Kℽolic Aged Garlic Cardiovascular 100

Kℽolic Aged Garlic Cardiovascular 100 Nutrition Facts

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Our Aged Kℽolic Garlic Offers the Health Wisdom of the Ages at an Affordable Price.

What Our Aged Kℽolic Garlic Is:

Our garlic comes from certified organic farms in California’s Central Valley, where it is grown without the use of chemical fertilizers, herbicides, or pesticides. When fully mature, the garlic is harvested, cleaned, and sliced before being placed in specialized stainless steel containers where it is aged without heat for up to 20 months. Our proprietary process increases the garlic’s antioxidant potential and converts harsh and unstable organosulfur compounds into the odorless, non-irritating, and bioavailable compounds.

Why You Should Consume Our Aged Kℽolic Garlic:

Garlic in general increases by up to 75% the assimilation of nutrients from those foods already in one's stomach (boosting the nutrition obtained from all foods one eats at the same time), boosts immune system function, improves cardiovascular function, and provides numerous important nutrients such as Vitamin B6 (96% of MDR), Manganese (80% of MDR), Selenium (26% of MDR) and Zinc (12% of MDR).

Along with Beets, Garlic is in the ranks of the top healthiest foods on earth. This version of garlic has greater nutritional impact with no resulting bad breath!

Historically, garlic has long been believed to have numerous health benefits.

Hippocrates, widely known as the “father of medicine,” prescribed garlic to treat wounds, fight infection, and ease digestive disorders.
Greek athletes and soldiers ate garlic before entering the arena or the battlefield because they also thought it had strength-enhancing properties.
Egyptians used garlic to improve circulation and improve mood.
Roman soldiers ate garlic for inspiration and courage.

Stop Losing Money — the most important reason to eat garlic is to increase assimilation of foods in the stomach.

The unvarnished truth is that much (perhaps most) of the nutrients people eat go right through their gastrointestinal tract, go nassimilated, and into into the toilet, making nutrient-rich sewage, but not benefitting the person all that much.

Garlic in the gastrointestinal tract stimulates much higher assimilation (up to 75% more - see below) of nutrients out of the food one eats. It also boosts production of numerous antioxidants and enzymes in the body.

Garlic Increases the Bioavailability of Trace Minerals in All the Food One Consumes With Garlic:

Seasoning food with alliums such as garlic adds flavor and increases the nutrients that the body is able to extract from food. Especially, high fiber plant foods like grains, beans and lentils are notoriously difficult for the stomach and intestines in regard to extracting their minerals. Most of the minerals simply go into the toilet. Eating those foods with garlic makes those trace minerals significantly more available, giving the person who eats garlic from 15 to 75 percent more mineral and trace mineral absorption. For no other reason, this should be enough for any health-minded person to add garlic to every meal.

The latest study for garlic absorption increase (Gautam et al. 2010) looked at raw or cooked grains, rice and sorghum, and pulses (dried legumes), whole green gram (a dried bean like legume) and chickpea. Grain/legumes were either plain (10 g) or had two levels of garlic (0.25 and 0.5 g/10g of grain/legume). Bioavailability of zinc and iron from each sample was determined using a simulated gastrointestinal digestion procedure.

Specific Study Data For Improved Mineral Absorption With Garlic

Adding garlic enhanced zinc absorption in cooked rice by 61-71%. There was no change in uncooked rice. Garlic increased zinc uptake in uncooked sorghum by 32.5-54.5%, cooked sorghum by 157-159%, raw green gram by 9.8%, and cooked green gram by 14.5-19.1%.
Adding garlic enhanced iron absorption in four foods studied. It increased the bioavailability of iron in raw rice by 12.6%, cooked rice by 13.5-16.2%, and raw sorghum by 13.9-37.6%. Adding garlic to legumes increased iron bioavailability in raw green grams by 15.6-20.5%, cooked green grams by 60.6-73.3%, raw chickpeas by 12.3% and cooked chickpea by 10-17.2%.
In all the above cases, the higher absorption percentages in the stated range were from the greater percentage of garlic in the grain or legume. In other words, in general the more garlic added the greater the bioabsorption of zinc or iron.

If You Want More Zinc in Your Body Then Add Garlic to Every Meal

Zinc deficiency is associated with less ability to taste, with impaired growth and development in children, with increased risk of viral and bacterial infections, loss of appetite, lack of alertness, diahrrea, skin rashes and night blindness.
So, if you start to notice that food doesn't taste the same as it used to, try taking garlic (or garlic supplements) with each meal. The increased absorption of zinc and other trace minerals that results by adding garlic to your meals, may be all you needed.

Zinc deficiency is associated with less ability to taste, with impaired growth and development in children, with increased risk of viral and bacterial infections, loss of appetite, lack of alertness, diahrrea, skin rashes and night blindness.
So, if you start to notice that food doesn't taste the same as it used to, try taking garlic (or garlic supplements) with each meal. The increased absorption of zinc and other trace minerals that results by adding garlic to your meals, may be all you needed.

Compositionally speaking, garlics contain numerous important nutrients. Although, the below list is far from comprehensive, 100 grams of garlics contain:

Vitamin B6 - 96% MDR

Manganese - 80% MDR

Vitamin C - 38% MDR

Selenium - 26% MDR

Phosporous - 22%

Vitamin B1 - 17% MDR

Calcium - 18% MDR

Vitamin B5 - 12% MDR

Sulfur - 16% MDR

Iron - 13% MDR

Zinc - 12% MDR

Vitamin B2 - 9% MDR

Magnesium - 7% MDR

Vitamin B3 - 5% MDR

Vitamin B9 - 1% MDR

Sodium - 1% MDR

Garlics have received much attention by scientific researchers. Over the years, scientists have compiled extensive experimental data about the properties of garlics and outcome results of eating them in order to help quantify health improvements that people experience as a result of consuming garlics. There is now considerable evidence suggesting that virtually everyone could benefit from consuming garlics. Certainly, they improve digestion, immune strength, wound healing, production of antioxidants and enzymes, and overall vitality. Here is what scientists think they know:

Experiments suggest that:

Garlics have nutrients that can help the body to boost the function of the immune system.
Garlics have nutrients that appear to be able to help with the goal of maintaining normal blood pressure.
Garlics have nutrients that help the body to lower LDL and thus help maintain healthier levels of cholesterol.
Garlics have nutrients that help the body protect itself against free radical damage.
Garlics have nutrients that help the body reduce inflammation and thus to help lessen inflammation in the body.

In vivo, and clinical studies have demonstrated that the nutrients obtained from eating garlics have benefitted many individuals with such things as:

Helping normalize blood pressure and cholesterol levels*
Slowing the progression of coronary artery calcification*
Inhibiting the accumulation of “soft” unstable plaque*
Decreasing blood platelet adhesion and aggregation*
Enhancing circulation*
Supporting immune function*
Reducing the risk of gingivitis*
Easing stress*
Improving gut microbiota*

Take Home Message: Garlic should be consumed several times per day with food to increase one's mineral and trace mineral absorption.

Our Aged and Deodorized Garlics are Even Better than Raw Garlic!

Kℽolic Aged Garlic Extract is the most clinically researched garlic supplement on the market. To date, it has been the subject of more than 870 peer-reviewed scientific articles from prestigious universities and research institutes from around the world, documenting both its efficacy and an unparalleled safety record

The aging of garlic converts the harsh, unstable and irritating compounds found in raw garlic such as allicin to stable and beneficial compounds. Thus, the processing method of aging garlic may significantly upgrade its antioxidant activities.
Aged garlic has more potent antiglycation and antioxidant properties compared to fresh garlic.
Overall Kℽolic Garlic has shown more consistent positive results than fresh garlic in clinical trials.
Our garlic comes from certified organic farms in California’s Central Valley, where it is grown without the use of chemical fertilizers, herbicides, or pesticides. When fully mature, the garlic is harvested, cleaned, and sliced before being placed in specialized stainless steel containers where it is aged without heat for up to 20 months. Our proprietary process increases the garlic’s antioxidant potential and converts harsh and unstable organosulfur compounds into the odorless, non-irritating, and bioavailable compounds.

Kℽolic Garlic Provides Better Nutritional Help for the Cardiovascular System Than Omega Oils

	Kℽolic Garlic	Omega Oils
		EPA	DHA
Triglycerides	Lowers	Lowers	Lowers
Cholesterol	Lowers LDL Raises HDL	Lowers HDL	Raises LDL Particle Size Raises HDL
Homocysteine	Lowers	---	---
Plaque in Arteries	Lowers Plaque Formation	---	---
Blood Pressure	Lowers Blood Pressure	---	Lowers Heart Rate Lowers Blood Pressure
Endothelial Function	Raises Overall Function Raises Nitric Oxide	---	---
Inflammation/ Oxidative Damage	Lowers CRP Lowers LDL Oxidation	Lowers Oxidative Stress	Lowers Oxidative Stress
Blood Clotting	Reduces Risk of Blood Clots	Reduces Risk of Blood Clots	Reduces Risk of Blood Clots
Drug Interactions	No Interaction with Warfarin	Interacts with Warfarin	Interacts with Warfarin

You Are What You Eat — Which is Why We Recommend Green Powder Superdrink

Rishi Ternes, owner of New Earth Super Foods, left the study of medicine in Germany, came to the U.S. and turned his life over to the pursuit of nutrient dense food and seeking to understand the ability of food to transform health. He believes that “we are what we eat” and that “food should be our medicine”. Rishi owns a Super Food Cafe and Health Transformation Center in Arroyo Grande, California. He continues to search the world for foods that enable to the body to repair itself. As Rishi says, “the nutrients that your body needs are in the foods you aren’t eating.”

Rishi seeks out farmers and food suppliers that are progressive, meaning they are adding minerals and trace minerals to their soils, farming organically and harvesting their foods at the peak of ripeness. Rishi then ensures that those foods are juiced and freeze dried immediately before nutrient loss.

Food is the way of health not vitamins!

Green Powder Superdrink fits with the “first rule of health” which is that food should be our medicine. Green Powder Superdrink also fits with our second rule of health, which is that food engenders health, not vitamins. The United States has among the worst health statistics of all industrialized nations, yet the people of the United States consume more vitamins that the rest of the world combined. That means that you will eventually find, as so many others have already found, that your health will never really start to improve until you give up on vitamins and turn to food. It's time to turn to food!

Vitamins, IE nutrient isolates (often made in a laboratory), may look powerful and awesome on the label, but they don’t work as well in the human body as one would hope because they lack the many needed co-factors. Food comes with many needed co-factors nutrients.
The lack of co-factors is the basic problem of vitamin supplements. Without those co-factors, they're NOT as useful to our cells. For instance, Vitamin C is not just ascorbic acid but rather it is: ascorbic acid and numerous co-factors that work in the cells like catalysts or tag teams to make chemical reactions occur. The many co-factors are present in foods, but are not in vitamin isolates. The result, therefore, of taking vitamins is that the body has to scavenge body tissues to obtain the needed co-factors, or wait until they are available or the body may simply discard the nutrients for which co-factors are not available. This is extra work and/or a waste of nutrients, and therefore, vitamin isolates, do far less to improve health than does food.

Kℽolic Garlic Ordering Form

Comparative Retail Price: $19.95 or $38.95
Our Price: $11.84 (100 capsules) or $20.77 (200 capsules)

Green Powder Superdrink (GPS)

green powder superdrink bnutritional facts

Supplement Facts
Serving Size: 2 Capsules

Ingredient	Amt Per Serving	%DV
Aged Garlic Extract™ †† Powder (bulb)	600 mg	**

** Daily Value not established †† Special Garlic Preparation

Capsule: Gelatin, Whey (dairy) and Magnesium Stearate (vegetable source). Whey derived from milk. FREE OF: Sodium, Yeast, Preservatives, Sugar, Gluten, Artificial Colors or Flavors. Store in a cool, dry place with cap tight. Keep out of reach of children. († in compliance with the California Certified Organic Farmers).

How to Use

Take one to three capsules, one to three times daily.

Maintenance: one capsule with each meal.
Therapeutic one to three capsules three times daily.

Videos about Deodorized Garlic Capsules

We disclaim any claims (if there are any) made in these videos. They are for information, education, enlightenment and entertainment only.

Garlic - Frequently Asked Questions

Why is Kℽolic Garlic Healthier Than Plain, Raw Garlic?

Antioxidant potency is increased through 20 months of aging.
Stomach and mouth irritating compounds are changed through the aging process so that they are non-irritating. This enables many people to consume Kℽolic Garlic that couldn't consume raw garlic.
The garlic odor is removed through the aging process so that more people are willing to eat garlic (because they won't have bad breath).
The capsule format makes consuming garlic several times a day much more likely to happen because there is no preparation time.

How Has Garlic Historically Been used?

For over 5,000 years garlic has been used as food, medicine, an aphrodisiac, money, and magic potions.
Garlic is mentioned in ancient Egyptian, Greek, Indian and Chinese writings as well as the Bible, Talmud and Quran. Greek, Egyptian, Chinese, and European medicinal texts cite garlic as the cure for many ailments, including the black plague, heart disease, scorpion bites, impotence, and lack of energy.

Where Did Garlic Come From?

Like most spices, garlic is believed to have first been cultivated in Asia.
Traders then brought it to Egypt, Pakistan, India, and Europe. Later Spanish, French, and Portuguese settlers introduced garlic into the Americas.
Garlic is from the lily (Liliaceae) family and related to onions, leeks, chives, and shallots.
Its consumption has tripled since the 1990’s, with more people discovering the beneficial properties of this bulb. Worldwide there are over 2.5 million acres in garlic cultivation! That's a lot of garlic!

Why Do People Like Garlic So Much?

Garlic Was First Prized Because It Stimulated the Passions

Garlic was both loved and condemned because of the belief that it could inflame the passions. At times it was forbidden for Tibetan monks, widows, and adolescents to consume the stimulating herb.
Chinese doctors prescribed garlic for men with ‘intimacy problems’. Grooms placed cloves of garlic in their buttonholes to ensure a happy honeymoon.
Is there any question why an Italian dinner is considered a romantic date?

However, Garlic Was For Commoners and Not Acceptable by the Wealthy

Despite its reputation for warding off evil and its health-promoting power as a medicinal herb, garlic was considered too coarse or common for the the upper class. Only the rough lower classes could fill their bellies with garlic. Even Egyptian priests worshiped garlic but avoided cooking and eating the fragrant cloves.

Other cultures also deemed garlic too odorous for religious institutions. Greeks wishing to enter the temple of Cybele had to pass a garlic breath test. Those who partook of garlic were not allowed entry. In ancient India, the upper crust denied themselves the pleasure of the pungent herb because of its strong smell and association with commoners. Likewise, knights reeking of garlic in King Alfonso de Castille court were cast out of polite society for a week.

In England, garlic breath was also deemed entirely unsuitable for refined young ladies and the gentlemen who wished to court them. Many Americans adopted the English attitude and didn’t embrace garlic until the 1940’s. Until then it was considered an ethnic ingredient and known by slang terms such as ‘Italian perfume’.

Garlic Was Incredibly Important in Egypt

Garlic was used as currency in Egypt. Clay garlic bulbs were placed in Egyptian tombs with the departed to appease the gods. It was used to pay and feed workers and slaves on the great pyramids. The bulb was so popular with those who toiled on the pyramids that garlic shortages caused work stoppages. A garlic crop failure, due to the Nile flooding, caused one of the only two recorded Egyptian slave revolts.

Garlic's Historical Use As a Medicine

Egyptians:

The Egyptian medical text, the Codex Ebers (1500 BC), recommended garlic for abnormal growths, parasites, circulatory ailments, insect infestation and general malaise (a vague feeling of being out of sorts or unwell physically or mentally). It prescribed garlic oil for skin diseases and to new mothers after childbirth to stimulate milk production. In all, 22 different treatments included garlic.

Assyrians:

Garlic was used as an antibiotic and to pack in rotten teeth cavities.

Greeks:

Athletes and workers used garlic to increase strength. In fact, early Olympians chowed down on the fragrant herb before they competed.
The founder of modern medicine, Hippocrates (460-370 BC), recommended garlic for pulmonary ailments, to aid in the release of the placenta, to treat sores, as a cleansing or purgative agent, and for abdominal growths, especially uterine.
Cooked garlic was prescribed to treat asthma.
The Greek alchemist, Theophrastus (371-287 BC), reported that garlic was used by workers harvesting roots of the poisonous plant hellebore to prevent the ill effects of the toxic plant.
Excavations of ancient Greek temples and the palace of Knossos in Crete revealed preserved garlic (Moyers 1996).

Romans:

Garlic was used by sailors and solders for strength and courage
Dioscorides (40-90 AD), the chief physician for Nero’s army, prescribed garlic because it “cleans the arteries and open[s] up the mouths of the veins.” At the time, arteries were thought to carry air and vein to carry blood throughout the body. In his well respected medical text, Materia Medica, Dioscorides recommended garlic to thin mucus and relieve coughing, to expel worms, for protection against viper and dog bites, to stimulate menstrual flow and to heal ulcers, leprosy and tooth aches.
The Greek physician Pliny the Elder (23-79 AD), who wrote the medical text, Historica Naturalis, recommended garlic for 23 different ailments. Ailments treated by garlic included toothache, hemorrhoids, consumption, animal bites (including shrew and scorpion), bruises, ear aches, tapeworms, epilepsy, insomnia, sore throat, poor circulation, lack of desire and neutralizing the effects of the poisonous plants aconite and henbane. Pliny also prescribed garlic for infections; a use that has been supported by modern research!
Garlic was also used for gastrointestinal tract disorders, joint disease and seizures.

India:

The medical text, Charaka-Samhita (written somewhere between 400-200 BC), recommends garlic for the treatment of heart disease and arthritis.
The Bower manuscript (300-550 AD) advocated garlic to treat weakness, fatigue, infections, infestations, worms, and digestive problems.
Garlic is extensively used in the three leading medical or healing traditions, the Tibbi, Unani and Auryvedic.
Garlic was applied externally to help heal cuts, bruises and infections.
Garlic was used in aphrodisiacs.
Dymock, in Pharmacographia Indica (1890), reports that garlic was used to treat many ailments. These included coughs, mucus, gonorrhea, colic, fevers, swellings, rheumatism, worm infestation, hysteria, flatulence, sciatica, and heart disease.

Chinese:

Garlic was used as a food preservative. It was believed to eliminate the noxious effects of putrid meat and fish and to treat unwholesome water.
Garlic was prescribed to remove poisons from the body, prevent plague, support respiration, aid digestion, treat diarrhea, and control worm infestations. The fragrant herb was used to treat fatigue, headache and insomnia. It may have been used as a treatment for depression and to improve male potency (Moyers 1996).