Interviews with Nutritional Experts: The Chemistry of Garlic Health Benefits , Interview with Professor Eric Block PhD as interviewed by Richard A. Passwater PhD

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Interviews with Nutritional Experts: The Chemistry of Garlic Health Benefits

Interview with Professor Eric Block PhD
as interviewed by Richard A. Passwater PhD

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All rights, including electronic and print media, to this article are copyrighted to © Richard A. Passwater, Ph.D. and Whole Foods magazine (WFC Inc.).

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Freeze-dry wrote
3/23/2011 1:13:00 PM (report abuse)

Freeze-drying garlic under specific conditions can give you a very high allicin content. Once garlic is heated you have literally cooked many of the nutrients. Dr. Larry Lawson with Dr. Chung-Ja Jackson former lead senior scientist at the University of Guelph Labrotary Services came up with a standard testing of allicin. She is known for her garlic standards and had many samples sent to her from all over the world. They found that under certain conditions freeze-drying does capture the allicin and yes it is cut in order to activate the enzymes, time is of the essence when it comes to this procedure. Other factors come into play, where the garlic is grown,soil, moisture. Garlic is a root crop it will only be as good as your soil. If you are organic or not makes a huge difference, whatever is in the soil is in your garlic. I am a certified organic garlic grower in Ontario. We have a very high mineral content in our clay based soil, we have our own Compostmister. It has taken us 18 years of growing and 10 years working with Dr. Chung-Ja Jackson Univerisy of Guelph Lab Services. We came to her with some fresh garlic for testing. They came back to us saying we had the highest allicin that they had ever tested. At this particular time they were testing the allicin claim in a pill from Germany which was touting 100%. It turned out to be almost 0%. Running many tests, Uof G Lab found that freeze-drying our garlic retained a very high allicin%, thus encouraging us to build a pharmaceutical grade, state of the art freeze-drying facility that can hold 1000 lb at a time. I can tell you it is not a simple process many may claim they freeze-dry the garlic but at what grade? Usually they are food-grade and they would not have the strict protocol that is required. We won the Ministers Award for Agri-Food Innovation 2007.

About The Author

Richard A. Passwater, Ph.D. has been a research biochemist since 1959. His first areas of research was in the development of pharmaceuticals and analytical chemistry. His laboratory research led to his discovery of......more

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