Frequently Asked Questions AGED GARLIC INFORMATION What is Aged Garlic? What is KYOLIC® good for? Will KYOLIC® lower my cholesterol? Will KYOLIC® lower my blood pressure? How much KYOLIC® is equal one to one clove of garlic? How can KYOLIC® be effective without odor? Can I take KYOLIC® if I am allergic to sulfa drugs, or sulfite? What is the difference between garlic supplements? What is the maximum suggested intake for KYOLIC®? Where and how is our garlic grown? Does KYOLIC® produce any adverse effects? Dosage for children? Expiration/shelf life of Kyolic®? What is allicin? Does KYOLIC® contain allicin? How stable is allicin? What is allicin potential? What is Aged Garlic? How to Order Allicin C & AlliDerm Order Allicin C & AlliDerm Securely Online Order Allicin C & AlliDerm by Phone Call Amy at (805) 595-2711 Hours: 7:00 AM to 7:00 PM US Pacific Time Monday thru Saturday (Be sure to mention Jeff Rense sent you) Order Allicin C & AlliDerm by Mail Send a check or money order to: Garlic Wise Department J PO Box 266 Avila Beach CA 93424 USA Kyolic® odorless Aged Garlic Extract is truly the only odorless garlic supplement. The exclusive aging process eliminates garlic odor and harsh side effects. Moreover, Kyolic® contains various antioxidant properties and is the only antioxidant garlic supplement available. Kyolic is also standardized with SAC (S-Allyl Cysteine), a beneficial water-soluble sulphur containing compound which is characteristic of Aged Garlic Extract. Kyolic® maintains all the healthful benefits and nutritional value of the whole, raw, organic garlic from which it is made, but is not irritating to the digestive tract tissues, avoiding the stomach upset, gas and diarrhea that may accompany non-Kyolic garlic consumption. For years, allicin has been deemed as the compound responsible for the benefits of garlic. It has shown an ability to kill bacteria and fungus in test tubes and topically crushed raw garlic has been used in wars to fight infections. However, no clinical trials have been performed with allicin and it has not become a commercial product, mainly because of its chemical instability but also because of its pungent odor and irritating nature. Allicin is produced by an enzymatic reaction when raw garlic is either crushed or somehow injured. The enzyme, alliinase, combines with a compound called alliin in raw garlic and produces allicin. Because allicin is so unstable, once it is generated it readily changes into other compounds. Thus cooking, aging, crushing and otherwise processing garlic causes the allicin to be decomposed into other compounds. According to two studies of garlic preparations, allicin decreased to nondetectable amounts within one to six days (20-144 hours). This could explain why a study of various products on the market showed that they all contained an undetectable amount (<1 ppm) of allicin. For more information on this issue please visit www.allicin.com. Since the development of Kyolic® more than four decades ago, Aged Garlic Extract has attracted the attention of the world's most promising researchers. A wide range of research and clinical studies, confirming the superiority of Kyolic® over bargain brands, have been conducted by various research institutes worldwide. Over 100 studies on Aged Garlic Extract preparations have been presented at various symposiums, including the First world Congress on Garlic in 1990, Designer Food III Symposium, 1994, and published in various scientific journals. Kyolic® is also covered by more than a dozen patents and patents pending worldwide. Back To Top What is KYOLIC good for? KYOLIC® may be ideal for nourishing the body and thereby may support the recommended therapy your health care provider advises. Some studies have suggested that Aged Garlic Extract and some of its constituents may reduce cholesterol, thin the blood, protect the body from oxidants, increase the activity of cells in the body which maintain general well-being during cold and flu season, protect the body from radiation exposure, destroy tumor cells (limited evidence in animal models only). Aged Garlic Extract may also increase the activity of enzymes in the liver which function to detoxify the body from heavy metals, chemicals and other toxins. KYOLIC® is not a magic bullet, will not work equally for everyone, and should be taken in conjunction with, not in place of sound therapy recommended by your health care professional. Nutritional support for: Those with elevated cholesterol levels. Those with highly stressful lifestyles. Those who desire possible nutritional protection from heavy metals and chemicals. Those who desire to minimize the effects of radiation and chemical exposure. Those who desire to maintain a healthy intestinal tract. Those who desire additional nutritional support during cancer therapy. Back To Top Will KYOLIC lower my cholesterol? Several double-blind, placebo-controlled studies have shown that Kyolic® may lower blood cholesterol in human subjects 1,2,3. Back To Top Will KYOLIC lower my blood pressure? Some preclinical4 and human studies2 have suggested that garlic may assist in reducing blood pressure and we have received some testimonials from consumers of this effect. Back To Top How much KYOLIC is equal one to one clove of garlic? First of all, it is important to understand that whenever garlic is processed in any way, whether cooked, crushed, pickled or aged, as our product is, the chemistry changes. For that reason, one form of garlic cannot be compared to or considered equal to another form. If you look at active ingredients, 1 gram of raw garlic contains only 50 mcg of S-allyl cysteine (SAC), but 1 gram of KYOLIC® Aged Garlic Extract™ contains 1,000 mcg of SAC. Thus, it takes 20 grams of raw garlic to be equivalent to 1 gram of Aged Garlic Extract on the basis of SAC. If you look at SAMC, fructosyl arginine, carbolines, you can’t compare them because raw garlic does not have any of these beneficial compounds. Though it is not exactly the same as raw garlic, it has still demonstrated the benefits of garlic without the undesirable effects such as odor problems or stomach disorders often associated with the ingestion of raw garlic. So, KYOLIC® may be more beneficial, gentler and more desirable for supplementation purposes than raw garlic or other garlic product. Back To Top How can KYOLIC be effective without odour? During the aging process which KYOLIC® undergoes, bioconversion of odourous, harsh and irritating compounds in raw garlic yields non-odourous, stable, safe and effective compounds, to which many of the benefits of garlic have been attributed. There are more than 200 different compounds in garlic. Many of these compounds (such as fructanes, saponins, a protein fraction, etc.) naturally have no odour. Aged Garlic Extract has numerous non-odourous compounds. More than 100 scientific studies have confirmed the effectiveness of Aged Garlic Extract and its constituents, demonstrating nutritional support for the cardiovascular system, cancer prevention, detoxification, etc. According to the "First World Congress on the Health Significance of Garlic and Garlic Constituents" held in August 1990 in Washington, D.C. where 14 studies done on Aged Garlic Extract were presented: "...untrue is the myth that if garlic or a garlic product does not have garlic odour it does not provide benefits. A major part of the data on the benefits of garlic is derived from studies of cooked garlic, pickled garlic, aged garlic, and aged garlic extract. All of them have little typical garlic odour." Back To Top Can I take KYOLIC if I am allergic to sulfa drugs, or sulfite? KYOLIC® is composed of numerous sulfur containing compounds. No sulfur is added to any of our products. The sulfur naturally found in KYOLIC® is derived directly from the aging of raw garlic. Therefore, unless one is specifically allergic to the sulfur compounds in garlic, the sulfur compounds should not be a problem for most people. Sulfa drugs have very distinct chemistry. Those who are allergic to sulfa drugs can usually tolerate foods (such as broccoli, garlic, and onions) which contain sulfur. Usually, specific sulfur compounds cause sensitivities, not sulfur itself. Sulfur is found in all body tissues. It is a constituent of one of the essential amino acids that the body requires to manufacture proteins for various uses. The average man is made up of 140 grams of sulfur from sulfur containing compounds. The capsules themselves have sulfate in them. Therefore, if one is allergic to sulfate, he or she may prefer the liquid or tablet formulas. In any case, one should start out very small to assure no personal sensitivities before taking larger doses of any product. Back To Top What is the difference between garlic supplements? The garlic supplements available on the market can be placed into the following four categories: 1) Garlic oil 2) Garlic powder 3) Garlic oil macerates 4) Aged garlic extract 1) GARLIC OIL: • Made by distilling crushed garlic; the resulting condensed oils are then mixed with vegetable oil and packaged in soft gel capsules. • Contains only a minimal amount of garlic essential oil due to its high cost and pungency, the rest being approximately 99% vegetable oil. • Contains only the oil-soluble compounds found in garlic which are the most potent sources of garlic odor. • Lacks beneficial water-soluble compounds. 2) GARLIC POWDER: • Dehydrated and pulverized garlic. • Typically tableted or encapsulated with parsley, mint or citrus or sugar-coated to decrease odor. • Chemically very similar to common, inexpensive garlic flavoring/spice powders/condiments. • Allicin content is often emphasized in these products, however various garlic products tested contained no allicin due to the instability of allicin. • Some claim to have "allicin potential, however, simulated digestive conditions significantly reduce allicin production and absorption of allicin into the body has not been proven. • If high heat is used in the process of making these powders, most of the beneficial compounds and natural enzymes in garlic are destroyed. 3) GARLIC OIL MACERATE: • Designed originally for use as a condiment. • Consists of garlic cloves or garlic powder mixed into vegetable oil and then encapsulated. • Contains odorous oil-soluble compounds as well as small amounts of water soluble compounds. • Typically poorly standardized for ingredients. 4) AGED GARLIC EXTRACT: • Made from organically grown garlic which is crushed and then naturally cold-aged for up to 20 months converting harsh, odorous and irritating compounds into compounds which are safe, stable and odorless. • Kyolic is gentler on the intestinal tract than other forms of garlic and its constituents may even enhance the growth of beneficial bacteria. • Standardized for s-allyl cysteine which is stable, odorless, safe, and has been proven to be absorbed and utilized by the body (s-allyl cysteine has demonstrated various benefits in studies such as reducing cholesterol synthesis in liver cells, enhancing the activity of cells in the body which fight infections, and reducing the growth of tumors in animals) • More than four decades of usage in both japan and the united states. • Boasts of more than 100 studies published in scientific journals confirming the safety and effectiveness of both it and the ingredients it contains. • Does not have the offensive aroma of raw garlic or other forms of garlic. It is known as the "sociable garlic". • Kyolic's garlic is all natural and is organically grown without pesticides or herbicides Back To Top What is the maximum suggested intake for KYOLIC? We recommend that everyone who takes our products at least begin with the suggested intake. Then, depending on one's individual needs and/or practitioner's advice, intakes can be gradually increased. Powder: In one study, as much as 7,200 mg of Aged Garlic Extract Powder was consumed for a six-month period without any noted adverse side effects. However, the label's suggested intake (600-1400mg/day) is usually appropriate for most instances. As little as 1800 mg has been shown to provide nutritional support for the immune system. Continuous intake of normal doses (600-1800 mg) may provide nutritional support as well. Liquid: As far as the liquid formula goes, the most taken in preliminary studies was 10mls (roughly 2tsp). Two (2) to four (4) ml (approximately 1/2-1 tsp.) was the amount taken in most of the studies done on the liquid. Our suggested daily intake is 1/4 to 1/2 tsp. taken twice daily with meals. We do recommend continuous daily intakes over sporadic intakes, though, as some of the natural compounds in garlic only stay in the body for short periods of time. Back To Top Where and how is our garlic grown? Our garlic is grown under strictly controlled organic conditions on Wakunaga farms, located in California, USA. The garlic is cultivated completely without herbicides or pesticides of any kind and is harvested at full maturity. Exacting quality control begins there as raw garlic is tested for conformity to preset standards and specifications. Only raw garlic of the finest quality is used and more than 250 quality control checks must be passed before KYOLIC® is made available to the consumer. KYOLIC® Aged Garlic Extract™ complies with the California Organic Foods Act of 1990. Back To Top Does KYOLIC produce any adverse effects? KYOLIC® has been available to the general public for more than four decades and there have been no indications of any serious adverse side effects. As much as 7200 mg of KYOLIC® Aged Garlic Extract™ Powder has been consumed for a six-month period of time in a clinical study6 without any noted side effects. (The subjects in the clinical study were being assessed by health care professionals so we do not advocate such high levels unless one is being overseen. Larger dosages are not recommended for the formulas which contain vitamins and minerals, esp. Formula 105, 106). On rare occasions, some people have experienced minor heart burn, stomach discomfort or flatulence from the Aged Garlic Extract (tablets or caplets). However, the capsule formulas seem to be very well tolerated. As with all supplements, one should always contact their physician before taking to ensure there is no possible interaction with other medications. Back To Top Dosage for children? Aged Garlic Extract is very safe. As much as 10 milliliters (approximately 2 tsp.) per day was well tolerated by women in a clinical study.3,9 Our suggested intake for infants is as follows: 1-6 months: Start out with 1-2 drops in liquid (formula, juice or water) once a day for 1-2 weeks. If well tolerated, dosage may be gradually increased to about 1/8 to 1/4 tsp. a day. 6-18 months: Start out with 2-3 drops in liquid once a day for 1-2 weeks. If well tolerated, the dosage may be gradually increased to about 1/4 to 1/2 tsp. a day. 18 months-3 years: Start out with 3-4 drops in liquid once a day for 1-2 weeks. If well tolerated, the dosage may be gradually increased to about 1/4 to 1/2 tsp. a day. >3 yrs: Start out with 1/4 tsp. once a day for 1-2 weeks. If well tolerated, the dosage may be gradually increased to about 1/2 to 3/4 tsp. a day. (After an infant has been taking KYOLIC® for a time, the liquid may be put into his food, instead of his liquids. Also, the total daily amount may be given all at one time or divided into two or more servings.) Back To Top Expiration/shelf life of Kyolic? Due to the stability of the ingredients in Kyolic®, it has quite a long shelf life of four (4) Years. A coding system for expiration dates is used on all of our products, though many have the actual date as well. The first digit on the four (4) digit code is the year each product was formulated, the second letter is the month it was formulated, where A=January, B=February, C=March etc. -skipping "I" and "L" (because they appear similar), and the last two digits represent the batch number (just for our records). Please see the following example: Lot no. 3D75: "3" = 1993; "D" = April; "75" = Batch Number; ergo April 1993 was the date of production and most products should be good for at least three years beyond that date, which would be April 1996+. Back To Top What is allicin? Allicin is a highly unstable, odorous compound generated when fresh raw garlic is crushed.6 An enzyme, alliinase, combines with a compound called alliin in the raw garlic to generate allicin.6 Topically, allicin has been shown to kill bacteria and a whole array of organisms, however, in living bodies it changes into other compounds quickly and loses much of its anti-microbial activity. It receives most of the attention in regards to garlic chemistry due to its characteristic odor, though there are more than 70 different sulfur containing compounds in garlic which may have therapeutic value, not to mention the various non-sulfur compounds in garlic, such as saponins and fructanes, which are often neglected. Back To Top Does KYOLIC contain allicin? No. Because of its irritating and pungent nature, we have aged our garlic to convert allicin into more stable, odorless and beneficial compounds. Collectively, more than 200 compounds have been discovered in garlic. Many of them are odorless and have demonstrated benefits. Most cultures consume garlic either cooked or aged. These forms possess no allicin and yet have demonstrated benefits for centuries. Allicin doesn't appear to be necessary and more than 100 studies have confirmed the benefits and safety of our Aged Garlic Extract preparations which are free of allicin. Back To Top How stable is allicin? Because allicin is so unstable, when garlic is cooked, processed in any way, tableted and/or aged the allicin is decomposed into other compounds. (What compounds it turns into depend upon the processing procedure applied to the garlic). According to one study, all allicin disappeared within only 20 hours (less than one day) at room temperature.8 Another study showed that all allicin disappeared from the garlic preparation within only six (6) days.9 This could explain why eight (8) of the top garlic products on the market were actually found to contain no allicin.10. Back To Top What is allicin potential? Though garlic products do not appear to contain a significant amount of allicin, some products contain both a compound (alliin) and an enzyme (alliinase) which can generate allicin when added to water, so-called "allicin potential" or "allicin yield.” However, this may be of questionable value for the following reasons: 1. Realistic conditions such as exposure to stomach acid and intestinal fluids as would occur when one consumes a garlic product interfere with the production of allicin, significantly decreasing the amount that can be produced.11,12 2. No clinical studies have been conducted using allicin alone. 3. Allicin is not bioavailable. No allicin was detected in the urine or blood up to 24 hours following the consumption of approximately 90,000 mcg derived from 25 g of crushed raw garlic cloves.13 Allicin is a highly unstable, harsh, and odorous compound generated from fresh raw garlic. An enzyme, alliinase, combines with a compound called alliin in the raw garlic to generate allicin when the raw garlic is crushed. However, because allicin is so unstable, when garlic is cooked, processed in any way, tableted and/or aged as our product is, the allicin is decomposed into other compounds. From various studies, it is apparent that neither odor nor allicin is necessary to obtain the benefits of garlic. Further, absorption of allicin by the body has not been proven. KYOLIC® Aged Garlic Extract™, as the name implies, is cold-aged for up to 20 months. Therefore, it does not contain allicin. KYOLIC's aging process was uniquely designed to naturally convert harsh substances in raw garlic, such as allicin, into a cascade of gentle but beneficial, odorless compounds. Even though KYOLIC contains no allicin, many of its beneficial effects have been confirmed by peer-reviewed scientific journal. Back To Top References: 1. Lau, B.H.S., Lam, F. and Wang-Cheng, R. 1987. Effects of an odor-modified garlic preparation on blood lipids. Nutr. Res. 7: 139-149. 2. Steiner, M., Kham, A.H., Holbert, D., Lin, R.I.S. 1996. A double-blind crossover study in moderately hypercholesteremic men that compared the effect of aged garlic extract and placebo administration on blood lipids. Am. J. Clin. Nutr. 64: 866-870. 3. Yeh, Y.Y., Lin, R.I.S and Yeh, S.H. 1995. Cholesterol lowering effects of aged garlic extract supplementation on free-living hypocholesterolemic men consuming habitual diets. J. Am. Coll. Nutr. 14(5):545. (abs. #83). 4. Nagai, K. and Matsunaka, J. Effects of Aged Garlic Extract on Blood Pressure in Rats. Yakuri To Chityo (Japanese Pharmacology and Therapeutics) 3:255-260, 1975. 5. Steiner, M., Kham, A.H., Holbert, D., Lin, R.I.S. 1996. A double-blind crossover study in moderately hypercholesteremic men that compared the effect of aged garlic extract and placebo administration on blood lipids. Am. J. Clin. Nutr. 64: 866-870. 6. Cavallito, C.J. and Bailey J.H. Allicin, the Antibacterial Principle of Allium sativum. I. Isolation, Physical Properties and Antibacterial Action. J. American Chem. Soc. 66:1950, 1944. 7. Block, E. The organosulfur chemistry of the genus allium implications for the organic chemistry of sulfur. Angew. Chem. Int. Ed. Engl. 31: 1135-1178, 1992. 8. Brodnitz, M.H. Pascale, J.V., and Derslice, L.V. Flavor Components of Garlic Extract. J. Agric. Food. Chem. 19(2):273-275, 1971. 9. Yu. T-H, and Wu, C-M. Stability of Allicin in Garlic Juice. Journal of Food Science 54(4): 977-981, 1989. 10. Freeman, F. and Kodera, Y. 1995. Garlic chemistry: stability of s-(2-propenyl)-2-propene-1-sulfinothioate (allicin) in blood, solvents, and simulated physiological fluids. J. Agric. Food Chem. 43: 2332-2338. 11. Freeman, F. and Kodera, Y. Garlic chemistry: stability of s-(2-propenyl)-2-propene-1-sulfinothioate (allicin) in blood, solvents, and simulated physiological fluids. J. Agric. Food Chem. 43: 2332-2338, 1995. 12. Lawson L.D. and Hughes B.G. Characterization of the Formation of Allicin and Other Thiosulfinates from Garlic. Planta Medica, 58: 345-350, 1992. 13. Lawson L,D., Ransom D.K. and Hughes B,G. lnhibition of Whole Blood Platelet-Aggregation by Compounds in Garlic Clove Extracts and Commercial Garlic Products, Thrombosis Research, 65: 141-156, 1992. The benefits of garlic 1. Anti-Inflammatory Benefits The cardiovascular system is among the many body systems that benefit from the anti-inflammatory properties of allicin. Scientific studies have shown that the respiratory and the musculoskeletal systems also benefit from allicins anti-inflammatory compounds. This clove has thiacremonone and diallyl sulfide which have shown to have properties that tend to keep away arthritis. Other studies have shown that this aged plant extract improves inflammatory conditions when the airway gets inflamed. Some obesity inflammatory aspects can be altered by the compounds that contain sulfur in this herb. There is a stage during the development of the fats cells of the body that is related closely to the inflammatory system. 2. Antiviral and antibacterial Benefits This natural herb is widely known since time immemorial due to its antiviral and antibacterial properties. This vegetable and its compounds have been studied scientifically for their benefits in the control of viral and bacterial infections. This plant is also believed to offer protection from infections from worms, fungi and yeast. This natural supplement can be used to prevent candidacies in women. Fresh crushed cloves helps in preventing infections by pseudomonas aeruginosa in patients with burns. Allicin has also been effective in treating some bacterial infections which have become resistant to prescription antibiotics due to their continued use. However, most studies on allicin as antibacterial or antibiotic involve powdered products or fresh extracts and not the fresh product from the bulbs. 3. Cancer prevention Research does not specifically indicate that the consumption of cloves helps to prevent cancer, but it indicates that the consumption of cruciferous vegetables such as this natural organic plant can protect you from some cancers. High allicin intake that is daily consumption of raw cloves, has shown to reduce the risk of all cancers except breast and prostate cancer. However, taking this herb in moderate quantities, that is several times weekly, only lowers the risk of renal and colorectal cancer. The difference between moderate versus high plant intake is the real difference that suggests that we should all eat more in order to maximize its benefits of protecting you against cancer. 4. Iron Metabolism Recent scientific research studies indicate that this natural herb assists in the metabolism of iron. When the body cells store iron, one of the major passageways for moving it out of the cell and returning it into circulation in the rest of the body involves ferroprotin. It runs across the cells of the membrane. It also provides a bridge that iron uses to leave the cell. This herb increases the production of this protein; hence the circulation of iron will be under check. For more information about garlic with allicin. For garlic product catalog e-mail to: allicinedd@gmail.com Ed Flynn 612-208-2149 Uncategorized | No Comments Garlic with Allicin Posted by allicinnow on Apr 24, 2012 Garlic with Allicin Garlic with Allicin The revolution of stabilized allicin – only found in Alligin® -From the desk of Peter Josling ________________________________________ The garlic world can be a bit confusing at times – especially when people make comments about new products being much stronger and somehow better than well established brands like Alligin®. Its important to do your research and to understand what all the numbers actually mean and whether the claims are backed up by proper scientific evidence. Until we began manufacturing the World’s only stabilised allicin extract, found exclusively in products carrying the Allisure® trademark, customers had a wide choice of products that had some potential to release allicin into the body. This potential could only be realized if the garlic product could get through the gut without being destroyed by stomach acid. In certain products this did happen sometimes but unfortunately the chemistry of garlic made it very difficult to guarantee that ANY allicin could be released and made available to the body. Work published in the UK , USA and Germany showed this to be the case. The reason is that your own stomach acid seeks out and selectively disables a crucial enzyme called allinase which is found in all garlic powder extracts including those new ones mixed with ginger and star anise. Manufacturers and suppliers realized that this was less than ideal and so needed a test to show that actually their products had HUGE potential to yield allicin under ideal conditions. So this test was adopted by the entire garlic industry to allow manufacturers to claim that their brands could supply or yield thousands of micrograms or milligrams of allicin. However the test, which is still used today, does not take place in gastric or intestinal fluid but in a water or alcohol based system – so the results bear NO RELATION whatsoever as to what actually happens when YOU swallow their products. Now if you place any garlic powder extract in water you obviously rehydrate the extract and in a laboratory test you can show that allicin can be released and that the precursor chemical alliin does get converted to allicin. This can lead to some large number claims for allicin up to 6000mcg or even as high as 2000mg – if these concentrations were actually delivered to the human body they would be TOXIC. So perhaps its just as well that in the real world the figures for allicin potential are absolutely meaningless! Allisure® formulated exclusively with ginger in the now well established brand Alligin® IS DIFFERENT and whilst the actual amount of real allicin found in this product is small it is still more than enough to be able to kill a wide range of pathogens including MRSA, E Coli, Streptococcus, cold virus and fungal infections. The reason is simple in that the allicin is physically in the product, it doesn’t need to be rehydrated or converted or mixed with star anise or vitamin c or ginseng to be able to show major activity. Ask yourself this question – where is the data on ANY other garlic extract to prove that these pathogens can be killed? Answer there is none – the only brand with any real data on killing bacteria, virus and fungus is ALLIGIN® and you can see this data at www.allicincenter.com under references. Finally ask yourself one more question: Would I rather take a small amount of a product that I know works and has data to support its use as natural antimicrobial and has a safety and toxicology test to show that as many as 777 can be taken in ONE dose without doing any harm – or should I be hoodwinked into buying a hastily put together combination of “actives” that has no data and cannot guarantee any activity against the major pathogens we face daily in the modern world in which we live and has no published safety data. For me the answer will always be Alligin® the ONLY garlic/ginger combination that actually contains stabilized allicin and works!!! For more information about Allicin and garlic products. Please contact: Ed Flynn 612-208-2149 allicinedd@gmail.com photo by: issyeyre Uncategorized | No Comments Allimax Posted by allicinnow on Aug 8, 2011 Allimax is created in the same manner that allicin is, from fresh garlic, but though a clever process that has a patent on it. This sophisticated; patented extraction process, produces pure allicin and locks all its goodness into convenient one-a-day capsules, cream or liquid that people are now able to buy, for our everyday use and health protection. This patented process helps to ensure that vast amounts of stable Allicin can be produced. This sophisticated refinement process has, for the first time allowed the manufacture to capture garlic’s active component and deliver it straight to where the body needs it the most. Allimax is really a supplement that can provide the body with 100% yield of allicin. Not one other garlic supplements contain any allicin powder. They rely on your body being able to generate allicin after you have swallowed the powder and/ or vegetarian capsule, or eaten considerable amounts of raw garlic, that will keep you single throughout your lifetime. Allimax is totally odorless. Garlic oil supplements are produced by distilling fresh garlic extract; the oil that is produced is then diluted and placed into a capsule. This destroys most, if not completely all of the available allicin. Not one other garlic supplements contain any allicin. They depend on the body being able to generate allicin once you have swallowed the tablet or capsule. Several garlic powder supplements can generate some, but this depends upon the prevailing stomach conditions and may take hrs to convert it. This can often result in an unwanted garlic odor, while Allimax is completely odorless. Strengthen and support your immune system with this cutting-edge product. Alligin contains ginger also, which have been proven in laboratory testing to have a powerful synergistic impact on one another! I’ve been taking these capsules every single day for over four years now and I don’t remember ever having a cold or flu. I also take an extra capsule I know that I will be around people who have a cold or the flu, so I won’t catch it, and that usually keeps me out of trouble. Or, if I feel a flu or cold coming on, I take as much as 5 capsules a day and that knocks the flu or cold out. Allicin, Allimax Allicin Garlic, Benefit of Garlic, Immune System Boosters, Treatment for Flu | No Comments Garlic Supplements Posted by allicinnow on Aug 3, 2011 Garlic supplements have become increasingly popular over the past several years. The ancients knew of garlic’s powerful infection-fighting properties. As legends go, Nostradamus, the famous 16th century physician, was credited with saving many lives during the Black Plague, by stringing garlic cloves around the necks of his patients. But the fact is that modern double-blind clinical studies have shown that garlic is a natural antibiotic that kills 27 different pathogens. These are impressive credentials for such a humble, everyday plant. Garlic supplements are one of the safest herbal plant medicines. Studies have shown that people who consume large quantities of garlic over a lifetime, tend to live to a ripe old age. Garlic supplements are the most comprehensive way to take garlic regularly. Some people simply cannot tolerate eating raw garlic at all, and even if you like garlic, you might not want to eat it every single day. Supplements are an excellent way to achieve that regular garlic intake, that is necessary, to fight off a nose cold and prevent future occurrences. Garlic supplements should be standardized for allicin content. It has been said, that in Europe, garlic supplements must have at least 0. 45% of this important component. To prevent colds, eating a clove of garlic three times per day until symptoms go away, appears to be effective. Raw garlic is considered to be the most effective way to use garlic therapeutically, but for people concerned with garlic’s? Smelly odor, supplements are available. The health benefits of garlic supplements are astounding. There are so many great medicinal purposes for this type of herbal health food and it is highly implemented in the Mediterranean diet. Don’t worry, these types of supplements are odorless and won’t make people stand far away from you. Be very careful when buying odorless formulations of garlic supplements. If it is odorless, then it means that the chance that it may not contain a chemical called Allicin, which is responsible for the garlic odor. Allicin is important because it is the main component, to many of the health benefits from garlic. Allicin, Allicin Heart of Garlic, Benefit of Garlic, Immune System Boosters, Treatment for Flu | No Comments Garlic Capsules Posted by allicinnow on Aug 2, 2011 Garlic Capsules Garlic is among the most widely used bulk spices today, garlic capsules are considered medicinally effective, like garlic cloves, but do not possess the side effect of giving you unpleasant body odor. Garlic is commonly used in food around the world, but it is also use as a dietary supplement, to treat or improve various health conditions. People checked out this supplement because it comes in many forms; pills, oils and the raw forum. When choosing the best, look for a combination of allicin and sulfides, in your supplement, using the highest degree of medicinal health for your advantage. You can find these in many different nutrition stores and even your local supermarket. Many types of capsules are available, on the market, however, not everyone is effective, plus some have no health advantages at all. There is a method to determine which garlic capsules are best. The amount of Allicin, the antibacterial element of garlic, whether or not the garlic is enteric-coated, or when it’s odor-free all should be considered before investing in a particular brand. Garlic capsules are nothing but garlic powder put in gelatin capsules, or vegetarian capsules converted to pill form, so the consumer receives a measured dosage of garlic without getting immediate primary garlic breath. Not all garlic powder is equal, this will depend on which amount of garlic was used to make the powder and just how it is made; some have more power to produce allicin, than others. You may also buy empty gelatin capsules by the box and make your personal garlic powder from your home-grown garlic and fill your personal capsules with raw garlic that you have home-grown. When considering all of the capsules available to you, look for the quantity of allicin in each supplement; many don’t contain any amount of the compound. This may be because allicin is really a sulfurous compound that gives garlic it’s notorious smell-therefore, some consumers worry these supplements can make their breath smell unattractive. Some capsules instead, list the amount of another compound called alliin, which is only one letter off from allicin. Alliin is a different; it’s not as potent or beneficial. When introducing a brand new supplement into your diet, it is usually a good idea to meet with a doctor or nutritionist. Question them, on any queries you may have about the advantages of garlic, and any potential allergies or negative side effects. A professional familiar with your specific needs will know how well these pills can best provide for your body. These items are natural herbal remedies and usually are not evaluated by the FDA, nor are they to be considered as medicine. If you believe that you’ve a health problem or concern, you need to swiftly seek medical advice from your health care provider. Allicin, Allimax Allicin Garlic, Benefit of Garlic, Immune System Boosters, Treatment for Flu | No Comments Garlic Health Posted by allicinnow on Jul 25, 2011 Garlic health advantages are unique; it has properties that may impact some of our Twenty-first century health issues in dramatic ways. It is amazing that a simple food can have such profound effect on our overall health and well-being. What scientist is discovering daily, just how potent a number of our nearly forgotten natural foods can be? This health supplement probably benefits us a lot more than every other herb, that makes it more like a perfect food. It is extremely nutritious and has health-promoting and disease-preventing properties which have only recently been closely examined and accepted by the profession of medicine. This supplement has proven it’s self over time. If it didn’t work and work nicely, it might have fallen out of the historical records sooner or later sometime ago. However it includes a health background more solid than simply about every other substance that we know and use today. It truly has stood the test of time. Garlic ranks as one of the strongest remedies of all time for effectiveness and health advantages. Its health advantages are so numerous it is hard to write about them all. It will grow in just about any place all around the globe, in temperate, subtropical and tropical regions. How does it suddenly develop its characteristic taste? If you take a clove of garlic, peel it, come on close and take a whiff. There is no odor. You are able to lick the uncut clove and there is no taste. Should you boil it without cutting it, you receive a vegetable taste. The strong odor and taste of garlic appear only once it has been cut or crushed. What is the strong smelly compound, and what is the mystery of their production? Just maybe it’s the allicin that is created once the garlic is crushed or cut, the garlic releases this chemical and that is where the strong taste and smell comes from. Raw garlic is extremely strong, so eating too much could produce problems. Poor diet choices tops the list of major reasons we get sick: Studies have demonstrated that an eating plan deficient within the right combination or amounts of specific nutrients can cause almost every kind of disease or condition. Garlic will not resurrect the dead, nor cause the stupid to be smart! Even garlic is not a perfect wonder drug. It may rightfully, however, be called a miracle herb due to the uncanny effectiveness in preventing and treating a multitude of diseases. Still, garlic is no quick fix or instantaneous means to fix any ailment! As a restorative herb, garlic can enjoy a significant role in balancing a stressful life along with a fatigued body. Besides protecting us against a whole host of diseases and conditions, including hypertension , garlic works as a tonic, that is, it works to really REDUCE fatigue along with other symptoms of stress in your body. Additionally, it works to increase energy, improve physical stamina as well as extend our life expectancy. In ancient times garlic was adopted like a tonic, on their behalf garlic was a life saving herb, for the reason that it not only helped the folks resist disease, but restored energy, and reduced fatigue. And it has been reported the slaves would rebel if there was a shortage of it. Allicin, Benefit of Garlic, Treatment for Flu | No Comments Garlic Garlic Posted by allicinnow on Jul 18, 2011 Allicin, Allimax Allicin Garlic, Benefit of Garlic, Treatment for Flu | No Comments Medicinal Effects of Garlic Posted by allicinnow on Jul 14, 2011 Allicin, Allimax Allicin Garlic, Benefit of Garlic, Treatment for Flu | No Comments Odorless Garlic Pills Posted by allicinnow on Apr 24, 2011 Allicin is not a drug, but a natural chemical compound made by the common garlic plant that has been safely eaten by man for 4000 years, with no harmful side effects. Allicin is a natural component found in fresh garlic, a very common and widely used edible plant, which has a safety record going back several thousand years, so any negative side effects are highly unlikely. Sensitivity to garlic is not very common in the general population, but those who are typically create a rash which goes away when they stop eating the raw garlic. For this reason, many people decide to exclude this plant from their diet despite all health benefits it brings. If you are someone who loves Garlic and doesn’t mind the pungent smell, you should eat garlic for all of its natural benefits. Some people are not bothered by the smell and others attempt to hide the odor by mixing it with olive oil, or some type of fish oil, just to get rid of that weird odor. Fortunately, there are now odorless garlic pills that can be purchased, they work just as effectively and have none of the problems that were faced with eating the raw garlic, which was of course, the odor. There are many odorless garlic pills that are on the market today. Many of them are just putting the raw garlic in the capsules, just to hide the terrible odor. Make sure you check the label and see if it contains Allicin in the capsules. If you are taking a product called Alli-C, it doesn’t need to wait to be converted into allicin, because each capsule of Alli-C? contains an abundance of allicin powder. All the allicin is already there and it was already made odorless, so it can’t create any “garlic breath” or smelly burps from your stomach. Also note that people with more tender stomachs sometimes will experience slit discomfort when eating raw garlic, but not when taking vegetarian type capsules of Allicin powder. Allicin, Allimax Allicin Garlic, Benefit of Garlic, Immune System Boosters | No Comments Aged garlic Posted by allicinnow on Apr 17, 2011 One of the main properties of aged garlic is treating heart complications. It can help to lower the bad cholesterol levels within the blood stream and also helps to stop the clogging of cholesterol that can accumulate in the lining of the arteries. These actions alone reduce the likelihood of a stroke or cardiac arrest. Frequent consumption of aged garlic also reduces homocysteine levels significantly. Homocysteine is largely a type of protein contained in the bloodstream and having high amounts of it can result in blood vessel sickness, stroke and cardiovascular illnesses. Garlic is actually a little known herb that promotes a healthier lifestyle. Garlic has been utilized for thousands of years, but recently aged garlic has grown to become used as a popular supplement. Aged garlic can help prevent cancer through encouraging cell death, and helps with preventing the development of new cancer vessels of blood. Cancer cells are good at developing new vessels of blood when forming a tumor. Aged garlic allows you to guard the brain from conditions like dementia and Alzheimer’s disease. It helps to eliminates conditions that will result in degenerating of the cells. Furthermore, taking aged garlic improves the Brains capability to memorize and learn. It has been said to increase the Brains overall lifespan. Aged garlic extract might be helpful for a person who dislikes the strong taste of raw garlic. It’s tough to say which form is better for health benefits. Some people find raw garlic rough on their digestion, so aged garlic extract doesn’t retain the strong odor taste of allicin found in raw garlic. If you can handle raw garlic, then you probably should use raw garlic in what you eat. Aged garlic extract should be taken in capsules forum. That way your aged garlic will be odorless. This is stabilized anti-viral, anti-bacterial garlic extract call 'Allicin' combined with pure Vitamin C. One tiny capsule of gives the equivalent health benefits of eating 36 CLOVES of fresh raw Garlic. That is correct: the equal of 36 cloves of the anti-microbial killing power of garlic in one veg cap with no odor... so your breath stays clean and fresh. Amazing! Each Allicin C capsule provides 270 mg of pure, stabilized Allicin from Garlic along with 60 mg Vitamin C and 40 mg citrus bioflavonoids. This revolutionary combination has been scientifically proven to be lethal to MRSA and other bacteria that are resistant to scores of antibiotics. The stabilized Allicin in Alli-C is the strongest and safest natural antibiotic known to man. Alli-C kills all types of disease-causing bacteria in you, your family and your pets without harming any friendly bacteria or causing negative side-effects. Alli-C is strongly anti-viral, anti-fungal, and anti-parasitic. It has been scientifically proven in double-blind studies to reduce the number, severity, and duration of common colds. It fights all types of diseases caused by harmful microbes. Alli-C can help lower high blood pressure and high cholesterol. Alli-C can help ease arthritic pain and swelling. Alli-C can be harmful to cancer cells. People and animals taking Alli-C are less apt to be bitten by mosquitoes, fleas and ticks. Alli-C is not Garlic...in fact, it actually makes all Garlic supplements obsolete. Alli-C may be taken by children ages 3 and up as well as pets. Allicin C is safe in virtually any quantity. The only ones who should not take Alli-C are children under 3 years of age and those allergic to Garlic. The normal maintenance dose of Alli-C for an adult is one capsule per day, but higher amounts may be safely taken for therapeutic purposes. Each bottle of Alli-C contains 30 capsules for a normal one-month supply. Alli-C is made and packaged with pharmaceutical grade materials and grown to GRAS (Generally Recognized As Safe) agricultural standards. There is no real need to spray Garlic with pesticides since nothing attacks it, so the Garlic used to make Alli-C is pesticide-free. Alli-C is affordable for everyone at only $40.00 per bottle in the US. This gives you more Allicin for your money than other Allicin-based product. Every home in the world should have Alli-C in it. Features & Ingredients •Each Allicin C capsule provides 270 mg of pure, stabilized Allicin from Garlic along with 60 mg Vitamin C and 40 mg citrus bioflavonoids. This revolutionary combination has been scientifically proven to be lethal to MRSA and other bacteria that are resistant to scores of antibiotics. The stabilized Allicin in Alli-C is the strongest and safest natural antibiotic known to man. Allicin C kills all types of disease-causing bacteria in you, your family and your pets without harming any friendly bacteria or causing negative side-effects. •Allicin C is strongly anti-viral, anti-fungal, and anti-parasitic. It has been scientifically proven in double-blind studies to reduce the number, severity, and duration of common colds. It fights all types of diseases caused by harmful microbes. •Allicin C can help lower high blood pressure and high cholesterol. •Allicin C can help ease arthritic pain and swelling. •Allicin C can be harmful to cancer cells. •People and animals taking Allicin C are less apt to be bitten by mosquitoes, fleas and ticks. •Allicin C is not Garlic...in fact, it actually makes all Garlic supplements obsolete. •Allicin C may be taken by children ages 3 and up as well as pets. Allicin C is safe in virtually any quantity. The only ones who should not take Alli-C are children under 3 years of age and those allergic to Garlic. •The normal maintenance dose of Allicin C for an adult is one capsule per day, but higher amounts may be safely taken for therapeutic purposes. Each bottle of Alli-C contains 30 capsules for a normal one-month supply. •Allicin C is made and packaged with pharmaceutical grade materials and grown to GRAS (Generally Recognized As Safe) agricultural standards. There is no real need to spray Garlic with pesticides since nothing attacks it, so the Garlic used to make Alli-C is pesticide-free. •Allicin C is affordable for everyone at only $40.00 per bottle in the US. This gives you more Allicin for your money than other Allicin-based product. Every home in the world should have Allicin C in it.