Allimax - The Only Stabilized Source of Allicin

Allimax discussed at the 4 min mark of the video

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Prevention & Treatment of Bacterial, fungal, viral  & parasitic infections. Colds & Influenza

Allimax® can be beneficial when treating the following conditions:

Animal bites
Athlete's foot
Bladder infections
Blood Pressure
Canker sores  
Cold sores  
Colds & Flu  
Cough & Respiratory  
Hay fever
Ear infections
Irritable Bowel Syndrome

Peptic ulcer
Sore throat
Oral thrush
Traveller's tummy

Once conditions have resolved, always use Allimax® once per day for prevention and maintenance.

What makes Allimax® so effective? When the sulphur compound alliin combines with an enzyme called allinase, a chemical reaction starts. The first compound that is formed is allicin, which is very unstable and quickly changes into a series of other sulphur containing compounds known as thiosulpinates. Stablization of the allicin is critical to certifying antimicrobial bioactivity. Allicin is the principle compound responsible for the many healing properties attributed to garlic. This principle compound breaks down to form a family of beneficial sulphur compounds that can aid health, immunity and general well-being. The entire stabilized complex is required to get the measurable benefits expected from a natural antimicrobial.

How is Allimax® made? Chemist Peter Josling, engineer Norman Bennett and collaborators have recently come up with a completely new, patented approach to producing a natural antimicrobial containing real, pre-formed allicin. At a high concentration allicin is an oily unstable substance that quickly decomposes. However our patented allicin production process dilutes allicin very quickly to a concentration where it is stabilized and can be dried to produce the Allimax® formulations. Allimax® is made in the same way that allicin from fresh garlic is formed. In a unique temperature and pressure controlled process, water is used to continually flush allicin from a reaction vessel as soon as it’s formed. This yields a dilute water solution of allicin, which is further diluted and freeze-dried onto a maltodextrin-matrix to produce stabilized allicin powder. These controlled conditions maintain allicin’s potency and bioactivity. This sophisticated refinement process has for the first time captured garlic’s active component – allicin – and delivers it directly to where your body needs it.

How much Allimax® do I need to take? Just one capsule of Allimax® taken each day with a little cold liquid during your main meal will provide enough allicin for your general health and well being. If you feel a cold coming on or are suffering from a known infection then you can take as many as 10 or more in one go or repeatedly to relieve the symptoms. Continue to take an increased dose for as long as you feel a benefit and then return to the maintenance dose of 1 capsule per day. Each capsule contains 180mg of allisure powder and people from around the world routinely take 10 times this dose to help with serious infections like MRSA (see later).

How does Allimax®  differ from other garlic supplements? No other garlic supplements contain ANY allicin. They rely on your body being able to generate allicin once you have swallowed the tablet or capsule. Garlic oil supplements are produced by distilling fresh garlic, the oil that is produced is then diluted and placed into a capsule. This destroys most, if not all of the available allicin. A few garlic powder supplements can generate some allicin but this depends on the prevailing stomach conditions and may take several hours to accomplish conversion to allicin. Allimax® doesn't need to wait to be converted since it actually IS allicin. When Allimax® enters your stomach it dissolves for easy absorption into the blood stream and breaks down to form allicin derivatives. The allicin in Allimax® likes the acid environment of your stomach, unlike other supplements that can be inactivated by acidic conditions.

Suitable for vegans and vegetarians| Allimax® is free from artificial colouring, artificial flavours, salt, gluten and preservatives.
Clinical Trials| A double blind placebo controlled trial using Allimax® has reported that allicin can reduce the occurrence of the common cold and the number of days needed to recover from symptoms.
Most recently the University of East London has shown that aqueous extracts of allicin when formulated into a simple spray are able to kill vast swathes of the so called “superbug” MRSA (methicillin resistant Staphylococcus aureus). This nasty bacterium is forever changing its structure and developing resistance to many pharmaceutical antibiotics. This may have a significant effect on people who suffer from skin diseases such as eczema and acne as this bacterium is 6 to 7 times more likely to colonise these patients.

Cardiovascular Properties| Successful clinical use of garlic for treating elevated blood pressure and arteriosclerosis has been known since the early part of this century. It has been reported that regular garlic intake causes both a prolonged lowering of hypertension and an improved sense of well-being in patients. As early as 1928, definite blood pressure decreases were achieved as well as increases in productive heart power with garlic therapy.
Antibacterial Activity of Allicin| The antibacterial properties of crushed garlic have been known for a long time. Various garlic preparations have been shown to exhibit a wide spectrum of antibacterial activity against Gram-negative and Gram-positive bacteria including species of Escherichia, Salmonella, Staphylococcus, Streptococcus, Klebsiella, Proteus, Bacillus, and Clostridium. However very few have shown ANY benefit in human studies, until the advent of Allimax®, where published evidence shows significant antibacterial activity. Even acid-fast bacteria such as Mycobacterium tuberculosis are sensitive to allicin as is Helicobacter pylori the cause of gastric ulcers. Allimax® may also prevent the formation of Staphylococcus enterotoxins. Scientists, Cavallito and Bailey were the first to demonstrate that the antibacterial action of garlic is mainly due to allicin. The sensitivity of various bacterial and clinical isolates to pure preparations of allicin is very significant. As shown in table 2. the antibacterial effect of allicin is of a broad spectrum. In most cases the 50% lethal dose concentrations were only slightly higher than those required for some of the newer pharmaceutical antibiotics. Interestingly, various bacterial strains resistant to antibiotics such as methicillin resistant Staphylococcus aureus as well as other multi-drug resistant enterotoxicogenic strains of Escherichia coli, Enterococcus and Shigella dysenteriae were all found to be sensitive to allicin. 

Contraindications| Taking too much garlic may hinder blood clotting and it would be sensible for people already on anticoagulants or those about to undergo surgery to advise their medical team before starting therapy with ANY garlic supplement but contrary to popular belief it is not a contra-indication. Garlic can also cause reactions in people who are allergic. 

Children's Dosage| Allimax® is not recommended for children under 3 years of age because they have not yet fully developed their immune system. For children between the age of 3 and 7 years, half the adult dose is suggested (each Allimax® capsule can be easily pulled apart to offer reduced intake). For children over 7 years old the full adult dose is recommended. When increased doses are suggested then anyone over 7 years old can take an increased dose. 

Safety and Toxicology| Government approved tests show that as many as 777 capsules per day could be taken without detrimental effects!

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