Is allicin an antibacterial compound? Well, absolutely yes, however, most people will never get its amazing benefits!
Allicin is the most important sulfur compound found in garlic, and unfortunately, it’s a fantastic antibacterial chemical that people are never going to enjoy and get its amazing benefits!
I say this because I have done a lot of research and a lot of reading when it comes to allicin, and I know that most people are going to prepare garlic, raw garlic, the wrong way which is going to limit allicin absorption! And even worse, sometimes, they are going to get zero allicin!
Which is terrible, because you will be wasting garlic’s most valuable compound in my opinion!
Now, how to use and get allicin’s antibacterial benefits?
Well, it’s not very difficult, you have two options:
- The first one consists of using intrinsic garlic pills, the ones that contain high amounts of allicin.
You have to understand that when you ingest garlic pills, they are going to dissolve in your stomach, this is good, however, because they contain a lot of allicin, and this important sulfur compound oxidizes with the oxygen found in your stomach and in your digestive tract very quickly, it’s not going to be fully absorbed by your small intestine, so, the best way for you to get all the allicin you need is to use intrinsic garlic pills, the ones that are only going to release their allicin in your small intestine, which is where it should be absorbed in the first place!
- The second technique to get allicin’s amazing antimicrobial effects is through preparing garlic the right way:
Because most of garlic’s amazing nutrients and compounds are fat soluble, I highly recommend that you mince your garlic cloves and immediately mix them with a fatty substance, especially olive oil which is very protective and very powerful against free radicals in your body and blood stream because it contains lots of antioxidants.
So, do as I do:
When preparing garlic, I’m going to mince three cloves, then, I’m going to mix them with one teaspoon of olive oil and use them as soon as possible, this way, even after reaching your stomach, most of the allicin is going to be absorbed by olive oil, and then, absorbed by your liver which is where it should go in the first place.
Indeed, allicin is a very powerful antimicrobial compound and you should use the techniques shown in this post to get the most of it.