Garlic, also known as gourd garlic, originated in western Asia. As early as more than 2,000 years ago in the Han Dynasty, Zhang Qian returned from his mission trip to the Western Regions with garlic to grow it. As a food and a civilian medicine with unique advantages such as no allergic reactions, no side effects, non-toxic, garlic has been widely used by the people all over the world in the treatment of many diseases. Garlic is nutritious, containing amino acids, peptides, proteins, carbohydrates, fats, inorganic salt, vitamins and garlic oil. Garlic is also a natural food flavoring agent with the function in anti-bacterial and anti-inflammatory, anti-cancer, lowering blood pressure, strengthening the human immunity function. Its magical medical effects are referred to as the "God of health protection.”

After fresh garlic is pulverized, alliinase and garlic enzyme contained contacts with each other to form a colorless and slippery liquid garlic allicin. Medical studies have shown that for good treatment to the human body, garlic must have two things: First, it is necessary to have full effective components such as allicin, etc. Secondly, it can be absorbed into the human body efficiently. Talkin, a biologist in the former Soviet Union, and the famous "Talkin experiment" fully confirmed the function that the garlic killed bacteria. He placed mashed garlic beside a drip full of microorganisms, one minute later all microorganisms died, because the garlic essential oil making up only 0.2% volatilized in to the drip. Experiment has proved that pure garlic has the function of killing bacteria 100 times bigger than penicillin and can kill dysentery bacterium,escherichia coli, bacillus subtilis, Salmonella typhi, tuberculosis, diphtheria tuberculosis, cholera vibrio, staphylococcus aureus, helicobacter pylori, fungi and viruses.