Allimed® Liquid

(250 ml)

$360.00 OR Inquire for special pricing

ALLIMED® can be taken as a liquid for faster bioavailability. The ALLIMED® range is physician strength and designed for Healthcare Practitioners.

  • Allimed liquid is the strongest form of Allimed available. 1 drop provides 0.0375 ml of Allisure AC-23 standardized allicin liquid (approx. 600 drops per 30 ml).

  • Allimed is primarily used orally, but in some instances, it is used topically. Allimed gel is more suited for topical applications.

  • Allimed is twice as strong as AlliUltra® and three times as strong as Allimax®.

Allimed liquid to capsule comparison: 1 oz. Liquid = 72 Capsules2 oz. Liquid = 144 Capsules4 oz. Liquid = 288 Capsules8 oz. Liquid = 576 Capsules
Advisory information If you are allergic, intolerant, or hypersensitive to garlic do not take ALLIMED®Liquid 250ml.
Active Ingredients ALLISURE® liquid from Garlic Extract
Full Ingredients Water and ALLISURE® (allicin from garlic) liquid. No added chemicals, additives or preservatives.

STORE ALL ALLIMED® PRODUCTS IN THE REFRIGERATOR AND KEEP OUT OF REACH OF CHILDREN.

These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any disease.

Click here to read all the studies in which allicin in garlic has helped numerous conditions such as cardiovascular benefits, cholesterol lowering benefits, immune benefits, diabetic benefits, antioxidant benefits and more.

AlliMed®

According to the National Institute of Health (NIH), “Allicin is an active ingredient of garlic that has antibacterial, antifungal, antiviral, and antiprotozoal activity.”

NIH further reports that allicin, “exhibit various biological properties like antimicrobial, anticancer, antioxidant, immunomodulatory, antiinflammatory, hypoglycemic, and cardiovascular effects.” Indian J Pharm Sci. 2014 May;76(3):256-61. www.ncbi.nlm.nih.gov/pubmed/25035540

When fresh garlic is cut or crushed, a sulphur compound, allicin combines with an enzyme, allinase and a chemical reaction starts. The first compound that is formed is allicin. Allicin generated from fresh garlic is unstable and changes into a series of other sulphur compounds, known as thiosulphinates. Allicin is described as the 'mother' substance of garlic, which is responsible for the majority of its remarkable properties. 

“These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any disease.”

According to British researchers, the following health concerns have been identified to benefit from Allicin.  – Stabilised Allicin Power Performance Proof, Peter Josling & Norman Bennett

  • Acne

  • Acinetobactor

  • AIDS

  • Allergies

  • Animal Bites

  • Antibiotics

  • Arthritis

  • Asthma

  • Blood Pressure

  • Boils

  • Cancer

  • Candida

  • Cellulitis

  • Cholesterol

  • Clostridium

  • Colds

  • e. Coli

  • Ear Infections

  • Eczema

  • Eye Infections

  • Flesh-eating Bacteria

  • Flu (Influenza)

  • Food Poisoning

  • Fungal Infection

  • Gingivitis

  • Gum Disease

  • Haemophilus Influenza

  • Hay Fever

  • Heart Disease

  • Helicobacter Pylori

  • Hepatitis

  • Herpes

  • Hookworm

  • Immune System

  • Impetigo

  • Irritable Bowel Syndrome

  • Lyme Disease

  • Malaria

  • MRSA

  • Parasites

  • Peptic Ulcer

  • Plaque

  • Pneumonia

  • Protozoal Infections

  • Psoriasis

  • Rhinitis

  • Ringworm

  • Rosacea

  • Salmonella

  • SARS

  • Scabies

  • Shingles

  • Sinusitis

  • Staphylococcus

  • Streptococcus

  • Thrush

  • Tuberculosis

  • Viruses

  • Warts

  • Yeast Infections