Garlic (Allium sativum) is a species of vegetable in the onion genus, Allium. The use of garlic for medicinal purposes dates to antiquity.

Garlic is a potent source of the sulphur compound allicin, a phytonutrient known for its benefits to heart health and traditionally reducing infections of the respiratory tract. The compound alliin is released when the bulb is cut, chopped, or squeezed. With exposure to the air, alliin is converted to allicin, this potent nutrient that we can most benefit from.

Garlic also contains selenium, beneficial for immune support and cancer prevention, and sulfur itself is a known antioxidant that reduces oxidative damage to tissues, skin and organs, and helps with liver function and detoxification.

MEDICINAL INGREDIENTS – EACH CAPSULE CONTAINS: 

• Garlic Bulb 100:1 Extract (Allium sativum L.) 10 mg (Equivalent to 1000 mg Dried Garlic Bulb)

NON-MEDICINAL INGREDIENTS:

• Microcrystalline Cellulose
• Magnesium Stearate
• Maltodextrin
• Gelatin (Capsule)

RECOMMENDED DOSE – (ORAL) ADULTS ONLY: 

Take 1 capsule once daily with a meal and a glass of water.

DURATION OF USE: For prolonged use, consult a health care practitioner.

CAUTIONS:

Consult a health care practitioner prior to use if you are taking blood thinners, EPA in fish oils, or cholesterol-lowering medication; or if you have blood clotting disorder or diabetes. Consult a health care practitioner if heartburn, flatulence, or gastrointestinal irritation persists. Do not use if you are pregnant or breastfeeding; if you have pemphigus; or prior to surgery.

Q: How can I get the benefits of garlic in my diet? 
A: Why, by eating it of course! The action of chopping garlic, letting it sit exposed to the air for around 10 minutes, and then adding it to dishes, raw or cooked, can allow you to get more benefits from your garlic intake. To lessen the ‘garlic breath’ that may come with it, adding fresh parsley to the dish can help alleviate it.

Q: What other plants are in the Allium genus? 
A: Besides garlic - onions, shallots, leeks, green onions and chives are some of the hundreds of species in the Allium genus. They all contain various amounts of sulphur, which contributes to its characteristic taste and odour, but also to the health benefits of these plants. Eat a variety of this genus liberally and often! You can also eat garlic scapes, the curly-queue green stalk that grows up out of garlic plants in the spring. Delicious stir fried with butter!

Q: Why is garlic so strong and potent? 
A: The compounds that give garlic its sharp or hot taste and strong smell are also the ones that may have evolved to deter birds, insects and worms from eating the plant. This makes them good companion plants to grow in your garden to keep pests away from the rest of your crops.

Q: Has garlic always been used in our diet and as medicine? 
A: Garlic has been cultivated for at least 4,000 years! And has been used historically for its medicinal properties since the beginning. Many symptoms and diseases have been ‘cured’ with garlic in different cultures including European folklore that used garlic to ward off demons, werewolves and vampires!