Immune Boosting and more
This is one of those underrated products that so many with chronic infectious disease conditions respond well to.
Stabilised allicin is the result of a patented process which produces purified, living-source, completely stable allicin — for the first time in history. Allicin is not garlic — but the fully potent, active factor in concentrated form, never before available.

It has broad spectrum, anti-infective properties coupled with strong, immune boosting and immunomodulating capacity. This makes stabilised allicin a highly significant clinical agent — especially critical in today’s world of widespread infections and with the creation of new forms of super bugs that have emerged due to overuse of antibiotics.

At last, genuine stabilized allicin provides controlled, gentle, yet exquisitely thorough bio film degradation and destruction - critical to overcoming many chronic illnesses, often recalcitrant to any other means. Many doctors have seen miracles for chronic acne, sinusitis, intestinal dysbiosis, prostate bacterial infections and severe bio film congestion in many other organs and glands.

The Link of Chronic Diseases to Hidden Infection

New, stunning worldwide research in the past decade has linked the majority of chronic degenerative diseases, once believed to be due to poor lifestyle choices, genetics or other factors, instead to hidden infections — previously undiagnosed until the recent advent of more sophisticated techniques (such as PCR polymerase chain technology). For example, kidney stones have now been linked to nano-bacterial infection. Over 80% of heart disease has been linked to infection by Chlamydia pneumoniae.

How is Stabilised Allicin Made?

To produce stabilised allicin, the starting material — healthy, raw garlic bulbs grown in the Pederonas area near Valencia, Spain are carefully selected to ensure that they contain significant enzyme activity (from alliinase enzymes) so the resulting allicin potency will be optimal. Garlic bulbs under 50mm wide are rejected as too small; garlic heads that have begun to sprout or appear damaged in any way are also rejected. Once the bulbs have been selected, they are analysed for sufficient alliin content using HPLC and mass spectrometry. Next, the garlic is crushed in a special reaction chamber where extra alliin is added to form high amounts of allicin. The system is carefully controlled and kept under constant pressure as the allicin is filtered.

The resultant allicin liquid is analysed by HPLC and frozen for transport to a low temperature dryer. After drying, the powder is tested microbiologically and by HPLC again. No chemical solvents are ever used. The potency of the final powder is directly related to its enzymatic concentration and activity.

Antibacterial Activity of Allicin

Various researchers have shown that garlic extracts exhibit a wide spectrum of antibacterial activity against gram-negative and gram-positive bacteria including species of Escherichia, Salmonella, Staphylococcus, Streptococcus, Klebsiella, Proteus, Bacillus and Clostridium. Even acid-fast bacteria such as Mycobacterium tuberculosis are sensitive to garlic. Research shows that garlic extracts are effective against Helicobacter pylori, the cause of gastric ulcers. Garlic extracts can also prevent the formation of Staphylococcus enterotoxins A, B and C1 and also thermonuclease.

Researchers Cavallito and Bailey were the first to demonstrate that the antibacterial action of garlic is mainly due to allicin. Interestingly, allicin has also been proven to be effective against various bacterial strains resistant to antibiotics such as Methicillin Resistant Staphylococcus Aureus (MRSA) as well as other multi-drug-resistant enterotoxicogenic strains of Escherichia coli Enterococcus, Shigella dysenteriae, S. flexneni and S. sonnei cells.

Ingredients: Allicin Protein Complex which yields 27mcg Stabilized Allicin in a Proprietary Blend of European Bear Garlic (leaf) (Allium ursinum), South American Asparagus Concentrate (stalk) (Asparagus officinalis), Parsley (leaf) (Petroselinum crispum), South American Stinging Nettle (aerial) (Urtica dioica)

Product size: 385 mg/capsule, 60 capsules/bottle
Other Ingredients: 100% solvent-free vegetable capsules