posted
I know a lot of people here probably take garlic. Allicin won't do shiznit (except in areas before it breaks down: e.g. mouth) because it's so unstable, and breaks down in the stomach. You want the breakdown chemicals.
Garlic sounds -very- useful for lyme in my opinion. Some of the constituents do the following:
---------------- * Protection from Quinolinic acid neurotoxicity
* Anti-Fungal
* Anti-Protozoal
* Anti-Bacterial
* Anti-Cancer/Tumor
* Various Anti-Oxidant and Neuroprotective Properties
Beware, the acetylcholinesterase inhibiting properties of Z-ajoene, can be fairly potent. I know because I get a side effect from acetylcholinesterase inhibiting drugs (weird breathing).
The last extract I made...I threw in a couple heads of garlic (that I peeled), into the blender with some olive oil, potassium-salt blend, a little distilled water.
I then put that in a cup with plastic wrap on top, and let it sit in the freezer for 3+ days. I started taking some 3 days later. I took some like 8? days later, and I noticed my one ear felt like, itchy inside.
I attribute that to potent anti-microbial activity, as I get the same reaction from oregano oil sometimes, and both made me feel better/less foggy. I thought someone might be interested in making their own potentially effective & economical extract.
I believe JimBoB mentioned before, that garlic is a 'hot' herb (in TCM), and buhner's main herb's are either cold or neutral. For people who follow such, and are on Buhner's protocol, I'm giving a cautionary warning.
Just wanted to fill in a little post to kill some time. I'll eventually post a more detailed thread on garlic. Remember to take probiotics even with natural things like garlic/garlic extracts.
Anyway, I have my first LLMD appointment tommorrow! Wish me luck.
-------------------- "You know, the worst, meanest, nastiest, ticks in the world are politicks," - Steve Nostrum Posts: 242 | From South NJ | Registered: Dec 2006
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clairenotes
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Quote:
"...I thought someone might be interested in making their own potentially effective & economical extract."
Yes and thank you. This sounds like an intelligent way of using garlic. Wonder if the oil might make it even more potent? What is the recommended dose?
Claire
Posts: 1111 | From Colorado | Registered: Oct 2006
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There are a quite a few posts here that you might find interesting if you do a search.
Someone using garlic juice with very goood results.
By the way Allimed/Allimax makes a patented stabilzed form of Allicin. It is being used in MRSA treatment successfully and was recently used in a lyme trial. I have never taken it as I am still finishing a bottle of freeze dried organic garlic. The idea of getting all the rest of the attributes of the garlic still appeals to me more. -
Thanks for this recipe
Posts: 465 | From New York, NY | Registered: Aug 2005
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posted
Zhang markets "allicin"...i don't know what he does to get process it into capsules...but he explained to me that his capsules don't disintegrate until way down in the gi system...and it seems to work for me...so i guess my point is that it's all in the making of it and the digestion of it, not whether it's called "allicin" or garlic extract or whatever...
Posts: 277 | From NY | Registered: Jun 2005
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clairenotes
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posted
I think Dave6002 speaks enthusiastically about juicing his garlic and putting it in soup. A little too much preparation for me. I don't do well with canned soups so I would have to make the soup, too. Otherwise, another great idea.
I think I prefer 'whole' forms, too. But there does seem to be a wide variety of good garlic forms/products available.
Claire
[ 24. January 2007, 03:51 PM: Message edited by: clairenotes ]
Posts: 1111 | From Colorado | Registered: Oct 2006
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MariaA
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posted
I take frozen garlic for candida and other digestive issues, and I tried several brands of freeze-dried garlic (including the expensive Enzymatic Therapy brand). It really seemed to me that all the pill forms I tried have been ineffective compared to the real, stinky, fresh or frozen stuff.
Ill have to try your version. I was just putting mine through a garlic press and sticking it into capsules prior to freezing- it's a royal hassle to do the encapsulating since it makes he capsules mushy in the process, making them hard to fill.
-------------------- Symptom Free!!! Thank you all!!!!
Dave6002
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posted
quote: I would have to make the soup, too
Claire,
I think water would be fine. Just use a lot of water to dilute the taste and also to dilute stomach acids to avoid inactivation by the acid.
Dave
Posts: 1078 | From Fairland | Registered: Apr 2006
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clairenotes
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Thank you, Dave. I had also thought of putting it in a vegetable juice.
Claire
Posts: 1111 | From Colorado | Registered: Oct 2006
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5dana8
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posted
Thanks so much CatalysT for posting all the really great info on garlic & the links too. I also think garlic has some powerful properties.
Is there any kind of garlic that doesn't make you stink & is still effective? When I took garlic my hubby didn't want to be in the same room with me. Yikes not good.
-------------------- 5dana8 Posts: 4432 | From some where over the rainbow | Registered: Sep 2005
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MariaA
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The scent-free version isn't very effective I"ve heard repeatedly.
I'm personally feeling like the freeze-dried, rapidly processed (ie not aged) version doens't work very well compared to the good ol' stinky food version, and I have a hard time with the garlic breath issue (or my boyfriend does) as well. In some ways, I can't wait till he leaves town for a month soon, I'm planning on eating tons of raw garlic in his absence.
Anyway, I found that putting crushed garlic into capsules really reduces the odor. It's a huge hassle to do, but I just don;t see an alternative that reduces odor right now. I'm thinking of looking for a smaller funnel that might fit into an 00 capsule to do this.
-------------------- Symptom Free!!! Thank you all!!!!
5dana8
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Thanks MariaA for the capsule tip. I did try it that way a while back but I was burbing it up & for some reason I guess since I guess the odor is coming from the stomach still made my breath stink.
I know this is going to sound insane...
but can you mash garlic & use it in a colonic?
This way it may get absorbed in the intestines but not make stinky breath.
I want to do garlic but not sure my stomach could handle it at present & at the same time don't want to drive away my hubby.
-------------------- 5dana8 Posts: 4432 | From some where over the rainbow | Registered: Sep 2005
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clairenotes
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In a previous post, Dave also said that 'the soup method' takes care of the odor problem. But, if I remember correctly, he does use his juicer only for juicing garlic. So one might consider that the juicer may absorb the odor.
Sorry if I keep speaking for you, Dave. I thought you might come back and answer that question, and I got impatient. I guess you must be one of the lucky ones that might actually get to work, or have some sort of life!
Claire
Posts: 1111 | From Colorado | Registered: Oct 2006
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Dave6002
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posted
Garlic juice doesn't make you stink and is still effective and actually very potent. I thought that the odor-making substance is in insouluble parts not in the juice.
I posted this information sometime ago, but didn't get positive response.
If this is true for me, I cannot find any reason why it's not true for others.
With a lot of soup or water, the absorption could be increased and make it more tolerable for the stomach.
Dave
Posts: 1078 | From Fairland | Registered: Apr 2006
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Dave6002
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quote: or have some sort of life!
Hi, Claire, you make me lol.
I am living a normal life, either at work or at home, I have a lot of close interactions with other people.
And I am not a dictator, If somebody feel uncomfotable, they'll protest.
Dave
Posts: 1078 | From Fairland | Registered: Apr 2006
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Any reason why an ice cube tray (covered in plastic to keep the odor in) wouldn't work? 1 tsp in each?
I'm getting ready to juice, but my juicer is a champion (I miss the omega8003 I gave to my mom so much!). The garlic should be juice in about 10 seconds. But I'll probably have to run the paste through twice or use cheesecloth to get every last amazing drop!
Now, if I remember, you think I should let it sit at room temp for 20 minutes before freezing, right?
BTW: if this is as potent as olive leaf was for me, there should be rashes pretty quick (my body's main die-off symptom)...
-------------------- When I lost my grip on Faith in the maze of illness, Hope gently clasped my hand and led on.
RuthRuth Posts: 478 | From California | Registered: Jan 2007
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Dave6002
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posted
Hi, RuthRuth,
An ice cube tray will do and could be better if you don't make a lot.
quote: let it sit at room temp for 20 minutes before freezing, right?
I did this way.
quote: if this is as potent as olive leaf was for me, there should be rashes pretty quick (my body's main die-off symptom)...
I used to use one tsp with a meal, sometime two tsps a day, most time just one tsp daily usually at dinner.
After about two months on garlic juice, recently I felt some pains in the liver area, then I stopped garlic, thinking probably due to garlic.
However, I had been on Mepron/Zith and Buhner's core herbs.
So it's hard to pinpoint.
Anyway, after several days without garlic, my night stomach pain came back.
Once I restarted garlic, the pain went away immediately in the same day and I also felt better.
So it has an dramatic effects on the night stomach pain, which had been one of a few most debilitating and persistent symptoms for me.
This time I start slowly, just use half tsp per meal.
So could be a good idea to ramp up the dose as suggested by Buhner in his "Healing Lyme" book for other herbs.
And I think garlic juice is more potent than any Buhner's core herb.
Best regards.
Dave
Posts: 1078 | From Fairland | Registered: Apr 2006
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Wow. I can't imagine stomach pain at night... that must really cut into your dreaming time! I would hate to think that you have to mess with the garlic every day the rest of your life too. What a dee-lem-ah, whew.
I waited until after your reply before juicing, so I'll post the results of the champion juicer with garlic later.
Peace on your house.
-------------------- When I lost my grip on Faith in the maze of illness, Hope gently clasped my hand and led on.
RuthRuth Posts: 478 | From California | Registered: Jan 2007
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Dave6002
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quote: mess with the garlic every day the rest of your life too. What a dee-lem-ah, whew.
Actually much better than dealing with insurance company and going to pharmacy.
I spent one day to make garlic juice enough for about three months or more.
Thanks Ruth. Yes,the stomach pain at night was worse than a nightmare. Fortunately, garlic juice at least can keep it at bay.
I have been wondering what infection cause this symptom, which seems independent of other symptom.
By the way, I tend to think pure liquid garlic juice without any insoluble particles would be the best.
So using cheesecloth to get away particles would be a very good idea.
posted
Well, I did make the garlic juice. 100 already 'de-skinned' cloves of garlic. Phew! I carefully put 1 tsp in each section of the ice cube trays (2 of them) and placed them in the freezer. Everything was going so nicely. BUT when I tried to get a single "cube" of the juice, it was not so nice. The juice doesn't really freeze completely and so it did not just 'pop' out of the tray. So I had to dig each one out. And then they seem to just melt into each other in the plastic bag before I could get them back into the freezer. A bunch of effort to mainly end up with a baggie full of garlic juice, just like you Dave. And then, when I opened the front door that evening to greet my husband, he said he could smell the garlic from the end of the driveway. Oh well!
-------------------- When I lost my grip on Faith in the maze of illness, Hope gently clasped my hand and led on.
RuthRuth Posts: 478 | From California | Registered: Jan 2007
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5dana8
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Dave: If you cook garlic does it become inactive?
Anyway thanks again for the recipe & info
-------------------- 5dana8 Posts: 4432 | From some where over the rainbow | Registered: Sep 2005
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MagicAcorn
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I haven't juiced any garlic but do use whole clove garlic pretty often in my recipes. I think garlic has helped with my circulation which overall had been a big problem for me.
Ruth Ruth garlic is pretty smelly even with foil or wrap on top. So if you put the trays in tupperware it might help solve that problem.
-------------------- Posts: 1279 | From In hiding | Registered: Feb 2006
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Dave6002
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quote: If you cook garlic does it become inactive?
Yes, for sure.
Posts: 1078 | From Fairland | Registered: Apr 2006
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Dave6002
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quote:The juice doesn't really freeze completely
The time is not long enough(so be patient don't like a kid ) or the temperature of the freezer is not low enough (should be minus 20 degree C).
Posts: 1078 | From Fairland | Registered: Apr 2006
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posted
I have been making "garlic and celery" and "garlic and ginger" ice cubes (juice several HEADS of garlic (about 20 cloves per head, peeled). I use the celery and the ginger for "padding", as you get too little pure garlic juice to make icecubes. I make about 60 icecubes in one sitting.
When the icecubes are well set (takes a couple of hours), I take them out of the tray and into a small plastic container which I keep in the freezer. I take one or two or 3 per day, in veggie juice (tomato + whole lemon + water for eg) it's a bit strong, I sip it slowly with a straw, if not stomach doesn't appreciate it.
Been doing this for a few weeks, will let you know how I go.
Both Husband and I do it tgthr so garlic breath not an issue but wind from the "other side" quite noticeable so beware in pleasant company.
Nelly
Posts: 416 | From france | Registered: Oct 2001
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posted
Nice idea about adding ginger or celery juice! I am craving both lately. I think they must help with the freezing problem too.
I know that cooking garlic loses some of the benefit, but placing it into the soup to melt/dilute it makes sense to me. I read somewhere (Dr. K?) that you want to have something already in your stomach when you eat it so that the allicin (?) isn't deactivated by the acid in your stomach. That sounds like what Dave is doing by putting it in soup at the end of the meal.
As for the smell, it seems to only be for a couple hours after ingestion. Which may be why you have it at the end of your day, right Dave? My husband loves garlic, but even he commented on my breath at bedtime!
-------------------- When I lost my grip on Faith in the maze of illness, Hope gently clasped my hand and led on.
RuthRuth Posts: 478 | From California | Registered: Jan 2007
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) or the temperature of the freezer is not low enough (should be minus 20 degree C).
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