AIM Bear Paw Garlic FAQs
Why have I never heard of A. ursinum?
Because it’s wild! Because it has never been domesticated,
A. ursinum has never made it around the world as regular
garlic has. And because of this, it has not been subjected to the publicity of the “garlic wars”: the fight for a
market share that has done so much to bring garlic to people’s
attention. It is, however, known in scientific circles
and in Europe.
What is the difference between A. ursinum
and A. sativum?
Both A. ursinum and A. sativum come from the
same family and share the same active substances and
benefits. However, the leaf is used in A. ursinum and
the bulb is used in A. sativum. A. ursinum also has
higher quantities of many of the active substances than
A. sativum does and upon digestion has less odor. In
particular, A. ursinum has more of the water-soluble
substances.
Aren't allicin and other fat - soluble substances
the only ones of importance in garlic?
No. Although allicin and ajoene are important, there
is a wealth of research from Europe indicating that the
water-soluble parts of garlic — adenosine, g-glutamyl
peptides, flavonoids, and fructanes — are equally important,
if not more beneficial than allicin. As well, allicin
has known side effects and is also highly unstable.
What are these water-soluble substances?
We have briefly discussed adenosine and g-glutamyl
peptides in this data sheet. Flavonoids are substances in
plants that often have health benefits. Fructanes are
significant because they are indigestible sugars known
as oligosaccharides. Fructo-oligosaccharides encourage
the growth of “good” intestinal bacteria.
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