The use of garlic whether as a food, spice or medicine has more than tripled since the 1990’s. Based on a report from the Department of Agriculture in 1989 the average person consumed 1 pound of garlic compared to 3.1 pounds per person in 1999.

The use of garlic whether as a food, spice or medicine has more than tripled since the 1990’s. Based on a report from the Department of Agriculture in 1989 the average person consumed 1 pound of garlic compared to 3.1 pounds per person in 1999.

Garlic today is rated as only second to Echinacea in sales worldwide for its medicinal properties.

Garlic is also one of the most well studied plants with 1,200 medical and pharmacological reports and 700 chemical studies published to date. It is quite clear that this powerful food not only has a very strong history of use but an amazing amount of scientific data to back it up as well.

Garlic as a fresh food is well known for its powerful sulfur odor but, there is so much more to this awesome bulb then just its pungent smell. Garlic contains 0.1-0.36% volatile oils which based on much research is responsible for many of the powerful properties of garlic. It is known to have about 33 sulfur compounds, 17 amino acids as well as minerals and enzymes.

Of all the foods in the allium family, garlic has by far the highest concentration of these sulfur compounds. Allicin is known to be one of the more biologically active compounds in garlic which was first isolated and studied in the 1940’s to support the body’s ability to ward off viruses, bacteria, fungi and parasites. Interestingly enough, is not active until the garlic is crushed or cut which activates the enzyme alliinase. This enzyme is thought to be responsible for converting alliin to allicin. Although there has been much talk about and attempts to stabilize the allicin: the latest research suggests that many more aspects of the plant’s different sulfur compounds such as the sulfur based amino acids are responsible for it’s nourishing benefits.

Interestingly more recent studies have shown some very different facts about garlic and why using the fresh stuff may not be the only way to get the benefits. While allicin has been thought to be a key player in the medicinal properties of garlic, a study did show that it’s ability to work as a single agent is not as powerful as once was thought. A study was done where people consumed 10 cloves of garlic daily. When blood was taken between one to twenty-four hours later, there was little or no detectable sign of allicin in the blood or urine. In fact, the allicin was shown to be almost completely metabolized by the liver. The conclusion that was drawn from this study is that even if the allicin could make it to the bloodstream and delivered throughout the body, it is most likely going to convert into other compounds causing them to lose the ability to carry oxygen.

What modern science has shown is that specific preparations of garlic like cooked, steamed, pickled and aged, which contain little to no allicin still demonstrated a variety of medicinal benefits. S-allyl cysteine is one of the compounds that is showing great promise due to its higher absorption rate.

What this all means in a nutshell is that once again, the food as a whole is what gives it the medicinal properties and not one or two of the constituents found in that food. Many of these studies are attempting to show how specific constituents work on their own. The fault in this pile of research is that they don’t. In fact, they work as a synergistic team. This is why the consumption of the whole food with all of it’s powerful compounds is the most important fact that you need to focus on.

Some possible health benefits and traditional uses of our Raw Organic Garlic Powder may include:

May support healthy lipid levels

May support healthy blood pressure levels

May support a healthy inflammation response

May support a healthy cardiovascular system

May support a healthy immune system response

May support the body’s ability to deal with infection

May support lung health

The quality of the starting material is an essential prerequisite,since it may affect all the subsequent phases. Hence GMPs are applied already from these early steps to guarantee the characteristics of the final product. At this stage,there are a number of measures we employ:

√ supplier inspection and qualification

√ area selection

√ control of:

– harvesting period and harvesting method

– drying conditions

– storage

√ botanical identification of the organic garlic

√ quarantine of the biomass under monitored conditions

√ microbiological analysis

√ chemical analysis

√ control of contaminants, including:

– pesticides

– aflatoxins

– heavy metals

Only after all of these controls will the raw material be released for further processing or rejected due to non conformance with our strict requirements.

●Ethically sourced products
●Dedication to sustainability
●Commitment to quality control
●Passion for sourcing the best products in the market at competitive prices
●Wide range of products
●Real-time market knowledge
●Excellence in customer service
●Flexible options to suit your business needs. Including prices in USD, EUR, GBP
●After sales support

Our product consultant is technically trained on all of our ingredients and they are chock full of ideas on how you can make your product better. Add to that our extraordinary customer service and you will have an ingredient supplier unlike any other. Contact us, let us change the way you think about your ingredient supplier.