The green leaves of Alpine wild garlic have all the health benefits of garlic cloves and more but without the garlic odour effects. This product is a rich source of antioxidants and supports the health of the blood and cardiovascular system.
Garlic exerts a broad-spectrum anti-microbial activity against a variety of pathogenic viruses, bacteria, fungi and parasites. It is especially potent in its anti-fungal action as demonstrated in its ability to fight one of the most harmful fungal infections – cryptococcal meningitis.
Garlic inhibits the formation of dangerous nitrosamines formed in the gut especially if the diet contains processed meats.
The sulphur containing compounds allicin and allicin by-products (e.g.ajoenes) are supportive of the cardiovascular system resulting in lowered blood pressure, reduced clotting potential and improved HDL:LDL cholesterol ratios.
Allicin has been shown to have a blood sugar lowering effect by inhibiting the breakdown of insulin in the liver thereby making the insulin last longer and therefore able to remove more glucose from the blood.
The anti-inflammatory and anti-catarrhal effects of garlic combined with its anti-bacterial action make it useful in reducing upper respiratory tract congestion and infections.
Apart from its medicinal uses garlic has a very high nutritive value with 33 sulphur compounds, 17 amino acids, germanium, calcium, copper, iron, potassium, magnesium, selenium, zinc and vitamins A, B and C.
Read this comprehensive data sheet for more information on Bear Paw Garlic.
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