Frequently Asked Questions about Bear Paw Garlic
I have never heard of A. ursinum, why is that?
A. ursinum is not as worldly wide known as regular garlic is, because it's wild! and it has never been domesticated! And because it wild and has never been domesticated, A. ursinum 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.
Is there a difference between A. ursinum and A. sativum?
A. ursinum and A. sativum may both 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.
Are there any other important substances in garlic, other than allicin and other fat-solubles?
Yes there are other substances that are important components of garlic. 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 as important, if not more beneficial than allicin. Allicin has been known to be highly unstable, and cause some side effects.
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.