Kyolic Garlic & Stroke Information

Kyolic garlic, a special aged and odorless form of garlic, is an organically grown crop that is harvested and allowed to age for approximately 20 months. As the garlic matures, it loses its odor and produces essential amino acids that provide a variety of health benefits. One of these benefits is the prevention of strokes.

Natural Blood Thinner

• Kyolic garlic is similar to most garlics in that it is a natural blood thinner, accomplishing this task by preventing clumping of the red blood cells which leads to clotting, a condition that contributes to strokes and heart attacks. Research has shown that garlic can dissolve existing clots and prolong normal clotting times.

Fights Bad Cholesterol

• Kyolic garlic can prevent buildup of cholesterol in the cardiovascular system. High cholesterol can lead to arteriosclerosis, a buildup of plaque on blood vessel walls. Not all cholesterol is bad. High-density lipoproteins (HDLs), or "good" cholesterol, help the body by transporting low-density lipoproteins (LDLs), or "bad" cholesterol, to the liver, which removes it from the bloodstream. If the LDLs remain in the blood vessels and become oxidized, the plaques that remain stick to the vessel walls, potentially causing stroke or heart attacks. Kyolic garlic increases the amount of HDLs in the body, assisting in the removal of LDLs.

Lowers Blood Pressure

• The lower the blood pressure in the vessels leading to the brain, the easier it is for the heart to deliver blood there, which significantly reduces the risk for strokes. In a study conducted by teams from Brown University and Penn State University, Kyolic garlic was shown to decrease blood pressure significantly when used consistently over the testing period.