Tuesday, June 4, 2013

Immune Boosting with Allicin from Garlic

Allicin is one of the active principles of freshly crushed garlic, with a variety of anti-microbial activities. In its pure form, it was found to exhibit anti-bacterial activity against a wide range of bacteria, anti-fungal activity, particularly against Candida albicans, and anti-parasitic activity. Additional research shows the ability of garlic to reduce blood lipid levels and to have anticancer effects.

The active ingredient of garlic cloves is a volatile molecule that begins within seconds of being crushed. Science has found the means of stabilization of this active ingredient, with a potency to deliver strong immune support with a low level of garlic odor or taste. The patented process, called Allisure, produces a purified allicin with a 100% allicin yield. It has demonstrated significant antibacterial, anti-fungal, larvicidal and antiviral properties, as well as reducing cholesterol and blood pressure as well as increasing CD4 T cell count, which is astonishing!

I have found this process to support the immune system for the common cold to any immune compromised condition. While nothing is capable of resolving everything, there are substances that continuously rise to the top in efficacy and efficiency. Historically, garlic has been used for medicinal purposes and today it is available in this unique form.

And check it out. If you would like a copy of the study, please, email me and request it. I’d be happy to forward the PDF