic right away in order to get enough Allicin. I have no idea how

effective 'Allicin' products are and what is really inside those.

>

> A few weeks ago the first study was published about use of garlic to fight

biofilms in human infection. It did not seem very effective, but it was a very

limited study and it seems to warrant more research. Maybe in a few years we

will know more about dosing garlic/allicin for this kind of use.

>

[Guest guest]

I have found freeze dried, raw, and powdered garlic all very potent. As long as

it stinks then its working! I've gotten some huge herxes by adding too much

powdered garlic to my food. The only advantage I see from freeze dried is an

easy way to standardize the dose, aside from that they all work.

Thane

> > >

> > > If I cook it, I can eat loads of it. But only a touch of raw. I have

considered the Allicin products, but wonder how effective they are.

> >

> > it could be that Allicin is lost by cooking/frying, as it is volatile. So

maybe that is why you can't stand raw ... Some people say you need to eat the

crushed raw garlic right away in order to get enough Allicin. I have no idea how

effective 'Allicin' products are and what is really inside those.

> >

> > A few weeks ago the first study was published about use of garlic to fight

biofilms in human infection. It did not seem very effective, but it was a very

limited study and it seems to warrant more research. Maybe in a few years we

will know more about dosing garlic/allicin for this kind of use.

> >

>