Why Garlic is Nature's Most Popular Herb

Why Garlic is Nature's Most Popular Herb

Garlic has been one of the most popular herbs since the beginning of recorded history because of its known dietary and medicinal qualities. The benefits of ingesting and directly applying it have been cherished for thousands of years by the Egyptians, Romans, Chinese and many southern Europeans. Greek Olympians found it to be a noteworthy stimulant. Hippocrates prescribed it for suppurating wounds and for the treatment of pneumonia. Several cultures have promoted its cardiovascular benefits in providing strength and increasing the labor capacity of workers. Subcontinental Indian traditions have used it in antiseptic lotions. Far more recently, Louis Pasteur found it to be a natural antibiotic and an antibacterial agent. The first scientific basis for its medicinal qualities was established in 1930 by F. A. Lehmann regarding its abolition of the growth of E. coli. It was used in World Wars I and II as an antiseptic when attempting to prevent the formation of gangrene. It also aids enzyme production, cleanses excess blood glucose, promotes healthy lipid levels such as cholesterols, slows age-related cellular decay, works as an anti-inflammatory agent and aids the immune system.

Garlic - Allium sativum - contains the sulfuric acid alliin, which, when activated by the enzyme alliinase, is converted to the organosulfur allicin: the compound that gives it its traditional medicinal effects and its pungent odor. When punctured or attacked, garlic produces the yellow-tinted, nearly clear fluid to deter microbes, insects, worms, slugs and birds. The ancient dietary supplement is also a natural source of protein, fiber, Potassium, Phosphorus, Calcium, Magnesium, Manganese, Iron, Zinc, Selenium, B-complex vitamins and Vitamins A and C.

Our gluten free, vegan and vegetarian-friendly High Allicin Garlic supplement concentrates the ancient herb’s wide-ranging benefits. One of our bottles contains sixty 500 mg tablets of our high quality blend of Chinese and domestic garlic, each providing a minimum of 5 mg of raw allicin and 11 mg of alliin. Unlike many dietary supplements and nutrients, the medicinal qualities of the allicin in a garlic supplement are stronger than those found in garlic that’s been cooked - a process that inactivates alliinase before it can become allicin.

The synthetic encapsulations used in most garlic supplements permit a terrible odor but we use a natural, delayed-release method that effectively blocks the smell. Our vanilla enteric coating - made using an all-natural layering technology, sodium alginate, mined titanium dioxide and all natural vanilla - also eliminates reflux and the painful burning and prickling sensations experienced when ingesting raw garlic.

Never contained in our products are: gluten, wheat, milk, eggs, peanuts, tree nuts, soy, fish, crustacean shellfish, artificial colors, artificial flavors or preservatives.

Scientific Research on the Benefits of Garlic

Medicinal suggestions for garlic have not been evaluated by the Food and Drug Administration for the diagnosis, treatment, curing or prevention of any disease but many collegiate and otherwise respected scientific studies have attempted to document its benefits.


Cardio Health


Enzyme Production

  • Supplements the functionalities of the liver, kidneys and intestines
  • Evidence suggests it may help alleviate liver fibrosis (scarring) and renal damage
  • Helps with enzymes that resolve disturbances in the gastrointestinal tract, such as dyspepsia, flatulent colic and colic pain
  • A significant increase in the amylase levels of the kidneys, liver and pancreas has been documented, which is known to aid carbohydrate digestion


Cleanses Excess Blood Glucose

  • S-allyl cysteine sulphoxide in garlic has been reported by several studies to produce antidiabetic effects
  • A study on rabbits pointed toward increased insulin-like activity of plasma through either pancreatic secretions or the release of bound insulin, leading to a notable lowering of glucose in the blood


Promotes Healthy Lipid Levels

  • Garlic has proven hypoglycemic and hypolipemic properties, partially due to the inhibition of hepatic cholesterol synthesis by water-soluble sulfur compounds
  • It’s been documented as helpful when treating hypercholesterolaemia
  • An experiment of about a thousand subjects pointed toward a 12% reduction in total cholesterol (mainly harmful low density lipids) in those treated with garlic, wherein the reduction lasted six months after only one month of applied therapy
  • A 0.31 mmol/l lowering of serum triglycerides has also been cited


Slows Age-related Cellular Decay

  • Known to minimize intracellular oxidative stress and associated ultrastructural changes, which effectively slows the process of aging
  • Has been found to help the oxidant-mediated brain cell damage that’s seen in Alzheimer’s patients
  • S-allyl cysteine and allyl mercaptan in garlic has been found to significantly help protect cells from DNA damage



  • Contains a fibrinolytic plasminogen activator capable of breaking the cross-links between fibrin molecules, which provide the structure assembled in the creation of a blood clot
  • Inhibition of whole blood platelet-aggregation, with some studies highlighting a decrease in intact plates on the order of 50%
  • Helps with thrombosis: local coagulations and clots throughout a circulatory system


Immune System Support

  • As we enter cold and flu season, it is important to note how helpful High Allicin Garlic can be in supporting the immune system
  • Several of its compounds exhibit antioxidant effects and radical scavenging activity
  • It’s widely-utilized as a highly-inhibitory antimicrobial against a wide range of Gram-negative and Gram-positive bacteria, such as E. coli, Listeria and other food pathogens, with levels of inhibition as high as 80%
  • Known to exhibit antiviral, antiprotozoal and antifungal activities
  • Some have used it to battle parasitic infections
  • It’s been found to inhibit the growth of cancer cells
  • Studies have pointed toward it having anticancer properties and detail its chemopreventive activities
  • Diallyl sulfide in garlic appears to exhibit a prominent reduction in the incidence of colon cancer
  • Some experiments have shown it to inhibit tumor yield and incidence, and even effectively block experimentally-induced tumors

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