Many intestinal conditions are caused by bacteria. Stomach ulcers are usually caused by helicobacter pylori and irritable bowel syndrome, colitis and Crohn's disease are also caused by or contributed to by bacteria.
I am not a doctor and I cannot give any medical advice but I can discuss the known properties of non-irradiated raw garlic and how it works when administered in different ways.
After being tested to be sure it has not been irradiated (see below) let the crushed pulp from two average size cloves (not bulbs) set in air for 90 minutes in order to build up enough allicin to be of maximum effectiveness and then add to a gallon of warm water.
Crushed raw non-irradiated garlic (CRG) kills all bacteria on contact and no bacteria, including MRSA (methicillin resistant staph aureus), can become resistant to CRG because it kills bacteria in a different way than commercial antibiotics. Doctors are not allowed to recommend it because there is no FDA treatment protocol that includes the use of garlic or any other herbal treatment or folk medicine.
A garlic water enema administered while lying on the back in a bathtub and rolling around to let it slosh all over the colon can give almost immediate relief and in more serious cases, additional enemas may be called for. Eating garlic does not work because the digestive juices change the garlic and neutralize the allicin which is the most antibiotic compound in CRG.
One can also lie in a bathtub of garlic water for an hour or two and it will soak in through the skin and be helpful in other parts of the body but the enema is the best way to bring the highly antibiotic garlic water into direct contact with the bacteria in the colon so it can do its job.
Yes, you will smell like garlic for a few hours but that seems to me to be a small price to pay for a cheap solution to a miserable condition.
Only natural non-irradiated garlic works but there is a way to tell the difference. Remove a clove from a bulb of garlic and cut the clove vertically down the center and lay open the two halves and look for a small growing shoot in the center of the clove and if it has one, it is good garlic and will work.
Most of the bulk garlic sold in stores is from China and some of the garlic from China has been irradiated to keep it from sprouting because sprouting ruins its shelf life. Chinese growers usually grow the Asiatic variety of garlic and Asiatic garlics have the shortest shelf life of all garlics so many of their growers irradiate their garlic to make it store longer but that kills it and it has no health benfits. Irradiated garlic tastes like garlic but is not hot when eaten raw whereas most natural garlic is hot when eaten raw. If there is no internal sprout but only an empty sheath, then it has been irradiated and will not work because the enzyme that causes the reactions will be de-natured and no enzymatic action can occur.
No, I am not a doctor and cannot give any medical advice but I am personally acquainted with and occasionally correspond with three of the most respected chemists in the world doing research into the properties of garlic that have been published in peer review periodicals and I have a pretty good idea of how it works and why. Google the names Larry D. Lawson, Ph.D., Eric Block, Ph. D. (Chemistry Chair, SUNY, Albany, NY) and David Mirelman, Ph.D. (Chemistry Chair of Weitzman Institute in Rehovot, Israel) and see what you find. While you're at it, Google Staph and Garlic and see what you find.
I pass on the information I have learned from these distingushed gentlemen to people who might be able to use it to help themselves. I don't advise anything, it is up to each individual to decide for themselves what if, anything, to do.
The choice is yours.
Hope this helps.
