Allimax Pro Practitioner Strength 450 mg Allicin from Garlic 100 Vegetarian Capsules (Vegicaps) Stabilized AlliSURE® Allicin Supports Normal Immune Function Non-GMO

- Practitioner-strength allicin: Each vegetarian capsule provides 450 mg AlliSURE allicin extract from garlic bulb. - Immune support: Helps support your body’s natural defenses and normal immune function year-round.* - Clean, vegetarian formula: 100 vegetarian capsules (vegicaps) with non-GMO maltodextrin, gum acacia & veg cellulose; no artificial colors, flavors, salt, gluten or preservatives. - Convenient once-daily use: Concentrated stabilized allicin in an easy-to-swallow capsule for simple daily use as directed by your healthcare practitioner. - Spanish-grown garlic & packaging note: AlliSURE allicin extract made from clean, sustainable Spanish garlic; packaging and label artwork may vary, but formula, strength and capsule count remain the same. - *These statements have not been evaluated by the FDA. This product is not intended to diagnose, treat, cure or prevent any disease.

Product description

Garlic is great, but Allimax is better

Can I get allicin from raw garlic or other garlic supplements?

Only Allimax contains bioactive, stabilized Allicin

Allimax is made in the same way that allicin from fresh garlic is formed

Developer Dr. Peter Josling, Researcher, Director of The Garlic Centre

Garlic is great for you! Seventeen amino acids, at least 33 sulphur compounds, eight minerals (germanium, calcium, copper, iron, potassium, magnesium, selenium and zinc) and the vitamins A, B and C. But garlic itself contains no allicin, the powerful organosulphur compound found in Allimax. Garlic makes Allicin only once it's structure is ruptured and the two compounds alliin and allinase come into contact to form Allicin. Allimax contains bio-active stabilized Allicin!

Raw garlic varies quite widely in its relative yield of allicin. Research has found that the amount of allicin released from different garlics around the world can vary by a factor of 10 with the best yield at about 4% allicin. You would have to eat an awful lot of garlic match one capsule of Allimax.

The Camden Food and Drink Research Association and the prestigious Warren Springs Laboratory show that garlic oil does not provide allicin. This is because it is destroyed by the boiling process used in the oil’s manufacture.

Almost a quarter of non-aged products (aged garlic never produces any allicin) yielded less allicin than was generally considered therapeutic and then only in a laboratory and not in your body, which is an altogether different setting.

Allicin is only created in garlic when it is cut or crushed. Though powerful, it quickly degrades in nature. Allimax has found a way to stabilize bioactive Allicin and deliver it to you in convenient vegan capsules.

Dr. Peter Josling is recognized as an international expert on the properties of garlic and Allicin, and is the leading authority on its medicinal benefits. He has written numerous books, articles and published clinical papers on garlic and Allicin.

"Only recently has it been even possible to produce stabilized allicin on a commercial scale.", Dr. Peter Josling