Garlic has been used as a medicinal since the beginning of recorded time, but the active chemicals in garlic, called allicin, are very volatile. The smell of crushed garlic is allicin; it dissipates as soon as the garlic is crushed, cooked, or consumed. Less than 1% is actually absorbed in active form. Therefore, benefit from standard garlic preparations is highly variable and often minimal.

Through a proprietary process, it is possible to stabilize allicin to increase yield to nearly 100%. Stabilized allicin is now available from several companies. Stabilized garlic has been shown to have potent broad-spectrum activity against gram-positive and gram-negative bacteria and has antiviral, antifungal, and antiparasitic properties. Lyme disease patients have noted significant benefit. Studies have shown allicin to be active against multiple species of Babes.

It is highly beneficial for chronic fungal infections and Candida (yeast) and has shown activity against MRSA infections. Stabilized garlic also provides remarkable cardiovascular benefits. It lowers cholesterol, inhibits platelet aggregation (stickiness), improves blood flow, reduces blood pressure, and has direct cardiogenic effects.

Excellent general antimicrobial and for gastrointestinal restoration. Provides antiprotozoal (Babesia) and anti-Candida coverage.

Suggested dosage: 180-1200 mg two stabilized allicin product to three times daily (dosage is dependent on garlic preparation used).

Side effects: well tolerated. Raw garlic can cause stomach upset, but stabilized allicin products are associated with few side effects.

Included in Dr. Rawls’ Natural Herbal Protocol »

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