Garlic has been shown to lower both cholesterol and triglycerides, the main contributing factors to arteriosclerosis. It not only lowers blood levels of low density lipoprotein (LDL), but can raise concentrations of high-density lipoprotein (HDL), the molecules that remove LDL from the body.⁽²⁾

Whole Garlic has been show to improve cardiovascular health in several ways:

• In laboratory tests the majority of subjects taking garlic supplements showed an initial rise in blood lipid levels before a decrease was seen. This suggests mobilization of lipids from tissue deposits to extracellular fluids.⁽³⁾ Liver levels of cholesterol and triglycerides in rats given garlic extract decreased while blood levels increased.⁽⁴⁾

• Garlic is rich in selenium, a trace mineral essential for maintaining the natural pacemaker system of the heart.⁽⁵⁾

• Garlic effectively lowers blood pressure by increasing monoamine oxidase enzymes of the adrenal gland.

• Blood clots are composed primarily of fibrin and platelets. Recent studies have shown ajoene, a compound found in garlic, to be responsible for its ability to effectively reduce platelet aggregation. Garlic has also been found to reduce fibrin formation and to enhance fibrin degradation.⁽¹⁾

Concentrated garlic has been shown more effective than the drug Nystatin in several studies of pathogenic yeasts, particularly in complications from candidiasis.⁽⁸⁾

The natural oxidizing compound allicin, exerts suppressive effects on these pathogenic fungi by inactivating sulfur-containing proteins and enzymes and by decreasing the yeast-to-mycelial conversion. No clinical strains of Candida albicans have been shown to develop significant resistance to garlic.⁽⁸⁾

In laboratory tests, garlic has been shown to inhibit the growth of microorganisms such as Staphylococcus aureus, Streptococcus viridans, S. haemolyticus, Klebsiella pneumoniae, Proteus vulgaris, Escherichia coli and Salmonella enteritidis. Testing has also shown these bacteria to be resistant to 8 of 11 commonly used antibiotics, including penicillin.⁽⁶⁾

The sulfhydryl compounds and their precursors found richly in garlic have been indicated in preventing and treating a number of conditions including:

• Detoxification and removal of toxic pollutants such as lead and mercury.

• Protects the body from damage by oxidation and free radicals, thus from inflammation caused by free radicals in auto-immune diseases such as rheumatoid arthritis. (Organic germanium, selenium and vitamin C are also important antioxidants found in garlic.)^(5,9)

• Stimulates immune cell production and activity. (Garlic's germanium content also contributes to its immune system enhancement.)⁽⁹⁾

• Garlic has been successfully used to inhibit tumor growth in cancers of the nose, throat, lymph and bladder.⁽¹⁾

Our Garlic is processed using a patented and proprietary method called "cool drying". This evaporative cooling technique subjects raw garlic to much lower and more precise temperatures for a much shorter period of time (no more than 30 minutes). The process insures that you receive 100% pure garlic without garlic's after-odor. Due to its dry powder form, 500 mg. of Cool Dried garlic is equal to 1250 mg. of raw garlic. The purpose of the Cool Dried process is to keep the garlic from reaching temperatures that would reduce its allicin content (essential to the formation of allicin) or destroy garlic’s other natural ingredients, while preventing the enzyme allinase from immediately joining with allicin to form allicin. Subsequent to drying, the enzyme allinase is reintroduced into the product in a manner that delays the allicin and the allinase from immediately joining to form allicin. The delayed joining of allicin and allinase naturally dissipates allicin’s immediate odor potency by spreading it out over a longer period of time. The result is not garlic with no odor, but garlic with no after-odor through the mouth or body when ingested.

Cool Dried Garlic contains no preservatives, chemicals, soybean oil, citrus, yeast, lactose, corn, wheat, rice, sugar, eggs, dairy or animal products and is sodium free. No fillers or flow agents have been added. This makes our Cool Dried Garlic a truly hypoallergenic garlic product.

This method uses a liquid garlic extract, preserved with alcohol and aged for up to 20 months to achieve a "deodorized" garlic supplement. Although this method purportedly retains garlic's beneficial vitamins, amino acids, sulfhydryl compounds and trace elements, the allicin is removed along with the odor.

These companies have at times advertised their products as "allicin-free" and at other times as "by analysis, highest allicin content available." They have distributed literature stating, "...allicin is the main component of garlic, possessing a broad-spectrum activity which is bactericidal, fungicidal and larvicidal." The same companies have also distributed literature stating, "Allicin is not a stable, continuing component in whole garlic products and is not a healthful substance."

Independent testing has shown these products to be 2700% higher in sodium than raw garlic. In addition, the maximum potency offered by companies using this method is only 350 mg. per capsule.

These additives are used to modify garlic's odor. Depending upon the process and the product, they can make up as much as 90% of the end product. None of the manufacturers using this type process lists the actual citrus or soybean oil content of their products. Determining the actual garlic content in this type of product can be very tricky.

One such product may list capsule content only...for example..."Odor Modified Garlic 500 mg. Capsules", with no reference to the amount or percentage of garlic it contains.

Another label may claim, "500 mg. garlic from whole garlic clove." This is more specific; however, it should be recognized as the equivalent of 500 mg. of raw garlic. The actual garlic potency of products processed in this manner would be less than half that of 500 mg. garlic products from which the moisture has been removed.

Soybean oil and citrus extract additives contribute little beyond odor modification and have caused allergic reactions in some sensitive patients. They may also add more than 50% fat to the product.

This customary method uses high heat for extended periods of time (24 to 36 hours) to remove the moisture and give you a highly concentrated garlic supplement. Unfortunately, however, the high temperatures cause the allicin as well as many of garlic's other important nutrients to be lost in the process.

WARNING: This publication and the product contained herein have not been approved or evaluated by the Food and Drug Administration. This publication, and the product contained herein are not intended to diagnose, treat, cure or prevent any disease. The product relates to nutritional support only.

1. Lau, B. "Garlic: A New Perspective", Total Health, June, 1987.

2. Lau, B., Moses, A., Sanchez, A., "Allium Sativum (Garlic) and Atherosclerosis: A Review", Nutrition Research, 3:119-28, 1983.

3. Bordia, A. "Effect of Garlic on Blood Lipids in Patients with Coronary Heart Disease", Am. J. Clin. Nutr. 34:2100-3, 1981.

4. Chang, M., Johnson, M., "Effect of Garlic on Carbohydrate Metabolism and Lipid Synthesis in Rats", J. Nutr. 110:931-6, 1980.

5. Shamburger, R., "Selenium and Heart Disease", Executive Health, March, 1979.

6. Jezpwa, L., Rafinski, T., Wrocinski, T., "Investigations on the Antibiotic Activity of Allium Sativum L." Herba Pol. 12:3, 1966.

7. Kabelik, J., "Antimikrobialle Eigenschaften des Knblauchs", Parmazie 25:266, 1970.

8. Trowbridge, J., Walker, M., "The Yeast Syndrome", Bantam Books, 1986.

9. Loren, Karl, "The Report on Germanium", Life Extension Educational Service, 1987.