Garlic natural health products, GarlicAIM delivers 3 sources of garlic. To
Maintain cardiovascular health,
Maintain immune health and
Provide antioxidant properties.
GarlicAIM - Improvement on original AIM Bear Paw Garlic. – 90 Vegan Capsules
- Helps maintain cardiovascular health
- Helps maintain healthy blood pressure
- Helps maintain healthy cholesterol levels
- Has all the benefits of regular garlic, plus more
- Has antibacterial and antifungal properties for increased immuno health
- Displays antioxidant activity
- More than 10 years of safe and beneficial use by AIM Members
- 1,002 mg of alpine wild garlic per 3-capsule serving
- Is odorless upon digestion
- Has high adenosine content
- Has high g-glutamyl peptide (GLUT) content
- Has never been domesticated
- Active substances found in the leaves, not the bulbs
- 90 vegetarian capsules
The cardiovascular system consists of the heart and blood vessels. Through this system, blood circulates throughout the body. All body organs and tissues need a supply of blood to receive nutrition and to remove waste products. Lifestyle is a major factor in cardiovascular disease. A poor diet, lack of exercise, and smoking all contribute to making cardiovascular disease the biggest killer in North America. Changing your lifestyle, and using supplements such as alpine wild garlic, can help you maintain your cardio health.
Shopping Cart - To Check Prices and Order.
What Is GarlicAIM?
GarlicAIM™ is a special form of garlic. It does not come from Allium sativum, the type of garlic found in supermarkets and in garlic supplements.
Rather, GarlicAIM™ comes from a wild species of garlic Allium ursinum, found in central Europe.
Unlike A. sativum, A. ursinum has never been successfully cultivated. (Apparently the eight-century ruler Charlemagne attempted to cultivate the plant for medicinal purposes, but there is no record of his success.) A. ursinum is found in areas of damp woods and wooded ravines and flourishes in the hills and mountains of central Europe. Its name is derived from the claim that bears, after awakening from winter hibernation, consume wild garlic to regain strength (ursinum is Latin for “bear”). Although most of us think of the distinctive garlic bulb and cloves when considering garlic, the active substances in A. ursinum are found in its green leaves.
Although largely unknown in the United States, in 1989, A. ursinum was called “the new star” of garlic in the German health journal Therapiewoche (Therapy Week) and in 1992, was declared the European medicinal “Plant of the Year” by the Association for the Protection and Research on European Medicinal Plants.
Garlic has a long history as a healthful plant, having been used for medicinal purposes from as early as 3000 B.C. Garlic is made up of sulfur compounds; amino acids; minerals, such as germanium, selenium, and zinc; and vitamins A, B, and C. Allicin, a sulfur-containing compound in garlic, is traditionally believed to be primarily responsible for most of the suggested benefits of garlic. Allicin is also responsible for garlicâ™s unique odor.
A. ursinum and A. sativum share these constituents as well as a number of benefits. Both types of garlic help maintain healthy cholesterol levels, have antioxidant properties, and have antifungal and antibacterial properties. However, A. ursinum has a number of advantages over A. sativum.A. ursinum contains allicin and its related forms, as well as more ajoene (a degraded form of allicin) and its related forms, more g-glutamyl peptides (GLUT), and more than 20 times as much adenosine.Current opinion states that the g-glutamyl peptides and ajoene result in an increase in the difference across the membrane of the vascular smooth muscle. This, in turn, results in a widening of blood vessels, which maintains healthy blood pressure.g-glutamyl peptides have also been demonstrated to inhibit the actions of angiotensin I-converting enzyme (ACE), an enzyme released from the kidneys that regulates blood pressure.Adenosine helps increase blood vessel width and can also reduce platelet aggregation (blood stickiness). It also acts as a muscle relaxant and as a protectant against poisons, such as caffeine.A. ursinum is also odorless; although, when you first open AIM Bear Paw Garlic®, the garlic odor is unmistakable. However, upon digestion the garlic odor is not as noticeable. This is because the leaves of A. ursinum contain substantial amounts of chlorophyll, which binds nitrogen compounds during digestion and thus prevents the development of the smell associated with the breakdown products of garlic. Also, allicin is found in lower concentrations in the leaves of A. ursinum. However, the lesser amounts of allicin are replaced by other related sulfur-containing constituents, so none of the benefits of allicin are lost. In summary, A. ursinum has all the benefits of the A. sativum products that are found on the market. However, A. ursinum has three advantages over this domesticated garlic:
- It has more of the active substances.
- It has active substances not found in cultivated garlic, or found only when large quantities are taken.
- It is odourless.
When you first open GarlicAIM™, the garlic odor is unmistakable. However, upon digestion the garlic odor is not as noticeable. This is because the leaves of A. ursinum contain substantial amounts of chlorophyll, which binds nitrogen compounds during digestion and thus prevents the development of the smell associated with the breakdown products of garlic. As well, allicin is found in lower concentrations in the leaves of A. ursinum. However, the lesser amounts of allicin are replaced by other related sulfur-containing constituents, so none of the benefits of allicin are lost.
A. ursinum is hand-picked in the spring during a one-week period. It is harvested in the alpine regions of Europe, in particular Switzerland. Because it is wild and cannot be cultivated, only the leaves are cut; the bulb remains in the earth to ensure future supply.
Once the leaves are harvested, they are processed quickly. They are cleaned, washed, dried, and milled under low temperatures. During this processing, adenosine levels are monitored to guarantee at least 1,100 mg/kg. (For other guaranteed nutrient levels, see table.)