Potential solution for the Allimed/Allimax/Allicin issue...

I've posted a couple of times about the issue with Allimed capsules being around 50% maltodextrin, 48% gum acacia and only 2% actual allicin. This is a problem, as the maltodextrin can be an issue for those with candida/yeast issues alongside SIBO/IMO and those with blood sugar issues. Acacia gum is also fermentable, but less of a problem.

The issue with using raw garlic is that garlic is high fodmap and poorly tolerated by SIBO/IMO sufferers. Allicin is very unstable and to get maximum potency you need to crush/chop garlic, wait around 10 minutes and then consume the garlic, but you still have the fodmap issues. I think if we juice, say, a whole bulb of garlic, put the juice into capsules and swallow this should circumvent most issues with using raw garlic. The fresh garlic juice should have a high yield of allicin, but it also will not contain the high fodmap fibres. Maybe painstaking, but could be worth a shot and you will get far more allicin per dose than Allimed and without the maltodextrin/acacia.