One of the key compounds in garlic is ajoene, a proven antifungal that has been shown to be effective against many fungal strains. Ajoene is formed from a compound named allicin and an enzyme named allinase. When these two natural compounds come into contact (by chopping the garlic, crushing it or by other means), they form an antibacterial agent named allicin, which then combines to form ajoene. Although this has proven antifungal properties, the exact mechanism by which this happens is not clear. As with other antifungals, scientists suspect that it works by disrupting the cells walls of the Candida yeast cells.
A major advantage of garlic is that it is so easy to include in your treatment plan. Garlic tablets, softgels and oils are widely available, and fresh garlic cloves make a tasty addition to many recipes. You can use garlic as a complement to your other antifungals without having to spend a great deal of money. To get the best results and prevent the Candida yeast from adapting to the treatment, it is best to take two or three antifungals at the same time.
(The candida diet, retrieved from http://candidadiet.com)
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