Garlic/Allicin

The health benefits of garlic have been recognized since the beginning of time, but it takes a lot of garlic to gain those benefits. Allicin, the active chemical in garlic that provides all the benefits, is very volatile. It is what you smell when garlic is crushed. Whenever garlic is crushed, cooked, or consumed, most of the allicin is lost. Therefore the benefit gained by the amounts of garlic most people consume in food is minimal. Even most garlic products on the market provide only 1% or less of allicin.

Through a proprietary process, it is possible to stabilize allicin to increase yield to nearly 100%. Stabilized allicin has been shown to have potent antiviral, antifungal, and antiparasitic properties.* Stabilized garlic also provides remarkable cardiovascular benefits. It lowers cholesterol, inhibits platelet aggregation (stickiness), improves blood flow, reduces blood pressure, and has direct cardiogenic effects.*