-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!!!
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!!!
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