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Garlic — Frequently Asked Questions

This content is for informational purposes only and does not constitute medical advice. Consult your healthcare provider before starting any supplement. Full disclaimer

Frequently Asked Questions

Raw garlic vs aged garlic extract — which is better for immunity?

They work through different mechanisms. Raw garlic provides allicin, a potent but unstable antimicrobial that directly kills pathogens. Aged garlic extract (AGE) contains stable compounds like S-allyl cysteine that modulate immune cell function — enhancing NK cells, macrophages, and cytokine balance. For daily immune support, AGE is more practical (odorless, standardized, proven in RCTs). For acute antimicrobial effect, raw crushed garlic is more potent. Ideally, use AGE daily and add raw garlic during illness.

Why do you need to crush garlic and wait 10 minutes?

Allicin does not exist in intact garlic cloves. It is formed when the enzyme alliinase (released from damaged cells) converts alliin into allicin. Crushing or mincing garlic activates this reaction, which takes about 10 minutes to reach peak allicin concentration. Cooking garlic immediately after cutting destroys alliinase before allicin can form. For maximum immune benefit from raw garlic, crush it, wait 10 minutes, then consume it raw or add to food at the end of cooking.

How much garlic should I eat when sick?

During acute illness, 2-3 raw crushed garlic cloves per day provides meaningful antimicrobial allicin exposure. Alternatively, continue your daily AGE supplement (600-1200mg) and add 1-2 raw cloves. Spread garlic intake throughout the day rather than consuming large amounts at once, and always take with food to minimize GI irritation. If raw garlic is too harsh, allicin-standardized enteric-coated capsules are a practical alternative.

Full Garlic Guide

References

  1. (). Preventing the common cold with a garlic supplement: a double-blind, placebo-controlled survey. Advances in Therapy. DOI
  2. (). Supplementation with aged garlic extract improves both NK and gamma-delta T cell function and reduces the severity of cold and flu symptoms. Clinical Nutrition. DOI