That is why many doctors recommend rotating antibiotic regimens and using herbal alternatives to treat infections, including SIBO.Īllimed also has fewer side effects than pharmaceutical antibiotics, but like other natural antibiotics, Allimed may take a little longer to work. People had been using synthetically made antibiotics for years before realizing that bacteria are capable of adapting to the antibiotics. And for people who suffer from chronic symptoms, like those with SIBO, I have found that Allimed can be a better option.įor instance, Allimed is less likely to cause antibiotic resistance, which is a huge reason why you should consider a natural treatment plan over a pharmaceutical antibiotic course. Like many other herbal antibiotics, Allimed has many benefits that pharmaceutical antibiotics simply don’t. So if you suffer from a bacterial infection or SIBO, Allimed is an ideal alternative to pharmaceutical antibiotics. ![]() And other garlic supplements don’t have the guaranteed 100% yield of allisure allicin extract that Allimed has. That’s what really makes Allimed different from other garlic supplements.Īllimed is also much more stabilized than other supplements, meaning your digestive system acids won’t destroy the Allimed. ![]() SEE ALLIMED HERE Why is Allimed Different From Normal Garlic Supplements?Īllimed is the best way to get the medicinal qualities of garlic since it doesn’t have to go through the process of producing allicin. ![]() Allicin is then formed, but unfortunately, Allicin from fresh garlic is unstable and quickly changes into a series of other sulfur-containing compounds, known as thiosulphinates. When fresh garlic is crushed or cut, the sulfur compound (Alliin) combines with an enzyme (Allinase), and a chemical reaction starts. His ongoing research and product development have brought to light all the benefits of garlic and more specifically allicin.Īllicin is the main biologically active compound of garlic and scientific evidence suggests that allicin is responsible for the numerous health benefits associated with garlic. Peter Josling, a biochemist nicknamed “The Garlic King”, established The Garlic Center that advises commercial companies, research establishments, government agencies, the press, and the media. There are a number of ways you can take Allimed (capsule, liquid, cream, spray), but no matter what form you prefer, Allimed’s pure allicin form has been proven by thousands of studies to be a healthier alternative to pharmaceutical antibiotics.ĭr. In particular, Allimed is the only kind that contains stabilized allicin which has been proven effective in SIBO treatment and various other infections.Ī major breakthrough in the medicinal qualities of garlic was the discovery of allicin, which is the main component of Allimed and the reason for its success as a natural antibiotic. But more importantly, it was also able to prevent a reinfection, so we now know that Allimax is both a preventative and a treatment.Today, garlic is used as a natural antibiotic. On average, the placebo takers took five days to recover from a cold, so Allimax showed genuine antiviral activity. There were 60% fewer colds in the Allimax group and more importantly, the number of days that they were infected was dramatically different. ![]() In it, 142 patients were recruited - 73 of whom had one capsule of Allimax per day, and the remainder had a matching placebo. The Common Cold Study was a breakthrough in garlic research. All of this has been confirmed by controlled, clinical evaluations and proper trials. It's also good for the immune system, and for the cardiovascular system, as well. Allicin has an amazing range of biological activity, being able to kill funguses, viruses, bacteria, and parasites. It turns out this allicin may be what is responsible for many of the biological properties attributable to garlic.Īlthough allicin is unstable in fresh garlic (quickly changing into a series of other sulphur-containing compounds shortly after it is created), researchers learned how to capture and stabilize allicin for study about 15 years ago, which has enabled them to discover exactly what it can do. This also generally happens when the garlic is being attacked by a fungus, or virus, or bacteria, and may even be triggered by a parasite or an insect. When the garlic is subjected to stress, such as when it's cut or crushed, these chemicals come together and a reaction starts, which begins by forming a compound called allicin. In fresh garlic, there are two precursor chemicals: alliin - a sulphur compound and alliinase - an enzyme.
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