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Alligin
Strengthen and
support your immune system with this cutting-edge product.
Alligin contains both Allicin and Ginger, which have been proven in
laboratory testing to have a powerful synergistic effect on one
another!
This stabilized Allicin is made in the same way
that Allicin from fresh garlic is formed when we bite into it. This
sophisticated process means that, for the first time ever, garlic's
active component (Allicin) can be captured and delivered directly where
your body needs it. This patented process ensures that large quantities
of stable Allicin can be produced. More Info
Pricing
1 - 4 Bottles: $30.00
per bottle
5 or more Bottles: $25.00
per bottle
NEW! The revolution of stabilized allicin! Read Now
Now
you can strengthen and support your immune system with a cutting-edge
product that contains both Allicin and Ginger, which have been proven
in laboratory testing to have a powerful synergistic effect on one
another!
Garlic (Allium sativum) has been used as a medicine and
health-promoter for 5,000 years. It was widely used in ancient Assyria,
Egypt, India, Greece and China. In more recent times, at least 1,200
pharmacologic studies were done on garlic by 1997, as well as many
hundreds of studies on the chemistry of garlic.
Perhaps
Allicin’s most important power in our modern age of
antibiotic-resistant germs and ever-new microbial diseases (SARS,
flesh-eating Strepto-coccus, West Nile encephalitis virus, AIDS...) is
its amazing broad-spectrum antimicrobial activity.
In their 1999
review of Allicin’s antimicrobial activities, Ankri and Mirelman report
on the antibacterial, antifungal, antiparasite, antiviral activity of
Allicin. They note that a broad range of bacteria, including E. coli,
Staphylococcus Aureus, Streptococcus pyogenes, Proteus mirabilis,
Pseudomonas aeruginosa, Acetobacter baumanii, Klebsiella pneumoniae,
Enterococcus faecium, Myco-bacterium tuberculosis, H. pylori,
Salmonella, Clostridium and Shigella are ALL Allicin-sensitive.
This
stabilized Allicin is made in the same way that Allicin from fresh
garlic is formed when we bite into it. This sophisticated process means
that, for the first time ever, garlic's active component (Allicin) can
be captured and delivered directly where your body needs it. This
patented process ensures that large quantities of stable Allicin can be
produced.
Stabilized Allicin has been successfully incorporated
into over 40 products worldwide. The guarantee that real stabilized
Allicin powder is in a product is the registered ALLISURE trademark.
Purchase Alligin Now!
The revolution of stabilized allicin – only found in Alligin®
-From the desk of Peter Josling
The garlic world can be a bit confusing at times – especially when
people make comments about new products being much stronger and somehow
better than well established brands like Alligin®. Its important to do
your research and to understand what all the numbers actually mean and
whether the claims are backed up by proper scientific evidence.
Until we began manufacturing the World’s only stabilised allicin
extract, found exclusively in products carrying the Allisure®
trademark, customers had a wide choice of products that had some
potential to release allicin into the body. This potential could only
be realized if the garlic product could get through the gut without
being destroyed by stomach acid. In certain products this did happen
sometimes but unfortunately the chemistry of garlic made it very
difficult to guarantee that ANY allicin could be released and made
available to the body. Work published in the UK , USA and Germany
showed this to be the case. The reason is that your own stomach acid
seeks out and selectively disables a crucial enzyme called allinase
which is found in all garlic powder extracts including those new ones
mixed with ginger and star anise. Manufacturers and suppliers realized
that this was less than ideal and so needed a test to show that
actually their products had HUGE potential to yield allicin under ideal
conditions. So this test was adopted by the entire garlic industry to
allow manufacturers to claim that their brands could supply or yield
thousands of micrograms or milligrams of allicin. However the test,
which is still used today, does not take place in gastric or intestinal
fluid but in a water or alcohol based system – so the results bear NO
RELATION whatsoever as to what actually happens when YOU swallow their
products. Now if you place any garlic powder extract in water you
obviously rehydrate the extract and in a laboratory test you can show
that allicin can be released and that the precursor chemical alliin
does get converted to allicin. This can lead to some large number
claims for allicin up to 6000mcg or even as high as 2000mg – if these
concentrations were actually delivered to the human body they would be
TOXIC. So perhaps its just as well that in the real world the figures
for allicin potential are absolutely meaningless!
Allisure®
formulated exclusively with ginger in the now well established brand
Alligin® IS DIFFERENT and whilst the actual amount of real allicin
found in this product is small it is still more than enough to be able
to kill a wide range of pathogens including MRSA, E Coli,
Streptococcus, cold virus and fungal infections. The reason is simple
in that the allicin is physically in the product, it doesn’t need to be
rehydrated or converted or mixed with star anise or vitamin c or
ginseng to be able to show major activity. Ask yourself this question –
where is the data on ANY other garlic extract to prove that these
pathogens can be killed? Answer there is none – the only brand with any
real data on killing bacteria, virus and fungus is ALLIGIN® and you can
see this data at www.allicincenter.com under references.
Finally ask yourself one more question: Would I rather take a small
amount of a product that I know works and has data to support its use
as natural antimicrobial and has a safety and toxicology test to show
that as many as 777 can be taken in ONE dose without doing any harm -
or should I be hoodwinked into buying a hastily put together
combination of “actives” that has no data and cannot guarantee any
activity against the major pathogens we face daily in the modern world
in which we live and has no published safety data.
For me
the answer will always be Alligin® the ONLY garlic/ginger combination
that actually contains stabilized allicin and works!!!
Purchase Alligin Now!
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