Personally I love garlic and I use it whenever I cook. Allicin is the antioxidant component that produces its characteristic odor and also its antioxidant benefits. What many people do not know is that the life of garlic's allicin is very short and loses its protective antioxidant action if it is not aged or fermented in about an hour if it is kept raw and immediately when cooked.
Raw garlic itself has many incredible health benefits, in addition to allicin contains: Magnesium, Calcium, Phosphorus, Selenium, Vitamins B6 and C as I always recommend eating raw and whole foods, garlic should be used chopped and raw daily, but I know that sometimes is not possible, that's why I created my aged garlic formula without odor.
To preserve all these nutrients my garlic supplements have been aged for 18 months. Our fermentation process transforms white garlic into black garlic rich in Cysteina S-Allyl (SAC).
My purification and deodorization system maintains all the nutritional value of raw garlic rich in natural compounds of sulfur, amino acids and trace minerals that have been studied for their antibacterial, antifungal and immunological benefits.
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