Pigeonbasics.com

have not tried crushing the garlic but may give it a go tend o use garlic oil more but as we all know same thing at about 50x the price of a bulb of garlic

(1) Tony C provided a link some time ago which I thought had been posted, but isn’t on this thread. It contained important information on the effective strengths for garlic use both as a preventative and a cure. The paper refers to experiments carried out on the fungus Candida Albicans which is relevant in pigeons.

http://www.organic-vet.reading.ac.uk/Poultryweb/Index.htm

Candida

In vivo studies have shown that garlic at 2% and 4% in feed protected chicks from experimental Candida albicans infection. The disease induced by oral inoculation of chicks with C. albicans was successfully cured by providing a ration containing 5% garlic (Prasad and Sharma, 1980).

Note:
2% is 2g garlic per 100ml of drinking water, or 20g per litre.
4% is 4g garlic per 100ml of drinking water, or 40g per litre.
5% is 5g garlic per 100ml of drinking water, or 50g per litre.

For information, Asda sells a pack containing 3 organic garlic bulbs, each weighing around 30g, for around 70 pence..

(2) Some information on allicin, one of the garlic compounds.

http://www.gourmetgarlicgardens.com/health.htm

Allicin kills by invading staph, strep or other bacterial cells and causing them to swell up and burst, killing them, according to Dr. David Mirelman of The Weitzman Institute in Rehovek, Israel,- no wonder they can't become immune to it. A way of explaining how it works is that allicin passes right through the bi-lipid cellular walls and it's mere presence inside the cell changes the electrical polarity of the cell and that forces it to draw in surrounding fluid and swell up, trying to equalize the charge but they burst before stasis is achieved and that kills them. So I repeat...Staph and other bacteria cannot become immune to allicin like they have standard antibiotics…..

Both of these techniques involve using garlic that has been diluted in water. Good things can happen when you dilute crushed raw garlic in water after it has waited enough time after crushing for an ample amount of allicin to have been formed - at least 15 minutes but an hour or two is better because more allicin will have formed, and it's the allicin we want. Placing crushed raw garlic into water sort of stabilizes allicin and preserves it and changes its half-life from 16 hours in air to 28 days in water, while preserving the allicin and its antibiotic properties.

Energy comes  from the high amount of ATPase found in garlic. ATPase is the enzyme that triggers the conversion of ATP into ADP and the little bit of matter left over is converted into energy at the cellular level like a miniature soft warm nuclear reactor. For those who want details, ATP is Adenosine Tri Phosphate and its conversion into Adenosine Di Phosphate is a normal process but garlic supplies more of the enzyme that triggers the process resulting in much greater immediately available energy.

Chemically, the interesting thing about garlic water is that it has both water-soluble and fat-soluble compounds and they work their way through the body in different way with the water-soluble going via the blood system whereas the fat-soluble enter through and travel via the lymphatic system.

(3) Further evidence that garlic in water is able to get into the bloodstream is provided in the Garlic oil & pathogens PDF document attached. It is an experiment in human blood where antibacterial activity was shown to peak at 40-60 minutes after intake, and Table 5, page 2 shows the limited inhibition zones on 4 pathogens treated with human blood before the patients took garlic, and the much greater zones after the patients took garlic water.

(4) This effect in the bloodstream may be explained in Allicin PDF document attached where on page 6, 'Laboratory studies' , allicin has been shown to enhance the phagocytes which engulf and eat foreign substances, and the natural killer cells which do the same and also kill disease-infected cells, both part of the body’s natural defence systems.

Note:
It is wrong to think garlic has only one active agent, allicin. It has [several thousand?] not all of them yet identified and those that have each with different actions.

just bought some garlic bulbs today and wondering how to use it,can anyone tell me in easy terms what the proceedure is for use in drinkers?

i leave the peeled cloves in the 5 pint bottle i use to change water daily ,till they go mushy & then put fresh cloves in ..........

Quoted from DAVIDL

just bought some garlic bulbs today and wondering how to use it,can anyone tell me in easy terms what the proceedure is for use in drinkers?

Seems its most effective when a bulb is freshly peeled and crushed into drinking water. Have not yet got round to weighing out 40g of cloves for my 2 ltr drinker, but when I do I will simply crush that as before - including the mash - into a measuring jug containing 2 ltrs of cold water, give it a stir and pour all of it - mash included - into the empty drinker.

New territory for me as I had been giving roughly half that strength before.