Subject: Affinity’s New Allicin Formula is a Powerful Virus & Germ Fighter
"Proven to have STRONG Immune Support Properties And a Way to Promote Overall Wellness."
The unique ability of Allicin to increase the effectiveness of other ingredients is shown in the new Affinity formula.
The new Allicin formula at Affinity is the Alli-Oregano formula. It is made up of Allicin, Oregano, and Camu-Camu.
Both Oregano and Camu-Camu (this is the densest source of vitamin C known) are powerful products by themselves. Allicin alone has well documented benefits. When Allicin is mixed with oregano and Camu-Camu, they become much more powerful and their benefits are enhanced by 30%!
This is an extremely advantageous and effective combination. With the news reporting the inability of antibiotics to combat infections, such as MSRA, and fears of viruses like bird flu, this is also a timely combination.
Oregano, like many herbs, is a common item in the kitchen and seemingly a simple herb. What is surprising is the medicinal value of some of these common and “simple” herbs.
Research on Oregano has been ongoing for over fifty years. Ironically, this is about the same time that the usage of anti-biotics really began to take off. Oregano has proven effective against bacteria, fungus, and parasites without being subject to the resistance that anti-biotics are when facing many types of disease.
With the advent of widespread antibiotic usage in the late 1940s, doctors began to vanquish the bacterial germ diseases that had ravaged mankind since ancient times. By the 1960s such ancient enemies as diphtheria, scarlet fever, syphilis, bubonic plague and tuberculosis were easily treatable with modern antibiotics. Yet by the 1990s, antibiotics were no longer hailed as the miracle they had seemed just 40 years earlier. By the 1990s many bacteria had developed a resistance to most antibiotics. Widespread overuse of antibiotics also seemed to promote the development of fungal infections.
Oregano usage for the treatment of a broad range of conditions has been in place since the ancient Greeks. There oregano was used along a broad range of purposes to preserve food, open wounds, lung disorders, poisoning and more. Modern science has verified the broad-spectrum antimicrobial activity of oregano oil. Recommended use of oregano has continued up from the Greeks. Medieval Europeans used wild oregano to prevent milk spoilage. In the 1600s British herbalists promoted oregano as the ideal treatment for head colds.
In research, scientists tested thirty two different substances that with broad spectrum capabilities. The substances were tested to see how they did against range of bacteria and fungi. These thirty two substances were placed individually and set against many different bacteria. Out of the thirty two substances tested, only garlic was able to reduce the bacteria as much as oregano! We have both!
The third item in the formula is Camu-Camu. This is a low-growing shrub found throughout the Amazon rainforest, mainly in swampy or flooded areas. It grows to a height of about 2-3 m and has large, feathery leaves. It produces round, light orange-colored fruits about the size of lemons, which contain a significant amount of vitamin C.
Significant is an understatement. Camu-Camu is the densest source of vitamin C known.
Its high vitamin C content has created a demand for camu-camu fruit in the natural products market. Some groups are now beginning to cultivate this important new rainforest resource, which is still harvested wild throughout the Amazon region.
Camu-camu provides up to 500,000 ppm, or about 2 grams of vitamin C per 100 grams of fruit. In comparison to oranges, camu-camu provides thirty times more vitamin C, ten times more iron, three times more niacin, twice as much riboflavin, and 50% more phosphorus. Camu-camu is also a significant source of potassium, providing 711 mg per kg of fruit. It also has a full complement of minerals and amino acids that can aid in the absorption of vitamin C. This compares to Oranges which provide 500-4,000 ppm vitamin C. The substance acerola has tested in the range of 16,000 to 172,000 ppm.
As with any vitamin C-rich fruit, however, the time between harvesting and consumption is crucial; the fruit may lose up to a quarter of its vitamin C content in less than a month even if frozen. Even with this loss, camu-camu is still far and away the densest source of vitamin C.
Botanist Mark Plotkin notes in his book, Tales of a Shaman's Apprentice, that "a forest stand of camu-camu is worth twice the amount to be gained from cutting down the forest and replacing it with cattle," and he believes that camu-camu cultivation holds real economic promise for local economies.
Usually, camu-camu fruit is wild-harvested in the rainforest by inhabitants from canoes because the fruits mature at high water or flooding seasons in the Amazon.