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Allicin and garlic water kill staph
Started by Bob Anderson |
Posted: January 12, 2010 at 17:19 | |
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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. 16066
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Re: Allicin and garlic water kill staph
Reply #1 by Uxmal |
Posted: August 3, 2010 at 16:46 | |
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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. 17251
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Re: Allicin and garlic water kill staph
Reply #2 by Bob Anderson |
Posted: August 3, 2010 at 19:54 | |
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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. 17256
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Re: Allicin and garlic water kill staph
Reply #3 by Uxmal |
Posted: August 4, 2010 at 05:05 | |
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thank You Bob Anderson. i may try the Bath soon. thank you for your Posts. they do seem helpful 17265
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Re: Allicin and garlic water kill staph
Reply #4 by Uxmal |
Posted: August 5, 2010 at 05:22 | |
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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. 17283
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Re: Allicin and garlic water kill staph
Reply #5 by Bob Anderson |
Posted: August 5, 2010 at 16:42 | |
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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. 17287
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Re: Allicin and garlic water kill staph
Reply #6 by MamaBear |
Posted: August 20, 2010 at 22:59 | |
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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? 17426
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Re: Allicin and garlic water kill staph
Reply #7 by Bob Anderson |
Posted: August 21, 2010 at 05:34 | |
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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. 17428
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Re: Allicin and garlic water kill staph
Reply #8 by Bob Anderson |
Posted: August 21, 2010 at 16:02 | |
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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. 17429
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