Our Products

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Rolling quote…Let food be thy medicine, and medicine by thy food.” Hippocrates.

A Long History

Garlic has been used for centuries. The plant was domesticated about six thousand years ago. It is one of the oldest known food flavoring and seasoning plants. Garlic has become part of the culinary traditions of many civilizations across the world. Accompanied with a wide array of medicinal benefits the plant has become regarded as one of the most precious gifts of nature.

In ancient Egypt garlic was regularly used as an antiseptic, for curing wounds and preventing gangrene and as a direct source of strength. In fact the labourers who built the pyramids were given garlic to optimize their strength. In ancient Greece and Rome it was claimed that garlic could repel scorpions, treat dog bites, cure asthma, protect against leprosy, and if hung above the entrace of a door, even stop the spread of small pox. In 1858 is was proven that garlic could kill germs, resulting in the extensive use of garlic in both World Wars as an antiseptic and and a cure for dysentry.

Hippocrates, regarded as the father of medicine, presecribed garlic to treat a variety of medical conditions and modern science has confirmed many of these beneficial health effects, which have been supported by human research.

Our Procucts

Aged Garlic Tincture

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Ideal for those looking for a quick and easy way to consume garlic therapeutically.

Using the variety, of the varieties we grow, that contains the highest Allicin content, we chop the garlic and quickly submerge it in alcohol. We let this slurry age for at least 12 months before fine straining and bottling. The result is a pure and potent form of garlic. Taken orally, by placing drops under the tongue (sublingual dosing), the tincture is quickly and efficiently absorbed by your body. The soft tissues under your tongue allow the active ingredients of the tincture to quickly get to work.

Please review our datasheet for additonal information. (Media folder, Aged Garlic Tincture Datasheet 2022.pdf)

Honey Fermented Garlic

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Garlic and raw honey have so many benefits on their own, that is was just a matter of time before we combined them.

Our Honey Fermented Garlic has three ingredients: our garlic, locally harvested raw honey and organic apple cider vinegar. We peel and trim our garlic by hand and then add the raw honey. To ensure maximum food safety, we add apple cider vinegar. While agitating daily, the ingredients ferment for at least six weeks. This process releases nutrients and beneficial compounds, making each more bioavailable and potent. The result is a great tasting, natural immune support.

Please review our datasheet for additional information. (Media folder, Honey Fermented Datasheet 2023.pdf)

What makes garlic so good for you?

Scientists now know that most of garlic’s health benefits are caused by sulfur compounds formed when a raw garlic clove is chopped, crushed, or chewed. Perhaps the most well-known compound is allicin. However, allicin is an unstable compound that is only briefly present in raw garlic after it’s been cut or crushed. The sulfur compounds from garlic enter your body through the digestive tract. They then travel all over your body, exerting strong biological effects.

Immune System Support

Garlic supplements are known to boost the function of the immune system. A large, 12-week study found that a daily garlic supplement reduced the number of colds by 63% compared with a placebo. The average length of cold symptoms was also reduced by 70%, from 5 days in the placebo group to just 1.5 days in the garlic group. Another study found that a high dose of aged garlic extract (2.56 grams per day) reduced the number of days sick with cold or flu by 61%. However, one review concluded that the evidence is insufficient and more research is needed. Despite the opinion of some that the evidence is not strong enough, adding garlic to your diet may be worth trying if you often get colds. Our family (which includes three school aged children) has experienced benefits consistent with those listed above and garlic will continue to be part of our natural immune boosting arsensal.

Blood Pressure Reduction

Human studies have found garlic supplements to have a significant impact on reducing blood pressure in people with high blood pressure. In one study, 600–1,500 mg of aged garlic extract was just as effective as the drug Atenolol at reducing blood pressure over a 24-week period. Supplement doses must be fairly high to have the desired effects. The amount needed is equivalent to about four cloves of garlic per day.

Impacts on Oxidative Stress

Oxidative damage from free radicals contributes to the aging process. Garlic contains antioxidants that support the body’s protective mechanisms against oxidative damage. High doses of garlic supplements have been shown to increase antioxidant enzymes in humans, as well as significantly reduce oxidative stress in people with high blood pressure. The combined effects on reducing cholesterol and blood pressure, as well as the antioxidant properties, may reduce the risk of common brain conditions like Alzheimer’s disease and dementia.

Impacts on Heavy Metal Exposure

At high doses, the sulfur compounds in garlic have been shown to protect against organ damage from heavy metal toxicity. A 4-week study in employees at a car battery plant (who had excessive exposure to lead) found that garlic reduced lead levels in the blood by 19%. It also reduced many clinical signs of toxicity, including headaches and blood pressure.

Whats not to like and Contraindications

Keep in mind that there are some downsides to garlic, such as bad breath. There are also some people who are allergic to it.

If you have an anti-coagulating blood disorder or are taking blood-thinning medications, talk with your doctor before increasing your garlic intake.

References

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Borlinghaus, J., Albrecht, F., Gruhlke, M.C.H., Nwachukwq, I.D., Slusarenko, A.J. Allicin: Chemistry and Biological Properties. Molecules.2014 Aug 19;19(8):12591-618.

Borlinghaus, J.,Foerster, N., Reiter, J., Kappler, U., Antelmann, H., Noll, U., Gruhlke, M.C.H., Slusarenko, A.J. Odor of Freshley Crushed Garlic: A Review of Recent Progress in Understanding Allicin’s Effects on Cells. Molecules. 2021 March 10; 26(6):1505. doi: 10.3390/molecules26061505.

Nadeem, M.S., Kazmi, I., Ullah, I., Muhammad, K., Anwar, F. Allicin, an Antioxidant and Neuroprotective Agent, Ameliorates Cognitive Impairment. Antioxidants (Basel). 2021, December 30; 11(1):87. doi: 10.3390/antiox11010087.PMID: 35052591

Newman D.J., Cragg G.M., Snader K.M. The influence of natural products upon drug discovery (Antiquity to late 1999) Nat. Prod. Rep. 2000;17:215–234. doi: 10.1039/a902202c. – DOIPubMed

Block E. Garlic and Other Alliums—The Lore and The Science. RSC publishing; Cambridge, UK: 2010.

Koch H.P., Lawson L.D. Garlic: The Science and Therapeutic Application of Allium sativum L. and Related Species. Williams & Wilkins; Baltimore, MD, USA: 1996.

Josling, P. Preventing the common cold with a garlic supplement: a double-blind, placebo-controlled survey. Advances in Therapy. 2001 July-August; 18(4):189-93. doi: 10.1007/BF02850113.

Nantz, M.P., Rowe, C.A., Muller, C.E., Creasy, R.A., Stanilka, J.M., Percival, S.S. Supplementation with aged garlic extract improves both NK and γδ-T cell function and reduces the severity of cold and flu symptoms: a randomized, double-blind, placebo-controlled nutrition intervention. Clincal Nutrition (Edinburgh, Scotland). 2012 Jun;31(3):337-44. doi: 10.1016/j.clnu.2011.11.019. Epub 2012 Jan 24.

Sobenin, I.A., Andrianova, I.V., Demidova, O.N., Gorchakova, T., Orekhov, A.N. Lipid-lowering effects of time-released garlic powder tablets in double-blinded placebo-controlled randomized study. Journal of Atheroscelerosis and Thrombosis. 2008 December; 15(6):334-8. doi: 10.551/jat.e550. Epub 2008 Dec 6.

Reid, K., Frank, O.R., Stocks, N.P. Aged garlic extract lowers blood pressure in patients with treated but uncontrolled hypertension: a randomised controlled trial. Maturitas. 2010 October; 67(2):144-50. doi: 10.1016/j.maturitas.2010.06.001. Epub 2010 Jul 1.

Reid, K. Garlic lowers blood pressure in hypertensive subjects, improves arterial stiffness and gut microbiota: A review and meta-analysis. Experimental and Therapeutic Medicine. 2020 Feb; 19(2): 1472–1478. Published online 2019 Dec 27. doi: 10.3892/etm.2019.8374

Ashraf, R., Khan, R.A., Ashraf, I., Qureshi, A.A. Effects of Allium sativum (garlic) on systolic and diastolic blood pressure in patients with essential hypertension. Pakistan Journal of Pharmaceutical Sciences. 2013 September ;26(5):859-63.

Amagase, H., Petesch, B.L., Matsuura, H., Kasuga, S., Itakura, Y. Intake of garlic and its bioactive components. The Journal of Nutrition. 2001 Mar;131(3s):955S-62S. doi: 10.1093/jn/131.3.955S.

Avci, A., Atli, T., Ergruder, I.B., Varli, M., Devrim, E., Aras, S., Durak, I. Effects of garlic consumption on plasma and erythrocyte antioxidant parameters in elderly subjects. Gerontology. 2008;54(3):173-6. doi: 10.1159/000130426. Epub 2008 May 7.

Borek, C. Garlic reduces dementia and heart-disease risk. The Journal of Nutrition. 2006 Mar;136(3 Suppl):810S-812S. doi: 10.1093/jn/136.3.810S.

Borek, C. Antioxidant health effects of aged garlic extract. The Journal of Nutrition. 2001 Mar;131(3s):1010S-5S. doi: 10.1093/jn/131.3.1010S.

Kianoush, S., Balali-Mood, M., Mousavi, S.R., Moradi, V., Sadeghi, M., Dadpour, B., Rajabi, O., Shakeri, M.T. Comparison of therapeutic effects of garlic and d-Penicillamine in patients with chronic occupational lead poisoning. Basic and Clinical Pharamcology and Toxicoloy. 2012 May;110(5):476-81. doi: 10.1111/j.1742-7843.2011.00841.x. Epub 2011 Dec 29.