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Alpine Wild Garlic

Garlic is one of the world's oldest remedies. Ayurvedic, Egyptian, and Chinese healers have used this pugent herb for between 3,000 and 5,000 years. However, for these settled civilizations, garlic was always a cooking spice as well as a healing herb, and they favored the easily cultivated domesticated or common garlic. In contrast, alpine wild garlic, which could not be cultivated, was judged by medieval physicians to be the superior garlic.

Odorless

There is controversy regarding so-called odorless and odor-reduced garlic products, but the fact remains that most consumers will not take an effective serving of garlic in the face of garlic odor. Even minimal servings of the oil-soluble principles of regular garlic typically cause an accumulation of odorous elements within the body. Eventually, garlic odor appears as these principles are eliminated through the breath. Despite the usual assertions to the contrary, placing a garlic powder inside an enteric tablet or capsule does not make it odorless. If the smelly, oil-soluble compound allicin is present, whether in the stomach or in the small intestine, eventually odor will be found on the breath.

Only Alpine Wild Garlic both retains the full range of constituents active in the fresh herb and is naturally odorless when taken by mouth. Alpine Wild Garlic contains a great quantity of natural chlorophyll, while regular garlic contains none. This chlorophyll content alters the release of nitrogen in most of the odor-causing elements in such a way as to eliminate breath odor.

Blood Pressure

Alpine Wild Garlic reduces blood pressure through three different mechanisms and, thus, is far superior to regular garlic, which already is recognized as effective in cases of mild hypertension. Alpine Wild Garlic contains twice the content of ajoenes and gamma-glutamyl peptides-two sets of blood pressure-lowering compounds-as regular garlic.

Blood Sugar

Problems with blood sugar regulation. Both garlic and onion have long been known to lower elevated blood sugar levels while improving insulin levels (probably by reducing degradation in the liver) and increasing liver glycogen levels. This effect in regular garlic is usually attributed to the allicin content. However, it has been shown that S-methylcysteine sulphoxide- which is three times as common in alpine wild garlic as in regular garlic- is one of the active hypoglycemics found in onions.

Cholesterol

Much has been made of the ability of garlic to lower elevated serum cholesterol levels. Alpine Wild Garlic is quite high in biologically active adenosine, containing 20 times as much as regular garlic.

Alpine Wild Garlic Benefits

  • Alpine Wild Garlic achieves effects that either cannot be achieved with regular garlic or would require unacceptable levels if intake.
  • Alpine Wild Garlic is odorless when ingested.
  • Alpine Wild Garlic contains the full range of garlic active ingredients, unlike other "odorless" garlic products. Alpine Wild Garlic contains between two and four times as many of the active ingredients as regular garlic.
  • Alpine Wild Garlic contains twice the content of hypotensives found in regular garlic products and works via at least three distinct mechanisms.
  • Alpine Wild Garlic improves hypoglycemic/insulin-regulation without relying upon allicin.
  • Alpine Wild Garlic contains 20 times the adenosine found in regular garlic. Adenosine is necessary to activate the lipids-lowering potential of allicin and other garlic components.
  • Helps maintain healthy circulation, normal cholesterol levels and overall cardiovascular health in both men and women.


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    *Reprinted with permission from AIM International.

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