I have two separate garlic questions that Im finding conflicting info on.
Getting my fillings replaced tomorrow so trying to get everything figured out.

1. Has garlic been effective chelator for you?

2. Concerning this mercury/candida overgrowth connection - Does everyone agree that 1 - 2 cloves of garlic a day can kill off bad parasites/candida/other bacteria? If so, then does it stand to reason that garlic may be an option to use instead of the Candida diet? It seems to me that if garlic is potent enough to trigger a Herxheimer reaction, then that ought to be sufficient eveidence that you may not need to go thru all the trouble of the Candida diet?
Please let me know if my thinking is flawed on this question.

You have to do the diet too, otherwise your colon is plugged with yeast and any mercury you chelate won't get efficiently eliminated, it will recirculate thru the gunk on your colon walls. You cannot kill the yeast if you keep feeding it, if you do, the yeast may become resistant to your antifungals and get stronger and harder to kill. It is wise to use different antifungals on a rotation basis. Garlic, pau d'arco tea, oil of oregano, iodine, caprylic acid, there are many more...check out the Yeast Connection or Whole Approach websites for more info on yeast killing.

Garlic will help remove surface mercury, but to get to the deeper stuff, you have to use DMSA or other chelation methods. I have done a Gerson diet with iodine and potassium that flushes out the metals too. I am not testing for mercury now, but aluminum. Iodine is a necessary element that our diets have been lacking for years and could be a reason that we are mercury toxic to begin with.

best luck,
Sandi
xoxo

It all depends on how bad your candida situation is, and how well your body is able to cope with them. If the situation is bad, there is no substitute for a candida diet, as your body can't simply tolerate much garlic for a longer period.

I simply feel explosive (the heart may want to have a race) if I take too much garlic, and get a bad diarrhoea, and the urine is foamy, with perhaps a feeling of burning under skin.

I'm not sure if garlic is of any use to chelate mercury, but it sure bites on candida for me.

I am not sure about garlic being a chelator... far as i know it helps to make the mercury less toxic as it's passing through and out of your system, which is of great benefit obviously. raises your glutathione levels too, all connected doing the same thing to mmake the mercury less toxic to you. I read somewhere once that garlic actually makes the mercury a bit water soluble and thus you eliminate it easier. Not sure how valid that is but I read it somwhere, forget where though. I like garlic. But don't eat it alone or you'll get nice stomach cramps, maybe even vomit. Eat it raw chopped up with salad or in hommous or something. You can eat quite a bit more than just a couple cloves in s ession if you mix it into a yummy recipe, raw of course, don't cook it. Always cut any brown spots off, don't eat brown spots. You can chop it up and eat with cottage cheese for instance, add flax seed oil to that too, real good for you.

Find a good source of organic garlic or grow your own.

Probably effective for candida, I do not have a candida issue. I do eat lots of garlic.

You may find that if you do take garlic for killing candida that you could find it a little difficult if you're feeding the yeast at the sametime with sugars in the diet and high carbs. So you might not know what is causing what with symptoms in that case.

Not saying the garlic isn't good to take anyway, but the diet is a wise move to do even before using any antifungals because it starts to gently but surely deny the yeast what it feeds on. THe yeast then weakens and starts to reduce over time (possibly weeks/months). Then when you have gotten through this phase (which can cause enough die off in itself), you can start on an antifungal. Doing one without the other may not bring the results you want and may cause complications.

Garlic can be good stuff, but for some it might be intolerable because it is so strong and can mobilise toxins very strongly also. See how you go with it. It can definitely have an effect with mercury and some actually claim it chelates it! I believe it mobilises it a lot and may cause strong reactions. With me, I simply could not tolerate it for long because it just gave too many reactions with the mercury.

Garlic is a sulphur food. Some mercury toxic people cannot hand sulphur foods and so need to exclude all sulphur foods, including garlic.

I cannot eat garlic for this reason….it does not agree with me <img src="/ubbthreads/images/graemlins/gunshot.gif" alt="" />

and me I have to eat some everyday or I just don't feel right.

If you suspect candida, defintely limit your sugar intake.

I can eat just about anything except tuna (I won't eat barely any ocean, lake, or farm raised fish these days) and commercial farm fertilizer tomatoes. But I limit my sugar and sweets, and stay away from soy and food with hydrogenated fats. I stopped using sugar years ago, but I get some in stuff like ice cream now and then. Honey is a good substitute, xylitol. Xylitol may help control candida, not sure but I think so, from various stuff I've read.

You know what I like of late? I have been using a little bit of goldenseal root extract, kills bacteria and stuff. I don't overdo it but I like the way I feel when I do use it. Kill germs basically.

For me cooked garlic seemed to help raw irritated my guts. Cooked garlic is supposed to not have anything present that helps with yeast or bacteria but I thought it seemed to help, maybe it was acting as a prebiotic. All other anti bacterials/fungals etc just caused more problems and the issues always returned when stopping them. Best thing I did was I stopped the killing approach and I started eating fermented foods, diet etc and following the re seed and feed approach.

I was doing ok on garlic up until a couple of weeks ago and backed off for a few days. Just started back 3 days ago and having stomach problems so I am gona leave that alone for awhile. Seems like cooked garlic is ok and onions, cabbage, carrots are still ok . I can't touch eggs though they tear my stomach up. Would love to have some eggs, toast, gravy, fried potatoes, and turkey bacon. I never touch pork...it is another food that makes me sick. Be careful with the sulfer foods they can make life rough if your not careful.
<img src="/ubbthreads/images/graemlins/seeya.gif" alt="" />

I buy milk with acidophilus (hope spelled that right) and eat yogurt. the new dannon yogurt with the probiotic stuff seems pretty good. I know there is a problem with milk and mercury but I drink just a little bit of it. Love it w/pasta. Buttermillk has a lot of probiotic stuff, drank a whole bunch last week and didn't feel to great after though, my head that is, could have been somethng else though. my stomach is doing well though... really good.. I would like to go on again about the hulda clark liver cleanse but i'll spare you...

buttermlk does make great soap maybe I could finish the half gallon that way...

You know, I was thinking this evening as I was making me a big plate of garlic/cilantro pesto... that maybe its more than just those two ingredients... for instance I always sqeeze at least a half lemon's worth of lemon juice onto the pesto, and I add about a good 1/3 cup of olive oil... and I was doing that today and I started thing, wow, this is a lot like the everyday liver cleanse but with garlic and cilantro added. I use about 1/2 head of garlic (several cloves) and the entire bunch of cilantro, grocery store bunch size, the one dollar or so fresh bunch, like you would buy other fresh herbs like parsley, and maybe 3/4-1 cup of pasta in there, not much pasta compared to the green stuff. And I dump a good amount of parmesan cheese on top. Maybe it's just a good recipe, the cilantro to chelate, a little calcium from the cheese to replace chelated lead with the right stuff, a small glass of milk maybe doing the same... olive oil and lemon juice to help the liver along... I added some walnut oil to the pesto today too.

That pesto stuff sounds yummy. I really like the garlic but it's messing with me right now. It's causing me some stomach problems. I don't really get it was doing good on it till a couple of weeks ago. Puzzling!!! <img src="/ubbthreads/images/graemlins/kookoo.gif" alt="" />

Try eating it with lots of green stuff, in a salad for instance, something with olive oil, you can get your acv or lemon juice in there with a salad too.

Apple cider vinegar, about 1/8 cup in a cup of water, and 1 teaspoon baking soda (I use Red MIll no-aluminum type) will fix your stomach.

Maybe do the big liver cleanse. My entire abdomen hasn't felt so free in years, from that.

My alternative for the pesto, for garlic, is either a salad or very garlicy hommous, and I use oilive oil with both of those too. I cannot eat garlic alone by itself. The only person I know who can do that is my dad. It isn't a pretty sight watching him gag either.

And drink a couple glasses of plain water within an hour after lots of garlic in your meal to help purify and pee the junk out.

Pretty language we use here... pee, poop, bm's. I have never done that anywhere but have become so comfortable with it here, amusing.