Allicidin Complex is derived from whole organic, non-hybrid garlic.

Allicidin Complex (60 caps)

Allicidin Complex

Allicidin Complex
60 Vegetable Capsules

-Spectacular, broad spectrum, immune-specific support, especially mouth, GI and urinary tracts*
-Features Allicin, considered the most powerful compound found in garlic, stabilized for the first time in history by a patented new process
-Living-source extract with high capacity for bio-film destruction and para cleansing
-Also features European Wild Garlic Extract (known as Bear’s Garlic), the original non-hybrid garlic (not common kitchen garlic) used for thousands of years for superior immune defense

Our Price: $28.95

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Features

Important Information

Features
Stabilized Allicin
Never Before Available in History. Stabilized 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 strong broad-spectrum, immune boosting and immunomodulating capacity. This makes stabilized allicin a highly significant clinical agent – especially critical in today’s world of widespread immune stress. At last, genuine stabilized allicin provides controlled, gentle, yet exquisitely thorough biofilm degradation and destruction - critical to overcoming many chronic concerns, often recalcitrant to any other means. Many doctors have seen miracles for chronic skin, sinus, intestinal, prostate concerns as well as severe biofilm congestion in many other organs and glands.

How is Stabilized Allicin Made?
To produce stabilized allicin, the starting material – healthy, raw garlic bulbs grown in China – are carefully selected to ensure that they contain significant enzyme activity (from alliinase enzymes) so the resulting allicin potency will be optimal. Once the bulbs have been selected, they are analyzed 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 analyzed 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 andactivity.

Discovering Stabilized Allicin:
Garlic may well be one of the most famous of all plants in human history – dating back to use by the pharaohs and many ancient cultures. Garlic has generated interest throughout the centuries as a health bonanza. Its beneficial effects may be due in part to garlic’s unusual concentration of sulfur-containing compounds (1-3%). For over a century, some of garlic’s key sulfur compounds called allyl sulfides have been known. However, not until 1944 was the chief, highly anti-infective compound of garlic discovered – an oxygenated sulfur compound named allicin, from the Latin name of the plant, Allium
sativum. The debate about whether allicin existed in a crushed garlic clove vs. its absence in whole, uncrushed cloves was resolved in 1947, when researchers (Stoll and Seebeck) found high amounts of an oxygenated sulfur amino acid present in raw garlic cloves (which they named alliin). Although aliin was found to be the stable precursor that is converted to allicin by the action of an enzyme called allinase, also present in garlic cloves. When a garlic clove is crushed, the alliin is transformed via the allinase enzymes into the biologically active allicin molecule - within seconds of crushing a clove. Garlic cloves are odor-free until crushed. Fascinating cross-section studies show that the substrate, alliin, and the enzyme, allinase, are located in different compartments of the same clove. When the clove is crushed, the alliin and allinase then come in contact with each other to rapidly form allicin. However, the reactive allicin molecules produced have a very short half-life, as they react with many surrounding proteins. Thus, consuming stabilized allicin with its unusually high amounts of stable allicin allows for a veritable all-out attack on internal micro-invaders for a superior clinical response – completely safe and effective — without harmful or toxic side effects.

How does stabilized allicin work?
The broad-spectrum, immune effects of allicin (and its associated molecule, ajoene) appear to be due to the multiple inhibitory effects on various thiol-dependent enzymatic systems – lethal to micro-invaders – but without harm to the human host.

Why not just take regular garlic?
No longer do you need to hope that fresh garlic has enough alliin, so when it’s chopped, the allinase enzymes will react to form allicin. Nor do you need to hope the allicin can get to the target site before it degrades to an ineffective form. Now, stabilized allicin, a completely stable form, is available which has a proven track record to gently clear micro-invaders, especially those contained in miniature, multicompartmented cities called biofilms. Stabilized allicin is super potent allicin that really works, especially when compared to most other garlic products and extracts on the market which typically contain no active allicin at all.

Is there a garlic smell with stabilized allicin?
No. Since stabilized allicin is not garlic, but a specific molecule complex from garlic, it has only a very mild, garlic-like taste (if a capsule is opened) and does not leave “garlic breath” when taken.

Note: Stabilized allicin is safe in pregnancy and in children over age 4.

Wild Garlic Extract
In addition to stabilized allicin, Allicidin Complex contains a relatively new and unknown species of garlic which may well be the Superman of all garlic. Common garlic found at the supermarket and in most supplements is Allium sativum; the garlic in Allicidin Complex is a “new” garlic - alpine wild garlic (Allium ursinum). It provides all the old benefits but also proven new ones.

The Bear Strengthener.
Throughout the centuries, alpine wild garlic has never been successfully cultivated. It is found wild in areas of damp woods and ravines and flourishes in the hills and mountains of Central Europe. Its name is derived from the claim that bears, upon awakening from hibernation, eat wild garlic to regain their strength (“ursinum” is the Latin word for “bear”). While common garlic is used for its bulb (and cloves), the active substances in wild garlic are found in its green leaves. Although largely unknown in the U.S., wild garlic was called “the new star” of garlic in a 1989 issue of the German health journal Therapiewoche (Therapy Week) and was declared the 1992 European medicinal “Plant of the Year” by the Association for the Protection and Research on European Medicinal Plants. Remarkable Benefits. Wild garlic contains sulfur compounds, such as allicin and ajoene, and higher amounts of magnesium, manganese and zinc than regular garlic. It also has antioxidant, cardiovascular and immune-boosting properties. Wild garlic has three advantages over domesticated garlic: 1) It has more active substances; 2) it has active substances not found in cultivated garlic, or found only when large quantities are taken; 3) it is odorless after digestion.

Healthy Blood Pressure.
Wild garlic contains more ajoene, more gamma glutamyl peptides (GLUT) and more than 20 times as much adenosine as domesticated garlic. Researchers found that GLUT and ajoene affect vascular smooth muscle and blood vessels to promote healthy blood pressure. In fact, wild garlic shows twice the effectiveness for cardiovascular function as found with cultivated garlic. Adenosine found in wild garlic also helps increase blood vessel width and can also reduce platelet aggregation (blood stickiness).

Overall Benefits.
Wild garlic has a greater efficacy in improving micro-circulation than cultivated garlic. Wild garlic also promotes healthy pancreas function and blood sugar without relying upon allicin compounds. Compounds in wild garlic help make it a potent protector against free radicals. Wild garlic is rich in the water-soluble compounds which promote healthy blood lipids.

No Odor.
When you first open a bottle of Allicidin Complex, a slight, distinctive garlic odor is present. However, after digestion, the garlic odor is no longer noticeable. This is because the leaves of wild garlic contain a substantial amount of chlorophyll, which binds nitrogen compounds during digestion and thus prevents the development of the characteristic smell associated with the breakdown products of garlic. Allicidin Complex is also easier on the stomach than many other garlic products.