Hi, Catherine, I think you missed my point. Charlie the Fox said the allicin is NOT the active substance. He said many good things about aged garlic (including controlling microbes), and there is no allicin in aged garlic.
Roman Catherine Creel wrote: > 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 -- The silver-list is a moderated forum for discussion of colloidal silver. Instructions for unsubscribing may be found at: http://silverlist.org To post, address your message to: [email protected] Silver-list archive: http://escribe.com/health/thesilverlist/index.html List maintainer: Mike Devour <[email protected]>
