I'm genuinely interested to know whether garlic can be safe and effective replacement. I ask in all seriousness since garlic is said to have antibacterial properties (and was used topically as an antiseptic for wounds in WW 1 & WW 2). The thing about garlic is that our body never develops a tolerance for it. Is it true that bacteria can never develop resistance to the active compounds in garlic (ex: allicin) ?
