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Garlic Oil Drops – Olive (20ml)

Garlic Oil Drops – Olive (20ml)

3,30

A 1:40 mixture of garlic oil and olive oil.
The beneficial effects of garlic are provided by more than 200 biologically active compounds (vitamins, minerals, amino acids and enzymes). The beneficial effect of Olive is mostly attributed to its highly rich content of vitamins A and E.

Description

Garlic is the Swiss Army knife of nature!

A 1:40 mixture of garlic oil and olive oil.

A little history:

Garlic is grown and used worldwide. It has been used in folk medicine for a long time, mainly against high blood pressure, obesity, and as a rejuvenating agent. During the construction of the Egyptian pyramids, garlic, onions and radish were distributed among the working workers to prevent infectious diseases. He played a significant role in the general health of the Roman legions. Garlic is thus considered an antiviral, antibacterial, immune-boosting herb as an eternal home remedy.

Did you know?
The beneficial effects of garlic are provided by more than 200 biologically active compounds (vitamins, minerals, amino acids and enzymes), the most active of which are sulfur-containing compounds, primarily alliin.

Garlic:
The strongest active ingredient in alllin is allicin!
During the natural consumption of garlic, allicin is formed from the allin in it due to the activation of the allinase enzyme. During cooking, alliin and alliinase enzymes are damaged by heat, so this process cannot take place.

Olive: Olive
oil is a monounsaturated oil. Compared to other oils, it does not appear to have a particularly advantageous composition, and in fact, many oils (e.g., corn germ oil, grape seed oil, hemp seed oil) have higher rates of unsaturated fatty acids considered healthy. Its beneficial effect is mostly attributed to its highly rich content of vitamins A and E.
It can be produced in several qualities depending on the production technology. The most useful is olive oil with the extra virgin mark. The term extra virgin means oil from the first pressing (purely mechanical), it is of the best quality, it also has better taste and nutritional value. Virgin olive oil comes from the second or third pressing, still mechanically. The plain, non-virgin olive is already from the fourth press and is not obtained purely mechanically, but with extra heat and chemical treatment, so it is of the lowest quality.

Warning!
Avoid contact with eyes or sex. Pregnant and breastfeeding mothers should avoid using it!

Packaging:
– 20 ml.