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BTD Forums  /  Eat Right 4 Your Type  /  Does garlic & ginger kill good bacteria also?
Posted by: JJR, Wednesday, January 13, 2010, 9:51pm
I've been eating ginger after some of my meals lately, instead of chewing glee gum (which is pretty good gum ingredient wise, but still has sugar in it).  And today I ate a cultured carrot at the end of my lunch.  Which puts beneficial flora in my guts.  And then I was going to eat some ginger right after that and I thought to myself, will I kill the good stuff in the carrot I just ate?

I really don't know the answer to that.

I'm told that olive leaf extract, although a very good herbal remedy for killing stuff and helping you kick bad things out rather quick, also kills good bacteria.  I'm not really sure about that.  And oregano shouldn't be used for too long.  But that also does a good job killing stuff.

So, do any of these foods like garlic and ginger actually know to leave the good bacteria alone?  Or are they also like antibiotics?  I'm thinking they don't kill good bacteria, but I don't really see how that can be.  And if so, which killing type foods do leave the good stuff alone and which ones don't?  I eat quite a bit of garlic and ginger in my diet.  And they seem to really help.  Both of them.  I feel better when I eat them at a meal, as opposed to if I don't.  But, I'm wondering.....

So does anybody know more specifics on this situation?
Posted by: Lola, Wednesday, January 13, 2010, 9:54pm; Reply: 1
no
Posted by: JJR, Wednesday, January 13, 2010, 10:09pm; Reply: 2
That's very good.  I hope you're right.  Because I eat a lot of it.  

What about horseradish?
Posted by: Victoria, Wednesday, January 13, 2010, 10:45pm; Reply: 3
dunno, AB!   ::)

It seems clear that Olive Leaf and Oregano oil would eventually weaken or kill the good stuff too.

The garlic and ginger . . .  ??)
Posted by: Lola, Wednesday, January 13, 2010, 11:32pm; Reply: 4
so do I!!

and HR as well!
and my good bacteria thrives as far as I know! ;D
Posted by: Symbi, Thursday, January 14, 2010, 6:15am; Reply: 5
Great question ABNoWay, wish I knew too, sorry.

Can I add a related question?  I've googled till I was (goofy)(dizzy)(gangsta)

Prebiotics like onion and garlic supposedly feed good bacteria and sugar feeds bad bacteria.  Doesn't it make sense that good bacteria may feed off sugar too and vice versa?
Posted by: Lola, Thursday, January 14, 2010, 7:23am; Reply: 6
analyze the sugars! :)

arabinogalactan also contains some form of sugar in its composition.....
good bacteria thrives with it as well......
there s sugar and then there s sugar...... :-/
Posted by: ruthiegirl, Thursday, January 14, 2010, 3:19pm; Reply: 7
I've never found ginger to be a problem- I've even added dried ginger to grated carrots and fermented them together (I really need to do that again soon!)

Raw garlic, however, IS a potent antibiotic, antifungal, and antiviral. I eat raw garlic when I get sick. If I have raw garlic a few days in a row, I start to get gassy and constipated. Eating some fermented foods (such as beet kvass or the above mentioned ginger carrots) fixes the problem right up. If I have the garlic and the fermented foods on the same day (generally I eat them several hours apart, to make sure I don't kill off the good bacteria), the problem is prevented.
Posted by: JJR, Thursday, January 14, 2010, 10:36pm; Reply: 8
This is a very interesting subject.  I know my food digests well and my sinuses get clear when eating garlic and ginger raw.  Garlic is less strong when it's cooked and tastes great.  I use Ginger more often that not raw though.  Many times I eat it after a meal.  Just take a bite.  Mmmmmm.....

About a year ago, I'd wake up sometimes in the middle of the night.  My food from supper wasn't going down real well, and I'd be all heartburny.  And there would be some pressure.  Well, if I ate some ginger, within minutes maybe even shorter than that, I would belch and feel better shortly thereafter.  It seemed the food become digested and there was no more heartburn and pressure. I think Ginger is a magic food.  However, I just didn't know if eating things that kill bad bacteria will eventually kill good bacteria.  I'm not so convinced that there isn't some backlash on the good stuff either, but the upsides of it seems too great.

I wonder how horseradish is?  I've yet to try it.  I used to eat it a long time ago and I loved it.
Posted by: Lola, Friday, January 15, 2010, 3:50am; Reply: 9
both are excellent!

no worries
Posted by: Amazone I., Friday, January 15, 2010, 11:14am; Reply: 10
ABN frčre by eating those as foods you won't reach a certain form of therapeutical dosage if so... we've to discuss it  ;) :D again..... :X...

I use ginger slices in my greentea and sometimes a lot but it helps me for better digestion....
Posted by: JJR, Friday, January 15, 2010, 3:29pm; Reply: 11
Hey Amazone, I got a grass fed, free range lamb, and it doesn't seem to mess with me when I eat it!!!!!!  I made a meatloaf out of it once and had a slice, and it was very good and didn't make my stomach upset at all.  There is something largely different between that one and the lamb we buy at the supermarket.  Which is not organic or pasture raised.  They probably feed them all kinds of corn.

But yeah, Ginger is great for digestion!!!!!
Posted by: Amazone I., Friday, January 15, 2010, 6:25pm; Reply: 12

sorry bro in blood... ABN.. I need my A'zone I... the I. is important for.. me ..you and all the w)holy mirrors..... :P :P ;D ;D ;) thats'why  I love those boards so much... 8) :D ;D.....
Posted by: RedLilac, Friday, January 15, 2010, 6:35pm; Reply: 13
I drink Ginger Brew when I have indigestion.  I eat garlic at home a lot.  But I don’t do ginger & garlic in the same time frame.  I never thought about it, I just don’t.(think)
Posted by: JJR, Saturday, January 16, 2010, 6:05am; Reply: 14
Quoted from Amazone I.

sorry bro in blood... ABN.. I need my A'zone I... the I. is important for.. me ..you and all the w)holy mirrors..... :P :P ;D ;D ;) thats'why  I love those boards so much... 8) :D ;D.....


Maybe if you tell me what the l. stands for, I might make sense of what you're saying.  Otherwise, you really lost me on this one!!!!!!!!!!!!!!   :o :o :P ;D ;D ??) :'( ;D ;D
Posted by: Amazone I., Saturday, January 16, 2010, 8:02am; Reply: 15
ABN...as you once mentioned.. AB no way ::) I say yeeehhhaaa AB we are da very beschd ;) ;D...especially nonnies need the courage to be what we are supposed to be ;) ;D

the I. stands for first... as before when I was Tmtilla I..... I. = the first ;)....
coz I can't say Isa III. ya know .... :-/ :o :B :P(naughty)(constipated)(smartyp)

about the mirrors... I often feel that persons from this boards are like mirrors for me; I can see myselve in div. problems or even psyche pattern....it's a very healing
process I've got since I am a memeber here.....(smarty)(dance)(ok)(woot)
Posted by: JJR, Saturday, January 16, 2010, 4:03pm; Reply: 16
That all makes perfect sense.  I know there is a method to your madness.  I just sometimes have a hard time reading between the lines.  Or picking up your lingo.  But I find myself enjoying trying to.  

I was reading something in the Fatigue book that didn't make sense to me yesterday.  We AB's don't carry Blood antigens in our blood.  So, we rely on NK as our defense, so to speak.  Right?  Now, when we're secretors, how can secreting be beneficial if we carry no antigens?  To me, if I'm reading it correctly, there's no difference between an AB secretor and Non secretor except that we secrete blood in to, you know, those places you don't.  But we don't have antigens.  So....  It's no different.  Am I reading that correctly?
Posted by: ABJoe, Saturday, January 16, 2010, 4:52pm; Reply: 17
Ginger is a great digestive aid, so I don't think it will hurt beneficial bacteria...

Raw garlic will definitely kill everything, so it must be used short term or with knowledge of its possible digestive repercussions.

Lack of antigens - I didn't read it like there is No antigen activity, but it is impaired...  In the Variation column of the same Risk Profile Table, Dr. D. shows that the Secretors are more susceptible to the low grade infections and lower NK cell counts...  

We do need to pay special attention to keeping the NK cells active.  The only reference I find to benefitting NK cells is to get plenty of outdoors time as the fresh air and sunshine help keep NK levels high. (LR4YT pg.292)  Does anyone have additional suggestions?
Posted by: Lola, Saturday, January 16, 2010, 8:04pm; Reply: 18
a simple glimpse at the cancer book will show you all targeted protocols....
or your encyclopedia.....
Posted by: keithallenlaw, Sunday, January 17, 2010, 1:28am; Reply: 19
Any double blind studies anywhere? Sorry to shake
anyone's stable datum. But hey, if it works for
you then that's all that matters. I love fresh
apple, celery, and ginger juice heavy on the ginger.
Does it help me? I don't know. Some say age garlic
is better than fresh, and some believe fresh is best.
Who really knows. LOL...Another double blind study???  
Posted by: JJR, Sunday, January 17, 2010, 4:30am; Reply: 20
Quoted from ABJoe
Ginger is a great digestive aid, so I don't think it will hurt beneficial bacteria...

Raw garlic will definitely kill everything, so it must be used short term or with knowledge of its possible digestive repercussions.

Lack of antigens - I didn't read it like there is No antigen activity, but it is impaired...  In the Variation column of the same Risk Profile Table, Dr. D. shows that the Secretors are more susceptible to the low grade infections and lower NK cell counts...  

We do need to pay special attention to keeping the NK cells active.  The only reference I find to benefitting NK cells is to get plenty of outdoors time as the fresh air and sunshine help keep NK levels high. (LR4YT pg.292)  Does anyone have additional suggestions?


Well I didn't know that's how you get NK levels up.  Thank YOU!

I think I got it wrong, we secrete the antigens but we don't make antibodies for the A and B antigen.  Otherwise we'd be attacking ourself.  Althogh sometimes I feel like my A is attacking my B.  Hehehehhehehehe  Just kidding.  
Posted by: Sharon, Sunday, January 17, 2010, 5:50am; Reply: 21
Quoted from JJR


Well I didn't know that's how you get NK levels up.  Thank YOU!

I think I got it wrong, we secrete the antigens but we don't make antibodies for the A and B antigen.  Otherwise we'd be attacking ourself.  Althogh sometimes I feel like my A is attacking my B.  Hehehehhehehehe  Just kidding.  


My B is attacking my A right now!  :)
Posted by: JJR, Sunday, January 17, 2010, 8:02pm; Reply: 22
Bad B, Bad B!
Posted by: ABJoe, Sunday, January 17, 2010, 8:06pm; Reply: 23
Quoted from keithallenlaw
Any double blind studies anywhere? Sorry to shake
anyone's stable datum. But hey, if it works for
you then that's all that matters. I love fresh
apple, celery, and ginger juice heavy on the ginger.
Does it help me? I don't know. Some say age garlic
is better than fresh, and some believe fresh is best.
Who really knows. LOL...Another double blind study???  


The big problem with double blind studies is that they are very expensive to do and very difficult to control enough to get valid data to be useful...  There needs to be a possible return on investment to make it worthwhile to do them...  

If you know someone who is willing to foot the bill, then there could be many studies done...

Posted by: radioron, Monday, June 17, 2013, 6:18pm; Reply: 24
I am a type B who mostly follows the Nomad diet. I have had problems with urinary infections, so I have been taking a half-tablespoon of cranberry juice concentrate with my evening meal. I often have something for breakfast that I adapted from "Hummus Pancakes", substituting Nomad-friendly ingredients for the chickpeas, tahini, and wheat flour. I have noticed that my urine turns cloudy after I eat it, if I put the usual 3 cloves of minced garlic into it, especially if I have garlic 2 days in a row. So it seems that the garlic is neutralizing the benefit of cranberry.
Posted by: Maria Giovanna, Tuesday, June 18, 2013, 9:08am; Reply: 25
I would not mix  ginger and garlic in high therapeutical doses for many weeks as their blood thinning action could become a danger in case of surgery , accidents , cuts or similar things, like Gingko Biloba  and other blood thinners
Posted by: wanthanee, Tuesday, June 18, 2013, 9:09pm; Reply: 26
Hello everyone  :D

I read in the book (eating on the wild side) it is very interesting that how to prepare the Garlic. its most important benefits, and I would like to share.  It says:

Allium

“When Hippocrates said ”Let food be thy medicine and medicine be thy food” he was probably giving a toast with a goblet of red wine during a meal that was redolent with Onion and Garlic.


Garlic, Onion, Shallots, Scallions, Chives, and Leeks-the Allium family- have been celebrated throughout history as savory vegetables essential condiments, and lifesaving medicine.

Garlic has another important health benefit. In medieval times, people wore garlic around their necks to word off werewolves. Cancer is our modern werewolf-lethal, frightening, and seemingly incontrollable. Eating more garlic may be one of the best natural remedies against the diseases
In a test-tube study measuring the anticancer properties of a number of vegetable, including Brussels sprouts, Kale, Broccoli, and Cabbage, Garlic was the most effective.

According to the Canadian investigators who conducted the study, Garlic was far strongest inhibitor of tumor call growth “They reported that it blocked 100 percent of the growth of human cancers of the stomach, pancreas, breast, prostate, lungs, kidneys, and brain.
Because of all its proven and promising” Anti” properties (antioxidant, antibacterial, antiviral, anticlotting, and anticancer), Garlic has been dubbed the Allicin wonderland Drug.

Whether or not you get all the health benefits of the garlic

However, depends on how you prepare and cook it. In 2001, a group of Israeli food chemists discovered that conventional ways of preparing garlic can destroy most of its health benefits.
Raw garlic contains the ingredients needed to make allicin, its most active ingredient, but not the compound itself. Allicin is created when two substances in garlic come into contact with each other.
One is a protein fragment called alliin and the other is a heat-sensitive enzyme called alliinase. In an intact clove of garlic, these compounds are isolated in separate compartments.

They do not commingle until you slice, press, or chew the garlic and rupture the barriers between them then the combustion begins.

The Israelis discovered that heating garlic immediately after crushing it or slicing it destroys the heat-sensitive enzyme that triggers the reaction. As a result, no allicin is created. It takes only two minutes in a frying pan to reduce garlic to little more than a flavoring ingredient.

If you microwave freshly chopped garlic for just thirty seconds, 90% of its cancer-fighting ability is gone.

Nuke it for sixty seconds and none remains. Garlic’s proven ability to thin the blood, one of its most important benefits, is also compromised by heat. You can cook garlic and reap all its benefits if you make a simple change in the way you prepare it.

Chop, mince, slice, or mash the garlic and then keep it away from the heat for 10 minutes. During this time, the maximum amount of allicin is created so the heat sensitive enzyme is no longer needed you can saute’, bake, or fry the garlic and still get all its medicine. Garlic has so many healing properties that waiting those critical 10 minutes could reduce your risk of a number of worrisome diseases.

The follow this 10 minute rule, you will need to adapt some recipes. For example, the first step in many Asian dishes is to slice a garlic clove and fry it in hot oil. As the toasty flavor develops, the health benefits disappear. To salvage the allicin in the garlic, slice or chop it and let it rest for 10 minutes before adding it to hot sauces, soup, and stir-fry as well.

If you eat garlic raw, you don’t have to worry about short-circuiting the production of allicin slice or mash the garlic and add it to prepared and homemade food that do not require cooking, such as pesto, hummus, mayonnaise, aioli, garlic bread, bruschetta, salad dressing, dip, salsas, and spreads”

Also, this book says:

- sour crabapples have five times the cancer-fighting capacity of a Honey crisp, but most of us would choose the sweeter, juicer fruit all the same. We are no longer accustomed to eating our bitter medicine.

- Dandelions, the plague of urban lawns, were a spring time treat, the leaves were eaten raw, steamed, or boiled, and they were added to soups and stews. Compared to spinach, one of our present day “superfood” dandelion leave have 8 times more antioxidants, two times more calcium, 3 times more Vitamin A and 5 times more Vitamin K and vitamin E

WOW! :D

http://en.wikipedia.org/wiki/Allium

off to work.
Posted by: SquarePeg, Wednesday, June 19, 2013, 11:57am; Reply: 27
yes, I eat my minced garlic raw and include raw dandelion leaf in my salad.

Still, no one has really answered the original question, citing a reliable source.
Posted by: Enobattar, Wednesday, June 19, 2013, 1:02pm; Reply: 28
[quote=18247]Hello everyone  :D

Eating more garlic may be one of the best natural remedies against the diseases
In a test-tube study measuring the anticancer properties of a number of vegetable, including Brussels sprouts, Kale, Broccoli, and Cabbage, Garlic was the most effective.

I have to hold out hope that Brussels sprouts, Kale, and Broccoli will do the job for me since garlic is a Neutral for me....  not even listed on my 'enhanced mythialation' chart.   :'(

Posted by: wayland B+, Thursday, June 20, 2013, 12:47am; Reply: 29
http://www.gaiaresearch.co.za/garlic.html#GarlicCauseOrCure  
Doesn't say anything about ginger, but does say that garlic in high doses may kill some of the beneficial bacteria
Posted by: sk8ter, Friday, June 21, 2013, 6:35pm; Reply: 30
some of my thoughts...

Garlic is a poison! and so is its cousin the onion...

there have been only a few studies done because people think its a health food which its not..

Dr Robert Beck is one of the people who privately funded these tests/experiments to show how when you eat garlic that you can get headaches and feel foggy in your head..its because it literally disengages the left and right brain electrical connection!~

very interested to say the least...

some easy tests you can do yourself...

eat some heavy duty garlic and go outside when mosquitoes are out and see if they even land on you let alone bit you! they wont..why? its a poison


Lawrence  
Posted by: ruthiegirl, Friday, June 21, 2013, 6:37pm; Reply: 31
Lots of foods have "poisonous compounds" without actually being "poisonous."

If you're allergic to garlic, it's poisonous for you. If your SWAMI says it's  a black dot or avoid, it's poisonous for you. But if you have garlic as a neutral or beneficial, it's a potent herb, not a poison.
Posted by: ABJoe, Friday, June 21, 2013, 10:04pm; Reply: 32
Quoted from sk8ter
Garlic is a poison! and so is its cousin the onion...

Dr Robert Beck is one of the people who privately funded these tests/experiments to show how when you eat garlic that you can get headaches and feel foggy in your head..its because it literally disengages the left and right brain electrical connection!~

Everything taken in excessive quantities can be damaging.  There are appropriate amounts of everything, even water, but above that amount, the substance becomes toxic.  We need to learn the limits and honor them for the benefit of our body.  We have guidelines from this lifestyle, but being individuals - we need to monitor to make sure we are not exceeding our personal limits for substances...
Posted by: Amazone I., Thursday, June 27, 2013, 10:06am; Reply: 33
a question of point of views and approaches ;)... :X I wouldn't be forced to quit garlic nor onions.... :B :o :-/ :'( and sorry I've eaten tons of garlic & onions and was bitten from those sweeties .... ;D ;) :X.....
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