"What about raw garlic?"
Eating raw garlic, which varies widely in its yield of allicin, is hardly an option, given the social consequences ;) and the devastating effect of stomach acid on Allinase, one of the base components of Allicin.
"..Or Garlic Oil?"
Independent analysis has shown that garlic oil does not provide allicin. This is because it is destroyed by the boiling process used in the oil's maufacturing process.
Interested in the uses of Alligin? In the free e-book you were offered on my website (which can be found at the link below) has an A to Z of Ailments Allicin can be used to treat. If you haven't read through the e-book, once again, I suggest that you do. The information is priceless!
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