I finally got my juicer today! I'm wondering if it's a good idea to juice garlic cloves...I would like the flavor in some of my juice but I'm afraid leftovers might somehow stay in there and make stuff I don't want to be garlicky taste like it. I would of course clean it out after but are there parts in there that might soak up the essence?

I'm not sure if I've ever juiced garlic or not, but I do juice ginger regularly, which is pretty potent, & I don't detect the taste in other juices that I make.

violetrevo Wrote:
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> I finally got my juicer today! I'm wondering if
> it's a good idea to juice garlic cloves...I would
> like the flavor in some of my juice but I'm afraid
> leftovers might somehow stay in there and make
> stuff I don't want to be garlicky taste like it. I
> would of course clean it out after but are there
> parts in there that might soak up the essence?

Agree with JuicerKatz. As long as you clean it thoroughly, should be no leftover taste. And I agree that garlic is a food you need to wash carefully.

I have juiced with garlic and the odor does not remain. Plus, when you juice greens, the chlorophyll is a natural deodorizer!



Edited 1 time(s). Last edit at 05/12/2010 12:49AM by banana who.

you must be very careful with raw garlic, as it commonly is tainted with Botulism, so be careful, only use really fresh stuff, completely peel it, and wash it thoroughly...

I didn't know about the botulism! thanks for the info!

yw I learned about the botulism on garlic the hard way, my friend got reeeeeaaallly sick... But I peel and wash it, and I dont get sick, I use allot of it in my favorite raw recipe (still havnt found anything as good yet,lol)...

Hmmm. I don't know what juicer you have but in my juicer the juicer plate(grinder) is stainless steel and the sieve (strainer) is also stainless. So washing it removes any oder. I haven't had any problems with any strong smelling veggie.

never try that before - Garlic juice! I wonder what the taste like

how do u know if it has botulism
at times, i've noticed at stores that the white papery skin of the garlic
looks like its kind of decaying or even green ( gas!)

i'm really discriminating and make sure to get stuff with none of the overt visual signs

its my understanding from the research ive done, that Botulism is on pretty much all garlic, but in amounts so small that raw garlic is not dangerous for humans to eat raw unless you have a really weak immune system, but when the raw garlic is soaked in olive oil, it creates the perfect environment for botulism to thrive, plenty to eat, usually rather warm as the average person keeps their oil at room temperature, you could end up with deadly levels of it within as little as a week inside that bottle... even in the fridge though it could still breed fast, so the only really safe way to make garlic infused olive oil is to cook the garlic enough to destroy any bacteria...which unfortunately destroys most of its health benefits as well I do have to say though, I love the flavor that fire roasted garlic imparts to an olive oil...mmmmmmmmmmmmmmmmmmm so id suggest, use cooked garlic in your oil, whether your raw or not, and just pour your oil over a delicious salad with some raw garlic in it...you stay safe, get good flavor, and I dont think the flavor of cooked garlic should negatively affect ones raw diet goals... I could be wrong though...

Hmmm, interesting, I have been putting a clove of garlic in every glass of juice I make and so far (knock wood) I have had no issues. But after reading this I will be at least rinsing them off after peeling.

like i said, should be safe as long as you dont let them sit in oil for weeks... the oil makes a perfect medium for growing yourself a bunch of tasty botulism...

Hi

Could you tell me what botulism is? I have never heard of it and I use a lot of garlic and think I need to be aware of it now. I usually buy olives stuffed with garlic in oil from a reputable source. But now with reading about leaving garlic in oil I am not so sure.

[en.wikipedia.org]

theres a wikipedia article on botulism, and as long as the garlic is cooked at a high enough temp to kill the bacteria that produce the toxin, then your completely safe, chances are, if they are a reputable source,as in a real business, with government oversight, the garlic they use probably isnt raw... if its some home based, dont have a business license kinda thing... then it may not be!

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You would want to dilute them and I'm assuming that you meant that in your question. I had a bad experience with eating garlic cloves. I crushed a few cloves of garlic and took them pretty much straight and for a few minutes I felt like I was dying.