Alli-Biotic 60 Capsules

The Real Thing Alli-Biotic is 100% pure, stabilised allicin — the active compound produced from garlic.

It isn’t garlic itself. It’s allicin, the compound behind much of what makes garlic notable. Garlic is a well-loved food, but to obtain a meaningful amount of allicin from food you would need to eat a great deal of it — not always practical or palatable. That is where The Real Thing Alli-Biotic comes in.

Most garlic supplements do not contain allicin itself — only its precursors, which do not guarantee the compound is formed. The Real Thing Alli-Biotic contains Allisure®, a concentrated, stabilised allicin extract.

WHAT IS ALLICIN?
Allicin is not automatically present in whole garlic cloves. It is a product of the plant’s own natural chemistry. Here is how it forms:

1. GARLIC IS CRUSHED OR CUT. This damages the bulb.
2. THIS TRIGGERS A REACTION. Within the clove, an enzyme called allinase converts a substance called alliin into allicin. It takes only a few seconds:
   
   • Alliin + allinase enzyme = allicin
3. Ever noticed that garlic doesn’t smell like garlic until it’s been crushed, cut or processed? That is because intact garlic cloves (like most garlic supplements) contain alliin and allinase, but the active allicin is formed only once the clove is broken.

WHAT MAKES ALLI-BIOTIC THE REAL THING?
What we put in it: just pure allicin. Unlike many other garlic supplements, The Real Thing Alli-Biotic contains allicin itself and not only its precursors alliin and allinase.
What we don’t put in it: no binders, fillers, contaminants, preservatives, colourants, flavourants or additives of any kind.

How it’s made:
We only use Allisure® allicin, an extract that has been stabilised and concentrated through a patented process, resulting in a stable form of allicin.

“We would not expect any other commercially available garlic extract to work as well as Allisure®. Simply because they either do not contain any allicin or they rely on your body making it, which often doesn’t happen or sometimes produces a very low yield of allicin.” — Dr Ronald R Cutler, deputy director of biomedical science, School of Biological and Chemical Sciences, Queen Mary, University of London.

Directions for Use:
Take 2 capsules daily, or consult your health practitioner.

NOTE: Taking too much garlic can affect blood clotting. If taking anticoagulants or about to undergo surgery, consult your health professional before taking any garlic supplement. Garlic can also cause reactions in people who are allergic.

Precautions:

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