Hi Roman,
You said:
<<I've attended a lecture with Charlie the Fox, the aged garlic man, in
which he
said that people are mislead about an active bacteria controlling substance
in
garlic. Allicin is VERY unstable and disappears too quickly to explain anti
microbe action of garlic.>>
You're right. In order to benefit from garlic it must be specially
stored at at -70 centigrade. It will decompose within a few hours
if stored above that temperature.
There is some experimental evidence that allicin can be
produced as a stable liquid dissolved in water stored at
4 degrees centigrade for up to six months. The compound
is produced by a natural substrate/enzyme reaction. This
research is preliminary and ongoing, and currently available
only for research purposes.
I would also be concerned about vaginally inserting
garlic because it is quite irritating to skin.
Regards,
Catherine
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