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| © 2003 Dr. Pandalis |
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Botany
Bear's garlic (allium ursinum) – in contrast to garlic – is an indigenous leek plant which grows wild throughout Europe. It is found particularly in moist, humus-rich and shady wooded gorges and beech woods, where it covers wide areas of the ground in spring. Bear's garlic is a typical earlier flowerer and, with its white, star-shaped blossoms arranged in an illusory umbel, it only has a short vegetation period. The bulbs begin to push up in March and the plants, with a height of 20-30 cm, complete their life cycle when the seeds mature and the lancet-shaped leaves are drawn in.
History
Europeans have been using bear's garlic as an indigenous nutritional plant for many centuries. Throughout countless generations our central European organisms have acquired a recollection pattern for this plant, just as the organism of an Asian is "calibrated" for the enjoyment of garlic. The name "Bear's garlic" goes back to the Teutons. They observed that in spring the brown bears - which at that time still roamed our forests - consumed the wild vegetables by the ton and in this way literally obtained "bear-like strength". No wonder that our forefathers imitated the bears and incorporated the leek plant in their meals. There is also another theory, however, that our ancestors processed the meat of bears with leek so the name "Bear's garlic" goes back to the "bear ham“ of the Proto-Germans. In monastic medicine in the Middle Ages bear's garlic gained in significance but gradually sank into oblivion again with the rise of alchemy and iatrochemistry. The romanticism of the 19th century finally brought a return to the forces of nature with its "inexplicable, mystic healing powers ". With the advent of pharmacy and instrumental medicine in the 20th century, knowledge about bear's garlic was repressed – only to be rediscovered by Dr. Pandalis- Research – strange but true!
Bear's garlic is rich in valuable sulphur-active compounds
Bear's garlic distinguishes itself by means of its especially high sulphur content – active compounds (sulphur in reduced form). In contrast to garlic with its 1.7 g sulphur, bear's garlic contains a proud 7.8 g of sulphur per 100 g dried substance. Some of the substances containing sulphur such as glutathione, cysteine and cysteine-S-oxide occur genuinely, i.e. "naturally" in the plant. On the other hand, compounds which only arise through damage to the plant are not genuine. Thus sulphurous acids and enzymes are formed when the leaves are cut off. Furthermore, bear's garlic is rich in mineral substances such as iron, magnesium and manganese and contains adenosine and traces of selenium. The properties of selenium are very similar to sulphur and can sometimes replace it in biochemical systems.
Naturprodukte Dr. Pandalis and bear's garlic
"I wonder whether it is good that the Germans are now beginning to eat increasing amounts of garlic and to take garlic pills?“ thought Dr. Georgios Pandalis at the beginning of the 1970‘s. when he heard some radio advertising for garlic products in his car. At that time he was an employee of a pharmaceutical company and he went to his boss with the idea of developing a "German“ garlic. "No chance“, was the reply from the top floor, "You are not aware of where you work. We are an ethical company and produce only products which can be prescribed.“ In spite of this reaction, the "indigenous garlic“ continued to occupy the young researcher and he therefore decided to research the indigenous bear's garlic plant independently and completely on his own initiative. That was back in 1987. Since then the company founded on this basis has been able to establish 9 different bear's garlic products available through chemist outlets. Through the combination with rose hip, Dr. Pandalis and his team of biologists have succeeded in protecting fresh bear's garlic, which can only be harvested within a few weeks in spring, from spoiling. In this way the power of its bioactive substances is preserved. The correct way of "making it last“ is very important. If, for example, bear's garlic is prepared as a hydrous or alcoholic solution, a lot of the positive reduced sulphur gets lost.
Bear's garlic and the foxes
Fortunately the times when rabies spread fear and fright through the German forests are over. The vaccination bait spread by aeroplanes over large areas made foxes immune. However, weakened by the vaccination, the animals became susceptible to another diseases which can also threaten the lives of human beings: the small fox tapeworm (echinococcus multilocularis), for example. The infection risk for human beings has risen considerably in the last few years in keeping with the growing fox populations. The eggs of this parasite cling invisibly to bear's garlic, forest berries, mushrooms and other forest fruits which grow close to the ground and then penetrate the human body where they can cause liver and brain damage. In order to exclude any risk of infection we have been carefully examining every batch of bear's garlic we have had to process for fox tapeworm eggs for some years now. Our measuring methods have been confirmed by several universities. You can therefore rely on us to use only perfect raw materials in products of Naturprodukte Dr. Pandalis.
Sulphur
The strong individual taste of sulphur-rich foods no longer corresponds to current nutrition habits. Therefore 21st century human beings take in too little active sulphur via nutrition. The consequence is an undersupply of sulphur-active compounds. In the metabolism, however, organic sulphur compounds play a crucial role. Thus the body’s own enzyme systems are activated by sulphur.
As an important element in the formation of enzymes, sulphur contributes to the natural cleaning of the body. Special sulphur compounds foster a healthy intestinal flora and help the body in the natural elimination of heavy metals, pesticides and residues from medicines. Important vitamins such as vitamin B1 contain..... ??? Even if sulphur has been linked to the devil for centuries because of its smell, we should not damn it. For just as pitch and sulphur hold together, the sulphur (disulfide) links hold our enzymes such as glutathione and other proteins in their form. Thus, for example, the four protein chains of which our anti-bodies typically consist are held together by disulfide links. The two chains which form the hormone insulin are connected by two sulphur links. For the functioning of many enzymes their sulphur group is also (SH group) absolutely necessary. Therefore these sensitive sulphur groups are especially protected by the body. This, once again, takes place by means of sulphur, e.g. by one of the most important sulphur-bearing enzymes, the glutathione peroxidase! sulphur. |
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