Allicin is not garlic, but the fully potent, active factor found in garlic, in concentrated form.
When fresh garlic is cut or crushed, a sulfur compound, alliin (alli-een) combines with an enzyme, alliinase and a chemical reaction starts. The first compound that is formed is allicin.
We all have heard about how good garlic is for our bodies and this has been passed down through generations, some say from 7,000 years ago.
It’s thought garlic originated in the Kirgiz Desert in Siberia. It was imported into Ancient Egypt to feed to the slaves who built the pyramids with the thought that it kept them fit, healthy and free from infections.
Since that time garlic has played an important part in almost every civilization around the globe. In Ancient Greece, garlic was consumed in large quantities to improve circulation and build strength.
In traditional Chinese Medicine, garlic was the mainstay for many common ailments. In the last 50 years, an enormous amount of research has been published all over the world to confirm the many beneficial properties of garlic and the components generated when garlic is cut, crushed, cooked or processed.
Allicin generated from fresh garlic is very unstable and quickly changes into a series of other sulfur-containing compounds, known as thiol sulphinates.
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 attributed to garlic! It has broad spectrum, anti-fungal, anti-bacterial, anti- viral and anti-infective properties coupled with strong, immune boosting and immunomodulating capacity. In layman’s terms - stimulates antibody formation or inhibits white blood cell activity.
All these factors make stabilized allicin a highly significant agent, especially in today’s environment of wide spread infections and the forming of new “super bugs” emerging due to the over use of antibiotics.
Stabilized allicin also provides a gentle, controlled and thorough biofilm degradation and destruction which is critical to overcoming many chronic illnesses.
Many doctors and researchers have seen amazing results with chronic acne, sinusitis, intestinal issues, prostate bacterial infections and severe biofilm congestion in many other organs and glands.
(Biofilms are a collection of one or more types of microorganisms that can grow on different surfaces. Microorganisms which form biofilms include bacteria, fungi and other microscopic organisms).
So, you may ask how is the allicin in Allimax 100% stabilized and pure?
The allicin used in Allimax is made with healthy, raw garlic bulbs grown near Valencia, Spain. Each are carefully selected to ensure they contain significant enzyme activity ( from alliinase enzymes) to produce optimal potency. Garlic bulbs under 50mm wide are rejected for being too small and bulbs that have begun to sprout or appear damaged are also rejected.
Allicin is then extracted from this garlic via a patented aqueous extraction method within a carefully controlled environment. The liquid produced is then carefully dried, under controlled conditions, which maintains its potency.
This sophisticated refinement process has, for the first time, produces purified, living-source, completely stable allicin and we deliver it directly to you and where your body needs it.