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Why Garlic?


Garlic (Allium sativum) is not merely an ingredient to a dish and since ancient times, garlic has been recognized by many diverse civilizations for its variety of medicinal properties and has been used as an herbal medicine for centuries in ancient Assyria, Egypt, India, Rome, Greece and China. The Egyptian and Roman laborers used garlic in their diet to enhance their physical endurance and in the 20th century, garlic was used to fight against the global influenza pandemic (i.e. flu) of the time.


Today, more than 5,000 scientific publications from all over the world have gradually confirmed the traditionally recognized health benefits of garlic, which include acting as an antibiotic as well as other health advantages.


One of the major breakthroughs in the research of garlic study was the discovery of allicin (al-e-sin) in 1944 by an Italian Chemist, C.J. Cavallito. Allicin is the principle biological active compound of garlic and scientific evidence suggest that Allicin is responsible for the many health benefits associated with garlic.


What is Allicin?


When fresh garlic is cut or crushed, a sulphur compound, Alliin (alli-een) combines with an enzyme, Allinase and a chemical reaction starts. The first compound that is formed is allicin. Unfortunately Allicin generated from fresh garlic is very unstable and quickly changes into a series of other Sulphur containing compounds, known as Thiosulphinates. Allicin is the one compound that is always described as the "mother" substance and responsible in total or in part for many of the properties attributable to garlic!

Who is Peter Josling?


Dr. Peter Josling, a Biochemist, Researcher and Author is Director of the Garlic Centre based in Sussex, England, established in 1993 to provide an independent source of information about the medicinal, culinary, and general properties of Garlic. The Garlic Center also advises commercial companies, research establishments, government agencies, the press, and the media.

Peter Josling is nicknamed "The Garlic King" and has authored books on the subject of the healing power of stabilized Allicin from Garlic. His research and product development is ongoing, and he offers his expertise around the globe with safe, natural, and effective alternatives to harmful chemicals that are prescribed to people every day.


How is Allimed® made?


New Allimed® s made in the same way that Allicin from fresh garlic is formed when we bite into it, but a special flood reaction system using only water is able to produce large quantities of stable Allicin. The liquid is then carefully dried, under controlled conditions, to maintain its potency. This sophisticated refinement process means, that for the first time ever, garlic's active active component (Allicin) can be captured and delivered directly to where the body needs it. This patented process ensures that large quantities of stable Allicin can be produced to support your health.


How does Allimed® differ from other garlic?


No other garlic supplements contain ANY Allicin. They rely on your body being able to generate Allicin once you have swallowed the tablet or capsule. Garlic oil supplements are produced by distilling fresh garlic, the oil that is produced is then diluted and placed into a capsule. This destroys most, if not all of the available Allicin. A few garlic powder supplements can generate some Allicin but this depends on the prevailing stomach conditions and may take several hours to accomplish conversion to allicin. New Allimed® doesn't need to wait to be converted since it actually IS Allicin. When Allimed® enters your stomach it dissolves for easy absorption into the blood stream and breaks down to form Allicin derivatives. The Allicin in Allimed® likes the acid environment of your stomach, unlike other supplements that can be inactivated by acidic conditions.


How much Allimed® do I need to take?


Take one capsule of Allimed® per day with food or liquid to support general health and well-being. If you feel a cold coming on or are suffering from a known infection, taking up to 10 capsules at one time has been known to relieve symptoms. One can continue to take an increased dose for as long as one feels a benefit and return to a maintenance dose of 1 capsule per day. Each vegetarian size 3 capsule contains 480mg of Allisure® powder.


AlliMed® is available in capsules, cremes, liquids, sprays and gels. Can be taken with or without food. No hot liquids or foods within an hour of taking, as Allicin is killed by heat.


What are the ingredients?


Each capsule contains: Capsugel vegetarian capsule Non-GMO maltodextrin, allicin. Suitable for Vegans or Vegetarians. Allimax® is free from parabens, artificial coloring, artificial flavors, salt, gluten and preservatives.


Children's Dosage


Allimed® is not recommended for children under 3 years of age because they have not yet fully developed their immune system. For children between the age of 3 and 7 years, half the adult dose is suggested. Each Allimed® capsule can be easily pulled apart to offer reduced intake. For children over 7 years old the full adult dose is recommended. When increased doses are suggested then anyone over 7 years old can take an increased dose. Note that 8 drops of liquid is equivalent to 1 capsule.


Safety and Toxology


Government approved tests show that as many as 777 capsules per day could be taken without detrimental effects.




These products are classified as "dietary supplements". These statements have not been evaluated by the FDA. These products are not intended to diagnose, treat, cure, or prevent any disease.  Due to government restriction, we are not allowed to tell you anything around them.  Search "Allicin" on Google Scholar or any other search engine.