Alli-C, Allicin, Alliin, Allinase,… what do they all mean?
When fresh garlic is cut or crushed, a compound called Alliin combines with an enzyme called Allinase and a chemical reaction starts. The first compound that is formed is Allicin which is very unstable and quickly breaks down into other compounds.Through a patented process, British scientists have discovered a way to stabilize Allicin, producing a real stabilized allicin extract with excellent biological activity.
What is in garlic that makes it so powerful?
We’re not exactly sure where garlic lies on the food chain, but it has developed its own natural defenses against fungi, viruses and bacteria. Allicin is the result of this process, and it is the substance that possesses garlic’s incredible anti-fungal, anti-viral and anti-bacterial properties.
How is Alli-C made?
Dr Peter Josling and his colleagues developed a patented approach to producing a garlic supplement containing real Allicin. At a high concentration, Allicin is an oily unstable substance that quickly decomposes. However, in a unique, temperature and pressure-controlled process, water is used to continually flush Allicin from a reaction vessel as soon as it’s formed, yielding a diluted water solution of Allicin which is further diluted and dried to produce stable Allicin powder. These controlled conditions maintain Allicin’s potency and bioactivity. This sophisticated refinement process has, for the first time, captured garlic’s active component Allicin, and delivers it directly to where your body needs it.
Alli-C has broad spectrum properties coupled with strong, Immune-boosting and immunomodulating capacities. This makes stabilized Allicin a highly significant clinical agent, especially in today’s world of widespread epidemics.
Does Alli-C taste like garlic?
Not really! The addition of Vitamin C and citrus bioflavonoid essentially covers up the smell of allicin. The taste and odor do not linger as long as you might otherwise experience with other garlic products, or by simply eating garlic as many of the breakdown sulfur compounds also contribute to the classic taste and smell of garlic when added to your food.
Is Alli-C safe? Can I take it with my medicines?
Government approved tests show that several hundred capsules per day could be taken in one dose without detrimental effects (we don’t recommend this, however).
Research shows that Alli-C can be taken with all medications with no adverse effects. However, it is advised that you check with your doctor if you are diabetic, on blood thinners or blood pressure medication. Always err on the side of caution – if in doubt, please check with your doctor.