The History Of Allimax

The History Of Garlic

It is thought that Garlic originated in the Kirgiz Desert in Siberia around 7000 years ago. It was imported into Ancient Egypt to feed the slaves who built the pyramids and to keep them fit, healthy and free from infections. Since that time garlic has played an important part in almost every civilization across the globe. In Ancient Greece, garlic was consumed in large quantities to improve circulation and build strength. In traditional Chinese Medicine garlic was the mainstay for many common ailments. In the last 50 years an enormous amount of research has been published all over the world to confirm the many beneficial properties of garlic and the components that are generated when garlic is cut, crushed, cooked or processed.

What Is Allicin?

When fresh garlic is cut or crushed, a sulphur compound, alliin (alli-een) combines with an enzyme, allinase and a chemical reaction starts. The first compound that is formed is allicin. Unfortunately allicin generated from fresh garlic is very unstable and quickly changes into a series of other sulphur containing compounds, known as thiosulphinates. Allicin is the one compound that is always described as the "mother" substance and responsible in total or in part for many of the properties attributable to garlic!

How Is Allimax Made?

New Allimax is made in the same way that allicin from fresh garlic is formed but a special flood reaction system using only water is able to produce large quantities of stable allicin. The liquid is then carefully dried, under controlled conditions, to maintain its potency. This sophisticated refinement process has for the first time allowed us to capture garlic's active component and deliver it directly to where your body needs it.

How Does Allimax Differ From Other Garlic Supplements?

No other garlic supplements contain ANY allicin. They rely on your body being able to generate allicin once you have swallowed the tablet or capsule. Garlic oil supplements are produced by distilling fresh garlic, the oil that is produced is then diluted and placed into a capsule. This destroys most, if not all of the available allicin. A few garlic powder supplements can generate some allicin but this depends on the prevailing stomach conditions and may take several hours to accomplish conversion to allicin. New ALLIMAX doesn't need to wait to be converted since it actually IS allicin. When ALLIMAX enters your stomach it dissolves for easy absorption into the blood stream and breaks down to form allicin derivatives. The allicin in ALLIMAX likes the acid environment of your stomach, unlike other supplements that can be inactivated by acidic conditions.

An Interview with Dr. Peter Josling, Nutritional Researcher, Formulator of Allimax

Why Allimax?

The culmination of years of research and development allowed us to finally begin producing a stabilised form of allicin from a fresh garlic source. We had used various extraction methods but finally realised that a simple aqueous extraction within a carefully controlled environment could release a stabilised allicin. With the vast experience in our team we were then able to convert our liquid into a powder and produce Allimax!     The most fulfilling part of our success are the calls letters email and texts we receive from happy customers who have resolved some long term issue that they have been dealing with usually untreatable with allopathic medicines!

Why garlic?

The team at Allicin International had long been fans of garlic and my own personal experience goes back 25 years working with fresh and supplemental garlic. So we knew what properties we needed from our stable allicin and fortunately these and many more have been achieved over the last 14 years.

Why Allicin?

My knowledge of the properties of allicin, its basic chemical structure and its potential made it a clear target to try and achieve a stable useable extract! We knew that even a partial stabilisation showed some very interesting results in the laboratory that had been confirmed by many research groups around the world. We also realised that existing supplemental garlic extracts of all types just did not perform and therefore wanted to be able to somehow harness the potential that s stable allicin extract would provide.

Why research?

Our corporate philosophy has always been to prove that our stable Allisure powder had significant anti-microbial activity so we decided to support the Allimax brand with as much clinical evidence as we could manage. We are still the only garlic extract with a double blind placebo controlled study on preventing and treating the common cold and the only one with any data to prove anti-bacterial activity against a wide range of bacteria and fungal species.

Dr. Peter Josling: BSc (Hons), HNC (Applied Chemistry), PhD Director of The Garlic Centre, Battle, UK.

Dr. Peter Josling is recognized as an international expert on the properties of garlic and Allicin. He is the leading authority on the medicinal benefits of garlic and garlic derived compounds. He has written several books and articles and edited and published clinical papers on garlic and Allicin.

Peter is the author of the book, "Stabilized Allicin. Power, Performance, Proof."