Black Garlic: Garlic Just Got Better

Fresh white garlic changes its white color to black by undergoing fermentation process in a temperature and humidity controlled room for one month. Image

Black garlic  – You read it correct.  This aged version of garlic has twice the antioxidants of regular garlic. Black garlic exhibits several advantages, when compared to fresh garlic. The taste of black garlic has been compared to that of a dried fruit.

Black garlic  is simply fresh garlic  that has been fermented for a period of time at a high temperature under high humidity. No additives, preservatives, or burning is involved in making it. The process turns garlic cloves dark, gives them a sweet taste, and alters their consistency to chewy and jelly-like.

Origin:

Black Garlic has long been consumed in South Korea, Japan, and Thailand for centuries, and was introduced into other countries around 10 years ago

Compared to fresh garlic, Black Garlic does not release an awful flavor. This is because allicin gets converted into antioxidant compounds such as bioactive alkaloids and flavonoid compounds during the aging process.

Fresh white garlic changes its white color to black by undergoing fermentation process in a temperature and humidity controlled room for one month.

Why should we eat Black garlic:

Black Garlic Has More Than Double the Powerful S-Allyl-Cysteine (SAC), an Antioxidant compared to raw garlic. Black garlic contains vitamin C and B6, manganese and selenium. Black Garlic contains 18 Amino Acids, which are very important for our body.  Research have found that extracts found in black garlic are able to inhibit the growth of certain cancers such as stomach and colon, by triggering their natural destruct mechanism known as apoptosis.

1 – Decreases cholesterol rate

2 – Regulates sugar in blood

3 – Protects the liver

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