Garlic
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.
