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Allicin and garlic water kill staph
Started by Bob Anderson
Posted: January 12, 2010 at 17:19

Allicin and garlic water kill staph.

The compound in garlic most responsible for killing staph is diallyl thiosulfinate or allicin as it is popularly called, a volatile compound with a half-life of about 16 hours in air that forms when garlic is crushed. The experts tell me that highly volatile sulfenic acids form instantly as soon as the garlic is crushed and some immediately breaks down into allicin and then the sulfenic acids break down into allicin and other compounds at a steady rate but with unexplained thirty second surges in allicin formation every six minutes and fifteen seconds, approximately. By letting the crushed garlic set for fifteen minutes or an hour, we allow more allicin to form and increase the effectiveness of the garlic.

As allicin breaks down, it deteriorates into several oily polysulfide compounds, the smelliest one of which is allyl mercaptan, which causes garlic odor but mercaptan doesn’t have any antibiotic properties.

Adding allicin to water extends it half-life to 30-40 days, according to studies but it gets so foul with allyl mercaptan after a few days that it is hard to want to be around it so it is best to be used before it becomes too foul smelling. Adding allicin to water stabilizes the allicin and being water-soluble, allows it to be absorbed into the water, which becomes highly antibiotic, and lending itself to many creative applications as we will see.

When crushed raw garlic is applied to directly to the skin lesion where the infection is, it will cause an immediate burning sensation that can be very intense for a minute or so but the effects are noticeable within a few hours. If one applies garlic water containing some crushed raw garlic to the area instead, there will be less, if any burning sensation but it may require more applications to get the same level of results. Having experienced the burning myself, I usually prefer to use garlic water and bypass the burning.

Because of its highly antibiotic nature, garlic water can be used as a sterilizing agent to wipe on surfaces, spray on fabrics, etc as a way to limit the spread of MRSA.

Got a sore throat? You can gargle with garlic water as garlic kills strep as well as staph.

Got a lung problem? You can do what I call reverse gargle; that is, take in a mouthful of garlic water, bend over the sink and breathe in through your mouth so that the air passes through the garlic water, causing it to bubble and the garlic water-laden air enters the lungs carrying a little of the antibiotic allicin with it to fight staph in the lungs. The moisture also helps loosen up dried congestion, easing its expulsion from the lungs by coughing, similar to IPPB but cheaper.

Another way is to lean over crushed garlic and breathe the fumes in deeply so that the highly antibiotic fumes are taken into the lungs to work their magic against bacteria of all kinds there, probably including tuberculosis, since it is bacteria.





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Re: Allicin and garlic water kill staph
Reply #1 by Uxmal
Posted: August 3, 2010 at 16:46
Very Interesting. I may consider using this Garlic Water! you are Correct that Allicin does Indeed kill certain Bacterias inside the Human Body along building up Immunity Levels as well.

One question, How many times a Day do i have to Drink this Garlic Water?

And, of course, It must be Drinking Daily that's for sure.

I agree with you, Smelling Like Garlic is Far way Better than Having Staph or MRSA. It sucks to live having MRSA.

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Re: Allicin and garlic water kill staph
Reply #2 by Bob Anderson
Posted: August 3, 2010 at 19:54
Uxmal -

You can drink garlic water and it is very helpful in a lot of things but when used against staph, including MRSA, it is far more effective to apply the garlic water directly on the lesion. You can soak for a couple of hours in a tub of warm garlic water and it will kill all the bacteria on the surface, especially, if one occasionally submerges completely in it.

It will penetrate through the skin like a giant transdermal applicator and the allicin will circulate around the body in both the lymphatic system and the circulatory system until it is converted into other things that the body can use but if it encounters any MRSA or other bacteria in its travels, it will kill them right up until the body's own defenses inactivate it and break it down into its constituent compounds.

Direct application to the site of infections is required as eating garlic allows the saliva and stomach acids to neutralize the allicin and so while eating garlic or drinking garlic water is helpful in building up the immune system, it does little to directly combat MRSA. It needs to be in direct contact in order to kill the bacteria.

Chug-a-lugging garlic water is very helpful as the water neutralizes a lot of the stomach acid and allows a little of the water-borne allicin to actually enter the bloodstream through the capillaries in the stomach walls but still direct application is probably 100 times more effective.

Hope this helps.

Good luck to you.

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Re: Allicin and garlic water kill staph
Reply #3 by Uxmal
Posted: August 4, 2010 at 05:05
thank You Bob Anderson. i may try the Bath soon. thank you for your Posts. they do seem helpful
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Re: Allicin and garlic water kill staph
Reply #4 by Uxmal
Posted: August 5, 2010 at 05:22
Bob Anderson,

Sorry to Keep Asking, But how Many Garlic Cloves do you Recommend for the Garlic Bath. and Just out of curiosity, have you had MRSA before? or you just know about this?


Externally, this would Work, kills bacterias, Boils, and what not.

But How to kill The Bacteria Internally?

Unfortunatly... i have both because my joints hurt sometimes and i feel tired/depressed sometimes but not lately.. and sometimes i get breakouts. but not too many lately either.



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Re: Allicin and garlic water kill staph
Reply #5 by Bob Anderson
Posted: August 5, 2010 at 16:42
Garlic water works just like transdermal patches, it goes right through the skin and get into the layers beneath from where it spreads to the rest of the body via the lymphatic system and the circulatory system and the beneficial compounds thereby bypass the modifications imposed by the digestive system


There's no set number of cloves because cloves are of many different sizes and also every variety of garlic has different amounts of allicin it is capable of producing when crushed and so there is nothing definitive about garlic. It means dealing in generalities because everything in garlic is in a continual state of change - it's a living thing and constantly in internal change.

Garlic is mildest just after harvest and slowly dehydrates and gets stronger as it dries down and homegrown garlic will store at room temp for 5-10 months, depending on variety and the longer they store, the stronger and hotter they get. The same bag of long storing garlics will be hotter and stronger in spring than they were in the fall. Garlic simply cannot be quantified and so it has to be used in the generalized sense. Measurements are basically useless.

Hope this helps.


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Re: Allicin and garlic water kill staph
Reply #6 by MamaBear
Posted: August 20, 2010 at 22:59
Hmm how about a ballpark. One clove per bathtub? One head of garlic per cup
of water? It's fall now so let's talk fresh crop. Then what, half as much in the
spring with old garlic?
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Re: Allicin and garlic water kill staph
Reply #7 by Bob Anderson
Posted: August 21, 2010 at 05:34
Good question, MamaBear.

I'm not sure if there's a definable answer partly because you are right about needing to use less as the garlic ages. Natural garlic will store six months to a year at room temp depending on variety and it increases in potency as it ages and can become painfully hot near the end of its useful life.

Another factor is variety, some are naturally mild and mellow while some are naturally hot and strong.

Bulb size makes a difference, too. A bulb three inches in diameter

Yet another difference variety makes is that some garlics have a lot of cloves of all different sizes and a lot of small inner cloves such as Artichoke garlics like California Late while Porcelain garlics like German White have only four or five really big cloves of hot strong musky garlic. One Porcelain in particular, Romanian Red, tested higher than all the others, at least on the day the test was run.

Yet another factor is growing conditions as weather changes can cause normally hot garlics to become mild for a year and normally mild garlics to be hot for a year but both revert to normal the following year.

The published studies generally agree that the hotter the garlic, the more allicin it can form. Still, I have seen a mild but musky flavored garlic, Polish White, relieve toothache pain that even Romanian Red would not help so I'm not sure I understand all I know about it yet.

As if all that weren't enough, the amount of allicin varies with time that has elapsed since a clove was crushed and if you wait an hour after crushing a clove it will have more allicin than it did when it was crushed.

In short, it's an inexact science at best and there is no standard so we just have to fly by the seat of our pants as it were and use trial and error but that is the way garlic is. It's as big of a mystery as it is a miracle maker and it simply defies quantification in its natural form.





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Re: Allicin and garlic water kill staph
Reply #8 by Bob Anderson
Posted: August 21, 2010 at 16:02
Whatever else garlic may be, it is a living thing and in a constant state of ongoing change and what could be more natural than a living thing? When we use a garlic for its health benefits we kill the cloves and convert their lives to our own advantage.

By planting some of the garlic and allowing it to live and grow and reproduce we repay our debt to the garlic and part of our debt to Mother Earth for having fed us for all our lives. Growing our own garlic also assures us of having non-irradiated garlic whenever need it. If you grow early harvesting as well as long storing garlic you may have good garlic all year around. Some homegrown varieties like Porcelains and Silverskins can store almost a year at cool room temp and when grown in conjunction with early harvesting Astatics or Artichoke types, assure a never ending supply of good garlic.

Life is good and it's even better with garlic.

Garlic is Nature's underground pharmacy.

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Re: Allicin and garlic water kill staph
Reply #9 by worried mom
Posted: October 30, 2010 at 21:29
Thank you Mr. Anderson for all your information. I got MRSA since the beginning of
the summer this year. It started as red spots in my skin after I went in a jacuzzi. I
blamed the jacuzzi's chemicals. They kind of went away. But then they kept coming
stronger and stronger around my menstrual periods. I finally went to the doctor
and I was diagnosed with this terrible bug. I have been in three sets of antibiotics
and nothing. They just keep coming. Yesterday I had a very bad argument with the
doctor's nurse because they told that there is nothing they can do. I couldn't believe
it. I am a middle school teacher. I have not being in contact with any hospitals or
nursing homes. But I think I must have gotten it from one of m students before the
end of the school year.
My son got it too, my mom, and I am so worried. I am so depressed, I have been
crying since yesterday. I am so scared, specially for my daughter who has a heart
condition.
I will try this bath tonight and I will apply garlic to my red spots. I am so unhappy
and so scared.
I have been looking for answers since last night. I thought it was time to look for
natural remedies.

Thanks.
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Re: Allicin and garlic water kill staph
Reply #10 by Bob Anderson
Posted: October 31, 2010 at 01:47
Worried mom -
First of all, I am not a doctor and cannot give any medical advice, all I can do is discuss the properties of garlic when prepared and used in different ways. People and their doctors will have to decide what, if anything, to do.

Had you known about how to use crushed raw garlic back when the red spots showed up, the whole episode may have been stopped at that point.

That being said, the first thing to be sure of in using garlic is to use only natural non-irradiated garlic.

Some garlic in supermarkets has been irradiated but only non-irradiated garlic will work as irradiated garlic has no health benefits because the radiation kills it and de-natures the enzyme that triggers the process that results in the health benefits - no enzyme, no health benefits.

Fortunately, there is an easy way to tell if garlic has been irradiated. Remove a clove from a bulb of garlic and cut it vertically down the middle and look at the two halves. A normal garlic clove is solid except for a sheath down the center where a small growing shoot is. The growing shoot is anywhere from cream colored to green and in size it may run the full length of the clove or be only 1/4 of an inch long but as long as there is a growing shoot present, the garlic is good and has not been irradiated. The radiation kills the growing shoot so that it is absent and if you do not find a growing shoot at all, the garlic has been irradiated and has no health benefits.

In short, all healthy garlic has a growing shoot; however small, irradiated garlic does not. Irradiated garlic is not hot to the taste but most natural garlic is.

For all the reasons described in this thread garlic clearly works for those who know how to use it. That's why I am here. Read all the garlic threads in this forum as it the best place on the internet to get currenrt accurate information about how to use garlic to successfully fight MRSA. There's a lot more to garlic than eating it.

The nurse was right, there really is nothing they can do because of the way their antibiotics work using receptors. Receptors don't matter to garlic, it penetrates right through the bacterial walls causing the MRSA cell to burst, killing it. No bacteria, including MRSA can become immune to that.

Doctors don't know about garlic because neither it nor any kind of natural or folk medicines are taught in the med schools because contributions from pharmaceutical companies allow them to exercise great influence over the curriculum and they teach their pharmaceuticals not herbs. Big Pharma knows about garlic but it is too cheap for them to develop.

Even if the doctors know about garlic, they aren't allowed to recommend it because there is no FDA treatment protocol calling for any use of garlic. We're all on our own here and it's up to us to protect ourselves.

I suggest you read everything in this forum you can and educate yourself so you can make more informed decisions.




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Re: Allicin and garlic water kill staph
Reply #11 by MikeT
Posted: October 31, 2010 at 22:54
Bob, me again! Just wondering... I treated
my MRSA infection with allicin 200mg caps
and used crushed garlic in my hot tub.
Since I ate so many of the pills, my last 2
blood tests/cultures show 0% MRSA in my
blood. Either the high amount allicin (8-
12 200mg/day) killed it totally or I never
had it.
Went back to hospital records dept where
I overheard an ER nurse mentioned I had
it during groin boils lancing, but no test
results (even the trip groin boils lancing)
revealed any MRSA. I didn't go to er for
last super groin breakout that left me
with all symptoms because it opened at
home. Also my family doc didn't sample
when she lanced 2 infected insulin
injection sites, one of which didn't really
close for 10-12 weeks. There was one test
that revealed strep.
Two questions:
1. Is it possible that my od self medicate
tactics with allicin & garlic hot tub baths
could have completely irradicated it?
2. After the infection cleared I'm left with
many post symptoms, including hand
pain, foot pain, muscle loss & fatigue. I
just reloaded my hot tub. Will crushed
garlic help relieve the pain.

I'm diabetic and passed all podiatric
nerve tests earlier this year. The pain is
spreading. Now I either have nerve
damage from the sepsis, neuropothy or
fibromyalgia. Don't know!

BTW saw an IDD (worthless). When I
mentioned garlic, illness & other things I
learned he told me he was unaware of any
of this. I'll be seeing him again real soon.
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Re: Allicin and garlic water kill staph
Reply #12 by Sheri
Posted: November 23, 2010 at 05:02
i have applied the raw crushed garlic to my sores and the extreme burning was very painfull but i am not sure how long i have to leave it on please advise

18001
Re: Allicin and garlic water kill staph
Reply #13 by Sheri
Posted: November 23, 2010 at 05:06
i have applied the raw crushed garlic to my sores and the extreme burning was very painfull but i am not sure how long i have to leave it on please advise

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Re: Allicin and garlic water kill staph
Reply #14 by Bob Anderson
Posted: November 23, 2010 at 14:47
The garlic only needs to be left on for a few minutes to be effective.

You have now experienced the reason why I recommend diluting it in water as that avoids the burning but is still effective if not diluted too much. It doesn't have to burn to work but it probably works better if applied straight.

You might consider a long soak in a garlic bath.

Please let us know how it works out for you.

Good luck to you.




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Re: Allicin and garlic water kill staph
Reply #15 by JOENEL TAN
Posted: February 4, 2011 at 16:25
Ive been doing research on garlic water, wherein you crushed gloves of garlic and mixed it with water.


- is it good mixing it with water inside a container of 1.5 liter bottle?

- how long allicin stay in our body and how does it do its "magics"?


thank for your time. im glad i found this website. hope to hear from you soon.
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Re: Allicin and garlic water kill staph
Reply #16 by jean
Posted: February 4, 2011 at 20:02
Quick update... The garlic bath (I put in about 1/3 cup crushed garlic) combined with the tea tree oil is working wonders! What were open lesions yesterday are closed lesions today. Also, the garlic bath brought towards the surface areas of below the skin infection that I didn't even know about before. Still didn't get the drawing salve, but can't wait to see its added effect...

THANK ALL YOU REGULARS SO MUCH!!!!!!!

Jean
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Re: Allicin and garlic water kill staph
Reply #17 by Bob Anderson
Posted: February 5, 2011
Joenel -

In a 1.5 liter bottle a clove would be sufficient to turn the water into a very powerful antibacterial agent. You need to make a new batch every day or two because after two days it begins to really stink. I mean really stink.

The garlic compounds produced when you crush non-irradiated garlic and mix in water soak in through the skin and work in the immediate area. Garlic doesn't last long when it enters through the skin that way but it does saturate the local area andpenetrate.

If it enters the bloodstream through the tiny openings in the capillary walls, its half life is under a minute so it will not get very far before leukocytes attack it and break it down into its constituent chemicals.

If it enters the lymphatic system its half life is not known but it is known that as it comes to a lymph node it is attacked by lymphocytes that break it down into its constituent chemicals and the immune system uses the disulfide to build antibodies - that's how it works to enhance the immune system.

In the meantime it kills any bacterial cells it encounters. If you make a lot of garlic water in a bathtub, you can soak in it for a couple of hours and get a lot more garlic into your body than you can with a 1.5 liter bottle. A few hours later you will emit garlic aroma from you pores and your breath. You will have a lot less bacteria on and in your body.

If applied to a new outbreak it knocks it out quickly but it can take many applications if the infection is deep and been there a long time.

Hope this helps.

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Re: Allicin and garlic water kill staph
Reply #18 by Carly
Posted: August 4, 2011 at 04:55
Hi Bob! Quick question, I am trying to get my 2 daughters to take this, they
obviously won't take the crushed garlic straight but if I make the "garlic water" it
is stabilized in the water correct? And I was planning on giving my 1yo 1/2 tsp of
the "garlic water" and my 3yo 1tsp and mic it with some juice. Does that sound
like it would work? Thanks so much and I hope to hear from you soon!
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Re: Allicin and garlic water kill staph
Reply #19 by Bob Anderson
Posted: August 4, 2011 at 15:49
Carly -

I can't say for sure because I don't know what chemical reactions would take place with the juices and how that would affect the allicin or its breakdown metabolites but I doubt it could hurt although it would probably make the fruit juice taste funny.

The allicin in the crushed raw garlic is stabilized when it is added to water but has a practical shelf life of only a few days because allyl mercaptan builds up in the garlic water making it stink really bad. It does not smell bad for the first day or so, it simply smells garlicky but the longer it sets, the stinkier it gets; it's still effective just stinky and most people prefer to make up a fresh batch each time.

The main question is why are they taking the garlic water? Is it to build up their immune systems or do they have MRSA? If they have MRSA direct application of the garlic water by bathing in it is far more effective than drinking it. Eating garlic or drinking garlic water will help with many things as it builds up the immune system but it does not directly combat MRSA, only direct contact does that.

If the children are being given garlic water for general health reasons, it doesn't have to be raw, it can be crushed and cooked in with other foods. The only advantage to it raw is its antimicrobial properties. It will still build up the immune system when crushed and cooked but its antibacterial properties will be minimal.

Please check out all the posts in this forum to learn as much about MRSA as you can. An educated patient makes more informed decisions.

Hope this helps.




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