Garlic has been utilized as a medicinal herb for millenia. John Heinerman, Ph.D., states in The Healing Benefits of Garlic: From Pharaohs to Pharmacists, that garlic was first used in the ancient civilization of Sumeria to aid patients with a variety of health maladies. Garlic was used by the Sumerians to reduce fevers, cure loose bowels, stop painful swellings, ease strained muscles, kill intestinal parasites, and as a general tonic. Heinerman also relates that the ancient Egyptians also used garlic to heal cavities; a pulp of smashed garlic was mixed with honey and applied to the toothache.
How Garlic Yeast Infection Remedies Work: Allicin
One reason why fresh garlic will help stop a yeast infection, is the chemical allicin. Allicin is an extremely powerful constituent of fresh, crushed garlic. Allicin is created when another constituent of garlic, alliin combines with the enzyme in garlic alliinase. When alliin and alliinase combine, they create the chemical compound allicin.
Allicin has been shown to exhibit powerful antimicrobial properties. Allicin has strong antibacterial activity, and is capable of eliminating many different types of Gram-positive and Gram-negative bacteria. Allicin has also been shown to be an effective killer of fungi, particularly Candida albicans, the fungus which causes most yeast infections. This chemical is also able to stop viruses and can kill parasites.
Allicin is a very unstable chemical compound; in pure form, its half life is less than three hours. If refrigerated at cold enough temperatures, allicin may last for two days at the most. To get the most allicin possible, make sure you use fresh, undamaged garlic in any garlic yeast infection remedy. Remember, when you crush fresh garlic, the chemical alliin combines with alliinase to create allicin. You only have a short period of time to use it before this unstable chemical decomposes.
You will not be able to get allicin through eating fresh garlic due to the fact that alliinase is deactivated when it is in an environment with a pH of 3 or lower. Gastric acid has a pH of 1 to 2; consequently, gastric acid deactivates alliinase. Without alliinase, the necessary enzymatic reaction with alliin cannot occur; thus, allicin is not produced in the stomach. You may wish to first crush fresh garlic thoroughly before eating it to ensure you actually are getting allicin from the garlic. Be warned though, freshly crushed garlic is extremely awful to eat by itself—the flavor is simply too strong. It is so strong it may even burn your mouth slightly; and, could cause you to quickly vomit. Most of us enjoy garlic cooked, and in food. It is one thing to flavor with garlic, and another to eat it just by itself!
How Garlic Works Medicinally: Ajoene
Ajoene is a chemical compound present in garlic. This compound has been shown to have medicinal properties. A study done in Japan, and reported in the March 1987 issue of Applied and Environmental Microbiology, showed that ajoene demonstrated strong activity against two forms of fungi: Aspergillus niger and Candida albicans.
Ajoene is also capable of stopping various skin yeast infections—such as ringworm, jock itch, and athlete’s foot. Ringworm and jock itch can be treated with a garlic gel containing a 0.6% concentration of ajoene. Garlic gel, with a 1% concentration of ajoene, can treat athlete’s foot. And, Garlic gel, with a 1% concentration of ajoene, is comparable in effectiveness to Lamisil.
Natural Remedy for Yeast Infection
Although a properly prepared garlic remedy is an efficacious healer of yeast infections brought on by Candida, it is probably not as effective as the natural treatments espoused by Sarah Summer. Summer’s safe, natural treatments can cure a yeast infection in only 12 hours to three days depending upon the severity of the yeast infection. Summer’s treatment regimens are insured by an eight week, 100% money back guarantee; all orders are processed by Clickbank, a subsidiary of Keynetics Incorporated. If you have any questions for Sarah Summer, you can easily contact her by using her email address located at the bottom of her website http://Natural-Cure-for-Yeast-Infection.com.
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- Google Books — John Heinerman, Ph.D., The Healing Benefits of Garlic: from Pharaohs to Pharmacists. Keats Publishing Inc. 1994 (allicin being unstable and the historic uses of garlic)
- https://doi.org/10.1016/s1286-4579(99)80003-3 — Ankri S, Mirelman D.. Antimicrobial properties of allicin from garlic. Microbes and Infection [Volume 1, Issue 2, February 1999, Pages 125-129]. PubMed