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ALLIMAX
ALLIMAX
Alliderm Gel
$31.99
$39.99
$31.99
$39.99
Alliderm Gel Cream
Alliderm Gel is a powerful new topical based gel including Aloe Vera with added Vitamin C with the healing power of stabilized allicinAllisure® AC-23. This gel has many applications for direct applications for wounds, burns, insect bites, stings, rashes, infections, acne, cold sores, yeast infections and sinus applications.
ALLIMAX
Allimax Cap
$50.39
$62.99
$50.39
$62.99
Allimax is made from fresh, raw garlic. Heads of garlic are specifically selected to ensure that they contain significant enzyme activity (allinase enzyme). Garlic heads are split into cloves, which are left unpeeled and then subjected to crushing, filtration and a temperature-controlled extraction process designed to produce pure liquid allicin dissolved in water. No chemical solvents are used. The allicin amino acid in fresh garlic is subjected to complete conversion by the allinase enzyme and to ensure a large volume of active allicin is harvested. The volume of allicin produced is directly related to the enzymatic activity.Allimax's sophisticated refinement allows us to capture garlic's active component, Allicin and deliver it directly to where your body needs it.Ingredients: Allimax Capsugel vegetarian size "3" capsules contain 180 mg AlliSure AC-23 concentrated natural allicin extracted from fresh garlic. The casing is Non-GMO Maltodextrin. Free from artificial coloring, flavoring, salt, gluten, and preservatives. Suitable for vegans and vegetarians.Dosage: Up to 12 capsules per day may be taken if needed, and just one capsule a day of Allimax with food can be beneficial for health and well-being. It is easily absorbed.
ALLIMAX
Allimax Prepro 450 Mg
$64.00
$80.00
$64.00
$80.00
Support Your Body's Immune System
AlliMax Pre-Pro Capsules with Allisure AC-23 (450 mg) - 60 count (bottle)
Prebiotic & Probiotics
Digestive Enzymes
AllimaxPrepro is specifically designed for maximum benefit and contains the worlds finest enzymes. Plant protease, acid stable protease and bromelain which break down proteins to smaller chains of amino acids and individual amino acids - Amino acids are used by the body as building blocks. Cellulase for breaking down cellulose, xylan and beta glucan contained in many fruits and vegetables. Amylase for breaking down starch. Lipase for breaking down fat. Lactase for breaking down lactose (milk sugar) to glucose and galactose.Allimax PrePro capsules sophisticated refinement allows us to capture garlic's active component, Allicin and deliver it to where the body needs it.Take 2 capsules with a meal or as advised by your healthcare advisor.
ALLIMAX
Allimax Rescue Spray
$53.59
$66.99
$53.59
$66.99
Get all the powerful effects of 100% pure allicin in a liquid spray for throat, mouth and immune system support. Includes a fresh mint flavor, and all garlic is sourced from Spain.
Easy to use, Allimax Rescue Spray is an alternative way to reap the benefits of pure allicin from garlic in a liquid form. Simply spray into your mouth several times a day to support your immune system and support throat and mouth health. Great for gums, teeth, upper respiratory health support.
Through a patented process involving crushing, filtration and a temperature contolled extraction procedure designed to produce pure lquid allicin dissolved in water. No chemical solvents are used.
ALLIMAX
AlliUltra Liquid
$48.79
$60.99
$48.79
$60.99
AlliUltra Liquid with Allisure AC-23 is made from fresh, raw garlic. Heads of garlic are specifically selected to ensure that they contain significant enzyme activity (allinase enzyme). Garlic heads are split into cloves, which are left unpeeled and then subjected to crushing, filtration and a temperature controlled extraction process designed to produce pure liquid allicin dissolved in water.
No chemical solvents are used. The allicin amino acid in fresh garlic is subjected to complete conversion by the allinase enzyme and to ensure a large volume of active allicin is harvested. The volume of allicin produced is directly related to the enzymatic activity.
