Aged kyolic garlic extract for a candida cleanse does actually work. However, I have seen it said that aged garlic contains allicin; this, is probably not the case. Some products may have a way of stabilizing allicin; but, it may be, that only a small amount of this chemical is present. Allicin is an unstable compound that has powerful antiseptic capabilities. Yet, allicin rapidly deteriorates once it is formed—the half life of this chemical being 3.1 hours. The antimicrobial potency of allicin, has a half life of perhaps 0.8 hours; thus, after about an hour of time allicin rapidly loses ability to stop microbes (Fujisawa, Hiroyuki, et al.; 2008). Others claim allicin is nothing to really desire in garlic; this is most certainly not true; as allicin is a powerful Candida killer. The truth is, using freshly pureed garlic quickly is probably more effective at stopping Candida than aged kyolic garlic extract may ever be. The only possible advantage of using an aged garlic extract is if you plan on using it internally—as you won’t have much (if any) garlic smelling body odor. Yet, there is a steep cost to smelling a little better; and, you’ll have to decide which option is best for you.
The truth is, especially if you're planning on using aged kyolic garlic extract topically or in the vagina, freshly crushed garlic is significantly more therapeutic; and, will kill Candida much better than any aged garlic supplement. And, fresh garlic is certainly a cheap remedy!
Research on Garlic Extract and Candida
So, to get an idea of how kyolic garlic extract will work against Candida, knowing how well it inhibits the growth of Candida in vitro (in a test tube), would be one fair indicator. A study did do exactly this; the study was published in the journal International Clinical Nutrition Review [10.4 (1990): 423-429]. The study used kyolic aged garlic extract and exposed it in vitro to Candida albicans. The researchers found that the kyolic garlic extract did not inhibit Candida at all. However, the study also used mice who were inoculated with Candida albicans and administered the kyolic garlic to these mice. The mice who were given the kyolic garlic extract had a reduction of Candida in their bodies of up to 80%. So, there is some physiological action that happens during in vivo (in the living) use of kyolic garlic extract that causes it to help the body remove Candida. The researchers found that the garlic extract stopped Candida from changing forms; which is known as mutagenesis.
Another study shows that fresh garlic, which has not been aged, works very well in vitro at inhibiting and killing Candida. The study was published in the Journal of Medicinal Food [7.3 (2004): 327-333]. The researchers created their own fresh garlic extract by taking a portion of the edible garlic bulb, blending it with water, and straining the liquid from the plant material. The study employed ten different Candida species. This fresh garlic extract was able to inhibit all the Candida species at concentrations of 13 mg / mL; and, the garlic extract would kill all the Candida species at a concentration of about 16 mg / mL. This powerful ability of such a small amount of garlic no doubt proves the ability fresh garlic possess to start killing Candida.
A good study, showing how both fresh and freeze dried garlic work at stopping Candida albicans, was published in the Journal of Applied Microbiology [93.3 (2002): 398-405]. This study can give us an idea of how much better fresh garlic will be at stopping a yeast infection than an aged, processed garlic product. The researchers in this study created their own fresh garlic extract by crushing fresh cloves. The freeze dried garlic was a garlic powder purchased by the researchers. The study found that a concentration of fresh garlic extract would kill Candida albicans at concentrations above 10 mg / mL. The freeze dried garlic extract was two times less effective; the freeze dried extract could only kill Candida albicans at concentrations above 20 mg / mL.
Freshly Crushed Garlic Contains Allicin
A key component of crushed garlic is allicin. Allicin is an organosulfur compound, obtained from garlic, that has very powerful anti-Candida efficacy. Allicin is created when you crush up fresh garlic bulbs. Two chemicals present in fresh garlic are alliin and the enzyme alliinase. When these two chemicals combine, they form allicin. Allicin is quite unstable, and doesn’t stick around very long; it does help to refrigerate it to preserve it for a bit longer. Allicin won’t form if you eat garlic whole, as the hydrochloric acid of the stomach will terminate this reaction. So, you must thoroughly crush or blend up your garlic and let it sit a few minutes before you ingest it—if you want allicin to get into your body.
Allicin will be able to remain intact after the first pass by the liver after you eat crushed garlic; so this chemical will make it to the intestines to start killing off Candida. Although allicin does eventually break down, the resulting chemical derivatives of allicin also likely have therapeutic value. A study published in the Journal of Applied Microbiology [93.3 (2002): 398-405] had this to say regarding allicin:
The assumption that all of the antimicrobial properties are produced by allicin has been supported by many in vitro studies. However, the effects observed in vivo are more likely to arise from the metabolic products of degradation. Although allicin itself has shown first-pass clearance in the liver, thereby maintaining concentrations high enough to cause considerable pathogen cell damage, it fails to reach systemic levels as high as those demonstrated by its degradative metabolic components, primarily due to its short half-life in biological tissue. However, there is no doubt that allicin plays a major role in the activity of garlic and inhibitory mechanisms have been proposed.
One study, demonstrating the ability of allicin to inhibit Candida species, was published in the journal Microbes and Infection [1.2 (1999): 125-129]. The study found that a very small concentration of allicin—measured in micrograms / milliliter—was enough to inhibit all the species of Candida it was tested on. The chart below was taken from the study and shows the micrograms of allicin per milliliter that were required to totally inhibit Candida growth. Note that MIC stands for minimum inhibitory concentration—the lowest amount of a substance required to stop the growth of an organism. Also note that the study refers to Candida glabrata by this yeast’s old name ‘Torulopsis glabrata.’
Fresh crushed garlic does contain the powerful, yet quickly degradable, chemical allicin. This is perhaps the key reason why fresh garlic extract can kill off Candida at much lower concentrations than aged, processed garlic products that have seen their allicin break down long ago. Perhaps the only reason to use an aged kyolic garlic extract in lieu of fresh garlic, is to reduce undesirable ‘garlic body odor.’ The first study this article looked at, did show that there is some physiological mechanism that occurs, that will allow such aged garlic supplements to ameliorate removing Candida from the body. Yet, fresh garlic has far stronger power to directly assault, and kill Candida. And, since fresh garlic contains much the same chemical makeup as a kyolic garlic, you likely get any benefits kyolic garlic provides from fresh garlic.
So, if you are desiring to use the most powerful garlic supplement, skip the aged kyolic garlic extract and go with the cheaper, homemade version. You will find that eating blended fresh garlic is all but impossible—due to the horrible, potent taste. Therefore, you should purchase some empty 00 gelatin capsules and place the pureed garlic in them and swallow them. This will allow you to avoid the terrible taste, and still get as much garlic as you want in your system.
For more information about garlic for Candida, or treating a gut yeast infection (and other digestion problems related to Candida) you can check out the following sections of Candida Hub:
- Garlic for Yeast Infection
- Gut Yeast Infections (Contains information on a suggested digestive system Candida cleanse)
12 Hour Candida Cure via Natural Medicine
If you have been looking into treating Candida problems naturally, you may have already heard about Sarah Summer. Sarah was like many unfortunate women who routinely are the victim of vaginal Candidiasis. The problem Sarah found was that the products and drugs used for treating yeast infections merely address the surface level symptoms—leaving the deeper physiological issues that instigate repeat infections untouched.
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- http://dx.doi.org/10.1021/jf8000907 — Fujisawa, Hiroyuki, et al. "Biological and chemical stability of garlic-derived allicin." Journal of agricultural and food chemistry 56.11 (2008): 4229-4235. PubMed
- http://www.cabdirect.org/abstracts/19911430979.html — Tadi, P. P., R. W. Teel, and B. H. S. Lau. "Anticandidal and anticarcinogenic potentials of garlic." International Clinical Nutrition Review 10.4 (1990): 423-429.
- http://hdl.handle.net/10261/45036 — Cardelle-Cobas, Alejandra, et al. "A comprehensive survey of garlic functionality." (2010). PDF Available Here
- http://dx.doi.org/10.1089/jmf.2004.7.327 — Iwalokun, B. A., et al. "In vitro antimicrobial properties of aqueous garlic extract against multidrug-resistant bacteria and Candida species from Nigeria." Journal of Medicinal Food 7.3 (2004): 327-333. PDF Available Here, PubMed
- http://dx.doi.org/10.1046/j.1365-2672.2002.01707.x — Lemar, Katey M., M. P. Turner, and David Lloyd. "Garlic (Allium sativum) as an anti?Candida agent: a comparison of the efficacy of fresh garlic and freeze?dried extracts." Journal of Applied Microbiology 93.3 (2002): 398-405. Full Text Available Here, PubMed
- http://dx.doi.org/10.1016/S1286-4579(99)80003-3 — Ankri, Serge, and David Mirelman. "Antimicrobial properties of allicin from garlic." Microbes and infection 1.2 (1999): 125-129. PDF Available Here, PubMed