Re: Digesting Garlic. Would I get the same benefits drinking it down instead of chewing it.

I would recommend you to ferment it with lactobacillus bacterias.
Or adding it to the fermenting mix of vegetables.
I am adding it minced with parsley to the mix of cut pieces of broccoli, brussel sprouts and some herbs. And this mix I put for one week to ferment with salt water and lactobacillus bacterias or EM microorganism. After a week I have probiotic salad with antifungal properties of garlic and even broccoli
( sulphoraphan supose to be effective for preventing adherence of fungal or other pathogenic microoganism to intestinal epithelium ). I eat this salad in all meals after morning breakfast ( noon and evening ). That liquid that is secreted from the vegetable ( including garlic ) is used as iso-tonic drink for running or biking tour ( where I sweat a lot ) and it has also celansing effect. Or I add this liquid to other fresh green salad instead of vinegar.

sometimes I am also adding sprouts of broccoli or radish daikon in fermented vegetable. This has more intensive effect on detox. This way you can also afford eating vegetables that usually in raw form ( versus fermented
form ) even with thyroid problems. As you probably know most of cruciferous vegetables ( that has beneficial effect on epithelium mucousa ) has influence on thyroid gland to lower activity. Which is not good for hypothyroid. This way
( fermenting ) you can exclude this risk.


As you probably now that liquid is containing lactic acid. Lactic acid has many beneficial properties in case of fungal or other pathogenic toxicity:

- chelating property ...specialy on redundant iron...
Candida fungals are competing for iron and other non
digested ( or absorbed by body mechanism of proteins like
lactoferrin or transferrin ) microelements. Microelements
are feeding fungals as vitamin C ( that is not absorbed )
does or redundant B vitamins...

- it has also detaching property for biofilm of Candida
Albicanis...

But I would not recommend drinking lactic acid or some
dilution of it. I think the lactic acid integrated as excretion of vegetable fermentation would be mild enough and still enough bioactive.


You can also get aditional lactic acid by fermenting nuts milk or making nut's cheese ( seasame or almonds ).
This is beneficial when you need stronger food but you can't afford it milk ( because of lactosis and its side effects on immune system when not capable to digest it )...


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