Oh PSA about Allicin: the capsules I'm taking contain a different form of Allicin marketed as Allisure. Allisure is much more chemically stable than raw Allicin, which degrades in the stomach within hours.
This is good and bad:
- It is good because it means that it will retain its antibiotic properties until reaching the very end of the digestive tract, being effective in both the small and big intestine.
- It is bad because it means that it will retain its antibiotic properties until reaching the very end of the digestive tract, killing far more bacteria than it otherwise would and thus greatly increasing the endotoxin load.
So what I am saying is, because the large intestine has several magnitudes more bacteria than the small intestine that you will probably have far weaker side effects from fresh crushed garlic than from Allisure. Fresh garlic is much more specific at targeting the small intestine, losing much of its potency by the time it reaches the large intestine.