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http://www.21stcenturyradio.com/articles/1018042.htmlALLIUM AND ANTHRAX Garlic vs Cipro??? by Jim Duke Anyone interested in learning more about the antibacillary activities of garlic should visit Koch and Lawson's great book. Though there is nothing there that specifically mentions anthrax, there are a several interesting comments. " limination from crushed garlic of a class of volatile compounds called thiosulfinates, of which allicin is the most abundant, results in the removal of all or most of garlic's antibacterial effects. . . Since the thiosulfinates are very effective antibacterial and antifungal agents, it has been proposed that they 'offer the plant protection against the bulb decay induced by fungi.'. . ." Garlic can contain as much as 27,800 ppms allicin, and 40,000 ppms of its precursor alliin, as well as 278 ppms ajoene, on a zero-moisture basis..
Koch and Lawson also mention the Brazilian "garlicina" alias "Machado's garlicin" but that is just one of dozen's of garlic products, poorly defined, among many well defined garlic products that have proven antibacterial activity. I still think most highly of the whole fresh garlic than any of the derivative products. But I do enjoy cooked garlic squeezed onto olive-oil soaked whole grain bread, a real holistic wholesome heart healthy hypocholesterolemic habit. And yes, garlic is probably better at preventing heart disease than anthrax. But when it comes to antisepsis and immunostimulation, perhaps every little bit helps.
http://www.gaiaresearch.co.za/garlic.html#GARLIC%20AND%20CANDIDIASIS:%20CAUSE%20OR%20CURE?
Allyl sulfur compounds are the major active constituents found in crushed garlic. Research has revealed that garlic and its lipid- or water-soluble components have many pharmacologic properties; however, studies also demonstrate that heating has a negative influence on these beneficial effects. Our studies showed that as little as 60 s of microwave heating or 45 min of oven heating can block garlic's ability to inhibit in vivo binding of mammary carcinogen DMBA metabolites. Allowing crushed garlic to "stand" for 10 min before microwave heating for 60 s prevented the total loss of anticarcinogenic activity, which relates to its anticancer properties. (Song K & Milner J, J Nutr, 131(3): 1054S, 2001)
Garlic exhibits a broad antibiotic spectrum against both gram-positive and gram-negative bacteria. Noteworthy results published include the following: 1) raw juice of garlic was found to be effective against many common pathogenic bacteria-intestinal bacteria, which are responsible for diarrhea in humans and animals; 2) garlic is effective even against those strains that have become resistant to antibiotics; 3) the combination of garlic with antibiotics leads to partial or total synergism; 4) complete lack of resistance has been observed repeatedly; 5) even toxin production by microorganisms is prevented by garlic. Helicobacter pylori (H. pylori) is a bacterium implicated in the etiology of stomach cancer and ulcers. The incidence of stomach cancer is lower in populations with a high intake of allium vegetables. We have demonstrated in vitro that H. pylori is susceptible to garlic extract at a fairly moderate concentration. Even some antibiotic-resistant H. pylori strains are susceptible to garlic. (Sivam G, J Nutr, 131(3): 1106S, 2001)
The antimicrobial effects of aqueous garlic extracts are well established but those of garlic oil (GO) are little known. GO sulfide constituents, and garlic powder (GP) were compared in tests against human enteric bacteria. All bacteria tested, which included both gram-negative and -positive bacteria and pathogenic forms, were susceptible to garlic materials. Based upon its thiosulfinate content, GP was more active than GO against most bacteria, although some properties of GO are identified as offering greater therapeutic potential. (Ross Z, Appl Environ Microbiol, 67(1): 475, 2001)
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