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AIM Bear Paw Garlic
What Is AIM Bear Paw Garlic?AIM Bear Paw Garlic is a unique form of garlic. It is not derived from Allium sativum,the species of garlic sold in supermarkets and used in garlic supplements. Rather, AIM Bear Paw Garlic comes from Allium ursinum, a wild species of garlic found in central Europe.
Unlike A. sativum, A. ursinum has never been successfully cultivated. (Apparently the eight-century ruler Charlemagne attempted to cultivate the plant for medicinal purposes, but there is no record of his success.) A. ursinum is found in areas of damp woods and wooded ravines and flourishes in the hills and mountains of central Europe. Its name is derived from the claim that bears, after awakening from winter hibernation, consume wild garlic to regain strength (ursinum is Latin for "bear"). Although most of us think of the distinctive garlic bulb and cloves when considering garlic, the active substances in A. ursinum are found in its green leaves.
Although largely unknown in the United States, in 1989, A. ursinum was called "the new star" of garlic in the German health journal Therapiewoche (Therapy Week) and in 1992, was declared the European medicinal "Plant of the Year" by the Association for the Protection and Research on European Medicinal Plants.
BenefitsGarlic has a long history of being used for health, having been used for medicinal purposes from as early as 3,000 B.C.. Garlic is made up of sulfur compounds; amino acids; minerals, such as germanium, selenium, and zinc; and vitamins A, B, and C. Allicin, a sulfur-containing compound in garlic, is traditionally believed to be primarily responsible for most of the suggested benefits of garlic. Allicin is also responsible for garlic's unique odor.
A. UrsinumA. ursinum has all the benefits of the A. sativum products that are found on the market. However, A. ursinum has three adantages over this domesticated garlic;
FeaturesWhen you first open AIM Bear Paw Garlic, the garlic odor is unmistakable. However, upon digestion the garlic odor is not as noticeable. This is because the leaves of A. ursinum contain substantial amounts of chlorophyll, which binds nitrogen compounds during digestion and thus prevents the development of the smell associated with the breakdown products of garlic. As well, allicin is found in lower concentrations in the leaves of A. ursinum. However, the lesser amounts of allicin are replaced by other related sulfur-containing constituents, so none of the benefits of allicin are lost.
ProcessA. ursinum is hand-picked in the spring during a one-week period. It is harvested in the alpine regions of Europe, in particular Switzerland. Because it is wild and cannot be cultivated, only the leaves are cut; the bulb remains in the earth to ensure future supply.
Once the leaves are harvested, they are processed quickly. They are cleaned, washed, dried, and milled under low temperatures. During this processing, adenosine levels are monitored to guarantee at least 1,1000 mg/kg. (For other guaranteed nutrient levels, see table.)
DirectionsTake three capsules per day. You may take them at any time. Store in a dry, cool place. If stored correctly, shelf life is approximately four years, unopened.
Questions & AnswersWhy have I Never heard of A. ursinum?
Becaue 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?
Aren't Allicin and other fat-soluble substances the only ones of importance in garlic?
What are the water-soluble substances?
What about standarized allicin content?
Suggested ReadingClouatre, Dallas, Ph.D., 1995. Alpine Wild Garlic, San Francisco: Pax Publishing
Mindell, Earl, 1994. Garlic: The Miracle Nutrient.New Caanan, CT: Keats Publishing
Tariq H. Abdullah, M.D.; O. Kandil, Ph.D.; A. Elkadi, M.D.; and J. Carter. 1988. Garlic revisited: therapeutic for the major diseases of our times? Journal of the National Medical Association,Vol. 80, No. 4
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