Allicidin – 60 VCaps
Superior Immune Support
Excellent Parasite Cleanser
• Spectacular, broad spectrum, immune-specific
support, especially mouth, GI and urinary tracts
• Breakthrough new process delivering pure,
stabilized allicin for the first time in history
• This is not garlic - but the fully
potent, active factor in concentrated form, never available before
• Premier, living-source extract with high
capacity for biofilm destruction and parasite cleansing
European Wild Garlic Extract (known as Bear’s
Garlic), the original nonhybrid garlic (not common kitchen
garlic) used for thousands of years for superior immune
Blend of European Bear Garlic (leaf) (Allium
ursinum), South American Asparagus
Concentrate (stalk) (Asparagus officinalis),
Parsley (leaf) (Petroselinum crispum), South
American Stinging Nettle (aerial) (Urtica
• 100% pure source of concentrated stabilized
liquid allicin, the active agent in true garlic (typically present in only very
small amounts and which degrades very quickly after cutting the garlic clove);
highly bioactive allicin content: 100 ppm
• May be applied (gently massaged) to any
problem area of the body (such as skin concerns, bites, stings, blisters,
bruises, etc.), including the hands and finger nails, feet and toe nails; arms
and legs, trunk, face and head
• Supports the body’s natural defense system,
including essential cells of the immune system (cellular immunity and killer cell
• Significantly more essential nutrients than common kitchen garlic, including
such minerals as magnesium, manganese and zinc.
• Twice the amount of ajoenes, the components
responsible for garlic’s ability to prevent the formation of dangerous blood
• High content of gamma-glutamyl peptides, the
phyto-chemicals responsible for garlic’s ability to inhibit
angiotensin-converting enzyme (ACE) – the target of the so-called “ACE
• Twenty-fold higher levels of adenosine. Adenosine
works by opening up the ATP-dependent potassium (KATP) channel in the smooth
muscles of blood vessels, leading them to relax and present less resistance to
the force of the blood flowing through them.
• Various phyto-chemicals present in Allium
ursinum protect adenosine from destruction, allowing a significant amount of it
to be absorbed intact.
Never Before Available in History
Stabilized allicin is the result of a patented process which produces purified,
living-source, completely stable allicin – for the first time in history.
Allicin is not garlic – but the fully potent, active factor in concentrated
form, never before available. It has strong broad-spectrum, immune boosting and
immune-modulating capacity. This makes stabilized allicin a highly
significant clinical agent – especially critical in today’s world of
widespread immune stress.
At last, genuine stabilized allicin provides controlled, gentle, yet
exquisitely thorough biofilm degradation and destruction - critical to
overcoming many chronic concerns, often recalcitrant to any other means. Many
doctors have seen miracles for chronic skin, sinus, intestinal, prostate
concerns as well as severe biofilm congestion in many other organs and glands.
How is Stabilized Allicin Made?
To produce stabilized allicin, the starting material – healthy,
raw garlic bulbs grown in China – are carefully selected to ensure that they
contain significant enzyme activity (from alliinase enzymes) so the resulting
allicin potency will be optimal.
Once the bulbs have been selected, they are analyzed for sufficient alliin
content using HPLC and mass spectrometry. Next, the garlic is crushed in a
special reaction chamber where extra alliin is added to form high amounts of
allicin. The system is carefully controlled and kept under constant pressure as
the allicin is filtered. The resultant allicin liquid is analyzed by HPLC and
frozen for transport to a low-temperature dryer. After drying, the powder is
tested microbiologically and by HPLC again. No chemical solvents are ever used.
The potency of the final powder is directly related to its enzymatic
concentration and activity.
Discovering Stabilized Allicin:
Garlic may well be one of the most famous of all plants in human
history – dating back to use by the pharaohs and many ancient cultures. Garlic
has generated interest throughout the centuries as a health bonanza. Its
beneficial effects may be due in part to garlic’s unusual concentration of
sulfur-containing compounds (1-3%).
For over a century, some of garlic’s key sulfur compounds called allyl
sulfides have been known. However, not until 1944 was the chief, highly
anti-infective compound of garlic discovered – an oxygenated sulfur compound
named allicin, from the Latin name of the plant, Allium sativum.
The debate about whether allicin existed in a crushed garlic clove vs.
its absence in whole, uncrushed cloves was resolved in 1947, when researchers
(Stoll and Seebeck) found high amounts of an oxygenated sulfur amino acid
present in raw garlic cloves (which they named alliin). Alliin was found
to be the stable precursor that is converted to allicin by the action of an
enzyme called allinase, also present in garlic cloves.
Although aliin was found to be the stable precursor that is converted
to allicin by the action of an enzyme called allinase, also present in
garlic cloves. When a garlic clove is crushed, the alliin is transformed via
the allinase enzymes into the biologically active allicin molecule - within
seconds of crushing a clove.
Garlic cloves are odor-free until crushed. Fascinating cross-section studies
show that the substrate, alliin, and the enzyme, allinase, are located in
different compartments of the same clove. When the clove is crushed, the alliin
and allinase then come in contact with each other to rapidly form allicin.
However, the reactive allicin molecules produced have a very short half-life,
as they react with many surrounding proteins. Thus, consuming stabilized
allicin with its unusually high amounts of stable allicin allows for a
veritable all-out attack on internal micro-invaders for a superior clinical
response – completely safe and effective — without harmful or toxic side
How does stabilized allicin work?
The broad-spectrum, immune effects of allicin (and its associated
molecule, ajoene) appear to be due to the multiple inhibitory effects on
various thiol-dependent enzymatic systems – lethal to micro-invaders – but
without harm to the human host.
Why not just take regular garlic?
No longer do you need to hope that fresh garlic has enough alliin, so
when it’s chopped, the allinase enzymes will react to form allicin. Nor do you
need to hope the allicin can get to the target site before it degrades to an
allicin, a completely stable form, is available which has a proven track
record to gently clear micro-invaders, especially those contained in miniature,
multi-compartmented cities called biofilms. Stabilized allicin is super potent allicin that really works, especially when
compared to most other garlic products and extracts on the market which typically contain
no active allicin at all.
Is there a garlic smell with stabilized allicin? No.
Since stabilized allicin is not garlic, but a specific molecule complex
from garlic, it has only a very mild, garlic-like taste (if a capsule is
opened) and does not leave “garlic breath” when taken.
allicin is safe in pregnancy and in children over age 4.
In addition to stabilized allicin, AllicidinTM Complex contains a
relatively new and unknown species of garlic which may well be the Superman of
all garlic. Common garlic found at the supermarket and in most supplements is Allium
sativum; the garlic in Allicidin Complex is a “new” garlic - alpine wild
garlic (Allium ursinum). It provides all the old benefits but also
proven new ones.
The Bear Strengthener
Throughout the centuries, alpine wild garlic has never been successfully
cultivated. It is found wild in areas of damp woods and ravines and flourishes
in the hills and mountains of Central Europe. Its name is derived from the
claim that bears, upon awakening from hibernation, eat wild garlic to regain
their strength (“ursinum” is the Latin
word for “bear”). While common garlic is used for its bulb (and cloves), the
active substances in wild garlic are found in its green leaves.
Although largely unknown in the U.S., wild garlic was called “the new star” of
garlic in a 1989 issue of the German health journal Therapiewoche (Therapy
Week) and was declared the 1992 European medicinal “Plant of the Year” by the
Association for the Protection and Research on European Medicinal Plants.
Wild garlic contains sulfur compounds, such as allicin and ajoene, and higher
amounts of magnesium, manganese and zinc than regular garlic. It also has
antioxidant, cardiovascular and immune-boosting properties. Wild garlic has
three advantages over domesticated garlic: 1) It has more active substances; 2)
it has active substances not found in cultivated garlic, or found only when large
quantities are taken; 3) it is odorless after digestion.
Wild garlic contains more ajoene, more gamma glutamyl peptides
(GLUT) and more than 20 times as much adenosine as domesticated garlic.
Researchers found that GLUT and ajoene affect vascular smooth muscle and blood
vessels to promote healthy blood pressure. In fact, wild garlic shows twice the
effectiveness for cardiovascular
function as found with cultivated garlic. Adenosine found in wild garlic also
helps increase blood vessel width and can also reduce platelet aggregation (blood
Benefits. Wild garlic has a greater efficacy in improving microcirculation
than cultivated garlic. Wild garlic also promotes healthy pancreas function and
blood sugar without relying upon allicin compounds. Compounds in wild garlic
help make it a potent protector against free radicals. Wild garlic is rich in
the water-soluble compounds which promote healthy blood lipids.
When you first open a bottle of Allicidin Complex, a slight, distinctive garlic
odor is present. However, after digestion, the garlic odor is no longer
noticeable. This is because the leaves of wild garlic contain a substantial
amount of chlorophyll, which binds nitrogen compounds during digestion and thus
prevents the development of the characteristic smell associated with the
breakdown products of garlic. Allicidin Complex is also easier on the stomach
than many other garlic products.
The Quantum Effect
The form of every cell in your body
is now known to be a crystalline matrix which has its own ideal resonant
frequency. The only way each cell can
achieve its ideal cellular resonance is by consuming “live source” nutrients
that are “quantum quality” (exquisitely well-grown and 100% toxin-free). Only
quantum quality nutrients can produce ideal cellular resonance.
When quantum quality phyto-nutrients are combined together synergistically,
their effect is far greater than the sum of their individual benefits, by a
factor of 10 to 100-fold or more. This amazing logarithmic effect is “the
Quantum Effect,” a primary force to help you sustain or regain great health.
Nutrients Without the Risk
● No magnesium
stearate, a toxic oil proven to
suppress the immune system
● No animal glandulars with toxic
tag-alongs and animal death hormones
● No tablets with toxic tag-along
glues, binders or fillers
● No excipients - highly questionable
(often toxic) fillers and binders, called excipients, are commonly added to
Patent-pending dark violet-colored, #2 HDPE nontoxic plastic bottle
engineered to block light between 450-720 nm, the range at which damage to nutrients
occurs. Nitrogen flushed to protect freshness and prevent oxidation.
Our Quality Guarantee: This product is FREE of harmful solvents, pesticides, chemicals,
and all toxic excipients including magnesium stearate found in the majority of
Allicidin – 60 VCaps Ingredients:
Serving Size: 1 VCap
Servings per container: 60
Complex which yields 27mcg Stabilized Allicin in a Proprietary Blend of
European Bear Garlic (leaf) (Allium ursinum), South American Asparagus Concentrate
(stalk) (Asparagus officinalis), Parsley (leaf) (Petroselinum
crispum), South American Stinging Nettle (aerial) (Urtica dioica)
Other Ingredients: NONE. 100% Vegetable Capsule. 100% Excipient Free
Guaranteed Free of: Excipients,
Preservatives, Binders, Fillers, Glues, or Toxic Tagalongs
Adults and children
(age 4 and up): Take 1 capsule, 1 to 2 times daily. For special programs,
up to 3 capsules, 4 times per day may be taken.
Disclaimer: These statements have not been evaluated by the Food and Drug
Administration and are provided for informational purposes only. The products listed on this site are not
intended to diagnose, treat, cure or prevent any disease.
Beyond The Vitamin is licensed to distribute nutritional
products manufactured by Premier Nutrition Labs, Austin, TX.