Eating raw garlic

Syzygys

Syzygys

As a mother, I am telling you
Valued Senior Member
Beside me, anybody else eats raw garlic? According to other people (aka wife) it can be smelled through the skin later on. Since my smell glands died long time ago, I don't mind/smell it.

Garlic (specially raw) is nature's best deffense against vamp.... er anything!
 
Ugh, doesn't it burn your mouth?

I use raw garlic for treating ringworm. Sometimes I chop it up with raw ginger for salads.
 
Yeah I know the health benefits:

Allicin (thio-2-propene-1-sulfinic acid S-allyl ester) is the main biologically active component of garlic clove extracts. Its biological activity was attributed to either antioxidant activity or thiol disulfide exchange. Antioxidant properties of both allicin and its precursor, alliin (+S-allyl-Image -cysteine sulfoxide), were investigated in the Fenton oxygen-radical generating system [H2O2–Fe(II)]. Using the spin trapping technique and ESR, it was found that both compounds possessed significant antioxidant activity. The reaction between allicin and Image -cysteine was studied by 1H and 13C-NMR, and a S-thiolation product, S-allylmercaptocysteine, was identified. Allicin irreversibly inhibited SH-protease papain, NADP+-dependent alcohol dehydrogenase from Thermoanaerobium brockii (TBAD), and the NAD+-dependent alcohol dehydrogenase from horse liver (HLAD). All the three enzymes could be reactivated with thiol containing compounds. Papain could be reactivated with glutathione, TBAD with dithiothreitol or 2-mercaptoethanol (2-ME) but not by glutathione, while HLAD could be reactivated only with 2-ME. This study demonstrates that in addition to its antioxidant activity, the major biological effect of allicin should be attributed to its rapid reaction with thiol containing proteins.
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Biochimica et Biophysica Acta (BBA) - General Subjects
Volume 1379, Issue 2, 2 February 1998, Pages 233-244

http://www.sciencedirect.com/scienc...id=29441&md5=cbe5d909b1e494ad09116de5b8f6056e

It also has antibacterial/antimicrobial action

Allicin, one of the active principles of freshly crushed garlic homogenates, has a variety of antimicrobial activities. Allicin in its pure form was found to exhibit i) antibacterial activity against a wide range of Gram-negative and Gram-positive bacteria, including multidrug-resistant enterotoxicogenic strains of Escherichia coli; ii) antifungal activity, particularly against Candida albicans; iii) antiparasitic activity, including some major human intestinal protozoan parasites such as Entamoeba histolytica and Giardia lamblia; and iv) antiviral activity. The main antimicrobial effect of allicin is due to its chemical reaction with thiol groups of various enzymes, e.g. alcohol dehydrogenase, thioredoxin reductase, and RNA polymerase, which can affect essential metabolism of cysteine proteinase activity involved in the virulence of E. histolytica.
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Microbes and Infection
Volume 1, Issue 2, February 1999, Pages 125-129
http://www.sciencedirect.com/scienc...id=29441&md5=eb3e851b52d5697a4384eced6bda0795
 
I have eaten it raw in the past.
I've eaten it straight from the ground before.
 
Have any of you come across the one-clove garlic? In India, people believe [traditionally] that it has more potent health benefits.
 
I love garlic. It does have more heat when it's fresh.

I used to make a mix of garlic and apple cider vinegar, put it in a spray bottle and give myself a few squirts every day during cold season.

It also worked great to clean and season the Foreman grill.
 
I've heard it helps lower high blood pressure.

And keeps away Vamp...er never mind.
 
I have never eaten it raw. I have taken capsules before, but I am sure they are nothing compared to the real thing. My dad used to eat it raw and rarely gets sick. He is 83 and still going strong. I have heard it wards off colds and strengthens the immune system. :shrug:

Clustering- it really cleans the Foreman grill huh...I will have to give that a shot.
 
shorty_37 said:
Clustering- it really cleans the Foreman grill huh...I will have to give that a shot.
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Well, as noted on this site before the trick to cleaning the foreman is to do while it's still warm.
The vinegar is the cleaning agent while the garlic just an extra bonus. It came about because it took me forever to rinse it when I used dish soap because I couldn't submerse it. Now I skip the soap and use the Gar/Vin spray first, followed by a hot damp cloth.

Some would say it's not killing all the bacteria, but it's never made me sick so screw it. What can live at 200 plus degrees anyway?
 
Syzygys said:
Beside me, anybody else eats raw garlic? According to other people (aka wife) it can be smelled through the skin later on. Since my smell glands died long time ago, I don't mind/smell it.

Garlic (specially raw) is nature's best deffense against vamp.... er anything!
Click to expand...

I eat raw garlic. I put it on black bread. It's very healthy and tasty.
 
EmptyForceOfChi said:
Don't put ringworm and salad into the same sentence, thats not right.


peace.
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Read it again: she didn't. ;)

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Raw garlic is nice. The best thing, though, is preparing a refreshing dish of Turkish cacık, loading it with garlic, and hammering down the salt like there's no tomorrow.


Kadark
 
I eat it right from the clove and also onions but the onoins takes time to get used to. My pal eats onions like an apple.
 
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