Aggie
Well-Known Member
Only make enough to be used all in one week at a time because the garlic can go rancid even in the refrigerator if allowed to sit longer than a week. Please read this article for more information - http://www.hc-sc.gc.ca/hl-vs/iyh-vsv/food-aliment/garlic-ail-eng.php#botu.
Here's a small excerpt of the article of the link above. Please save in your favorites to refer back to later:
Background
Garlic-in-oil is a mixture of vegetable oil and garlic, either whole, chopped or minced. When you make it at home and use it right away, it's a safe product. It's also safe if you keep it refrigerated on a continuous basis, and use it within a week.
The trouble starts if you store homemade garlic-in-oil at room temperature, or if you keep it in the fridge for too long. These actions could result in contamination of the product by the bacteria spores that cause botulism.
The Link Between Homemade Garlic-in-Oil and Botulism
The bacteria spores that cause botulism - Clostridium Botulinum - are widespread in nature, but they seldom cause problems because they can't grow if they're exposed to oxygen. If the spores don't grow, then they can't produce the toxins that make us sick.
However, when garlic containing the bacteria is covered with oil, there's no oxygen present. That means conditions are ripe for the spores to grow and produce toxins. You can slow down the growth of bacteria (and the production of toxins) by refrigerating the product, but this may not be enough to stop it from spoiling.
What's worse is that there won't be any obvious signs that the garlic-in-oil is spoiled. You won't be able to tell if it's dangerous, because it will still look, smell and taste the same.
If you eat garlic-in-oil that contains the toxins, you can get botulism - a potentially fatal food poisoning that may cause the following symptoms:
- Dizziness;
- Blurred or double vision;
- Difficulty in swallowing, breathing and speaking; or
- Paralysis that gets worse with time.
CAUTION - THIS IS THE REASON WHY I ALWAS MAKE 2OZ OF THE GARLIC PRE-POO AT A TIME, I KNOW THIS IS ENOUGH FOR ME TO USE JUST ONCE MAYBE TWICE AT BEST WITHIN A WEEK.
Wow!I had no idea. I was planning on just storing it, but thanks for the heads up. I'll just be making it fresh every week.
Bumping this post because I think that many people skipped right over it and I really feel it is vital to this thread, thanks for bumping too Chauncee. Ladies please read carefully if you are doing the home-made garlic treatment, okay?
Great minds, and so forth!
, I am now trying to see how my hair does with a little less mixing. I, too, was thinking of just the JBCO with the MT. WOW! - scary
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I skipped yesterday all together. Did my hairline, but I really didn't feel like meddling with my hair at ALL yesterday. Shoot, I was mad I had to get up and rinse my DC out. 
