DO YOU KNOW THIS?

Active ingredient in GARLIC is ‘’ALLICIN’’. Allicin is formed by the action of allinase enzyme when garlic is crushed. Both heat and acid destroy these enzymes. So cooking remarkably reduces its effectiveness and acidity of stomach also minimizes its therapeutic effect.(Current Medical Diagnosis)

Crushed, dried form and net alkalinity of the product ’’EASTERN PANACEA’’ prevents destruction of allicin through heat and acidity of stomach, making it available to the body in bio active form.