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Bonkers question but I’m going to ask...
#1
Was making dinner tonight and have no fresh garlic left but always have dried granulated in the store cupboard...you know where I’m going with this ..

As I was sprinkling into my spag bol... umm wonder if we can feed this to the fish  Big Grin
Bikini Bottom - 168l - community
The Kremlin - 58l - planted WIP
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#2
Weird we had spag bol... Big Grin
But personally I wouldn’t as i’m not sure what else might be mixed in with it, but thats me Big Grin
 😇 Heaven doesn’t want me...
And Hell is afraid I’ll take over! 😈
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#3
It isn't a bonkers question, assuming that you're posing it from a 'health benefits' point of view - those benefits being, inter alia, a mild antibacterial action in an aquarium environment, and a 'boost' to a fish's immune response.

The chemical agent which delivers such benefits is allicin. Paradoxically perhaps, fresh garlic doesn't actually contain allicin! Instead, the chemical components which make allicin are stored separately within garlic tissue ; they mix when the tissue is damaged. It takes a few minutes for the reaction to take place, and heat 'kills' the enzymes which facilitate the reaction. 

The same applies if you're preparing garlic for culinary purposes and are interested in its health benefits : chop or crush the garlic and then leave it for a few minutes before using it.

However, subsequent heating, as in cooking or drying, also damages allicin ; the potential damage is governed by the temperature. I've just had a quick Google to see if I could come up with some sort of definitive answer for you but without knowing the exact way your garlic was dried, it seems to be difficult. Apparently if garlic is freeze-dried at 20C, it may have the best chance of retainng a good deal of its allicin.

In any case, garlic can be an appetite stimulator for fish so, all other things being equal, your dried garlic would probably go down well!  I can't imagine that it would have any nasties added to it during its processing (though you nevrr know nowadays !).
Chocolate Gourami
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Pseudomugil sp. "iriani" Rainbows
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Food : anything that appears in an outside bath, plus: blackworms, daphnia, earthworms, microworms, moina, waterlouse
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#4
(11-03-2019, 08:24 PM)Vale! Wrote: It isn't a bonkers question, assuming that you're posing it from a 'health benefits' point of view - those benefits being, inter alia, a mild antibacterial action in an aquarium environment, and a 'boost' to a fish's immune response.

The chemical agent which delivers such benefits is allicin. Paradoxically perhaps, fresh garlic doesn't actually contain allicin! Instead, the chemical components which make allicin are stored separately within garlic tissue ; they mix when the tissue is damaged. It takes a few minutes for the reaction to take place, and heat 'kills' the enzymes which facilitate the reaction. 

The same applies if you're preparing garlic for culinary purposes and are interested in its health benefits : chop or crush the garlic and then leave it for a few minutes before using it.

However, subsequent heating, as in cooking or drying, also damages allicin ; the potential damage is governed by the temperature. I've just had a quick Google to see if I could come up with some sort of definitive answer for you but without knowing the exact way your garlic was dried, it seems to be difficult. Apparently if garlic is freeze-dried at 20C, it may have the best chance of retainng a good deal of its allicin.

In any case, garlic can be an appetite stimulator for fish so, all other things being equal, your dried garlic would probably go down well!  I can't imagine that it would have any nasties added to it during its processing (though you nevrr know nowadays !).

Well you learn something new every day Thanks Vale ! I do prefer fresh crushed garlic, just none left, the dried does offer a good garlicky tasteSmile
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#5
Doesn’t it have a “list of ingredients” on the packet, or say somewhere that it’s just garlic. It has to tell you somehow what it is by law, doesn’t it?
I don't keep fish, I keep water. Water keeps fish.
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#6
Well looking at the tub, all it says in Spanish , granulated garlic, a use by date and ‘no gluten’, how to store and some serving suggestion...needless to say it doesn’t say it’s fish food hehehehe Wink
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#7
Whatever you do, don't use garlic too often, once my fish are out of quarantine (I use it twice a week for the 6 weeks) I only use it every 4 months or so as there's some rumours about excess being adverse, but I've found that they don't need it if they have built up decent immune systems while in quarantine. Wink
If at first you don't succeed....
...get someone else to do it! Big Grin

Enjoy your fish, shrimps and snails!
Ian

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