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Garlic and staph
Started by Bob Anderson
Posted: January 11, 2010 at 21:32
This first post will take four intstallments.

It's hard to know where to start so I think I will start with the most basic information, make a few bold statements and then back up those statements with supporting studies and statements from research scientists.
Crushed raw non-irradiated garlic kills staph; all staph, including MRSA and what's more, staph cannot become immune to crushed raw garlic like it has the pharmaceutical antibiotics.
That's a pretty bold statement but you will soon understand why it is so.
Freshly crushed raw garlic kills all or almost all harmful bacteria, including staph, on contact. One study (Walton, Herbold&Lendegren 1936-1938 - Journal of Food Science) even showed that the vapors alone from nearby crushed raw garlic killed all bacteria, including staph, out to 8" away just from the fumes.

Numerous other studies, such as Abdou et al., 1972 have confirmed that crushed raw garlic kills staph on contact. I can cite many other studies showing pretty much the same things but would rather concentrate on the results of the studies in narrative form rather than quoting peer review studies but if anyone wants the references for anything I say, please just email me.

A few years ago I caught a staph infection in my finger. I recognized it because I had it before and had to go to the doctor and get expensive antibiotics. I had heard that garlic could kill staph so I decided to fight it with garlic this time and I increased my usual daily intake of strong raw garlic. After a couple of weeks there was no improvement and it just continued to swell until it was about twice normal size, or more. It didn't make any difference how much raw garlic I ate, it may only have slowed down the rate of swelling a little but didn't stop it. It simply wasn't working.
In desperation one night, I crushed a large clove of strong garlic and rubbed the juice and pulp directly all over my distended digit. There was an acute intense burning sensation at the site of the infection, nail cuticle, but it went away in a minute or so and was replaced with a throbbing feeling which then was gradually replaced over an hour or so by a feeling of less pain and pressure. Feeling better, I went to bed and upon awaking in the morning, the swelling had decreased by nearly half and it felt better yet. I treated it again that morning and there was no burning and again that night and it continued to improve and the next day returned to normal - 36 hours after my first treatment with the crushed raw garlic. That's results!
This transdermal application allowed the allicin to seep right through the skin and go directly to the site of the infection rather than trying to get there via the circulatory system. The direct route allowed it to be more concentrated when it got there and it made short work of the staph infection. How it was applied made all the difference in this case.

Re: Garlic and staph
Reply #1 by Bob Anderson
Posted: January 11, 2010 at 21:38
Garlic and staph - part 2

A few years later my wife and I were having dinner in Tulsa, OK, with Dr. David Mirelman, Chemistry Chair of the Weitzman Institute in Rehovot, Israel, and one of the most prolific garlic research scientist in the world, based on the number of research papers he has had published in peer review journals in the last 20 years. I had heard about MRSA and was concerned so I said to him "David, I know crushed raw garlic kills staph because I have used it on myself with excellent results but, tell me, what do we do when staph becomes immune to garlic?" He looked at me and smiled and said clearly, "Bob, staph can not become immune to crushed raw garlic, ever." I told him I was stunned as I had never heard anyone else say any such thing and I asked him to explain that to me and he did. He told me how pharmaceutical antibiotics work, how staph works and then how garlic kills staph differently than standard antibiotics and now I will pass his explanation on to you.

David explained that penicillin and other pharmaceutical antibiotics work by blocking the chemical bonding sites, the receptors, of the staph and this kills 99.99% of the staph cells. However, not all staph cells have identical receptors, due to natural mutation, there are a few who are different and the penicillin does not kill them. They survive and breed and become the new strain of staph and it is immune to the original antibiotic so that scientist have to invent another antibiotic to kill it and they do and it is effective against 99.99% of it but again there are a few mutations whose receptors are different and they are not killed by the new antibiotic and so go on to breed and bring forth the new strain of staph which is immune to both antibiotics causing the pharmaceutical industry to come up with yet another antibiotic which will go through the same process as the two others and this never ending cycle perpetuates.

David then said, "Bob, garlic doesn't work that way, garlic kills differently." I asked him to explain and he did. He said that when garlic is crushed, it forms allicin and if you wait 15 minutes before you use it, even more allicin will have formed and allicin is interesting because it has both fat-soluble and water-soluble properties and its fat-solubility allows it to penetrate right through the bi-lipid outer cellular walls of staph and other bacteria like they weren't even there and get into the interior of the staph cell. Once inside the staph cell, allicin's mere presence there changes the electrical polarity of the interior of the staph cell causing it to swell up and burst, killing it. He said "Staph cannot become immune to crushed raw garlic anymore than you or I could become immune to being blown up." This was coming from an Israeli in October 2001during a time of suicide bombers and 9/11.

Re: Garlic and staph
Reply #2 by Bob Anderson
Posted: January 11, 2010 at 21:42
Garlic and staph - part 3

As you can clearly see, crushed raw garlic works entirely differently than commercial antibiotics.

To me, this was a stunning revelation so I asked him why the pharmaceutical companies didn't take advantage of that to make new medicines and he replied that garlic is cheap and they cannot patent it or they would. They are not interested in developing common garlic that just anyone can use, they want something that only they can use and make the great profits that only come with exclusivity. He told me he had many ideas with which he has approached the big pharma companies but they won't even talk to him until they can get some kind of genetically engineered patentable life form of garlic where they can own the patent and gain exclusivity so they can price it however it suits them to.

I came away from this dinner with David with a feeling that I had stumbled onto some great secret that he and I were the only ones who knew. When combined with a few other little known aspects of garlic, it forms the basis for a whole new set of options for individuals who have MRSA to consider. Unlike most other options, which are expensive and complicated, this one is simple and inexpensive and may have a better chance of working. I will examine each of these options in upcoming posts so that people who suffer from MRSA will be able to make some intelligent choices.

As far as health properties are concerned, any garlic will do but hotter, stronger garlics usually are more effective although I have gotten excellent results using a milder garlic, Polish White when a hotter, stronger garlic, German White did not do as well and I cannot say why. THE ONLY GARLIC THAT DOESN'T WORK IS IRRADIATED GARLIC as the irradiation process kills the enzyme, alliinase, that triggers the entire process - more on the actual processes later.

There is a simple test you can do to determine whether a particular bulb of garlic has been irradiated or not. Break a clove off from the bulb and cut it down the middle and look at the two halves. They should have a creamy to light green growing set of tiny leaves called an epicotyl in the center. If the garlic clove you sliced open done not have a creamy to light green epicotyl but instead has a brown empty spot there, the garlic has been irradiated and it is dead and isn't even hot when eaten, garlicky, yes, but not hot. Normal healthy garlic that has health benefits is a living thing that is killed by the irradiation.

Re: Garlic and staph
Reply #3 by Bob Anderson
Posted: January 11, 2010 at 21:51
Garlic and staph - part 4.

The truly great thing about all of this is that you don't have to buy any particular garlic; it all works as long as it has not been irradiated. Natural, locally grown garlic can store quite well at room temp for five to ten months or more so it will keep well a long time; I know people whose garlic crop stores for over a year and they never run out of good garlic. Store bought garlic usually sprouts in a few days after you take it home or it may be irradiated and never sprout. It is because garlic is stored in the back room at 32 F and it doesn't freeze at that temp but keeps well for about a year or until it is brought up to room temp, at which time it immediately sprouts - that's why it sprouts when you take it home.

You are not locked in to any particular grower and most garlic is fairly inexpensive although gourmet varieties can sell at $20 or more. If you have a place to grow, you can even grow your own garlic and plant next year's crop from this year's harvest, just set aside the best bulbs. It's pretty hard to get cheaper medicine anywhere.

Crushed raw garlic applied directly to the site of the infection is the most effective way to attack a staph infection and this is simple if it is on or near the surface of the skin. It is the deep ones that are difficult. It will also burn like fire for a minute or so although it may seem more like an hour because the pain is quite intense but once you are past it, healing sets in. I have come to look upon it as the pain you deliberately induce in order to get rid of the pain you don't want. Crushed raw garlic applied directly to delicate skin can burn the skin of sensitive people although it has never bothered me.

Eating garlic in any form will not kill staph. Garlic must come into contact somehow with the staph in order to kill it, fortunately there are some fairly creative ways people can get garlic to where it needs to go but how do you get garlic to the inside of someone's knee or deep into the thigh? These are real challenges to say the least.

One final word in this opening post, don't expect your doctor to learn from this and start recommending garlic any time soon as garlic, like all herbs is excluded from the FDA treatment protocols and if a doctor recommends garlic or anything else outside of those protocols, they are not protected from lawsuit and will not have the protection of the FDA and may be subject to ridicule. I believe that well informed patients make the best decisions when it comes to their own health.

In future posts I will examine several different ways of getting allicin where it is needed, to the extent it is possible to do so.

Re: Garlic and staph
Reply #4 by Bob Anderson
Posted: January 11, 2010 at 22:20
Garlic and staph - conclusion of the first article.

Alright, so it took five parts...

Transdermal application bypasses the chemical changes imposed by the stomach and intestinal juices and the thinning out by being dissolved into the bloodstream and filtered by the liver. Applying it directly to the affected part allows a more intense and purer concentration right at the site of the infection and gets much better results. Note: RAW GARLIC CAN BURN DELICATE SKIN - use caution if your skin is sensitive or susceptible to rashes or other skin reactions.
People who are or may be allergic to garlic or any of its sulfur compounds shouldn't try this.

Diluting it in water reduces the chance of burning and it still has the potency it needs to be effective.

Re: Garlic and staph
Reply #5 by Bob Anderson
Posted: April 26, 2010 at 19:27
Because this article contains a lot of very good information, I thought I would bump it up higher in the list of topics so more people can see it and maybe comment on it.

It is better to smell like garlic than to have MRSA.
Re: Garlic and staph
Reply #6 by James K
Posted: April 28, 2010 at 03:50
Hi Bob,
I saw your youtube video. I can relate to your lifestyle. I too live in the middle of nowhere surrounded by water and rainforest. I used to live in San Antonio,Tx but now I live On the Big Island Hawaii. Mrsa is rampant here and I am amazed at the laxadasical attitude about it. Especially from the Doctors Here.I would still be suffering greatly if I hadn't stumbled onto this forum in my quest for something better to fight this evil thing.
I believe the power of prayer and God guided me here.
I have warded off the lasts three places on my face and neck using your method with CRG.And I am happy to tell you that I am all clear at the moment.
If you were going to take a bath...How many cloves would you use?
Your Friend, James
Re: Garlic and staph
Reply #7 by Bob Anderson
Posted: April 28, 2010 at 14:11
James K -

It is good to find someone who has had the same good results with garlic that I have had and who wants to share his good fortune with others that they might also benefit from it.

It only takes 3-4 good size cloves of garlic to be crushed as thoroughly as possible and let stand for 60-90 minutes before drawing a warm bath and adding them to the water and getting in and soaking for a couple of hours, fully submerging occasionally and adding warm water as your comfort dictates. Shower off afterwards.

You will probably feel great the next day, full of energy - at least I was when I did a garlic bath to clear up residual symptoms after food poisoning.

Good luck to you.

Re: Garlic and staph
Reply #8 by Jan
Posted: May 28, 2010 at 19:56
Got itching and tiny water bubble pimples after having sat on a park
bench, ca 1 hour after eating some food in Italy. Then 2 months later
got a red rash on my legs (like sunburn) and bubble pimples were
replaced by red dots and hair irritation on my thighs. Clothing seems
to cause itch if worn twice. Thought it could be some sort of scabies,
but today 5 months later my foot was swollen - and the 6th doctor
concluded likely staph. So I can hope that's correct, got antibiotics
(much cheaper than garlic in state health care high tax Europe). But
can also consider trying garlic again, did try some before with no
impact. However, I didn't try waiting 15 minutes or rubbing it super
hard into my body - just gently pressed it on within 5 minutes.
Re: Garlic and staph
Reply #9 by Bob Anderson
Posted: May 29, 2010 at 01:13
Jan -

Sounds like you used it right.

If the garlic did no good, then either it wasn't staph or the garlic had been irradiated and irradiated garlic won't work. Irradiated garlic has no antibiotic properties or any other health benefits.

THE ONLY GARLIC THAT DOESN'T WORK IS IRRADIATED GARLIC as the irradiation process kills the enzyme, alliinase, that triggers the entire process - more on the actual processes later.

There is a simple test you can do to determine whether a particular bulb of garlic has been irradiated or not. Break a clove off from the bulb and cut it down the middle and look at the two halves. They should have a creamy to light green growing set of tiny leaves called an epicotyl in the center. If yours has little leaves or a green growth spike, then it is good garlic and has antibiotic properties and health benefits.

If the garlic clove you sliced open does not have a creamy to light green epicotyl but instead has an empty spot there where they used to be and it may even have a brown stain there, then the garlic has been irradiated and it is dead and isn't even hot when eaten, garlicky, yes, but not hot. Normal healthy garlic that has health benefits is a living thing that is killed by the irradiation.

If allowed to set for 15-90 minutes to maximize the amount of allicin formed applied directly to the lesion, it BURNS FIERCELY for about a minute but usually knocks it out and the user can see the differences overnight followed by complete healing of the treated lesion. If diluted in water, it doesn't burn but may require more applications.

Good luck to you.
Re: Garlic and staph
Reply #10 by Tiffany
Posted: May 29, 2010 at 20:30
Oh my goodness. you might have found a cure! I have a hard one for you tho. What about MRSA in your sinuses. Do u recomend trying to put it into saline? probably would burn severely right? I actually have osteomylitis (bone MRSA)from having it so long. My husband gets it on his skin almost once a month since we moved to our new home. He also has pimple like sores all over his body that he claimes is acne but we are going to try the garlic. JAN, i recently have been getting little water bubble pimples everywhere, especially on my hands, i couldnt understand how i was getting bit by so many ants, mainly in my reading you post made me realize it is probably a symptom of the MRSA in my sinuses! Thanks! Please email me at I am very interested in talking to you and getting your opinion. Thank you. Tiffany
Re: Garlic and staph
Reply #11 by Bob Anderson
Posted: May 29, 2010 at 21:27
There are several ways to get the allicin into the sinuses so it can kill the staph there.

One way is to crush a clove on non-irradiated fresh garlic and breathe in the fumes through the nose. The fumes don't burn. A study showed that a clove of crushed natural garlic killed all bacteria out to eight inches from it over four hours. Since that is true, breathing it in through one's nose should work but should take some time. Perhapsd wrapping the crushed garlic in a little gauze and putting it in a surgical mask to hold it in place for a few hours.

Another way is to use crushed raw garlic water to flush your sinuses using a neti pot but don't add any salt to the water. This method is much faster but requires a neti pot and learning to use it. Basically, you pour the garlic water in one nostril and flushes out the sinuses and then it comes out the other. The presence of the garlic water in the sinuses should kill all MRSA it comes into contact with there. More than one treatment may be needed.

Soaking in a garlic water bath will kill all bacteria on or near the skin and will get some garlic into one's system without the neutralizing influences of the digestive system. People soaking in a garlic bath usually report feeling a lot better the next day.

This time of year getting good garlic can be a problem but if you can get any southern hemisphere garlic, that would be about perfect.

It is better to smell like garlic occasionally than to have MRSA, at least in my opinion.

Good luck to you.

Re: Garlic and staph
Reply #12 by Victoria
Posted: June 14, 2010 at 18:36
Re: Garlic and staph
Reply #12 by Victoria Posted: June 14, 2010 at 17:54

Hello Bob. Thank you for this information.

I have CA-MRSA (primarily on my breasts, upper thighs and groin). I have been on Cipro and then Tetracycline to treat it. These antibiotics do not seems to be working as new MRSA cysts continue to appear. I have read recently about garlic and it seems promising.

I am wondering how long I should keep the crushed raw garlic on my skin. Should I just massage it on the skin? Should I put it on the skin and then place gauze over it? Do I rinse it off after a certain amount of time?

{edited by Forum Administration}

I would much rather buy actual garlic and crush the cloves myself. Thank you for your help and insight.17013

Re: Garlic and staph
Reply #13 by Victoria -
Posted: June 14, 2010 at 20:52
Victoria -

A nice long two hour soak in a garlic bath would not only make you feel good but would have other benefits that would be obvious overnight. Just make sure to get garlic that has not been irradiated (see above).

Hope this helps.

Re: Garlic and staph
Reply #14 by Mom in Calif
Posted: June 21, 2010 at 18:07
Finding non-irradiated garlic is harder than you think!

I assumed that 'organic' garlic would be good enough, but not so! Our teenager has a staph spot on his leg at the moment, and last night I prepared crushed garlic for a bath for him using Trader Joe's organic garlic. It had NO SPROUT at all in it despite being local rather than imported. I was suspicious since the crushed cloves did not have that bite or sting when I put my face near the bowl...

I researched it this morning, TJ's irradiates lots of its produce, all meats and some other products. I also researched Whole Foods but it was unclear what their policy is, although they have information about irradiation on their website. They did not actually come out and say "Whole Foods does not sell anything which has been irradiated". I think that the policy needs to be explicit and will vary state to state. California has particular laws in place about food about which I was unaware. "Cold pasteurization" is a euphemism for irradiation, by the way.

More on garlic, our back story (sorry it is long): I bought some of the infamous expensive garlic product for our son back in March, as he was still experiencing small breakouts and I felt he would cooperate if I could find garlic in a 'no hassle' form. It worked very well to stabilize him and restore him to decent health for the last four months.

As it turns out, on my side of the family we have an inherited collagen disorder which is likely to have caused some immune system /allergy and skin issues for our son going back to infancy. I have known about it for a while but didn't connect-the-dots to immune function until recently. It is probably the reason he developed MRSA in the first place. Not much we could have done, and no one's fault.

Since he was getting his wisdom teeth out last week, we had him back off of garlic out of concerns over its blood thinning properties. He broke out in some MRSA spots within a few days. The surgery went well (and he skipped the prophylactic antibiotics) but he neglected a spot on his leg in the last few days since the operation.

(By the way, clindamycin is apparently the routinely offered antibiotic for dental procedures now, as well as for pediatric MRSA cases, but it is directly linked to intestinal C. difficilus infections!! With our family collagen issue, this would be a seriously bad secondary consequence for our son, or me, for that matter. I feel like we truly dodged a bullet on that one!)

As far as the expensive garlic product, with great effort I located an internet source without any aggressive marketing techniques or hard-sell. It is still pricey, but I've been able to order whatever I want without being subjected to brow-beating or other unpleasantness via mandatory 'phone only' orders.

Hope you are all well. Thank you for reading this long long post!
Re: Garlic and staph
Reply #15 by Bob Anderson
Posted: June 21, 2010 at 20:28
You're right, this time of year it is hard to find good garlic unless you can find some from Argentina that hasn't been irradiated by food handling companies.

Usually, you can find garlic in little boxes with cellophane windows they are usually small bulbs that are not big and beautiful enough to get the irradiation as they are small and cheap but usually very effective for antibiotic use but this time of year, even they are sprouted and dehydrated.

The good news is that we are just now coming into garlic harvesting season and soon some varieties will become available in local farmers markets everywhere and none of it will be irradiated and all of it will store at room temp for 4-10 months, depending on variety. If you have a sunny spot in your back yard, you can easily grow it and replant from what you grow. How cheap is that?

You can Google growing garlic or garlic growers and get a whole bunch of growers to buy direct from.

Hope this helps.

Re: Garlic and staph
Reply #16 by Karen
Posted: July 30, 2010 at 15:13
How much water can be added to the garlic so that it doesn't burn the skin, yet remains effective? What do you know about the Alli-C garlic pills that have just come out? They are much different than the ones on that have been sold for years. Thank you!
Re: Garlic and staph
Reply #17 by Uxmal
Posted: July 30, 2010 at 17:12
Hi There Bob,

I've read your Article, very impressive. and full of Information. Can Crushed Garlic, After Allowed to be sat for 15 - 90 Minutes, can also be ingested? i am currently taking Garlic allicin Pills, but will fresh garlic have a stronger potency to kill and speed up recovery from MRSA? please let us know. very appreciated for posting this Article.

Re: Garlic and staph
Reply #18 by Bob Anderson
Posted: July 30, 2010 at 18:28
Karen - There's no research that pins down exact ratios but I remember reading in a scientific study somewhere that allicin was still effective against bacteria at on one part in 250,000 parts of water but I prefer a greater concentration in order to maximize the effects. It really doesn't take much garlic to be effective.

I tend to avoid all garlic pills because natural non-irradiated garlic is every bit as effective in some ways and much more effective in other ways and costs a lot less. You can do lots of things with natural garlic that you cannot do with pills, like applying it directly to a MRSA lesion or breathing in the fumes to treat a bacterial infection in the lungs. There are many more effective ways of using fresh garlic than just eating it.

If you will read all the garlic threads in this forum this year, you will begin to see what I mean.

One of the big problems with garlic pills is that the hype usually exceeds the results and there is much competition between garlic supplement manufacturers and so many unfounded claims that it makes it difficult to believe any of them, especially those who sell on commission and have multilevel marketing organizations.

Locally grown garlic is the best, especially if it is the stronger ones but even the mildest garlic have good antibiotic properties. It's easy to grow small amounts for the family so the cost is negligible. Learn all you can about natural garlic and learn how to use its almost miraculous antibacterial properties and this forum is a good place to start.

Irradiated garlic has no health benefits for all practical purposes. Some garlic in stores today has been irradiated to keep it from sprouting and that process kills the enzyme that makes the health benefits of crushed garlic possible. If a garlic pill is made from irradiated garlic, it cannot have any health benefits. If garlic pill manufacturers buy garlic on the open market, it is possible they may be getting irradiated garlic. Who knows?

Fortunately, for you and I, there is a way to tell if a bulb of garlic has been irradiated. Remove a clove and cut it vertically down the center and look at the two halves. If you see tiny pale green leaves or a spike-like growth shoot, it is good garlic and has health benefits. However, if there is no growth shoot but an empty space where it once was and it might even be stained light brown, then that garlic has been irradiated and has no health benefits.

Google garlic and staph and see what you come up with.

Hope this helps.

Re: Garlic and staph
Reply #19 by Bob Anderson
Posted: July 30, 2010 at 18:50
Uxmal -

First of all, yes, you can safely ingest garlic that has set for up to 90 minutes but it probably should be ingested with water so as to lessen its impact on the stomach and also to get some of it into the bloodstream for a short while, anyway.

Normally ingesting any kind of garlic , raw or otherwise has very limited, if any, direct effects against MRSA because saliva and stomach acid denature the allicin and break it down into the oily polysulfides. Eating raw garlic can help infections in the head and throat and lungs but agter that it generally loses its antibiotic character as it is converted into the polysulfides but drinking it with a glass of water overcomes that and allows for some to pass through the stomach walls and into the capillaries for a short ride around the circulatory system before the leukocytes and other things attack them and break them down. Allicin's half life in blood is less than one minute.

The best way to fight infections is to make garlic water from crushed raw non-irradiated garlic and rub it directly on the site of the infection or bather in it or admoinister a garlic water enema or douche, whatever it takes to get the garlic into direct contact with the MRSA - that is vital.

Read the garlic posts in this forum as they include some of the best information on the internet about garlic and that is coming from someone who knows some of the researchers. For more information, Google garlic and staph.

When you eat garlic or good garlic pills, they help build up your immune system but the process of eating raw garlic actually negates it antibiotic properties although it will still build up your immune system. Direct application is the best way to use garlic to stop MRSA outbreaks. You just have to continue using it until the outbreaks stop coming but it does work.

While MRSA cannot become immune to garlic, neither garlic nor anything else will make you immune to MRSA, it just gives you an effective weapon you can use to stop the outbreaks and heal them over with minimum difficulty if you catch them early before they get big and bad - then it gets harder.

Hope this helps.

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