Garlic is great, but Allimax is better
Garlic is great for you!Seventeen amino acids, at least 33 sulphur compounds, eight minerals (germanium, calcium, copper, iron, potassium, magnesium, selenium and zinc) and the vitamins A, B and C.But garlic itself contains no allicin, the powerful organosulphur compound found in Allimax.Garlic makes Allicin only once it's structure is ruptured and the two compounds alliin and allinase come into contact to form Allicin.Allimax contains bio-active stabilized Allicin!
Raw Garlic
Raw garlic varies quite widely in its relative yield of allicin. Research has found that the amount of allicin released from different garlics around the world can vary by a factor of 10 with the best yield at about 4% allicin.You would have to eat an awful lot of garlic match one capsule of Allimax.
Garlic Oil
The Camden Food and Drink Research Association and the prestigious Warren Springs Laboratory show that garlic oil does not provide allicin. This is because it is destroyed by the boiling process used in the oils manufacture.
Garlic Supplements
Almost a quarter of non-aged products (aged garlic never produces any allicin) yielded less allicin than was generally considered therapeutic and then only in a laboratory and not in your body, which is an altogether different setting.
Allimax is made in the same way that allicin from fresh garlic is formed
- All Allimax is made from from clean and sustainable Spanish grown garlic.
- This garlic is then, In a carefully temperature/pressure controlled process, continually flushed with water to create allicin which is distilled from the reaction vessel as soon as its formed. This yields a dilute water solution of allicin.
- The resulting solution is spray-dried onto a maltodextrin matrix to produce stabilized allicin powder. These controlled conditions maintain allicins potency and bioactivity in every Allimax capsule.
Developer Dr. Peter Josling, Researcher, Director of The Garlic Centre
Dr. Peter Josling is recognized as an international expert on the properties of garlic and Allicin, and is the leading authority on its medicinal benefits. He has written numerous books, articles and published clinical papers on garlic and Allicin.
