Garlic

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Offline iko

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Garlic
« on: 29/10/2006 19:51:21 »
Dear Sirs,
I did really appreciate your choice of garlic as the new symbol of Complementary Medicine.
May I suggest to adopt this perfect image for Physiology & Medicine, instead of those silly looking greyish tablets?
Sincerely yours,

Dr. Ikod
Cefalo o Muggine ( Mugil cephalus)
« Last Edit: 25/11/2006 14:57:27 by iko »

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Offline Karen W.

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Re: Garlic
« Reply #1 on: 29/10/2006 20:16:31 »
Cool Fish!

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Offline neilep

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Re: Garlic
« Reply #2 on: 29/10/2006 21:26:08 »
I LOVE GARLIC !!!...I hate Ginger and Cinnamon, cloves and allspice but I LOVE GARLIC !!!!!!
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Offline Karen W.

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Re: Garlic
« Reply #3 on: 29/10/2006 21:44:51 »
I love Garlic too! Don'T we all.. You made me hungry talking food again.. I havent eaten all day!Now I am prowling through the cabinets.. what to make.. I think a bagel with cream cheese avaocado and and bacon and tomato.... MY favorite Breakfast!!!! Not very often but YUMMMMMMMMMY!!  You don't like the good stuff, me thinks you are deprived of flavor buds on your tongue... Have you at least tried those spices thirty times each as that is what the nutritionalist at school tells us it takes to develop at taste for new things..., things we dislike at first!LOL
« Last Edit: 29/10/2006 22:07:42 by Karen W. »

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Offline neilep

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Re: Garlic
« Reply #4 on: 29/10/2006 23:16:29 »
I love Garlic too! Don'T we all.. You made me hungry talking food again.. I havent eaten all day!Now I am prowling through the cabinets.. what to make.. I think a bagel with cream cheese avaocado and and bacon and tomato.... MY favorite Breakfast!!!! Not very often but YUMMMMMMMMMY!!  You don't like the good stuff, me thinks you are deprived of flavor buds on your tongue... Have you at least tried those spices thirty times each as that is what the nutritionalist at school tells us it takes to develop at taste for new things..., things we dislike at first!LOL

Yeeuuchhh !!

Now why would I wnat to make myself like something if I do not like it ? LOL !!....It's the same with alcohol...people say ''"it's an acquired taste"..that's nice !!..but why on earth do I want to acquire tastes I hate ?

If I had no choice but to consume the devils sputum then I know that just by repetition I would start to ' tolerate' it better, become acclimatised to it....

Hmmm..Oh my......bagel with cream cheese avocado and and bacon and tomato..now THAT has got my mouth watering !!

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Offline Karen W.

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Re: Garlic
« Reply #5 on: 29/10/2006 23:33:15 »
NO worries, I feel the same way about most fish and brussel sprouts.....Yuckkkkk! I was just telling you what they are trying to engrain into our heads for teaching our children, but I am with you If you don't like it, you just don't like it!! I agree with the alchol thing too!! YUCKKK!

See your taste buds are all right!! Yummmy I 'll take a bite or two for you... sharing my bagel... Have you ever tried putting a little garlic in the pan whilst cooking your bacon? I wonder if that would be good.. I might try that sometime then add it to the bagel! Hummmmmm..

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Offline neilep

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Re: Garlic
« Reply #6 on: 29/10/2006 23:41:01 »
Oh yes...Garlic is great with bacon !!..hmmmmmmmmm


Karen Mam next time you roast a joint of meat of chicken/Turkey...grab some whole garlic bulbs and chuck it in whole...don't even peel it....

At the end ...WOW !!..you'll be able to squeeze the most sweet caramelized garlic gooey love and joy from those garlic cloves !!
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Offline Karen W.

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Re: Garlic
« Reply #7 on: 29/10/2006 23:59:29 »
 Well I already love bacon and garlic, so next round I will shove some in the pan ant try it! OOOOOH GOSHHH< IT sound gooood!!!

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Offline iko

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Re: Garlic
« Reply #8 on: 15/11/2006 19:24:12 »
"Bagna Cauda" is a typical sauce from Piedmont (North of Italy).
Ideal in the foggy and freezing autumn-winter evenings, it is definitely a simple and healthy recipe.
We prepare it by cooking anchovies and garlic in olive oil and keeping this sauce warm in special little pots heated by a candle (one for each person).  Raw and steam-cooked vegetables are dipped in the sauce: potatoes, carrots, celery, cabbage, pepper, fennel, cauliflower, broccoli...
What a treat!

           

http://www.untoccodizenzero.it/uploaded_images/cauda1-714684.jpg
http://www.rocchecostamagna.com/RoccheCostamagna/img/bagna_cauda-BIG.jpg
http://www.langheroeromonferrato.it/aree/Degustazioni/cauda.jpg

ikod
« Last Edit: 18/01/2007 00:16:38 by iko »

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Offline neilep

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Re: Garlic
« Reply #9 on: 15/11/2006 19:35:48 »
Oh MY !!..I love anchovies and this sauce sounds delish !!!

Yummy...thanks IKO !!
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Offline DoctorBeaver

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Re: Garlic
« Reply #10 on: 16/11/2006 18:39:16 »
Garlic is onion on acid!
Fledgling science site at http://www.sciencefile.org/SF/content/view/54/98/ needs members and original articles. If you can help, please join.

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Offline iko

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Re: Garlic
« Reply #11 on: 25/11/2006 14:40:42 »
"Bagna cauda"(warm sauce) was developed over the decades by generations of farmers, to match with superb local red wines and support people living on the hills called "Langhe del Monferrato", during the endless foggy and freezing seasons.


http://www.regione.piemonte.it/piemonte_gallery/imm_com/02_territorio/images/g_011.jpg

Autumn fog on the hills of the "Langhe" region of Piedmont
« Last Edit: 25/11/2006 23:45:34 by iko »

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Offline Mirage

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Re: Garlic
« Reply #12 on: 27/11/2006 19:46:24 »
I love garlic as well, can't get enough of the stuff  [:)]
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Offline iko

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Re: Garlic
« Reply #13 on: 27/11/2006 22:36:47 »
Well Mirage, then try "bagna cauda" next weekend...
I found an original British recipe for you:

Bagna Cauda
Recipe 1: pre-dinner nibbles
Wednesday May 10, 2006 - Guardian Unlimited

Bagna Cauda is a traditional and very popular dish throughout Italy, that you would serve as your guests arrive for a meal with an aperitif. There are thousands of versions, as each family will do it slightly differently, but this is Giorgio's favourite way of making it.
Bagna Cauda
2 tins of anchovies in olive oil
3 cloves of garlic, finely sliced
Very good quality extra virgin olive oil, preferably from Liguria
Vegetables, enough for all your guests, the below should be enough for around ten people:
2 heads of fennel
4 carrots
4 to 6 spring onions
2 to 3 red and yellow peppers
2 to 3 Swiss chard leaves
A few artichokes


http://observer.guardian.co.uk/audio/seedsofchange/story/0,,1771878,00.html



ikod
« Last Edit: 27/11/2006 22:44:34 by iko »

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Offline neilep

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Re: Garlic
« Reply #14 on: 27/11/2006 22:42:00 »
I wish there was someone here who knows a lot about garlic and cod liver oil !!  [;)]
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Offline Karen W.

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Re: Garlic
« Reply #15 on: 28/11/2006 03:31:46 »
HEE HEE HEE, LOL I KNOW I LOVE GARLIC! I KNow nothing about Cod Liver oil except what little I have read and my Grandma used to use it for something, but I can't remember what!

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Offline Karen W.

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Re: Garlic
« Reply #16 on: 28/11/2006 04:10:20 »
Speaking of Garlic... I just ate a snack bag full of cashews which I adore, that were seasoned with onion& Garlic!! VERRRY VERRRRRY GOOD! I was starvin.... and it's after 8:00 and I have had no dinner yet!

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Offline neilep

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Re: Garlic
« Reply #17 on: 28/11/2006 23:21:53 »
Karen Mam...have you roasted some garlic bulbs yet ?....hmmm...so sweet and delish !!
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Offline Karen W.

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Re: Garlic
« Reply #18 on: 29/11/2006 02:49:44 »
Not yet the way you said to do it. I have cut tops Off them and poured Olive oil over them inverted them on a pan and baked them until tender which was delicious. You can then squeeze the cloves out onto a lovely sliced baggette and oh my GAWWWWWWD.....so good with the Prime rib!!! Good by itself!!I have stuffed tons of whole garlic chunks into a huge Prime Rib and baked until done and that is absolutely delicious! My stove is broken and I am sad indeed as I am missing my oven!!

I am starving as usual and just got off work.. 6:45PM. I have had a bad stomach all day!..This makes me Hungry!

"Life is not measured by the number of Breaths we take, but by the moments that take our breath away."

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Offline iko

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Re: Garlic
« Reply #19 on: 29/11/2006 17:47:26 »
quote:

"I wish there was someone here who knows a lot about garlic and cod liver oil !!" 



Voila'...here I am:
Garlic is the enjoyable-recreational-funny side,
Cod liver oil, tightly connected to childhood leukemia
topic is the tremendously serious one. [:o]

A double-sided personality? Schizophrenia? Bipolar disorder?
Who knows... [???]


http://www.jerrycott.com/IntegrativePsychiatry.html

http://jerrycott.com/user/FishBP53.jpg

Some time ago I read that those peculiar omega-3 so good for our brain (EPA & DHA) we get from sea creatures, mainly blue-fish, seem to be made by the ocean plankton itself: we and those fishlets are not able to synthesize them.  Those special unsaturated fatty acids are sort of vitamins for all of us and come directly from where life originated million years ago on this planet...
Our survival seems to be inevitably bound to the sea and the sunshine.


Bikod [^]
« Last Edit: 21/12/2006 21:03:10 by iko »

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Offline Karen W.

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Re: Garlic
« Reply #20 on: 29/11/2006 19:45:11 »
IS cod liver oil helpful with Bi polar disorder. Is that accurate the chart! I find that amazing!

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Offline Mirage

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Re: Garlic
« Reply #21 on: 29/11/2006 22:31:37 »
Well Mirage, then try "bagna cauda" next weekend...
I found an original British recipe for you:

Bagna Cauda
Recipe 1: pre-dinner nibbles
Wednesday May 10, 2006 - Guardian Unlimited

Bagna Cauda is a traditional and very popular dish throughout Italy, that you would serve as your guests arrive for a meal with an aperitif. There are thousands of versions, as each family will do it slightly differently, but this is Giorgio's favourite way of making it.
Bagna Cauda
2 tins of anchovies in olive oil
3 cloves of garlic, finely sliced
Very good quality extra virgin olive oil, preferably from Liguria
Vegetables, enough for all your guests, the below should be enough for around ten people:
2 heads of fennel
4 carrots
4 to 6 spring onions
2 to 3 red and yellow peppers
2 to 3 Swiss chard leaves
A few artichokes


http://observer.guardian.co.uk/audio/seedsofchange/story/0,,1771878,00.html



ikod

Thanks iko, will definitely have to have a look  [:)]
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Offline Karen W.

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Re: Garlic
« Reply #22 on: 29/11/2006 22:36:33 »
How do you serve the ingredients do you grind up the anchovies as I can't stand the thought of anchovies do you make a paste or sauce out of it?

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Offline iko

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Re: Garlic
« Reply #23 on: 30/11/2006 09:44:45 »
How do you serve the ingredients do you grind up the anchovies as I can't stand the thought of anchovies do you make a paste or sauce out of it?

Salted anchovies (not the ones kept in oil) should be used.
You wash off the salt and cut them to little bits.
Olive oil should be "extra-vergine" of the best quality.
The anchovies melt in hot olive oil together with the garlic bits...
...and make a sauce! Some people add milk or cream, but you'd
spoil the healthy recipe doing that.
Plus lots of veggies, red wine and nice friends around,
it is a gorgeous treat!
ikod

P.S. I was impressed by that bipolar chart too...a similar one is in the book:
"The omega-3 connection" by Andrew Stoll, a pharmacology researcher.
Those data are being revisited now, and a final answer is still pending.

Fish oil contains omega-3
Fish LIVER oil contains vitamin A and D plus omega-3.
So if you want lots of omega-3 without too much (toxic doses) of vit. A&D, you go for fish oils.
« Last Edit: 21/12/2006 21:07:23 by iko »

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Offline Karen W.

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Re: Garlic
« Reply #24 on: 30/11/2006 09:51:50 »
That is very interesting. I really hate fish most of it.. Neil has me convinced to try smoked salmon again as an adult so I bout some the other day and will try it. Anchovies yuck, but I might try to taste them... I don't know not while I am sick for sure!LOL

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Offline iko

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Re: Garlic
« Reply #25 on: 30/11/2006 10:07:16 »
Don't poison yourself for my silly recipes! [xx(]
Many people cannot stand fishfood...
They survive thanks to CLO! [;D] [:o)]  (joke)
We italians too are meat eaters mainly;
fish is a treat even for the lucky ones
who live close to the sea! So we seem to get
bipolar disorders just like the other countries.

Enjoy your experiments [;)]

ikod


« Last Edit: 21/01/2007 17:23:07 by iko »

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Offline Karen W.

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Re: Garlic
« Reply #26 on: 30/11/2006 16:57:28 »
I like certain Imatation crab, some shrimp, clams and Some white cod mosatly alaskan.. I have just had some that was too fishy indeed! Like Venison when it is not cured or hung immediately, right, It gets that wild gamey flavor! Yuck! So I am willing to try new things since I was a younster when I found mostly to dislike most fish.. I have tried some but not many since!

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Offline iko

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Re: Garlic
« Reply #27 on: 08/12/2006 00:29:31 »
Maybe the miracle cure is right under your nose?

by Tom Arneberg, Community Columnist


...What is the scientific basis for the healing power of garlic?
Garlic is a natural antibiotic that kills infecting bacteria. The forefather of antibiotic medicine, Louis Pasteur, acknowledged garlic to be effective, and later studies have shown activity similar to a more modern antibiotic, chloramphenicol.

Unlike modern antibiotics, garlic needs no prescription. And it's cheap, so we don't even need universal health care to partake. There are many other purported health benefits of garlic, regarding cholesterol, blood pressure, and so on. But for me, it's worth it even if the only advantage is getting sick less.
...
 
click here to read more:

http://arneberg.com/columns/ch/2003/0827.garlic.html





Isolation of alliumin, a novel protein with antimicrobial
and antiproliferative activities from multiple-cloved garlic bulbs.


Xia L, Ng TB.
Dept.Biochemistry, Faculty of Med.,The Chinese Univ. of Hong Kong, Shatin, New Territories, Hong Kong, China.

A protein designated alliumin, with a molecular mass of 13 kDa and an N-terminal sequence similar to a partial sequence of glucanase, and demonstrating antifungal activity against Mycosphaerella arachidicola, but not against Fusarium oxysporum, was isolated from multiple-cloved garlic (Allium sativum) bulbs. The protein, designated as alliumin, was purified using ion exchange chromatography on DEAE-cellulose, CM-cellulose and Mono S, affinity chromatography on Affi-gel blue gel, and gel filtration on Superdex 75. Alliumin was unadsorbed on DEAE-cellulose, but was adsorbed on Affi-gel blue gel, CM-cellulose and Mono S. Its antifungal activity was retained after boiling for 1 h and also after treatment with trypsin or chymotrypsin (1:1, w/w) for 30 min at room temperature. Alliumin was inhibitory to the bacterium Pseudomonas fluorescens and exerted antiproliferative activity toward leukemia L1210 cells. However, it was devoid of ribonuclease activity, protease activity, mitogenic activity toward mouse splenocytes, and antiproliferative activity toward hepatoma Hep G2 cells.

Peptides. 2005 Feb;26(2):177-83.


L1210 = murine lymphoblastic leukemia cell line.
« Last Edit: 13/04/2007 22:46:37 by iko »

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Offline Karen W.

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Re: Garlic
« Reply #28 on: 08/12/2006 09:14:45 »
THanks Iko, I did not know that.. I love garlic, but had no idea!!

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Offline iko

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Re: Garlic
« Reply #29 on: 09/12/2006 15:39:54 »
HEE HEE HEE, LOL I KNOW I LOVE GARLIC! I KNow nothing about Cod Liver oil except what little I have read and my Grandma used to use it for something, but I can't remember what!

May be she took it for her... MEMORY!

What did I say?
Where is your Granny?
Where are my glasses?
Which topic is this?

Ikoded  [???]
« Last Edit: 13/04/2007 21:41:36 by iko »

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Offline Karen W.

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Re: Garlic
« Reply #30 on: 09/12/2006 22:55:21 »
HEE HEE HEE, LOL I KNOW I LOVE GARLIC! I KNow nothing about Cod Liver oil except what little I have read and my Grandma used to use it for something, but I can't remember what!



May be she took it for her... MEMORY!

What did I say?
Where is your Granny?
Where are my glasses?
Which topic is this?

Ikoded  [???]


You could be right, though my gran had an excellent memory and an excellent insight to go woth it! She was very very intelligent! I wish my trap(Brain) had the recall and knowledge hers did! Perhaps it was the Cod liver oil! LOL
« Last Edit: 09/12/2006 22:57:04 by Karen W. »

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Offline iko

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Garlic
« Reply #31 on: 13/04/2007 21:24:34 »
Garlic Miracle





The ingredient which gives garlic its distinctive smell is the latest weapon in the battle to beat the hospital "superbug" MRSA.
University of East London researchers found allicin treated even the most antibiotic-resistant strains of the infection. MRSA (Methecillin-resistant Staphylococcus aureus) causes an estimated 2,000 deaths in UK hospitals each year. Researchers are now testing allicin products in a six-month study.

Dr Ron Cutler and his team discovered the effectiveness of allicin in laboratory tests five years ago. They found it can cure MRSA within weeks. It is even effective against the newer strains which cannot be treated by the "last line of defense" antibiotics Vancomycin and Glycopeptides. For treating infections the team have developed a nasal cream, pills and soaps. The effect of the treatment was dramatic on Deborah Brown, the first patient.
Initial trials have proved effective, so researchers will now test them in a six-month study of 200 volunteers including healthcare workers and patients. The scientists hope the products will be used by people working in hospitals so they can prevent MRSA being passed on to patients, as well as the patients themselves.

MRSA organisms can live harmlessly in humans, carried in the nasal passages and on the skin, but they can cause fatal infections in immune-suppressed patients, the elderly, the young and those with surgical implants. Dr Cutler told BBC News Online: "My aim would be to firstly work to try and reduce the carriage of MRSA amongst healthcare workers.

"But we would also hope to use allicin treatments for patients themselves." He added: "The trials we have conducted so far show that this formulation is highly effective against MRSA, and it could save many l ives. "MRSA is causing a genuine crisis in our hospital system in Britain and worldwide. Antibiotics are increasingly ineffective, but we do have a powerful natural ally.

"Plant compounds have evolved over millions of years as chemical defense agents against infection. "Garlic has been used in medicine for centuries, and it should be no surprise that it is effective against this very modern infection."

'Incredibly painful' Deborah Brown, 34, from Rainham in Kent, contracted MRSA after a major spinal operation in November 2000. Painful wounds on her spine failed to heal for two years, despite using the antibiotics and creams currently available. But within two months of using the allicin creams and pills, her MRSA had virtually cleared and the wounds had begun to heal. She said: "The effect of the treatment was dramatic - I am making a good recovery - but it was really awful at the time. "Having weeping wounds on my back that never healed was incredibly painful and I became increasingly depressed as the MRSA didn't respond to repeated courses of antibiotics.
"If my case helps to show that allicin works against MRSA then I am glad that something good might come of it." The research is to be published in the Journal of Biomedical Science next year.

January 27, 2004

from:  Garlic 'beats hospital superbug'!!! 
http://fourwinds10.com/NewsServer/ArticleFunctions/ArticleDetails.php?ArticleID=5136





Antibacterial activity of a new, stable, aqueous extract of allicin
against methicillin-resistant Staphylococcus aureus.

Cutler RR, Wilson P.
University of East London, School of Health and Bioscience, Stratford Campus, Romford Road, London E15 4LZ, UK. r.cutler@uel.ac.uk

The increasing prevalence of methicillin-resistant Staphylococcus aureus (MRSA) in hospitals and the community has led to a demand for new agents that could be used to decrease the spread of these bacteria. Topical agents such as mupirocin have been used to reduce nasal carriage and spread and to treat skin infections; however, resistance to mupirocin in MRSAs is increasing.
Allicin is the main antibacterial agent isolated from garlic, but natural extracts can be unstable. In this study, a new, stable, aqueous extract of allicin (extracted from garlic) is tested on 30 clinical isolates of MRSA that show a range of susceptibilities to mupirocin. Strains were tested using agar diffusion tests, minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC). Diffusion tests showed that allicin liquids produced zone diameters >33 mm when the proposed therapeutic concentration of 500 microg/mL (0.0005% w/v) was used. The selection of this concentration was based on evidence from the MIC, MBC and agar diffusion tests in this study. Of the strains tested, 88% had MICs for allicin liquids of 16 microg/mL, and all strains were inhibited at 32 microg/mL. Furthermore, 88% of clinical isolates had MBCs of 128 microg/mL, and all were killed at 256 microg/mL. Of these strains, 82% showed intermediate or full resistance to mupirocin; however, this study showed that a concentration of 500 microg/mL in an aqueous cream base was required to produce an activity equivalent to 256 microg/mL allicin liquid.

Br J Biomed Sci. 2004;61(2):71-4.



« Last Edit: 13/04/2007 22:41:26 by iko »

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Offline Seany

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Garlic
« Reply #32 on: 13/04/2007 21:53:24 »
To your above post.

I've read in a newspaper, about 2-3 weeks ago, that the honey from a bumble bee could be used to cure this superbug in hospitals.
They say that when you die, your life flashes in front of you. Make it worth watching!


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Offline iko

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Garlic
« Reply #33 on: 13/04/2007 21:56:43 »
Hi Seany,

You are a rather sharp reader and have a good memory too...
Were you fed cod liver oil as a kid?    [;)]
Manuka honey is promising a lot these days,
if you want to read more:  http://www.thenakedscientists.com/forum/index.php?topic=5254.25

This topic is getting a lot of viewers, together with 'oregano oil', its twin-topic.

ikod
« Last Edit: 13/04/2007 22:02:09 by iko »

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Offline Seany

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Garlic
« Reply #34 on: 13/04/2007 22:01:55 »
Meh,.. No. My mum eats cod liver oil pills though.. I felt it, and it's all, squishy. Hehe

Thanks Iko for the link.
They say that when you die, your life flashes in front of you. Make it worth watching!


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paul.fr

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Garlic
« Reply #35 on: 13/04/2007 22:05:54 »
Hi Seany,

You are a rather sharp reader and have a good memory too...
Were you fed cod liver oil as a kid?    [;)]
Manuka honey is promising a lot these days,
if you want to read more:  http://www.thenakedscientists.com/forum/index.php?topic=5254.25

This topic is getting a lot of viewers, together with 'oregano oil', its twin-topic.

ikod

Iko, what can you find in your medical data base on ETS 1153. this can supposidly cure MRSA

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Offline iko

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« Reply #36 on: 13/04/2007 22:19:50 »
Hi Paul,

thanks for eTS-1153.
Of course I didn't know anything about it...now me found:
..."The brand name of the drug, ETS 1153, which is currently prescribed for another condition, has not been revealed for commercial reasons."
from the Guardian 2007     http://www.guardian.co.uk/uk_news/story/0,,1991829,00.html

They say it will take some months...
We'll go to the grocery in the meantime!  [;D]

ikod

BTW I enjoy this topic, so decided to move it to Complementary Med.



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Offline Seany

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« Reply #37 on: 13/04/2007 22:20:54 »
LOL~~! You can probably find it somewhere though..
They say that when you die, your life flashes in front of you. Make it worth watching!


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Offline iko

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« Reply #38 on: 15/04/2007 18:08:32 »
Hi everybody,

I moved most of the garlicky abstracts for a proper scientific debate
to Complementary Medicine (see Garlic Miracle topic).
I still have to give it a proper 'shape' to stimulate our viewers...

http://www.thenakedscientists.com/forum/index.php?topic=7257.0

I hope to read here some more hints on the recreational side of this issue:
little funny stories, recipes, and various annotations are welcome.
Again, thanks to this forum, what began like a silly joke,
over the posts it showed a very serious scientific side.
Excellent for a discussion.

ikod  [^]




...have some 'bagna cauda' while you wait for new posters!
« Last Edit: 03/05/2007 19:17:21 by iko »