shayfo;38165 wrote: Able, Alex and I were talking about garlic recently after something you posted on another thread. Should we not be eating it at all anymore, at week 10? I will be really sad for the state of flavor in my food, if that’s the case, but I also don’t want to be leading a massacre on all the probiotics I’m eating/drinking (sauerkraut, coconut milk kefir, coconut water kefir, and supplement form). I sometimes make my sauerkraut (and all of my kim chi) with garlic, too. Since kim chi is traditionally made with garlic, wouldn’t that imply that beneficial bacteria can still exist (in some number) in its presence?
I feel like I understand most things I read here, but the garlic issue has me confused
You have a right to be confused, Shay, foods such as garlic which is a great prebiotic food source for the bacteria, but yet contains properties that have the ability to destroy them, doesn’t make any sense at all. It almost makes you look at garlic as a mistake in nature, and it ends with the age old dilemma of weighing the negative against the positive. I guess in the end it’s a matter of being aware of all the facts involved and making the decision for yourself.
If you want my personal opinion, I don’t see anything wrong with enjoy a bit of garlic with your food now and then after the die-off has ended. I believe that, in the case of the antifungal properties of a food source, most of those compounds are going to be absorbed and diluted before they ever reach the flora in the intestines.