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Your AllicinCenter Partner Is: Emily Bailey
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NEW! Research Shows That Allicin Kills Acinetobacter! In the References Section.
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, MRSA, 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. Visit our Reference Section for more on Allicin, it's properties and it's uses.    Peter Josling is Director of The Garlic Centre based in Sussex, England -- established in 1993 to provide an independent source of information about the medicinal, culinary, and general properties of Garlic. The Garlic Centre also advises commercial companies, research establishments, government agencies, the press, and the media. In 1997, Josling also formed a specialty chemicals division to provide key Garlic components including Alliin, Allicin, and Ajoene for research and product formulation. Recently 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 extract formulated into capsules, liquids, gels, and creams, all to carry the name Allisure® as a guarantee of real Allicin actually in the products -- all of which show a significant ability to kill multi-drug-resistant bacteria. Peter Josling is nicknamed "The Garlic King" and has authored books on the subject of the healing power of stabilized Allicin from Garlic. His research and product development is ongoing, and he offers his expertise around the globe with safe, natural, and effective alternatives to harmful chemicals that are prescribed to people every day. Watch Part 2 of the interview here.
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