Can someone explain how this happens?

Question

I know this will sound strange but I've found that the best thing to use against a yeast infection is putting a clove of garlic in your v****a.

Whenever I've done this I can taste garlic in my mouth. How does that happen? Does it get into my blood or something?

And yes I'm being completely serious so please don't answer if you don't have a real answer to my question.

Answer 1

Claudias answer is great.  Except the part about yeast being prokaryotic.  Yeast are actually Eukaryotes because they have a nucleus and internal membranes.  Otherwise the answer was great.

Answer 2

Yes, it gets into your blood because it's in contact with a mucosa. But I don't know if it's enough to give you that taste... Apparently is.

Answer 3

Hey there =]!!

Well  your first statement is not only a fact, but is a scientific fact, yes one of the best treatments for yeast infection is garlic. How does this work? First lets understand what the term yeast infection means. We know that yeast is a term given to a group of unicellular organisms [prokaryotes] they belong to the fungi kingdom, making them fungal. They are subdivided in either obligate aerobic[requiren oxygen]  or facultatively fermentative. However not all yeast causes infection as some ferment alcohol, bread etc. The yeast that causes vaginal yeast infection is known as Candida, when the moist warm internal environment of the v****a supports this division of yeast, and an infectious population develops, what is known as vulvovaginal candidiasis is diagnosed [vulvovaginal candidiasis = yeast infection]. How does garlic help in any of this? Its properties. Garlic has high sulfur-containing compounds, which give it such a wide range of healing properties. The healing component in garlic is Allicin, which is proven to be anti-microbial and contains anti-fungal properties. It inhibits the growth of parasites in the intestines, as well as inhibits synthesis of fats (lowers blood lipid and cholesterol levels). Allicin can be transformed into Ajoene, which has anti-clotting properties and thus helps reduce heart ailments. Nonetheless its high sulfur content, makes garlic an extremely great antioxidant. When garlic reacts with yeast in the v****a, it plays the role of an antifungal agent, inhibiting the asexual reproduction of the fungi, thus lowering its population, and therefore relieving the symptoms [itchyness etc]. Now how does it get to your esophagus, until the taste of garlic reaches your taste buds.  The v****a is located It is located more on the posterior aspect of the peritoneum [the peritoneum is the serous membrane that forms the lining of the abdominal cavity]. However the esophagus lies right in the intraperitoneal region. If the v****a, and the mouth have no common via to the gastrointestinal system how did the taste get there? In fact it didn't, once you have open the garlic clove, Allicin has already be released into the enviroment, and although your sensitive cilia in the nasal cavity have not yet alert the brain of the new smell, the properties are still there. First believe it or not you will smell it, and then you taste it. That is because the nasal and oral cavity are joined at the Palatine tonsil I believe. Olfaction, taste and trigeminal receptors together contribute to flavor, reason why some people swear they tasted a certain smell. So to answer your question, nope it did not go from your v****a to your taste buds via blood vessels, which a small amount did, don't think your idea is wrong, however the reason why you can so vividly taste it, is because it was released to the enviroment you're in, and even if you move rooms the Allicin will still remain attached to your clothes, hair etc. I hope this helped, you can always ask a doctor [am only 17 not much i can do] but that's the conclusion i came up with. Good luck =] and feel free to e-mail if ya need anything else.

Clau

P.S Thank you for the correction dk =D

--Oh that's totally fine, a smell is not instantly "tasted", it can take time. You have to understand that the concentration of Allicin in the air is not as great, hence the taste won't be vivid until hours later. =]