The properties of fresh garlic have been known for centuries. The problem that has arisen in presenting garlic as a supplement is the instability of the active substances. These active ingredients are created when a garlic clove is crushed.
By gently freeze-drying fresh garlic to create an active concentrate, rich in allicin, alliin and several breakdown constituents from which the benefits of garlic are derived, it is possible to present a high potency garlic concentrate with its active components intact.
Garlic is nature’s antibacterial and antifungal food
Dietary garlic has been shown to reduce platelet aggregation (blood stickiness) and is beneficial for the circulation
Garlic has been shown to lower cholesterol and triglyceride (fat) levels and increase high density lipoproteins (HDL, which is the beneficial form of cholesterol)
Garlic has antifungal activity against a wide range of yeast and fungi, including Candida Albicans
An active concentrate of freeze-dried garlic which is rich in both allicin and alliin
Biotin is involved in inhibiting the alteration of Candida Albicans to its active mycelial form.