Stabilized Allicin & Camu Camu
Did you know that there are viral outbreaks happening frequently ? Antibiotics have been used for many years to treat outbreaks of viral infections. More recently in 2009 there was the serious outbreak of H1N1 or Swine Flu in Asia. Pharmaceutical drug companies do not want to invest a billion dollars in antibiotic drugs that people will only take for one week or so. Drug companies are more interested in spending money on researching lifestyle disease drugs that treat diseases like Diabetes, Heart Disease and Obesity. Many people do not respond to antibiotics now and medical personnel have very little to treat some of these viral infections. You won't even smell like Garlic either! Nature provides an all natural antibiotic. Stabilized Allicin is a powerful natural product that has been available since around 1999. Dr. Peter Josling is a British Biochemist that found a way to capture the Allicin Powder through a process that he discovered in his lab. Before you rush off to your local grocery to buy some garlic, you should understand a little more about the process of stabilizing the allicin from crushed cloves of garlic. When you take one veggie capsule of Camucin, you are getting the equivalent of eating 30 cloves of raw garlic but without the taste! When you peel a clove of garlic and take a knife to begin chopping up the garlic, the chemical allicin is released. Watch 2 video interviews done by Phillip Day with Dr. Josling to explain the science behind the properties of allicin and you will know how stabilized allicin is made.
