From Dr. Lonsdale book: "Allicin, a compound that gives garlic its odor, is formed by enzymatic action during the grinding of fresh bulbs of garlic. Allicin conjugates with thiamine in an alkaline medium to form allithiamine [2′methyl-4′-aminopirymidyl-(5′)methylformamino-5-hydroxy-2-pentenyl-(3) allyl disulfide]. Originally thought to have lost the biologic effect of thiamine, animal studies proved that it was biologically more effective than the original thiamine. The vitamin B research committee of Japan then began to synthesize a number of allithiamine derivatives by substituting the S-alkyl radical of allithiamine by different alkyl groups. The hitherto completely unknown characteristics of allithiamine, vastly different from thiamine, became clear. Of these, thiamine propyl disulfide (TPD) proved to be the best substitute. It was easily reduced to thiamine in the presence of cysteine or glutathione. When given orally it was vigorously absorbed from the intestine. Unfortunately, TPD produced an overwhelming odor of garlic from the patient, leading to the synthesis of the most modern derivative, TTFD (Fursultiamine, Lipothiamine). Manufactured by Takeda Chemical Industries in Osaka, Japan, it was deliberately synthesized to obviate the garlic odor and is used as a prescription drug in Japan under the name Alinamin."
So, if you use an alkaline medium (water+baking soda?), grab garlic, crush it, wait 15 minutes for the allicin reaction to occur, and then put it in the water, mix thiamine hcl powder?
