What is the difference with other (garlic) allicin products
Our products always contains Allisure® which signifies that the products are genuine.
Stabilised allicin is the result of a patented process which produces purified, living-source, completely stable allicin for the first time in history.
Allicin is not garlic, but the fully potent active factor in concentrated form, never before available. It has broad spectrum properties coupled with strong, immune boosting and immunomodulating capacity. This makes stabilised allicin a highly sifnificant clinical agent, especially in today’s world of widespread epidemics.
British scientists have developed a proprietary process through which the naturaly occurring allicin in garlic is extracted, stabilised and concentrated. The end result is the extremely potent and effective product: Allimed®
The power of (garlic) allicin:
When fresh garlic is cut of crushed, a sulphur compound, allicin.
(ay-leen) combines with an enzyme called allinase and a chemical reaction starts. The first compound that is formed is allicin. Unfortunately allicin generated from fresh garlic is unstable and quickly changes into a series of other sulpher containing compound, known as thiosulpinates.
Allicin is the one compound that is described as the “mother”substance and responsible in total or in part for the antifungal, antiviral and antibacterial properties attributable to garlic.
The “mother”substance, quickly breaks down to form a family of beneficial sulfur compounds that can aid health, immunity and general well-being. This whole “family”is needed to gets a real measurable benefit from a (garlic) allicin supplement.
Studies about stabilised allicine www.icantbelieveitsnotadrug.com
For other allisure®allicin products www.allicinmedic.com