Melbourne cuts to the bone and the flu has returned. Stocks of cold, flu tablets, cough mixture and lozenges fly off the shelves. Nick Diamantopoulos the former chemist, is now a major garlic producer and a firm believer in garlic’s health benefits. Diamantopoulos, CEO of Australian Garlic Producers in Mildura, had a passion for farming all his life, even though he graduated in chemistry and mathematics.
“As a child, I wanted to be a builder and a farmer and my mother was an avid gardener, so I grew up growing food in the backyard,” Diamantopoulos told Neos Kosmos.
His passion became a profession fuelled by a desire to explore the world of garlic.
“I wanted to get into farming and agribusiness, but I didn’t want to compete with anyone, so my research revealed that nobody in Australia was growing garlic on a commercial scale, as 95% Australia’s garlic was imported from overseas.
After research into Australian garlic Diamantopoulos was shocked to find that the garlic seed used here as he says, “was full of disease and viruses.”
He believes that garlic has many health benefits particularly for our immune system in fighting colds and even as a resistance to Covid.
“We engaged the Peter Doherty Institute for Infection and Immunity, and we asked them to test our different garlic varieties and their health properties using our patented extraction method, to determine which garlic has strong health benefits against influenza A and COVID,” he added.
The studies conducted by Peter Doherty Institute showed that “out of three garlic varieties one in particular, had 99.9% antiviral properties, tested at laboratory level (in vitro), and the equivalent extracts we extracted using our patented technology also had antiviral properties in the same proportions.”
It means our mothers and grandparents, who advocated for the benefits of garlic since we were kids are correct.
Before being crowned as the King of Garlic, he was an industrial chemist.
After thirty-years of research into garlic, Australian Garlic Producers have 300 garlic varieties in their collection. Australian garlic producers distribute garlic to major grocery chains in Australia.
“We supply garlic to the major supermarkets in Australia, Woolworths, Coles and Aldi”.
The ‘King of Garlic’ has garnered significant attention among foodies, grocers, and the agri-business as one of Australia’s largest garlic producers and distributors.
When asking the ‘King of Garlic’ what might be one of his career highlights, he stated:
“The highlights for me were finally being able to supply Australia most of the year-round and having replaced imported garlic from major supermarkets.”
Fresh garlic used in Australia can be great for you, but simply throwing it into your dinner won’t provide benefits Diamantopoulos says.
“After heating garlic to 56 degrees Celsius, you destroy the health benefits of garlic.”
“I suggest people put a little fresh garlic in their meal after they have finished cooking; you shouldn’t be cooking it if you have it for health,” says the King of Garlic.
To use garlic as a health benefit one needs a specific type of garlic and scientific extraction process patented by his company, Australian Garlic Producers. Not all garlic is equal means there are specific conditions, varieties, and methods one must understand before making assumptions about garlic’s health benefits.
“Some garlic is good for flavour, while other garlic is better for health.”
Diamantopoulos is careful, and does not claim garlic will kill viruses, “but if you are going to take a garlic supplement, take a garlic supplement that has been tested at a laboratory level.”
Not everyone may be prepared to carry garlic on them, it would not be great for conversations, but not to worry, the Australian Garlic Producers have commercialised the right garlic varieties using their patent extraction method which has been tested at laboratory level.
Meaning, one capsule will be the equivalent of one garlic clove.
Hail the King of Garlic.
