We have talked about the MIC (Minimum Inhibitory Concentration) for allicin as compared to other metabolites within crushed garlic (Garlic: Your Perfect Antimicrobial Protection). Remember that the MIC value for any substance is its ability to stop the growth of a specific microorganism. It is used to rate the effectiveness of a substance as an antimicrobial.
Allicin is regarded unequivocally as the most potent antimicrobial substance within the Allium family of plants, and garlic is the number one producer of allicin in the genera. What other factors must we consider in order for allicin to fulfill its potential as an effective human antimicrobial?
Number One: Knowing how much to take. Corresponding to this is being able to determine how much allicin you have in a given product. Let’s do the math:
- Our Organic Freeze Dried Garlic assays at 10,000ppm (parts per million) alliin. Alliin is the precursor molecule to allicin. When a clove is crushed or bitten into by a pest, the inner cellular compartments separating the enzyme alliinase from the alliin are breached, thus enabling a reaction to occur, which is the production of the antimicrobial compound allicin, plus other thiosulfinates.
- One of our capsules contains 400mg of freeze-dried whole garlic powder (each capsule contains 4 to 5 cloves. The enzyme and precursor can’t react because there is no moisture to enable the reaction).
- Multiply 10,000ppm times 400mg and divide that by one million and you will get 4.001 mg of allicin (In sourcing garlic we take great effort, as we do with all of our raw material sourcing, to find cloves with extremely high alliin content.)
- Next divide the 4.001mg of allicin by 2.2 because it takes two moles of alliin to make one mole of allicin and you get 1.82mg of allicin.
- Therefore, each capsule produces 1.82mg of allicin.
Number Two: Most Effective Ways to Use Garlic as an Antimicrobial.
- The enzyme alliinase is damaged by too acidic conditions. For example, if you take one of our garlic capsules on an empty stomach with a resting pH of 2.5 to 3 there will be a certain amount of damage done to the enzyme alliinase before it can react with the alliin. The way around this is to take the garlic with a meal, as the net pH of a full stomach is around 4 to 4.5, and at that pH level a full conversion to allicin is possible. Allicin itself is not sensitive to acid.
- Another method to achieve a high quantity of allicin is by opening up a capsule into a glass of water and allowing it to react for a few minutes. You will get the full amount of allicin produced. This way also allows you to treat your mouth, sinuses and esophagus all the way down to the stomach and the intestines. Remember garlic is effective against P. gingivalis, P. aeruginosa and H. pylori. In fact, it is very effective, with extremely low MICs —1.7, 15, and 6-30, respectively. The lower the MIC - the more potent the antimicrobial substance is. These are very low MICs against the pathogenic bugs. As the primary organism associated with periodontal disease, P. gingivalis is the epitome of an opportunistic pathogen affecting many tissues, especially the sinuses. H. pylori on the other hand, is the organism responsible for most ulcers and gastritis.
Take one to two capsules of garlic by mouth with food, or open into a glass of water, dissolve, and let it sit for a minute to react. Drink slowly. You can add one teaspoon of the Original or No 7 for immune boosting properties.
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We have developed our products based on scientific research and/or the practical experience of many healthcare practitioners. There is a growing body of literature on food based nutrition and supplements and their application in support of our health. Please use our products under the advisement of your doctor.
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