Many of these compounds do not exist naturally in garlic, but are the result of the method in which they are prepared 9 . The antihypertensive, anti-atherosclerotic, and platelet aggregation inhibiting mechanisms of these compounds have not been completely elucidated. It would therefore be best to take a garlic preparation that contains a good representation of all of these compounds. Alliin occurs naturally in garlic. The end result of the interaction between alliin and alliinase is the highly touted compound, allicin.
Steam distillation produces no allicin , but converts alliin entirely to diallyl sulfides.
Water extracted preparations are thought to contain almost none of the beneficial compounds. This inactivates alliinase, the enzyme that breaks down alliin and forms allicin. By the time the garlic has reached you, the consumer, much of its potency has been lost. Our garlic has been treated using a proprietary method that preserves the important sulfur compounds while reducing the odor. This method is a trade secret that others would love to know, so we can't share it with you here, but we can promise you a low-odor product.