Garlic is a perennial plant with white, starry flowers and bulb clusters of individual cloves. The plant has been used for both culinary and medical reasons. Garlic contains vitamins A, B, and C.
The plant has been used to protect against infections, to lower blood cholesterol and fat levels(1)(2)(3), and to help with digestion. Modern research has confirmed these effects. The Chinese have valued garlic for thousands of years for its extraordinary healing properties and have recently discovered a unique and meticulous way to process the garlic cloves in order to stabilize the active ingredients and to maximize the total allicin potential that reaches the consumer.
The principle active agent in garlic is alliin. When garlic cloves are cut or bruised, the alliin is converted to the pungent-smelling allicin by the action of the enzyme allinase. Extreme care must be taken during processing of the cloves to maximize the total allicin potential of garlic. Any bruising of the cloves or harsh treatment would result in conversion of the alliin to allicin and loss of the active ingredients. Alliin and Allicin are sulphur-containing compounds which have antibiotic and antifungal effects(4). They help stop the liver from making too much cholesterol(5) and reduce clotting tendencies.
Garlic is used to protect and fight against infections, colds and flus. It is antibiotic, antifungal(6)(7), antiviral, anti-candida, anti-worms, antiparasitic, anti-protozoan and an expectorant. It reduces phlegm, bronchitis, asthma, pneumonia and protects wounds from infection. It treats abscesses, cuts, protects the circulation, lowers cholesterol and fat levels, and thins the blood. It reduces blood clotting, lowers blood sugar levels. It is antitoxin (carcinogens, heavy metals, drugs, poisons), stimulates and protects the liver. It is considered to be an anti-cancer, a digestive tonic and has beneficial effects on gastritis and dysentery.
Take 1 capsule three times daily with water at mealtimes or as directed by your health professional.
|Garlic Odourless standardized (Providing 2000 mcg of Allicin Potential per capsule)
|Fennel seed powder