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Caruso's Aged Garlic 60 Tablets

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Caruso's Aged Garlic 60 Tablets

Description

Description

CARUSO'S AGED GARLIC- ODOURLESS BLACK GARLIC

Caruso's Aged Garlic may help support and strengthen the immune system. Garlic has traditionally been used in Western Herbal Medicine to assist with upper respiratory tract infections such as the common cold by supporting immunity. It may also help to support cardiovascular health and may assist with maintaining healthy cholesterol levels and in normal, healthy individuals.

HEALTH BENEFITS

Caruso’s Aged Garlic helps to support healthy immune system functioning and may be useful for people with the common cold and flu by helping to reduce the severity and duration of symptoms. Garlic has traditionally been used in Western Herbal Medicine as an expectorant, which helps to relieve a bronchial cough and clear excess mucous, whilst helping to soothe the mucous membranes of the respiratory tract. Garlic can help to relieve the symptoms of mild upper respiratory tract infections and common colds and flu.

Garlic may also help to support the health of the cardiovascular system by maintaining blood vessel, capillary and artery health. It also helps to support circulation and maintains healthy blood fats and cholesterol.

Caruso’s Aged Garlic Health Indications:

  • Support cardiovascular health and function
  • Maintain cholesterol levels in healthy individuals
  • Support immune system health and function
  • Reduce the severity of symptoms of mild upper respiratory tract infections and common colds and flu
  • Relieve bronchial cough, irritation and mucous congestion

 

Directions for use:

Adults take 1 tablet daily with food or as advised by your health professional. The dose may be increased to 2 tablets daily for more intensive use.

 

Appearance:

Oval shaped dark green to black coloured tablet.

Ingredients

Name: Allium sativum (Garlic)

Aged Black Garlic is a form of Garlic created using an aging process performed under controlled temperature and humidity over a period of time. It produces an odourless garlic, rich in beneficial compounds including antioxidant rich amino acids such as S-Allyl cysteine (SAC). The garlic becomes sweet tasting and turns black in colour.