That sounds like a conundrum. Dan
On Fri, Feb 25, 2011 at 2:28 PM, Jim Holmes <[email protected]> wrote: > From link campaign*** below. > > " > > On Thu, Feb 24, 2011 at 6:23 PM, David AuBuchon <[email protected]> > wrote: >> >> FYI, some ND is doing this: >> >> http://campaignfortruth.com/Eclub/181207/CTM-%20allicin2.htm >> >> ~David >> http://scientificliving.net/ > > Of course, the UA study only gives us an insight into the effects of > properly prepared fresh garlic. But according to Simon Mills and Kerry Bone > in their textbook on botanical medicine, "Principles and Practice of > Phytotherapy," when garlic is dried in powered form at low temperatures, the > garlic enzyme allinase and the active compound alliin remain intact, > converting to allicin in the digestive tract, which is the same chemical > chain of events that follows the crushing of a garlic clove. > Rachael Linkie > Health Sciences Institute" > > Does anyone here know how to get instruction/information about how to do the > above? How do you powder fresh garlic? > > Jim > -- The Silver List is a moderated forum for discussing Colloidal Silver. Rules and Instructions: http://www.silverlist.org Unsubscribe: <mailto:[email protected]?subject=unsubscribe> Archives: http://www.mail-archive.com/[email protected]/maillist.html Off-Topic discussions: <mailto:[email protected]> List Owner: Mike Devour <mailto:[email protected]>
