Products

New-Gar® Aged garlic extract powder is produced from a proprietary variety of mature, premium grade garlic bulbs, Allium sativum L., that are specially grown in three regions of China. Fresh bulbs are separated into individual cloves, hand trimmed, hand peeled (assuring a low micro & low specks), washed and dehydrated at a low heat to preserve key active markers (a quick/cool/dry process). One of the key markers is Alliin. Alliin has no smell, taste, or medicinal value. Alliin is then activated with the enzyme Allinase when garlic is cut or crushed forming a powerful & pungent sulfur compound called Allicin. With the special and proprietary process, the formation of allicin is delayed in the New-Gar® until taken orally & digested. A further delay can happen if garlic tablets are enteric-coated for maximum benefits & dissolution in the intestines bypassing the gastric acid of the stomach."

New-Gar® Garlic oil extract 500:1 is produced from a proprietary variety of mature, premium grade garlic bulbs, Allium sativum L., that are specially grown in three regions of China. Fresh bulbs are separated into individual cloves, hand trimmed, hand peeled (assuring a low micro & low specks), washed and dehydrated at a low heat to preserve key active markers (a quick/cool/dry process). One of the key markers is Alliin. Alliin has no smell, taste, or medicinal value. Alliin is then activated with the enzyme Allinase when garlic is cut or crushed forming a powerful & pungent sulfur compound called Allicin. With the special and proprietary process, the formation of allicin is delayed in the New-Gar® until taken orally & digested. A further delay can happen if garlic tablets are enteric-coated for maximum benefits & dissolution in the intestines bypassing the gastric acid of the stomach."

New-Gar® Standardized & Deodorized 2000 Allicin granulated garlic is produced from a proprietary variety of mature, premium grade garlic bulbs, Allium sativum L., that are specially grown in three regions of China. Fresh bulbs are separated into individual cloves, hand trimmed, hand peeled (assuring a low micro & low specks), washed and dehydrated at a low heat to preserve key active markers (a quick/cool/dry process). One of the key markers is Alliin. Alliin has no smell, taste, or medicinal value. Alliin is then activated with the enzyme Allinase when garlic is cut or crushed forming a powerful & pungent sulfur compound called Allicin. With the special and proprietary process, the formation of allicin is delayed in the New-Gar® until taken orally & digested. A further delay can happen if garlic tablets are enteric-coated for maximum benefits & dissolution in the intestines bypassing the gastric acid of the stomach."

New-Gar® High Potency Enteric coated Garlic Tablets HPECT600 is produced from a proprietary variety of mature, premium grade garlic bulbs, Allium sativum L., that are specially grown in three regions of China. Fresh bulbs are separated into individual cloves, hand trimmed, hand peeled (assuring a low micro & low specks), washed and dehydrated at a low heat to preserve key active markers (a quick/cool/dry process). One of the key markers is Alliin. Alliin has no smell, taste, or medicinal value. Alliin is then activated with the enzyme Allinase when garlic is cut or crushed forming a powerful & pungent sulfur compound called Allicin. With the special and proprietary process, the formation of allicin is delayed in the New-Gar® until taken orally & digested. A further delay can happen if garlic tablets are enteric-coated for maximum benefits & dissolution in the intestines bypassing the gastric acid of the stomach."

New-Gar® Garlic oil extract 100:1 is produced from a proprietary variety of mature, premium grade garlic bulbs, Allium sativum L., that are specially grown in three regions of China. Fresh bulbs are separated into individual cloves, hand trimmed, hand peeled (assuring a low micro & low specks), washed and dehydrated at a low heat to preserve key active markers (a quick/cool/dry process). One of the key markers is Alliin. Alliin has no smell, taste, or medicinal value. Alliin is then activated with the enzyme Allinase when garlic is cut or crushed forming a powerful & pungent sulfur compound called Allicin. With the special and proprietary process, the formation of allicin is delayed in the New-Gar® until taken orally & digested. A further delay can happen if garlic tablets are enteric-coated for maximum benefits & dissolution in the intestines bypassing the gastric acid of the stomach."