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S-Allyl Cysteine, a major component of garlic [a sulfur containing amino acid], and Dimethyl Sulfoxide are both NMDA antagonists. I am not sure about the potency of DMSO's antagonism, but I know firsthand that S-Allyl-Cysteine is quite powerful. It is dissociating enough that the Air Force banned its pilots from consuming any garlic because it was proven to reduce their reaction time.
I have tried garlic a few times with the intention of studying its psychoactive properties. It has NMDA antagonism and some other effect related to its heat that feels like a "capsaicin rush" which wears off quickly. S-Allyl-Cysteine lasts much longer, around two to three hours for me. It is the only long lasting natural NMDA antagonist that I know of. I haven't tested DMSO yet for NMDA antagonism, but S-Allyl-Cysteine works nicely. It is stronger than magnesium, and I'm sure that at a high enough dose you could get very strong dissociative effects. The lethal dose is very high, so I wouldn't be worried about toxicity. Garlic is pretty healthy.
I wonder about Garlic Oil. Would it have more S-Allyl-Cysteine than Garlic Extract [powder]?