Allium sativum (fermented)
Garlic aged at high temperature/humidity for 30+ days. Creates S-allylcysteine (SAC). Milder taste, no garlic breath. Enhanced antioxidant activity.
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May interact with blood thinners, HIV meds.
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Discontinue 1 week before surgery.
Very mild. Less GI upset than raw garlic. No garlic breath.
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