Garlic (Allium sativum) is not merely an ingredient to a dish and since ancient times, garlic has been recognized by many diverse civilizations for its variety of properties and has been used as an herb for centuries in ancient Assyria, Egypt, India, Rome, Greece and China. The Egyptian and Roman laborers used garlic in their diet to enhance their physical endurance and in the 20th century, garlic was used to fight against the global time.
Today, more than 5,000 scientific publications from all over the world have gradually confirmed the traditionally recognized health benefits of garlic as well as other health advantages.
One of the major breakthroughs in the research of garlic
study was the discovery of allicin (al-e-sin) in 1944 by an Italian Chemist,
C.J. Cavallito. Allicin is the principle biological active compound of garlic
and scientific evidence suggest that Allicin is responsible for the many health
benefits associated with garlic.
Want to Learn More? Check out our where you'll be able to learn about Allicin, it's history the research and more. You'll be able to explore the link between garlic and the powerful health-giving properties of Allicin, as well as the future of Allicin.
What is Allicin?
When fresh garlic is cut or crushed, a sulphur compound,
Alliin (alli-een) combines with an enzyme, Allinase and a chemical reaction
starts. The first compound that is formed is allicin. Unfortunately Allicin
generated from fresh garlic is very unstable and quickly changes into a series
of other Sulphur containing compounds, known as Thiosulphinates. Allicin is the
one compound that is always described as the "mother" substance and
responsible in total or in part for many of the properties attributable to
Who is Peter Josling?
Dr. Peter Josling, a Biochemist, Researcher and Author is Director of the Garlic Centre based in Sussex, England, established in 1993 to provide an independent source of information about the culinary, and general properties of Garlic. The Garlic Center also advises commercial companies, research establishments, government agencies, the press, and the media.
Peter Josling is nicknamed 'The Garlic King' and has authored books on the subject of the health benefits of stabilized Allicin from garlic. His research and product development is ongoing, and he offers is expertise around the globe with safe, natural and effective dietary supplements.
How is Allimax ® made?
New Allimax® is made in the same way that Allicin from fresh garlic is formed when we bite into it, but a special flood reaction system using only water is able to produce large quantities of stable Allicin. The liquid is then carefully dried, under controlled conditions, to maintain its potency. This sophisticated refinement process means, that for the first time ever, garlic's active active component (Allicin) can be captured and delivered directly to where the body needs it. This patented process ensures that large quantities of stable Allicin can be produced to support your health.
How does Allimax ® differ from other garlic?
No other garlic supplements contain ANY Allicin. They rely on your body being able to generate Allicin once you have swallowed the tablet or capsule. Garlic oil supplements are produced by distilling fresh garlic, the oil that is produced is then diluted and placed into a capsule. This destroys most, if not all of the available Allicin. A few garlic powder supplements can generate some Allicin but this depends on the prevailing stomach conditions and may take several hours to accomplish conversion to allicin. New Allimax® doesn't need to wait to be converted since it actually IS Allicin. When Allimax® enters your stomach it dissolves for easy absorption into the blood stream and breaks down to form Allicin derivatives. The Allicin in Allimax® likes the acid environment of your stomach, unlike other supplements that can be inactivated by acidic conditions.
How much Allimax ® do I need to take?
Take one capsule of Allimax® per day with food or liquid to support general health and well-being. Taking up to 10 capsules at one time has been
known to relieve symptoms. One can continue to take an increased dose for as
long as one feels a benefit and return to a maintenance dose of 1 capsule per
day. Each vegetarian size 3 capsule contains 180mg of Allisure® powder.
AlliMax® is available in capsules, cremes, liquids, sprays and gels. Can be taken with or without food. No hot liquids or foods within an hour of taking.
What are the ingredients?
Each capsule contains: Capsugel vegetarian capsule Non-GMO maltodextrin, allicin. Suitable for Vegans or Vegetarians. Allimax® is free from parabens, artificial coloring, artificial flavors, salt, gluten and preservatives.
Allimax® is not recommended for children under 3 years of age because they have not yet fully developed their immune system. For children between the age of 3 and 7 years, half the adult dose is suggested. Each Allimax® capsule can be easily pulled apart to offer reduced intake. For children over 7 years old the full adult dose is recommended. When increased doses are suggested then anyone over 7 years old can take an increased dose. Note that 8 drops of liquid is equivalent to 1 capsule.
Safety and Toxology
Government approved tests show that as many as 777 capsules per day could be taken without detrimental effects.
These products are classified as "dietary supplements". These statements have not been evaluated by the FDA. These products are not intended to diagnose, treat, cure, or prevent any disease. Due to government restriction, we are not allowed to tell you anything around them.