Garlic

[Guest guest]

: if you research Dr Beck on the web, you get this description of him

and his work: http://health.centreforce.com/health/aboutbeck.html

Although I didn't see his name on " quackwatch " , it sounds like he belongs

there. His thoughts on " electromagnetic " cures ( hint: a typical quack,

this cures just about everything that ever ailed mankind) and his lack of

peer-reviewed research to back up any claims would be enough of a turn off

for me.......

So if I were you I would take anything he says about garlic with a healthy

grain of salt.

on 6/7/2005 8:58 PM, cronzen at truepatriot@... wrote:

> Is anyone able to access the full text of the following paper?

>

> I'm asking about this because I was prompted to search pubmed

> for possible toxic affects of garlic on the brain following a

> rather far-fetched sounding speech given by a Dr. C. Beck,

> DSc at the Whole Life Expo in Seattle, WA in March 1996 (printed

> in Nexus Magazine). The claim was garlic contains sulphone

> hydroxyl ions capable of penetrating the blood-brain barrier

> and causing measurable declines in brainwave activity. This

> review below was the only negative study I could find using

> garlic and toxic as the search keywords.

>

>

> Thanks,

> -

>

[Guest guest]

Thank you, that was my feeling as well.

Still would be interested in the pubmed article

I found though, the reference to which you trimmed.

-

>

> > Is anyone able to access the full text of the following paper?

> >

> > I'm asking about this because I was prompted to search pubmed

> > for possible toxic affects of garlic on the brain following a

> > rather far-fetched sounding speech given by a Dr. C. Beck,

> > DSc at the Whole Life Expo in Seattle, WA in March 1996 (printed

> > in Nexus Magazine). The claim was garlic contains sulphone

> > hydroxyl ions capable of penetrating the blood-brain barrier

> > and causing measurable declines in brainwave activity. This

> > review below was the only negative study I could find using

> > garlic and toxic as the search keywords.

> >

> >

> > Thanks,

> > -

> >

[Guest guest]

Hi :

It is always a good idea to keep an open mind about possible hazards

associated with any food. However only from serious sources, of

course. In the case of garlic it does have a number of indicated

benefits including, from the Iowa Women's Health Study, that it was

the single food found to be most closely associated with protection

against colon cancer - which as you know is pretty high in the cancer

rankings.

There are also other benefits attributed to the active ingredient

(allicin, I believe) in all members of the onion family (including

chives, leeks, green onions ......).

So I make a point to swallow (not chew!) some raw garlic

occasionally, chopped into pill sized pieces and washed down with

tea. fwiw. Which reminds me I haven't done it in a while.

Rodney.

> >

> > > Is anyone able to access the full text of the following paper?

> > >

> > > I'm asking about this because I was prompted to search pubmed

> > > for possible toxic affects of garlic on the brain following a

> > > rather far-fetched sounding speech given by a Dr. C.

Beck,

> > > DSc at the Whole Life Expo in Seattle, WA in March 1996 (printed

> > > in Nexus Magazine). The claim was garlic contains sulphone

> > > hydroxyl ions capable of penetrating the blood-brain barrier

> > > and causing measurable declines in brainwave activity. This

> > > review below was the only negative study I could find using

> > > garlic and toxic as the search keywords.

> > >

> > >

> > > Thanks,

> > > -

> > >

[Guest guest]

" Rodney " wrote:

> So I make a point to swallow (not chew!) some raw garlic

> occasionally, chopped into pill sized pieces and washed down with

> tea. fwiw. Which reminds me I haven't done it in a while.

Spaniards in Barcelona eat what is called " Pan Catalan " which is toast

rubbed with raw garlic and topped with a little olive oil and grated

fresh tomatoes seasoned with salt and pepper. It is a tasty way to

eat your garlic.

.... And speaking about cancer prevention, one of my neighbors went to

the doctor because he felt something like a mild burning or itching

sensation in his abdominal area. A CAT scan and a colonoscopy

showed a cancerous lesion which was removed successfully. It is good

to stay in tune with your body and pay attention to little details.

Tony

[Guest guest]

Absolutely, we are in agreement. I know about garlic's good

affects and consume rather large quantities in my cooking,

raw in salads, and in aged supplement form (Kyolic). It is

for this reason that I decided to at least check out the claims

of reduced brainwave activity. Again, all I found for negative

reports was PMID 12601669. Unfortunately, the preamble did not

describe what those might be, so I was hoping someone could

retrieve this for us to see what it has to say.

Thanks,

-

--- In , " Rodney " <perspect1111@y...>

wrote:

> Hi :

>

> It is always a good idea to keep an open mind about possible

hazards

> associated with any food. However only from serious sources, of

> course. In the case of garlic it does have a number of indicated

> benefits including, from the Iowa Women's Health Study, that it

was

> the single food found to be most closely associated with

protection

> against colon cancer - which as you know is pretty high in the

cancer

> rankings.

>

> There are also other benefits attributed to the active ingredient

> (allicin, I believe) in all members of the onion family (including

> chives, leeks, green onions ......).

>

> So I make a point to swallow (not chew!) some raw garlic

> occasionally, chopped into pill sized pieces and washed down with

> tea. fwiw. Which reminds me I haven't done it in a while.

>

> Rodney.

[Guest guest]

Being one of my own harshest critics, I just have to correct

my use of the word " affects. " Of course, here it is used as

a noun and should, therefore, be " effects. "

-

--- In , " cronzen " <truepatriot@m...>

wrote:

> Absolutely, we are in agreement. I know about garlic's good

> affects...

[Guest guest]

I too am a fan of garlic.. a recent study has identified/confirmed

another action of garlic. Activation of thermo/TRP (transient receptor

potential) channels. These are apparently only activated by raw (not

cooked) garlic and is similar in effect to capsaicin (hot pepper), and

menthol (peppermint).

The TRP effects a flood of calcium ions in nerve cells that then fire.

This is similar to reactions to touch, temperature, and pain.

I am not sure what to make of this but have seen similar discussions

about hot pepper.

This was reported in May 24 " Current Biology " . I didn't read actual report

so I may have somewhat garbled report of the report.

JR

-----Original Message-----

From:

[mailto: ]On Behalf Of cronzen

Sent: Wednesday, June 08, 2005 10:35 AM

Subject: [ ] Re: garlic

Absolutely, we are in agreement. I know about garlic's good

affects and consume rather large quantities in my cooking,

raw in salads, and in aged supplement form (Kyolic). It is

for this reason that I decided to at least check out the claims

of reduced brainwave activity. Again, all I found for negative

reports was PMID 12601669. Unfortunately, the preamble did not

describe what those might be, so I was hoping someone could

retrieve this for us to see what it has to say.

Thanks,

-

--- In , " Rodney " <perspect1111@y...>

wrote:

> Hi :

>

> It is always a good idea to keep an open mind about possible

hazards

> associated with any food. However only from serious sources, of

> course. In the case of garlic it does have a number of indicated

> benefits including, from the Iowa Women's Health Study, that it

was

> the single food found to be most closely associated with

protection

> against colon cancer - which as you know is pretty high in the

cancer

> rankings.

>

> There are also other benefits attributed to the active ingredient

> (allicin, I believe) in all members of the onion family (including

> chives, leeks, green onions ......).

>

> So I make a point to swallow (not chew!) some raw garlic

> occasionally, chopped into pill sized pieces and washed down with

> tea. fwiw. Which reminds me I haven't done it in a while.

>

> Rodney.

[Guest guest]

I too would like to read these few studies that show possible

toxicity. I eat (chew!) a lot raw garlic (5 cloves/day), and a

moderate amount of capsaicin several times per week. Nothing comes up

on pubMed search with regard to garlic toxicity. Or capsaicin for that

matter; other than the one study posted here by Rodney showing

possible nerve and osteoclastic effects from capsaicin.

> > Hi :

> >

> > It is always a good idea to keep an open mind about possible

> hazards

> > associated with any food. However only from serious sources, of

> > course. In the case of garlic it does have a number of indicated

> > benefits including, from the Iowa Women's Health Study, that it

> was

> > the single food found to be most closely associated with

> protection

> > against colon cancer - which as you know is pretty high in the

> cancer

> > rankings.

> >

> > There are also other benefits attributed to the active ingredient

> > (allicin, I believe) in all members of the onion family (including

> > chives, leeks, green onions ......).

> >

> > So I make a point to swallow (not chew!) some raw garlic

> > occasionally, chopped into pill sized pieces and washed down with

> > tea. fwiw. Which reminds me I haven't done it in a while.

> >

> > Rodney.

>

>

>

>

>

>

>

[Guest guest]

Just from an epidemiology point of view, garlic cannot be too toxic

for humans. Otherwise, Koreans would be in great peril of extinction.

When I visited Seoul, it is customary to serve a little dish of raw

garlic cloves as a condiment along with a good portion of kimchee

which is a fermented cabbage with hot pepper. These dietary practices

are retained in the US. When you visit any Korean grocery store you

will see quart jars of peeled garlic in the refrigerated shelves.

Searches for toxicity of garlic produced some information that garlic

may be *protective* against some kinds of toxicity, but that it may be

toxic for pets and cattle.

All things in moderation.

Tony

==

http://aums.ac.ir/myweb2/kalantaricv.htm

The protection effect of garlic oil on hepato toxicity induced by

acetaminophen in mice and acetaminophen induced by comparison with

N-acety/ cystein Sauid medical Journal Vol.22/No. 12 December 2001.

===

J Toxicol Sci. 1984 Feb;9(1):57-60.

[Acute toxicity test of garlic extract]

[Article in Japanese]

Nakagawa S, Masamoto K, Sumiyoshi H, Harada H.

The acute toxicity toxicity test of garlic extract was studied in

Wistar rats and ddY mice. The LD50 values of garlic extract by P.O.,

I.P. and S.C. administration were estimated over 30 ml/kg respectively

in male and female of both rodents. In 30 ml/kg of I.P. group, five of

ten in male rats and one of ten in female rats were died within a day

after administration, however no specific signs due to garlic extract

were observed in survivals for 7 days.

PMID: 6471129

===

http://www.petalia.com.au/Templates/StoryTemplate_Process.cfm?specie=Dogs & story_\

no=257#ct-4

Onions and garlic are other dangerous food ingredients that cause

sickness in dogs, cats and also livestock. Onions and garlic contain

the toxic ingredient thiosulphate. Onions are more of a danger.

Pets affected by onion toxicity will develop haemolytic anaemia, where

the pet's red blood cells burst while circulating in its body.

At first, pets affected by onion poisoning show gastroenteritis with

vomiting and diarrhoea. They will show no interest in food and will be

dull and weak. The red pigment from the burst blood cells appears in

an affected animal's urine and it becomes breathless. The

breathlessness occurs because the red blood cells that carry oxygen

through the body are reduced in number.

The poisoning occurs a few days after the pet has eaten the onion. All

forms of onion can be a problem including dehydrated onions, raw

onions, cooked onions and table scraps containing cooked onions and/or

garlic. Left over pizza, Chinese dishes and commercial baby food

containing onion, sometimes fed as a supplement to young pets, can

cause illness.

Onion poisoning can occur with a single ingestion of large quantities

or with repeated meals containing small amounts of onion. A single

meal of 600 to 800 grams of raw onion can be dangerous whereas a

ten-kilogram dog, fed 150 grams of onion for several days, is also

likely to develop anaemia. The condition improves once the dog is

prevented from eating any further onion

While garlic also contains the toxic ingredient thiosulphate, it seems

that garlic is less toxic and large amounts would need to be eaten to

cause illness.

> I too would like to read these few studies that show possible

> toxicity. I eat (chew!) a lot raw garlic (5 cloves/day), and a

> moderate amount of capsaicin several times per week. Nothing comes up

> on pubMed search with regard to garlic toxicity. Or capsaicin for that

> matter; other than the one study posted here by Rodney showing

> possible nerve and osteoclastic effects from capsaicin.

>

[Guest guest]

I apologize that I did not do the math in the previous note. The LD50

of garlic extract is 30ml/kg which means that a 150 lb human (68 kg)

would require 2 liters (half a gallon) of garlic extract to have a

50/50 chance of dying.

Cause of death: BaaaaDDD breath!!!

Tony

> ===

> J Toxicol Sci. 1984 Feb;9(1):57-60.

> [Acute toxicity test of garlic extract]

> [Article in Japanese]

> Nakagawa S, Masamoto K, Sumiyoshi H, Harada H.

> The acute toxicity toxicity test of garlic extract was studied

in

> Wistar rats and ddY mice. The LD50 values of garlic extract by P.O.,

> I.P. and S.C. administration were estimated over 30 ml/kg

respectively

> in male and female of both rodents. In 30 ml/kg of I.P. group, five

of

> ten in male rats and one of ten in female rats were died within a

day

> after administration, however no specific signs due to garlic

extract

> were observed in survivals for 7 days.

> PMID: 6471129

>

> ===

>

[Guest guest]

in the case of garlic, it's the death of the people you come into contact

with :-)).

Actually, enough garlic and the person's skin reeks of it.

on 6/9/2005 5:41 PM, citpeks at citpeks@... wrote:

> I apologize that I did not do the math in the previous note. The LD50

> of garlic extract is 30ml/kg which means that a 150 lb human (68 kg)

> would require 2 liters (half a gallon) of garlic extract to have a

> 50/50 chance of dying.

>

> Cause of death: BaaaaDDD breath!!!

>

> Tony

>

[Guest guest]

> -----Original Message-----

On Behalf Of cronzen

> Sent: Wednesday, June 08, 2005 10:35 AM

>

> I decided to at least check out the claims

> of reduced brainwave activity. Again, all I found for negative

> reports was PMID 12601669. Unfortunately, the preamble did not

> describe what those might be, so I was hoping someone could

> retrieve this for us to see what it has to say.

Hi All,

You have it, in the pdf-available below.

Banerjee SK, Mukherjee PK, Maulik SK.

Garlic as an antioxidant: the good, the bad and the ugly.

Phytother Res. 2003 Feb;17(2):97-106. Review.

PMID: 12601669

http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve & db=pubmed & dopt=Abstra\

ct & list_uids=12601669 & query_hl=20

INTRODUCTION

Garlic (Allium sativum) has played an important dietary,

as well as medicinal, role for centuries. Even today the

medicinal use of garlic is widespread and growing. In

Germany alone, the sale of garlic preparations rank with

those of the leading prescription drugs (Lawson, 1994). A

wide array of therapeutic effects of garlic such as

hypolipidaemic, antiatherosclerotic, hypoglycaemic, anti-coagulant,

antihypertensive, antimicrobial, anticancer,

antidote (for heavy metal poisoning), hepatoprotective

and immunomodulation have been reported (Agarwal,

1996; Agusti, 1996). However, the mechanisms of

protection in these conditions are not well understood.

Oxidative stress, arising as a result of imbalance between

free radical generation and key endogenous antioxidant

defence in tissues, plays a key role in the initiation and

progression of almost all these conditions (Steare and

Yellon, 1995). Therefore, the focus of research to

elucidate garlic¡¯s medicinal properties has been largely

concentrated on this aspect during the past decade.

Reactive oxygen species (ROS) are capable of

damaging biological macromolecules such as DNA,

carbohydrates and proteins. To escape ROS dependent

injury, biological structures have protective machinery in

the form of endogenous antioxidants. Among different

endogenous antioxidants, reduced glutathione (GSH),

superoxide dismutase (SOD), catalase and glutathione

peroxidase (GPx) are more important for counteracting

oxidative stress (Sen, 1995). But endogenous antioxi-dants

are not always enough to tackle the ROS constantly

produced by the body. Supplementation with natural

exogenous antioxidants, i.e. vitamin C, vitamin E,

flavone, beta-carotene, etc. have often been tried with

varying degrees of success (Diplok and Charleux, 1998).

Different plant extracts, having antioxidant properties,

have been shown to have a protective effect against

oxidative stress. Several recent studies have revealed

similar properties of garlic and its different preparations,

which may explain some of its therapeutic effects (Lau,

2001; Banerjee et al., 2002a).

Paradoxical pro-oxidant effects of antioxidants have

been a matter of scientific curiosity, following certain

interesting observations. Vitamin C in an excess amount

may act as a pro-oxidant in the presence of the transition

metals Fe 3 or Cu 2 and cause lipid peroxidation (Aust et

al., 1985; Halliwell 2000). Beta-carotene, at a higher

oxygen partial pressure, act as a pro-oxidant (Burton and

Ingold, 1984). Recently, a reversal of antioxidant effect

was also reported with an increase in the dose of raw

garlic homogenate (Banerjee et al., 2002b). This study,

along with similar previously published ones, is the

foundation of this review to discuss the antioxidant effect

of active principles and different types of garlic

preparations vis-a ` -vis their cell damaging properties.

POTENTIAL ANTIOXIDANT COMPOUNDS PRESENT IN GARLIC PREPARATIONS

The role of different garlic preparations and isolated

compounds of garlic on various oxidative stress condi-tions

is summarized in Table 1. The names and chemical

structures of the principal organosulphur compounds

present in different garlic preparations are also summar-ized

in Fig. 1. The antioxidant effect of isolated

compound and different garlic preparations proved to

have potential therapeutic activity has been reported by

various workers throughout the world. Individual pre-parations

based on this are discussed in the following

section.

Raw garlic homogenate

Raw garlic homogenate is the major preparation of garlic

that has been subjected to intensive scientific study, as

because it is the normal manner of garlic consumption.

Raw garlic homogenate is the same as an aqueous extract

of garlic. Allicin is the major thiosulphinate compound

found in garlic homogenate. Other important sulphur

containing compounds present in garlic homogenate are

allyl methyl thiosulphonate, 1-propenyl allyl thiosulpho-nate

and -L-glutamyl-S-alkyl-L-cysteine. The adenosine

concentration increases several-fold as the homogenate is

incubated at room temperature (Lawson, 1994).

In vitro studies revealed that garlic is able to capture

the radicals dose dependently. Aqueous garlic extract

prevented the hydroxyl radical-induced formation of

malondialdehyde (MDA), a lipid peroxidation product, in

rabbit liver homogenate in a concentration-dependent

manner (Prasad et al., 1996). The aqueous extract

obtained from 1 mg of garlic preparation was found to

be antioxidatively as effective as 30 nmol of ascorbic

acid and 3.6 nmol of alpha-tocopherol (Popov et al.,

1994).

Aqueous garlic extract administered at a dose of

500 mg/kg (i.p) 30 min before inducing ischaemia

showed protection against ischaemic-reperfusion injury

induced oxidative stress in rat fore-brain (Batirel et al.,

1996). Raw garlic homogenate augments endogenous

antioxidants along with a reduction of lipid peroxidation

in rat heart, liver and kidney in a dose dependent manner

at doses of 125, 250 and 500 mg/kg doses (Banerjee et

al., 2001, 2002b). Augmented endogenous antioxidants

in the heart have an important direct cytoprotective

effects, especially in the event of oxidant stress induced

injury. Recently, in our laboratory, it was found that

chronic oral administration of garlic homogenate pro-tected

the rat heart from in vitro ischaemic reperfusion

injury (Banerjee et al., 2002a) and oxidative stress

induced by a single dose of adriamycin (Mukherjee et al.,

2001).

Oxidation of lipids, notably oxidative modification of

low density lipoprotein (LDL) is implicated in the

development and prevention of atherosclerosis (

and Cohen, 1996). Oxidation of LDL accelerates the

growth of fatty streaks in blood vessel walls and the

formation of plaque. Short-term supplementation of

garlic in human subjects has demonstrated an increased

resistance to LDL oxidation. These data indicate that

suppressed LDL oxidation may be a powerful mechanism

accounting for the benefits of garlic in protecting the

heart and blood vessels (Lau, 2001). An aqueous garlic

extract was also found to be effective in reducing Cu-initiated

oxidation of LDL as measured by a photo-chemiluminescence

method (Lewin and Popov, 1994).

Aqueous garlic extract at varying doses (125, 250 and

500 mg/kg) was effective in exerting a protective effect

against 0.5, 1.0 and 2.0 Gy gamma-radiation (Singh et al.,

1996). Garlic extract (100 and 500 mg/kg) inhibited lipid

peroxidation and protected from carbon tetrachloride-induced

liver injury (Kagawa et al., 1986). Oral garlic

homogenate administration in mice 2 h prior to, or

immediately after, an acetaminophen treatment pre-vented

the acetaminophen-induced hepatotoxicity. Garlic

extract inhibited cytochrome P-450-dependent acetami-nophen

oxidation in microsomal incubation (Wang et al.,

1996).

Allyl mercaptan (AMT), one of the major metabolites

of raw garlic, was able to trap trichloromethyl and

trichloromethylperoxyl free radicals. AMT was able to

destroy 4-hydroxynonenal, a key reactive aldehyde

produced during lipid peroxidation. AMT also prevented

carbon tetrachloride promoted oxidation of albumin in

vitro (Fanelli et al., 1998).

An alcohol extract (1%) of garlic which is almost

equivalent to almost aqueous garlic extract increased

nitric oxide (NO) production in BeWo cells and human

platelets through activation of calcium dependent nitric

oxide synthase (NOS) (Das et al., 1995; Sooranna et al.,

1995). The antioxidant effect of garlic may also partly be

mediated by its ability to enhance NO production. NO

inhibits lipoxygenase-mediated peroxide formation. NO

mediated inhibition of superoxide production actually

includes the inhibition of xanthine oxidase, a source of

superoxide. Thus aqueous garlic extract protects the

vascular bed from superoxide formation through NO

production and may explain its anti-atherosclerotic effect

(Maslin et al., 1997).

Allicin

Allicin (allyl 2-propenethiosulphinate or diallyl thiosul-phinate)

is thought to be the principal bioactive

compound present in aqueous garlic extract. When garlic

is chopped or crushed, allinase enzyme, present in garlic,

is activated and acts on alliin (present in intact garlic) to

produce allicin. It is the most controversial compound as

an antioxidant. Although a number of articles reported

that allicin had in vitro antioxidant and free radical

scavenging effects, the LDL oxidizing effect (Lau, 2001),

the injurious effect on interstitial lining and stomach

(Kodera, 1997) and the antibacterial effect (Shashikanth

et al., 1985) of allicin have all been attributed to its

oxidizing property.

Allicin has been shown to prevent lipid peroxidation of

a liver homogenate by scavenging hydroxyl radicals in a

concentration-dependent manner (Prasad et al. 1995;

Rabinkov et al., 1998). All these antioxidant effect of

allicin are evidenced from in vitro studies. But in vivo

studies showed that it is readily metabolized into

different compounds. Allicin reacts with L-cysteine and

glutathione to form S-allylmercaptocysteine (SAMC)

and S-allylmercaptoglutathione (GSSA), respectively

(Rabinkov et al., 1998, 2000). SAMC suppressed hepatic

cytochrome P450 2E1 in a dose-dependent manner and

protected mouse liver against acetaminophen-induced

injury. SAMC pretreatment suppressed the increase in

hepatic lipid peroxidation after acetaminophen adminis-tration

(Sumioka et al., 1998). GSSA also exhibited high

antioxidant properties. It showed significant inhibition of

the reaction between OH radicals and the spin trap 5,5-dimethyl-

1-pyroline N-oxide in the Fenton system as

well as in the UV photolysis of H2 O2 .Inex vivo

experiments with fetal brain slices under iron-induced

oxidative stress, GSSA significantly lowered the produc-tion

levels of lipid peroxides. A similar activity of GSSA

and allicin as SH-modifiers and as antioxidants suggests

that the thioallyl moiety has a key role in the biological

activity of allicin and its derivatives (Rabinkov et al.,

2000). All these studies demonstrate that the major

biological effect of allicin inside the body should be

attributed to its rapid reaction with thiol containing

protein rather than any direct antioxidant effect.

Heat treated garlic

The enzyme allinase responsible for converting alliin (S-allyl

cysteine sulphoxide) to allicin is inactivated by heat.

Thus the water extract of heat-treated garlic contains

mainly alliin. The antioxidant effect of alliin is not well

established. While Kourounakis and Rekka (1991)

reported that alliin was a good hydroxyl radical

scavenger, another study showed its weak antioxidative

activity (Hirata and Matsushita, 1996). In a linoleic acid

oxidation system, alliin had no significant antioxidant

activity. But chronic treatment with alliin reversed the

increased lipid peroxidation and decreased GSH, SOD

and catalase activities in tissues induced by chronic

administration of cholesterol (Sheela and Agusti, 1995).

Garlic powder

Since garlic powder is simply dehydrated, pulverized

garlic cloves, their composition and the allinase activity

can be identical to those of fresh garlic. However, the

dehydration temperature should not exceed 60“­ê½”©C above

which allinase is inactivated. Garlic powder has been

reported to have antioxidant activity and reducing

activity, interacting with 1,1-diphenyl-2-picrylhydroxyl

stable free radical (Kourounakis and Rekka, 1991). The

ex vivo susceptibility of human apolipoprotein B-containing

lipoproteins to oxidation was significantly

decreased by 600 mg/day garlic powder administration

for 2 weeks (Phelps and , 1993). Garlic powder

(1% added to a standard chow for an 8 week period)

significantly reduced ventricular fibrillation (VF) when

investigated in the isolated rat heart perfused with a

modified Krebs Henseleit solution (Rietz et al., 1995).

Feeding garlic powder to rats for 11 days had a protective

effect on isoproterenol-induced myocardial damage

(Ciplea and Richter, 1988). The size of the ischaemic

zone was significantly reduced and the onset of

arrhythmia after occlusion of the descending branch of

the left coronary artery was significantly prolonged in

rats fed a standard chow enriched with 1% garlic powder

for 10 weeks (Isensee et al., 1993). The liver and kidneys

of garlic powder (1%) fed rats also showed inhibiting

effects when radical kinetics were measured by chemi-luminescence

(Rietz et al., 1995). Inclusion of 2% garlic

powder in the rat diet also prevented the rise in lipid

peroxidation and the decrease in Mn-SOD and GPx

activities observed in gentamicin nephrotoxicity

(Pedraza-Chaverri et al., 2000). A clinical study showed

that regular long term intake of garlic powder protected

an endothelial cell line from oxidative injury and thereby

enhanced the elastic property of blood vessels (Kerstin et

al., 1997).

Aged garlic extract

Storing sliced raw garlic in 15%¨C20% ethanol for 20

months produces aged garlic extract (AGE). This whole

process is supposed to cause a considerable loss of allicin

and to increase the activity of certain newer compounds,

such as S-allylcysteine (SAC), S-allylmercaptocysteine,

allixin and selenium which are stable, highly bioavailable

and significantly antioxidant (Borek, 2001). Another

recently identified antioxidant compound of AGE is

N-alpha-(1-deoxy-D-fructos-1-yl)-L-arginine (Fru-Arg)

which is not present in raw or heat treated garlic (Ryu

et al., 2001). The antioxidant activity of Fru-Arg was

comparable to that of ascorbic acid. AGE exerts its

antioxidant action by scavenging reactive oxygen species

(ROS) (Imai et al., 1994) and enhancing the cellular

antioxidants such as reduced glutathione and antioxidant

enzymes such as superoxide dismutase, catalase and

glutathione peroxidase of vascular endothelial cells

(Geng and Lau, 1997; Wei and Lau, 1998). AGE inhibits

oxidative-stress mediated ischaemic-reperfusion damage

in rat brain (Numagami et al., 1996). It also inhibits LDL

oxidation, thus protecting endothelial cells from injury by

oxidized LDL (Ide and Lau, 1999b). Oxidation of LDL

and activation of pleiotropic transcription factor nuclear

factor kappa B (NF kappa are often the chemical and

molecular alterations associated with the development of

atherosclerotic lesions. AGE also protects vascular

endothelial cells from H2O2-induced oxidant injury

(Yamasaki and Lau, 1997). LDL isolated from human

subjects given AGE was found to be significantly more

resistant to oxidation than LDL isolated from subjects

receiving no supplements (Munday et al., 1999). AGE

inhibits the activation of transcription factor NF kappa B,

which has clinical significance in human immunodefi-ciency

virus gene expression and atherogenesis (Borek,

2001). AGE protects DNA against free radical-mediated

damage and mutations, inhibits multistep carcinogenesis

and defends against ionizing radiation and UV-induced

damage, including protection against some forms of UV-induced

immunosuppression (Reeve et al., 1993). The

ability of AGE to increase cognitive function, memory

and longevity in a senescence-accelerated mouse model

might have a role in age-related loss in brain injury

(Moriguchi et al., 1997; Borek, 2001). AGE has been

shown to protect against the cardiotoxic effects of

doxorubicin, an antineoplastic agent used in cancer

therapy (Kojima et al., 1994) and against liver toxicity

caused by carbon tetrachloride and acetaminophen in

mice (Nakagawa et al., 1988). Therefore, there is

substantial experimental evidence on the ability of

AGE to offer protection against oxidant-induced disease

conditions such as aging, radiation and chemical

exposure. Further human studies will be useful in

establishing the protective role of AGE in cardiovascular

disease, stroke, cancer and aging, including oxidant-mediated

brain cell damage, implicated in Alzheimer¡¯s

disease.

S-allyl cysteine

S-allyl cysteine (SAC) is a major compound in aged

garlic extract (AGE) but not in raw garlic, and has been

reported to have powerful antioxidant and radical

scavenging effects. SAC has been shown to scavenge

hydrogen peroxide (H2O2) in a cell free system. SAC

inhibited LDL oxidation and minimized oxidized LDL-induced

cell injury. SAC can protect endothelial cells

from oxidized LDL-induced injury by removing per-oxides

and preventing intracellular GSH depletion. These

properties might be useful for the prevention of

atherosclerosis (Ide and Lau, 1999a). SAC exhibited a

dose dependent inhibition of NF kappa B activation

induced by both tumour necrosis factor alpha (TNF-)

and H2 O2 in endothelial cells and T cells (Geng et al.,

1997; Ide and Lau, 2001; Ho et al., 2001). Thus it is

suggested that SAC may act via an antioxidant mechan-ism

to block NF kappa B activation and regulate the

reactive oxygen species (ROS) induced gene transcrip-tion.

SAC significantly reduced oedema formation in the

ischaemic rat brain, probably by the inhibition of lipid

peroxidation and decreased the formation of peroxy-nitrite

(Numagami et al., 1996). SAC differentially

regulates nitric oxide (NO) production by inhibiting

inducible nitric oxide synthase (iNOS) expression in

macrophages while increasing NO in endothelial cells.

An increased NO production in endothelial cells

enhances the elastic property of blood vessels. This

selective regulation may contribute to the antiinflamma-tory

effect and prevention of atherosclerosis by these

reagents (Kim et al., 2001). SAC is also effective in

reducing doxorubicin induced toxicity in the heart and

liver (Mostafa et al., 2000). As doxorubicin causes

toxicity by generating free radicals and lipid peroxida-tion,

reduction in doxorubicin toxicity by SAC again

strongly suggests its antioxidant effect in vivo.

Garlic oil

Steam-distilled garlic oil. Medicinally used garlic oil is

mostly prepared by steam distillation. Garlic oil consists

of the diallyl (57%), allyl methyl (37%) and dimethyl

(6%) mono to hexa sulphides. A typical commercial

preparation of garlic oil contains 26% diallyl disulphide

(DADS), 19% diallyl trisulphide (DATS), 15% allyl

methyl trisulphide, 13% allyl methyl disulphide, 8%

diallyl tetrasulphide, 6% allyl methyl tetrasulphide, 3%

dimethyl trisulphide, 4% penta sulphide and 1% hexa

sulphide. All polysulphides show antioxidant effects in

vitro but this has yet to be confirmed in vivo. Diallyl

polysulphide (S = 3 to 7) inhibits the formation of

thiobarbituric acid reactive substances in vitro (Horie et

al., 1992). Garlic oil and its components have a role in

augmenting endogenous antioxidants in tissues. In rat

liver, DADS, DATS and DAS (diallyl sulphide) sig-nificantly

increased the activity of GSH reductase and

GSH S-transferase (GST) but decreased the GSH

peroxidase activity (Wu et al., 2001; Sheen et al.,

1999). Garlic oil enhanced SOD activity and reduced

GPx activity in liver.

Like raw garlic homogenate and aged garlic extract,

garlic oil is also effective in reducing the risk of

atherosclerosis. Garlic oil was found to be effective in

reducing aortic atheroma and protecting against athero-sclerosis

in rabbits (Bordia et al., 1977; Bordia and

Verma, 1978). Steam distilled garlic oil capsules were

also tested on healthy human subjects to determine

whether garlic oil reduced the risk of coronary heart

disease (CHD) in trained male runners. Although the

experiment was done with a small number of subjects, the

trend with garlic oil was mostly towards a lower CHD

risk (Zhang et al., 2001).

Garlic oil has shown to be an effective antioxidant

against the oxidative damage caused by different

chemicals. Nicotine treated (21 days) rats showed an

increased lipid peroxidation and decreased antioxidant

enzymes in rat tissues. Nicotine treated rats supplemen-ted

with garlic oil had increased activities of antioxidant

enzymes, i.e. catalase, SOD and GPx, and increased

resistance to lipid peroxidation (Helen et al., 1999).

Pretreatment with DAS, a metabolic product of garlic oil,

protects rats from acetaminophen-induced hepatotoxi-city.

The protective effect of DAS is mainly at the

metabolic activation step of acetaminophen (Hu et al.,

1996). The enhancement of renal lipid peroxidation and

hydrogen peroxide genaration by intraperitoneal iron

nitrilotriacetate (Fe-NTA), a potent nephrotoxic agent,

was decreased by 1 week of oral treatment with garlic oil

in rats. In addition, there was recovery of glutathione

depletion and inhibition of the activities of antioxidant

enzymes (Iqbal and Athar, 1998). DADS inhibited in

vitro liver microsomal lipid peroxidation induced by

NADPH, ascorbate and doxorubicin. Thus DADS could

be used in combination with doxorubicin to protect

oxidative injuries and improve the clinical efficacy of

doxorubicin (Dwivedi et al., 1998). Garlic oil and its

components have an inhibitory effect on CYP2E1

mediated bioactivation of certain carcinogenic chemi-cals.

Garlic oil suppresses the inducible CYP2E1

(pyrazine induced) form more significantly than its

constitutive form (Kwak et al., 1995). DAS is metabo-lized

into diallyl sulphone, which is thought to be an

inhibitor of CYP2E1 (Jin and Baillie, 1997).

Oil-macerated garlic oil. This contains the vinyl-dithiins

and ajoenes. There are no reports on the

antioxidant properties of these oil-macerated garlic oil

products (Lawson, 1994).

Ether extracted garlic oil. Another garlic oil from ether

extracted garlic homogenate contains nine times as much

of the vinyl-dithiins (5.7 mg/g) and allyl sulphides

(1.4 mg/g) and four times as as much of the ajoenes

(0.4 mg/g). This oil also has no antioxidant on free radical

scavenging effect (Lawson, 1994).

Garlic protein

Garlic protein is prepared by a method, originally

described by Mathew and Agusti (1996). Fresh garlic

yielded about 5% garlic protein by weight. Amino acid

analysis of garlic protein yielded all the essential amino

acids, as in casein, with a richer proportion of

methionine, cysteine and arginine but with a lower

proportion of lysine, histidine, leucine and threonine than

the milk protein. It has a lower lysine/arginine ratio (0.77)

than that of casein (2.0). Proteins with a low ratio of

lysine/arginine have been reported to have antiathero-genic

properties (Kritchevsky et al., 1981). Garlic protein

(16% of diet) and 500 mg/kg/day exhibited significant

lipid lowering effects in rats (Mathew et al., 1996;

Rajasree et al., 1999). Chronic administration of garlic

protein (500 mg/kg/day) to alcohol fed rats showed

significant antiperoxide activity, decreased MDA forma-tion

and increased SOD and catalase activity (Rajasree et

al., 1998).

THE OTHER SIDE OF THE COIN

Considering the fact that garlic has been an integral part

of our diet for centuries, it has been taken for granted that

garlic is safe in a wide range of doses. But a few isolated

reports highlight some of the toxic effects of garlic.

Higher concentrations of garlic extract have been shown

to be clastogenic (Das et al., 1996) in mice, which is

appreciably reduced at lower concentrations. Prolonged

feeding of high levels of raw garlic to rats resulted in

anaemia, weight loss and failure to grow due to lysis of

red blood cells (Agusti, 1996). Raw garlic juice at a dose

of 5 mL/kg resulted in the death of rats due to stomach

injury (Nakagawa et al., 1980). The surviving rats

exhibited swelling of the liver, hypertrophy of the spleen

and adrenal glands, and a decrease of erythrocytes with

various morphological changes after 3 and 8 days.

Aqueous garlic extract (200 g/L drinking water) for 10

days exhibited significantly higher levels of aspartate

aminotransferase (AST) due to liver injury. Histopatho-logical

examination of the liver showed focal nonspecific

injury with inflammatory cell infiltration in hepatocytes

(ph et al., 1989). Chen et al. (1999) reported that

treatment of rats with fresh garlic homogenate for 7 days

caused a significant decrease in liver catalase activity in

doses of 2 and 4 g/kg. The ultrastructural study carried

out in our laboratory revealed a significant loss of the

normal cellular architecture of the heart, liver and

kidneys after 30 days feeding of garlic homogenate at a

dose of 1000 mg/kg/day (Banerjee et al., 2001, 2002b).

Feeding allicin to rats (100 mg/kg/day) for 15 days

increased the activity of liver lipase and alpha glucal

phosphoylase and decreased glucose-6-phosphatase ac-tivity

(Augusti and Mathew, 1975). The exact mechanism

of such garlic induced alteration in cell structure and

function is not clear.

There has been some reported toxicity with garlic

powder. Chronic administration of garlic powder (50 mg/

day) resulted in inhibition of spermatogenesis in rats. A

reduced concentration of sialic acid in the testes,

epididymis and seminal vesicle together with decreased

Leydig cell function reflects the antiandrogenic nature of

garlic (Dixit and Joshi, 1982). Higher concentrations of

garlic powder (200 mg/mL) or allicin isolated from garlic

caused considerable cell injuries in the porta hepatis zone

in isolated perfused rat liver (Egen-Schwind et al., 1992),

which was not observed at a lower concentration.

Another in vitro study showed that diallyl sulphide

(oxidized product of allicin) at 5 mM significantly

decreased cell viability in liver (Sheen et al., 1996).

There is also a question about the safety of garlic oil.

Garlic oil (GO) fed at dose of 100 mg/kg after a 24 h fast

was found to be lethal. The cause of death appeared to be

acute pulmonary oedema with severe congestion (ph

et al., 1989). GO and DADS (200 mg/kg b. w.)

significantly reduced the body weight gain of rats,

suggesting a toxic effect (Sheen et al., 1999). But there

were no pathological changes (Nakagawa et al., 1980)

and no report of toxicity of the aged garlic extract

(Steiner et al., 1996; Sumiyoshi et al., 1984).

Ajoene, a garlic derived natural compound and present

in other types of garlic oil, is an inhibitor as well as a

substrate of human glutathione reductase and is expected

to increase the oxidative stress of the respective cell

(Gallwitz et al., 1999). Ajoene induces apoptosis in

human leukaemic cells via stimulation of peroxide

production and activation of nuclear factor kappa B.

This is a novel aspect in the biological profile of this

garlic compound and an important step in elucidating the

underlying molecular mechanisms of its antitumour

effect (Dirsch et al., 1998).

The above mentioned toxicity can not be explained

fully but the sulphoxides present in the garlic extract can

undergo exchange reactions with the titrable SH-groups

of enzymes and proteins in the body, spontaneously at

physiological pH and temperature, inhibiting their

activity. Garlic has been demonstrated to inhibit alkaline

phosphatase (ph et al., 1989), papain and alcohol

dehydrogenase (Rabinkov et al., 2000). These enzyme

interactions with garlic components may be the reason

for its toxicity.

FUTURE DIRECTION OF RESEARCH

Epidemiological studies show an inverse correlation

between garlic consumption and the reduced risk of

disease progression, i.e. cancer, cardiovascular disease

etc. (Steinmetz et al., 1994; Kendler, 1987). The

mechanisms of such protection are still not clear. Garlic

contains a wide range of chemicals possessing both

antioxidant and oxidant properties. Thus it is important to

identify and isolate the compounds with antioxidant

properties from garlic or to make a preparation of garlic

(i.e. aged garlic extract) having no oxidizing or toxic

compounds. It is still to be clarified whether aged garlic

extract is better for our health than raw garlic, which is a

mixture of both oxidants and antioxidants, in terms of

maintaining the cellular redox-balance.

Garlic preparations showed concentration dependent

free radical scavenging and a lipid peroxidation inhibit-ing

effect in vitro. The direct free radical scavenging

effect of garlic or its components is not as encouraging as

vitamin C or vitamin E. Garlic and almost all of its

preparations can also inhibit lipid peroxidation and show

protection against chemical-induced in vivo oxidative

stress conditions. But these in vivo effects may not be

solely mediated through its direct free radical scavenging

property. Protection from chemical induced oxidation is

due to either augmentation of the endogenous antioxidant

defence system in different organs after chronic garlic

administration or irreversible inhibition of CYP2E1,

which is responsible for the production of free radical and

toxic drug metabolites. S-allyl cysteine can inhibit the

transcription factor NF kappa-B, which can activate the

generation of reactive oxygen species. Garlic can also

modulate nitric oxide synthesis, which could be respon-sible

for its in vivo antioxidant effect.

The dose of garlic and its preparations is another issue,

as wide dose ranges of garlic preparation were used in

different studies. Garlic homogenate in a 1 g/kg dose

showed histopathological changes in the heart, liver and

kidneys. Garlic oil was also used in a wide dose range and

some doses were definitely toxic. So before doing any in

vivo antioxidant or other studies it is essential to keep in

mind that garlic is not safe at all dose ranges.

Another important aspect of garlic antioxidant re-search

is to identify the active antioxidant compounds of

garlic in vivo. Alliin, allicin, gamma-glutamyl cysteine,

dially sulphide and diallyl disulphide, which showed

antioxidant effects in vitro, were not detected in serum or

urine after the ingestion of raw garlic. Thus it is not

worthwhile studying the antioxidant and lipid peroxida-tion

inhibiting effects of garlic in vitro or in a cell culture

system and extrapolating the results in vivo. Rather it is

more essential to determine first the blood levels of garlic

or its metabolites. Allyl mercaptan has been shown to be

the dominant sulphur compound in human breath after

consumption of garlic cloves (Lawson, 1994). Thus it

appears that allyl mercaptan or a further metabolite of it,

is probably the compound responsible for the systemic

biological effects of allicin, alliin and diallyl disulphide.

Allyl mercaptan is also a good antioxidant.

The proposal that garlic consumption can have a

significant antioxidative effect is almost unquestioned

because of the wealth of scientific literature supporting

these effects, which include both animal and human

studies. Far more questionable is the identity of the

specific compounds from garlic or garlic products

responsible for its most antioxidant effects, and how to

use them most effectively in various pathophysiological

conditions.

Al Pater, PhD; email: old542000@...

__________________________________________________

[Guest guest]

Hi folks:

Well I can sort of understand the possibility that garlic in large

quantities might have serious consequences. But for similar reasons

perhaps it might also have preventive properties when in brief and

diluted contact with the intestines in its travels - as you will see:

Years ago I had a wart on a finger, and it refused to respond to any

kind of treatment including liquid nitrogen. Finally I decided to do

something with it, drastic if necessary, and I went to the local drug

store that had a huge book open on a lectern listing 'herbal'

remedies for just about everything.

To get rid of a wart it recommended cutting a slice from a garlic

clove, laying it over the wart so as to cover it completely, and then

secure with a band aid and leave for a couple of days. I left it for

longer, just to 'make sure'.

When I removed the band aid I couldn't believe what I saw. There was

now a huge ugly bulging red blister anywhere the garlic had been in

contact with the skin and it looked so bad I considered going to the

emergency department - I didn't want to lose the finger. Anyway I

didn't go to the hospital. The blister burst and after a couple of

months the remaining scar cleared up. But the wart, of course,

positively thrived!

Clearly something in garlic causes a severe reaction in my skin.

Possibly not so much in the skin of others? So for me one clove of

garlic, say once a week, is probably enough, I figure!

Rodney.

>

> > I apologize that I did not do the math in the previous note. The

LD50

> > of garlic extract is 30ml/kg which means that a 150 lb human (68

kg)

> > would require 2 liters (half a gallon) of garlic extract to have a

> > 50/50 chance of dying.

> >

> > Cause of death: BaaaaDDD breath!!!

> >

> > Tony

> >

[Guest guest]

Hi folks:

As a follow up to the below ............. anyone consuming, or

thinking of consuming, large quantities of garlic might want to try

my band aid experiment first, on a small patch of skin in an

inconspicuous location, and see how their skin reacts to it. I have

no reason to believe I have a garlic allergy.

If you do do the test, please let us know the result.

Rodney.

> >

> > > I apologize that I did not do the math in the previous note.

The

> LD50

> > > of garlic extract is 30ml/kg which means that a 150 lb human

(68

> kg)

> > > would require 2 liters (half a gallon) of garlic extract to

have a

> > > 50/50 chance of dying.

> > >

> > > Cause of death: BaaaaDDD breath!!!

> > >

> > > Tony

> > >

[Guest guest]

Francesca, this is very funny. lol. I haven't had any complaints, but

I haven't asked either. Perhaps I need to... I will.

>

> > I apologize that I did not do the math in the previous note. The LD50

> > of garlic extract is 30ml/kg which means that a 150 lb human (68 kg)

> > would require 2 liters (half a gallon) of garlic extract to have a

> > 50/50 chance of dying.

> >

> > Cause of death: BaaaaDDD breath!!!

> >

> > Tony

> >

[Guest guest]

You're supposed to eat it not wear it.. unless it's in a necklace to keep

werewolves at bay...

JR

(raw) Garlic eater

-----Original Message-----

From:

[mailto: ]On Behalf Of Rodney

Sent: Thursday, June 09, 2005 6:05 PM

Subject: [ ] Re: garlic

Hi folks:

As a follow up to the below ............. anyone consuming, or

thinking of consuming, large quantities of garlic might want to try

my band aid experiment first, on a small patch of skin in an

inconspicuous location, and see how their skin reacts to it. I have

no reason to believe I have a garlic allergy.

If you do do the test, please let us know the result.

Rodney.

> >

> > > I apologize that I did not do the math in the previous note.

The

> LD50

> > > of garlic extract is 30ml/kg which means that a 150 lb human

(68

> kg)

> > > would require 2 liters (half a gallon) of garlic extract to

have a

> > > 50/50 chance of dying.

> > >

> > > Cause of death: BaaaaDDD breath!!!

> > >

> > > Tony

> > >

[Guest guest]

My father has commented on it. He can smell it on me, but doesn't

find it at all repulsive. Whether my coworkers do or not, they have

been kind enough not to say anything.

-

> > in the case of garlic, it's the death of the people you come into

> contact

> > with :-)).

> >

> > Actually, enough garlic and the person's skin reeks of it.

[Guest guest]

Al,

Thank you for posting the full text of the study I was seeking.

There are certainly some things to consider. BTW, I had to look

up the word " clastogenic. " It means " capable of causing breakage

of chromosomes. "

-

[Guest guest]

A couple of months ago I attended a social event where I met up with my

grown son and his girlfriend. The next day he sent me an e-mail that said:

" How shall I put this? Have you been eating a lot of garlic lately? " His

girlfriend did not smell anything unusual, but he did. Needless to say I no

longer ingest a large quantity of garlic if a social event is on the

horizon. Apparently it was not my breath, but my skin/pores.........

No doubt nobody but a very close friend or relative will broach such a

delicate subject. Of course you could always ask people , hoping for an

honest answer...... So if you're meeting someone for a hot date, be

apprised.....:-)))

on 6/10/2005 11:19 AM, cronzen at truepatriot@... wrote:

> My father has commented on it. He can smell it on me, but doesn't

> find it at all repulsive. Whether my coworkers do or not, they have

> been kind enough not to say anything.

>

> -

>

>

>

>> Francesca, this is very funny. lol. I haven't had any complaints, but

>> I haven't asked either. Perhaps I need to... I will.

>>

[Guest guest]

Will perfume cover it up?

Now I'm really beginning to wonder if I smell. Smelled myself but I

can't smell anything....

> >> Francesca, this is very funny. lol. I haven't had any complaints, but

> >> I haven't asked either. Perhaps I need to... I will.

> >>

[Guest guest]

nah... the ideal solution is to feed everybody garlic to immunize them :-)

Garlic toast, or salsa drenched in garlic are good carriers...

If you wish to be inoffensive to non-partakers probably lay off the garlic for

24 hours...

JR

-----Original Message-----

From:

[mailto: ]On Behalf Of drsusanforshey

Sent: Friday, June 10, 2005 10:35 AM

Subject: [ ] Re: garlic

Will perfume cover it up?

Now I'm really beginning to wonder if I smell. Smelled myself but I

can't smell anything....

> A couple of months ago I attended a social event where I met up with my

> grown son and his girlfriend. The next day he sent me an e-mail

that said:

> " How shall I put this? Have you been eating a lot of garlic

lately? " His

> girlfriend did not smell anything unusual, but he did. Needless to

say I no

> longer ingest a large quantity of garlic if a social event is on the

> horizon. Apparently it was not my breath, but my skin/pores.........

>

[Guest guest]

I used to eat cloves and cloves of garlic, but my wife has forbidden me to touch it (so I now resort to supplements for my garlic quota). She also claimed " the odor oozes from your pores " and she can always tell if I have had some. She finds it offense despite her own consumption of garlic via pesto, etc.

On 6/10/05, <crjohnr@...> wrote:

nah... the ideal solution is to feed everybody garlic to immunize them :-)Garlic toast, or salsa drenched in garlic are good carriers...

If you wish to be inoffensive to non-partakers probably lay off the garlic for24 hours...JR-----Original Message-----From:

[mailto: ]On Behalf Of drsusanforsheySent: Friday, June 10, 2005 10:35 AM

Subject: [ ] Re: garlicWill perfume cover it up?Now I'm really beginning to wonder if I smell. Smelled myself but Ican't smell anything....

> A couple of months ago I attended a social event where I met up with my

> grown son and his girlfriend. The next day he sent me an e-mailthat said:> " How shall I put this? Have you been eating a lot of garliclately? " His> girlfriend did not smell anything unusual, but he did. Needless to

say I no> longer ingest a large quantity of garlic if a social event is on the> horizon. Apparently it was not my breath, but my skin/pores.........>

[Guest guest]

I wonder whether cholorphyll supplements could cover it up.

drsusanforshey wrote:

Will perfume cover it up? Now I'm really beginning to wonder if I smell. Smelled myself but I

can't smell anything....

A couple of months ago I attended a social event where I met up with my

grown son and his girlfriend. The next day he sent me an e-mail

that said:

"How shall I put this? Have you been eating a lot of garlic

lately?" His

girlfriend did not smell anything unusual, but he did. Needless to

say I no

longer ingest a large quantity of garlic if a social event is on the

horizon. Apparently it was not my breath, but my skin/pores.........

No doubt nobody but a very close friend or relative will broach such a

delicate subject. Of course you could always ask people , hoping

for an

honest answer...... So if you're meeting someone for a hot date, be

apprised.....:-)))

[Guest guest]

Nope. I've tried just about everything!

On 6/10/05, apricot85 <apricot85@...> wrote:

I wonder whether cholorphyll supplements could cover it up. drsusanforshey wrote:

Will perfume cover it up?

Now I'm really beginning to wonder if I smell. Smelled myself but I

can't smell anything....

A couple of months ago I attended a social event where I met up with my

grown son and his girlfriend. The next day he sent me an e-mail

that said:

" How shall I put this? Have you been eating a lot of garlic

lately? " His

girlfriend did not smell anything unusual, but he did. Needless to

say I no

longer ingest a large quantity of garlic if a social event is on the

horizon. Apparently it was not my breath, but my skin/pores.........

No doubt nobody but a very close friend or relative will broach such a

delicate subject. Of course you could always ask people , hoping

for an

honest answer...... So if you're meeting someone for a hot date, be

apprised.....:-)))

[Guest guest]

" the key to allergies and adverse reaction to foods is the amount

ingested " .

BINGO!!!!! ...moderation.... the key to a healthy life.....and

often the hardest thing to get thru to folks.

Suzi, you said a mouthful...no pun imtended!

:-) Kit

> Here is some info I layed my hands on..... in my garlic stuff...

>

> Many health professionals warn the high sulphur content in garlic

can cause colitis and dermatitis by destroying the natural flora in

the gut.

>

> High doses of garlic may even prevent blood clotting and interfere

with proper thyroid function. Garlic may even combat malaria according

to some professionals.

> According to Jeya Henry, Professor of Human Nutrition at Oxford

s University in Oxford, " the key to allergies and adverse

reaction to foods is the amount ingested " .

>

>

>

>

>

> Suzi

>

> What is a weed? A plant whose virtues have not yet been discovered.

>

> http://suziesgoats.wholefoodfarmacy.com/

>

>

>

>

>

>

>

>

>

>

>

> __________________________________________________

>