5 star (17) | 71% | |
1 star (7) | 29% |
John (Cumberland, Md) on 02/08/2011
Warning
Eb22 (Hilo, Hawaii) on 02/28/2009
Warning
Sarah (Youngstown, OH) on 09/11/2008
Ouchy McNumbface (Suffolk, England) on 06/02/2008
Warning
In a nutshell, it hurts. Don't do it. If you do do it, film it, put it on youtube.
Marie (Arlington, WA) on 05/21/2007
Jinc's (Greenville, SC) on 04/01/2007
"Allicin is a powerful antibiotic and anti-fungal compound obtained from garlic.
Allicin is not present in garlic in its natural state. When garlic is chopped or otherwise damaged, [squeezed] the enzyme alliinase acts on the chemical alliin converting it into allicin. Alliin is an amino acid that does not build proteins.
Allicin is not a very stable compound. It degrades slowly upon standing and is rapidly destroyed by cooking. Allicin can be used for some medicinal purposes - it helps fighting arteriosclerosis, it has the ability to dissolve fats and it can also be used as an antioxidant to some extent.
Allicin is also the chemical constituent primarily responsible for the hot, burning flavor of fresh garlic."
Please note that alicin is described as the agent that causes the hot burning sensation when you eat raw garlic. Probably does the same thing when you put raw fresh garlic in your ear.
I put raw garlic in a thin meshed gauze and after squeezing the juice into my ear. I then pushed the gauze (with garlic still in it) into my ear. I let it stay until I couldn't take the burning anymore.
Although the burning is great, I will try to endure to see if my ear gets better now that I have some idea of why it happens. I only tried it today (1 April 07). Will let everyone know the outcome in about a week. Wanted to let you know about the burning now!
Note: Wikipedia is an open source, free, web encyclopedia. I happen to trust it greatly, although some suspect it because ANYONE can add a definition.
Melissa (Machesney Park, IL) on 12/05/2006