The Antiparasite

Louis Pasteur demonstrated in 1858 that garlic destroyed bacteria in culture. Albert Schweitzer used it in Africa against amoebic dysentery. During the two world wars, Russian military doctors applied it to infected wounds when antibiotics were lacking, earning garlic the nickname “Russian penicillin”. Marchesseau considered it the first natural antiseptic of the digestive tract. Raw garlic juice is a plant antibiotic of remarkable potency.

Digestive problems? Read my article on the 4R protocol to restore the intestine and assess your tissue acidosis.

Bioactive molecules

When you press a garlic clove, alliinase comes into contact with alliin and produces allicin, the sulfur compound responsible for most of the therapeutic properties¹. Allicin is a broad-spectrum antimicrobial: bacteria, yeasts, parasites, viruses. Pasteur demonstrated this in 1858, Schweitzer used it in Africa against amoebic dysentery². Ajoene inhibits platelet aggregation and thins the blood³. Sulfur compounds activate phase II detoxification enzymes and support hepatic glutathione synthesis⁴.

When you crush or press a garlic clove, the enzyme alliinase comes into contact with alliin and produces allicin, the sulfur compound responsible for the characteristic odor and most of the therapeutic properties. Allicin is a broad-spectrum antimicrobial: it acts against bacteria (including Helicobacter pylori), fungi (Candida albicans), and certain viruses. Ajoene, a derivative of allicin, inhibits platelet aggregation and thins the blood. The organic selenium in garlic (14 µg/100g) is a cofactor of glutathione peroxidase, a major antioxidant enzyme.

Table of key micronutrients

Micronutrient	Main role
Allicin	Broad-spectrum antimicrobial, antifungal
Ajoene	Natural anticoagulant, blood thinner
Organic selenium	Glutathione peroxidase cofactor, antioxidant
Fructo-oligosaccharides	Prebiotic, nourishes intestinal microbiota
Vitamin B6	Homocysteine metabolism, cardiovascular protection

Preparation with a juice extractor

Ingredients:

• 2 to 3 fresh organic garlic cloves
• 1 peeled lemon
• 1 piece of ginger (3 cm)

Raw garlic is VERY potent: start with just 1 clove mixed with a carrot. The taste is intense. Wait 10 minutes after crushing the garlic before pressing it: this delay allows alliinase to produce maximum allicin. Contraindication: anticoagulant treatment (garlic thins the blood).

My recommended extractor

For this recipe, I use the Hurom H320N. Cold pressing preserves all the enzymes, vitamins, and phytonutrients that the heat from a centrifuge would destroy.

Promo code: francoisbenavente20 for -20% on the entire Hurom site.

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To go further

Related articles

• 4R protocol for the intestine
• Bloating and gas

Assess yourself

• Questionnaire: Tissue acidosis
• Questionnaire: Acid toxemia

Complementary recipes

• The Starter
• The Liver Special
• The Liver Drainer
• The Healing Recipe
• The Ann Wigmore

Go further

• All my health questionnaires
• My naturopathy shop
• Naturopathy consultation via video
• My Living Juices ebook