Re: garlic - Organic habanero?

[Guest guest]

I've pickled my own garlic using leftover pickle juice from commercial

pickles/olives. I like the results but there is close to zero garlic flavor

left. A clove of garlic begins to lose its alicin (the beneficial portion

of the garlic) within 20 minutes of being peeled and it is completely gone

within 3 to 24 hours, depending on which study you wish to use. While

crunchy pickled garlic is great to eat, it has no healing properties left in

it.

Jay

<<1808 Pickled Garlic Flowers

Flat Creek Farm, 12 oz jar, $5.95

Hardneck garlic growers have long known that the young

scapes, when picked early enough, makes a great stir

fry vegatable. But few have tried them pickled! Well,

they taste great. Crunchy, garlicky, with an overtone

of asparagus, they make a crispy and zesty addition to

salads, hold its own as a snack and a garnish for meat

and poultry. You can even use it as a swizzle in your

martini! They are imported from Canada - and trés

chic!>>

[Guest guest]

The University of North Carolina certainly has no ax to grind nor bias to

expound and they have found several benefits from raw (but not processed)

garlic. It is their studies that determined that the alicin is totally gone

from garlic within 24 hours after it is peeled. They also found that a

clove must sit for at least 10 minutes after peeling before the alicin is

completely generated, and then begins to dissipate after 20 minutes. (There

is no alicin in unpeeled garlic.) Trying to retain the alicin in oil

doesn't work and in fact runs the risk of producing botulism. Some have

died from ingesting garlic oil and other raw herbal oils which have the same

potential problem.

UNC found that raw garlic kills a type of animal malaria found in mice and

I've have read that raw garlic is now being tested in 3rd world countries on

humans as a malaria control. Have not seen any conclusions yet. Malaria

which is caused by a parasite in the blood stream is the leading killer in

the world and was eradicated in the U. S. only in the late 1940s.

To say to " listen and heed what you conscience tells you... " is good advice.

In scientific study after scientific study the placebo effect has healed in

as high as 65% of the people who thought they were getting a real drug. The

human spirit (not the placebo effect) does more healing than all the herbs

and drugs on the planet combined.

Jay

<<Scientic studies vary from study to study if you get

a good reaction keep doing what your doing most who

do these studies are only justifying their existance

to receive financial gain,especially grants and any

government agency. No one knows for sure what works

for every human-find what works for you via your own

formula -listen and heed what your conscience tells

you- to your health..............larry>>

[Guest guest]

> The University of North Carolina certainly has no ax to grind nor bias to

> expound and they have found several benefits from raw (but not processed)

> garlic. It is their studies that determined that the alicin is totally gone

> from garlic within 24 hours after it is peeled. They also found that a

> clove must sit for at least 10 minutes after peeling before the alicin is

> completely generated, and then begins to dissipate after 20 minutes. (There

> is no in unpeeled garlic.)

Jay,

Peeling doesn't really do much in so short a time frame.

Maybe if the cloves start to dry out and shrivel or something.

I have peeled many kilos of garlic to use in making fermented vegetables.

I can assure you the potential to produce allicin doesn't disappear in a few

minutes or hours.

I think you may have confused peeling with crushing

There is little or no allicin in uncrushed garlic.

info:

http://tinyurl.com/6lgst

" Most of the health benefits of garlic are attributed to the sulfur-containing

compound allicin and its derivatives. The primary

source of garlic's pungent odor, allicin is produced when garlic is crushed or

chewed and the enzyme alliinase reacts with the

compound alliin. Allicin, in turn, may be converted into other sulfur compounds

including ajoene, allyl disulfides, and

vinyldithiins. "

regards, Bruce

[Guest guest]

Well,

Must say I'm confused with the variation here. Everyone seems to agree

that fresh garlic is best. It also has good effects afterwards, but not the

same as raw. But where I'm confused is about the 10 minutes when this is

what I hear on television, but then they were using crushed then chopped

garlic.???????????ANY TAKORS

>

> > The University of North Carolina certainly has no ax to grind nor bias

>to

> > expound and they have found several benefits from raw (but not

>processed)

> > garlic. It is their studies that determined that the alicin is totally

>gone

> > from garlic within 24 hours after it is peeled. They also found that a

> > clove must sit for at least 10 minutes after peeling before the alicin

>is

> > completely generated, and then begins to dissipate after 20 minutes.

>(There

> > is no in unpeeled garlic.)

>

>Jay,

>Peeling doesn't really do much in so short a time frame.

>Maybe if the cloves start to dry out and shrivel or something.

>I have peeled many kilos of garlic to use in making fermented vegetables.

>I can assure you the potential to produce allicin doesn't disappear in a

>few minutes or hours.

>

>I think you may have confused peeling with crushing

>There is little or no allicin in uncrushed garlic.

>

>info:

>http://tinyurl.com/6lgst

>

> " Most of the health benefits of garlic are attributed to the

>sulfur-containing compound allicin and its derivatives. The primary

>source of garlic's pungent odor, allicin is produced when garlic is crushed

>or chewed and the enzyme alliinase reacts with the

>compound alliin. Allicin, in turn, may be converted into other sulfur

>compounds including ajoene, allyl disulfides, and

>vinyldithiins. "

>

>regards, Bruce

>

>

[Guest guest]

Bruce:

UNC is not the only researcher to report the total loss of alicin in just a

few hours. Your statements regarding the alicin being retained beyond a few

hours or that it is not produced by peeling are simply untrue. If you have

difficulty with a major research institution (which highly supports garlic

for cures for all sorts of things) then that's your prerogative, but I'll

accept UNC over any back yard quack any day.

I've bought peeled garlic in the bulk and it's like consuming globs of junk,

it has no flavor and no alicin whatsoever.

If you enjoy " the placebo effect " then keep storing garlic for several

hours.

Jay

<<Jay,

Peeling doesn't really do much in so short a time frame.

Maybe if the cloves start to dry out and shrivel or something.

I have peeled many kilos of garlic to use in making fermented vegetables.

I can assure you the potential to produce allicin doesn't disappear in a few

minutes or hours.

I think you may have confused peeling with crushing

There is little or no allicin in uncrushed garlic.

info:

http://tinyurl.com/6lgst

" Most of the health benefits of garlic are attributed to the

sulfur-containing compound allicin and its derivatives. The primary

source of garlic's pungent odor, allicin is produced when garlic is crushed

or chewed and the enzyme alliinase reacts with the

compound alliin. Allicin, in turn, may be converted into other sulfur

compounds including ajoene, allyl disulfides, and

vinyldithiins. "

regards, Bruce>>