Benefits:

Garlic is made up of sulfur compounds; amino acids; minerals, such as
germanium, selenium, and zinc; and vitamins A, B, and C.

AIM Bear Paw Garlic® has advantages over other garlic supplements in that is has
more of the active substances; it has active substances not found in
cultivated garlic; and it is odorless after digestion.

* Inhibits the actions of angiotensin l-converting enzyme (ACE), which
lowers blood pressure.

* Displays antioxidant ability

* Reduces platelet aggregation (blood stickiness) and calms the nerves

* Activates macrophages to reduce the synthesis of LDL cholesterol and
protect against plaques and blood clots

* Reduces hyperglycemia

* Aids gastrointestinal tract

* Has antibacterial and antifungal properties

* Increases microcirculation

* Has high adenosine content

* Has high gamma-glutamyl peptide (GLUT) content

Nutritional Info:


Constituent AIM Bear Paw Garlic®                             A. sativum

Sulfur 7,000 mg/kg                                                  6,114 mg/kg
Magnesium 1,600 mg/kg                                         952 mg/kg
Manganese 230 mg/kg                                            14 mg/kg
Iron 120 mg/kg                                                       107 mg/kg
Adenosine 1,100 mg/kg                                           70 mg/kg


Directions:


Take 3 Bear Paw Garlic ® capsules per day. You may take them at any time.


FAQ

Why have I never heard of A. ursinum?

Because it's wild! Because it has never been domesticated, A.
ursinum has never made it around the world as regular garlic has. And
because of this, it has not been subjected to the publicity of the "garlic
wars": the fight for a market share that has done so much to bring garlic
to people's attention. It is, however, known in scientific circles and in
Europe.

What is the difference between A. ursinum and A. sativum?

Both A. ursinum and A. sativum come from the same family and
share the same active substances and benefits. However, the leaf is used
in A. sativum. A. ursinum also has higher quantities of many
of the active substances than A. sativum does and upon digestion has
less odor. In particular, A. ursinum has more of the water-soluble
substances.

Aren't allicin and other fat-soluble substances the only ones of importance
in garlic?

No. Although allicin and ajoene are important, the water-soluble parts of
garlic -- adenosine, gamma-glutamyl peptides, flavonoids, and fructanes --
are also very significant. As well, allicin has known side effects and is
also highly unstable.

What are these water-soluble substances?

We have briefly discussed adenosine and gamma-glutamyl peptides in this
data sheet. Flavonoids are substances in plants that often have health
benefits. Fructanes are significant because they are indigestible sugars
known as oligosaccharides. Fructo-oligosaccharides encourage the growth of
"good" intestinal bacteria.

What about standardized allicin content?

Many companies market garlic products with a guaranteed allicin content.
Allicin is important, but there is a wealth of research from Europe that
shows that other constituents of garlic -- adenosine, gamma-glutamyl
peptides, and others -- are equally important, if not more beneficial than
allicin. Allicin can also cause side effects in some people, so products
with high allicin content could be problematic.

This product data sheet is reproduced with the permission of AIM International, © 1997