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.