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Stabilized Allicin from Garlic for Cold and Flu

By on January 8, 2019
2008 300x336 - Stabilized Allicin from Garlic for Cold and Flu

Take care of yourself first, so you can look after those that matter most, your family. That’s what formulator and nutritional researcher, Dr. Peter Josling had in mind when he first set out with partner Norman Bennett, to stabilize the world’s first extract of allicin from garlic. Through this groundbreaking development, Peter’s extract from garlic, has been changing lives ever since.

Garlic has been used by people around the world for millennia as a food, spice and medicine. It is thought to have originated in the Kyrgyz desert in Siberia, though it was imported to Egypt to provide health benefits for the workers who built the pyramids. Garlic has been historically used to treat infections such as typhoid, cholera, smallpox, dysentery, plague, anthrax and tuberculosis until sulphonamide antibiotics became widely used.

Dr. Peter Josling, can be heard from time to time doing radio interviews and can be found on television as he presents the findings of his research. Currently due to cold and flu season, he is discussing a double-blind placebo-controlled study published in the Journal of Advances in Natural Therapy on his product Allimax’s effectiveness on colds, which people experience on average two to five times per year. Allimax reduced the duration and severity of a cold and the occurrences of getting a cold.

CLM Health Group, the Canadian distributor and its president and CEO, Kate Maguire, can often be found in your local health food store spending time with customers and staff, educating them on the benefits of stabilized allicin from garlic. Maguire is Allimax’s Lead Brand Ambassador. In this role, she travels around Canada educating people on the health benefits of allicin.

Allimax with stabilized allicin is beneficial for the prevention and treatment of bacterial, fungal and viral infections. There is also substantial data supporting its’ cholesterol and blood pressure-lowering attributes.

Allicin is the first compound formed when the sulphur compound alliin, and the enzyme alliinase, are combined through the cutting, crushing, cooking or mechanical processing of garlic. Allicin is very unstable and quickly changes into other sulphur compounds. However, with Allimax’s patented production process, the allicin is quickly diluted to a concentration that can be stabilized to produce Allimax.

Allimax is the first stabilized allicin supplement that provides real antimicrobial protection. Allimax’s active ingredient, allicin, is effective against gram-positive and gram-negative bacteria, including species of escherichia, salmonella, staphylococcus, streptococcus, klebsiella, proteus, bacillus and clostridium.
Perhaps one of the most remarkable accomplishments of allicin is its ability to kill the superbug MRSA (Methicillin Resistant Staphylococcus Aureus), a bacterium that continuously evolves as it develops resistance to pharmaceutical antibiotics. In a study completed at the University of East London, 30 bacterial strains of MRSA were tested and research found 12 of those strains resisted antibiotics, while all strains were sensitive to allicin. Research also found that the drug-resistant strains of MRSA were the most sensitive to allicin.

Kate Maguire is president and CEO of CLM Health Group, and is Allimax’s lead brand ambassador. Find her in your local health food store spending time with customers and staff, educating them on the benefits of stabilized allicin from garlic. 

Dr. Peter Josling, nicknamed “The Garlic King”, has authored books on the subject of the healing power of stabilized Allicin from garlic. In 1997, Josling also formed a specialty chemicals division to provide key garlic components including Alliin, Allicin, and Ajoene for research and product formulation. He led a team of chemists and chemical engineers in the invention, development and manufacturing of the world’s first commercially available, stabilized and patented allicin.

Visit allimax.ca. Special thanks is given to IHR for their contribution to this article.

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