Friday, September 9, 2011

New Garlic Technology May Have Enormous Impact Upon Health Challenges Faces by the World Today

New Garlic Technology May Have Enormous Impact Upon Health Challenges Faces by the World Today

Newly developed technology now makes it possible to reliably deliver allicin in garlic pills, which may change the ways of modern medicine. Not only could such a pill overcome antibiotic resistance, but it could become a profound weight control pill, prevent arterial disease, stomach ulcers, aid in the control of blood sugar, aid in the fight against malaria and tuberculosis, and become a strategic advantage in military operations.

Secaucus, NJ (PRWEB) May 2, 2006

“New garlic technology may have an enormous impact upon health challenges faced by the world today, including antibiotic resistance, influenza epidemics, biological threats, weight control, chronic disease, and even have an impact upon strategic military manpower in the field,” says Bill Sardi, president of Knowledge of Health, Inc., speaking at the International Supplyside East Conference at Meadowlands Exposition Center in Secaucus, New Jersey today.

With an increasing awareness that microscopic organisms may be the cause of some or all disease, and the realization that germs have mutated and now resist most modern antibiotics, there is concern that old diseases will once again sweep the earth as they once did prior to the antibiotic era which began in the 1930s.

“It’s interesting to note, that while Alexander Fleming was credited with his observation the penicillin mold killed bacteria in a laboratory dish in the 1920s, Louis Pasteur made a similar discovery with macerated garlic 60 years earlier. To date, antibiotic resistance has never been observed with allicin, garlic’s primary active ingredient,” says Sardi.

In an experiment conducted in 1977 it was shown that garlic is superior to the germ killing action of most mycin, cillin and cycline antibiotics. The question has always been how to make an effective pill out of garlic powder.

A fresh clove of garlic macerated in a hand press will yield about 5250 micrograms of allicin, but allicin is a transient molecule that cannot be released in garlic powders, only from fresh crushed cloves. Two components of garlic must mix together when garlic powder enters the stomach. An enzyme called allinase must mix with alliin, in order to form allicin. But stomach acid quickly destroys allinase and little or no allicin is produced.

“Enteric coated capsules attempt to get garlic pills to pass into the less acidic intestines where some allicin can be produced. Some of these pills pass all the way through the digestive tract without the dissolution of the coating,” says Sardi.

A newer type of garlic powder is buffered against stomach acid and has, for the first time in a human study, been shown to produce real allicin, as much as produced by a fresh crushed clove of garlic. This was not easy to prove since allicin cannot be detected in blood or urine samples. But in an advanced breath test developed by researchers at Plant Bioactives Research Institute in Orem, Utah, that works much like an alcohol breath test used by law enforcement, showed that a 600-milligram buffered garlic capsule produces more allicin than a clove of garlic.

“This achievement is long awaited, and may rival the discoveries made by Pasteur and Fleming,” says Sardi.

“Imagine a world with a garlic pill that can deliver real allicin,” says Sardi. He delivered a list of possibilities.

 Allicin was not only shown in a recent rat study to control blood sugar, but the rats fed a high sugar diet did not gain weight when allicin was added to their diet along with sugar.

 Allicin has been shown to inhibit cholesterol plaque buildup in arteries without being toxic to the liver as are current cholesterol medications. It does this without lowering circulating cholesterol numbers.

 About 50 percent of the American population harbors Helicobacter pylori, the bacterium that causes ulcers and stomach cancer, in their digestive tract, but antibiotics are not given till symptoms arise for fear of causing antibiotic resistance. But now an allicin-releasing garlic pill could change all that.

 Millions of cases of food poisoning are treated after they occur when daily consumption of a garlic pill that delivers real allicin may prevent these infections.

 In laboratory experiments, allicin has been shown to kill every known bacterium, fungi, amoeba and virus. Allicin is active against viruses such as influenza, herpes and smallpox.

 Recent studies show that allicin inhibits malaria infection and is a “valuable natural antioxidant in combating tuberculosis.”

 Millions of Americans take an aspirin tablet to thin the blood and prevent heart attacks, but aspirin tablets have some serious drawbacks, such as the creation of stomach ulcers, inducement of asthma and throat narrowing (esophageal stricture), bleeding peptic ulcers that can be mortal, not to mention that aspirin depletes the body of vitamin C and folic acid, two essential nutrients.

 Compare aspirin to a garlic pill that delivers real allicin. The allicin in the garlic pill would kill the bacterium that causes ulcers and stomach cancer. It also would thin the blood and prevent blood clots, and it provides essential nutrients such as sulfur and selenium.

 “Also, there are military applications for a garlic pill that delivers real allicin,” says Sardi. “When one realizes 20 times more soldiers are removed from the field of action by illness than from war wounds, can you imagine the strategic impact a pill that delivers real allicin would have on military operations?”

Sardi says manufacturers of garlic pills that deliver real allicin will have to perform human clinical tests so this new type of garlic pill can be used to treat or prevent disease, since labels on dietary supplements cannot make these claims. “But savvy consumers can take real allicin pills for good health,” says Sardi.

Sardi says consumers may be confused by labels on garlic pills that claim they deliver or yield allicin. He says the labels refer to tests performed in water in a laboratory dish, not the acidic environment of the human digestive tract. He suggests consumers ask garlic pill manufacturers to show their products release real allicin as demonstrated in the human breath test recently developed by the laboratory in Utah.