In regard to the following post you put on the message board, would you tell me the brand of garlic you are taking? Anything I can try to raise my HDL's,
would be helpful.
Thanks,
Susan

"I've been using an enteric coated garlic supplement which is standardized to contain at least 4000mcg allicin for several years now. While I never actually noticed that it lowered my total cholesterol, it has certainly increased the HDL. So I'm happy. Who cares about a single total cholesterol number so long as the ratios are good?"

Auburn,

I've been using garlic supplements which have been standardized to contain a minimum of 4000mcg or more of allicin for about 6 or 7 years now. For the past year or so I've been using a Puritan's Pride garlic supplement called "Maximum Garlic 6500", which has a minimum allicin yield of 6500mcg. So far, it is the most potent one I have come across. Before that, I was using a standardized Vitamin Shoppe brand containing 6000mcg allicin. The Vitamin Shoppe brand is also available in a 4000mcg potency. Regardless of the brand, it is probably a good idea to select one which is standardized to contain a minimum of 4000mcg allicin. This is the allicin yield that the German studies were based on, and what is generally recommended.

Thanks for the info, Arizona. I have a new Vitamin Shoppe that opened about 5 miles from where I live. I'll go and purchase some tomorrow.

Auburn62

Auburn,

I've been using garlic supplements which have been standardized to contain a minimum of 4000mcg or more of allicin for about 6 or 7 years now. For the past year or so I've been using a Puritan's Pride garlic supplement called "Maximum Garlic 6500", which has a minimum allicin yield of 6500mcg. So far, it is the most potent one I have come across. Before that, I was using a standardized Vitamin Shoppe brand containing 6000mcg allicin. The Vitamin Shoppe brand is also available in a 4000mcg potency. Regardless of the brand, it is probably a good idea to select one which is standardized to contain a minimum of 4000mcg allicin. This is the allicin yield that the German studies were based on, and what is generally recommended.