Allimax is a nutraceutical created by Peter Josling and his team of experts. It is the world’s first commercially available stabilized allicin extract. Allicin is a natural chemical compound found in garlic. According to Dr. Deagle, stabilized allicin can kill all known pathogens, and is very effective at killing bacteria and virus, even drug resistant bacteria.
Allicin is lethal to bacterias because it attacks them from the inside out. Allimax is commonly used for treating stomach problems related to microbial infection, such as E-coli and salmonella. It is also commonly used for treating strep throat and the flu. Researchers recommend taking 3-6 Allimax capsules per day for these types of infection. Below is a quote from allimax.us.
AlliMAX® is made from fresh, raw garlic. Heads of garlic are specifically selected to ensure that they contain significant enzyme activity (allinase enzyme). Garlic heads are split into cloves, which are left unpeeled and then subjected to crushing, filtration and a temperature controlled extraction process designed to produce pure liquid allicin dissolved in water. No chemical solvents are used. AlliMAX® is capable of destroying a wide range of bacterial, viral and fungal infections. Published work shows excellent activity against, staphylococcus aureus, Candida albicans, Streptococcus species and Helicobacter pylori.
Allimax contained 30 vegetarian capsules (180 mg) of pure stabilized allicin extract. The allicin extract is white in color and looks powdery. Allicin had a strong garlic taste but didn’t smell as bad as garlic. If you don’t like the garlic taste, I recommend swallowing the capsule whole. Also, take it after a meal. According to the manufacturer, Allimax is free from artificial flavors, preservatives, salt and gluten. I bought Allimax for the price of $29.99 shipping not included. Compared to some pharmaceutical drugs, Allimax is very cheap.
For more information or to purchase Allimax, please visit this page (aff. link).
Category: Product Review