Black garlic is an aged garlic that is properly fermented for a long time under high temperature and proper humidity. Read more….
 Highlights
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Black garlic is aged and fermented garlic.
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It is fermented at high temperatures and proper humidity.
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It changes its color, texture, and consistency.
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It is rich in probiotics.
Black garlic is a great addition to your diet. It is fermented and rich in nutrients. It is rich in probiotics and can benefit the gut and digestive health. This aged garlic has more antioxidants than raw garlic. This is partial because Allicin, the compound that adds a powerful odor when it is crushed is alternated into antioxidant components like alkaloids and flavinoids as ferments.
A 2014 study shows that the total antioxidant activity has grown remarkably in garlic during its aging. It was also found that it reached the peak of its antioxidant content after 21 days of fermentation. The fermentation resulted in it tasting like licorice.
We can use black garlic in our daily diet by adding it to soy sauce, making seasoning, and much more. It’s primarily used in Asian cuisine. It is present in many food and energy drinks to add flavor to them.
BLACK GARLIC AND ITS BENEFITS
Black garlic helps our bodies in a significant way. It helps with gut and digestive health. This in turn can help with the metabolism of a person.
It is good for your brain health. The anti-inflammatory properties help with brain-boosting. It is also good for your heart. It helps with cholesterol and reduces inflammation. This keeps cardiovascular diseases at bay. This garlic is diabetic-friendly. This aids to the management of diabetes. Black garlic has blood sugar regulation properties as well.
Benefits
The antioxidant properties of this fermented vegetable are highly beneficial. This helps the cells in our body from damage and keeps the diseases caused by it at bay.
Uncontrollable sugar can lead to many health complications like heart disease, kidney damage, and infections. However, it can be controlled by having black garlic in your diet. Its blood sugar-controlling properties help with regulating blood sugar.
Black garlic can reduce indicators of heart disease like LDL cholesterol(Bad) and triglycerides. It also increases the level of HDL cholesterol(Good) in some people. It can also help with maintaining brain health. Black garlic can also help prevent inflammation that can lead to impaired memory and can worsen brain function over time. It can also help with diseases like Alzheimer’s. But scientists need to do more research to study how it affects humans.
It also has abilities to fight cancer cells. In a test tube study of 21 volunteers, black garlic showed strong immunity- stimulating anti-oxidant and anti-cancer activities than raw garlic. It was also found that it caused cancer cells to start dying off in the human colon and stomach cancer. It also helps with leukemia. Garlic also decreased the growth of cancer cells.
It can also help protect the liver which is caused by constant exposure to germs, chemicals, and alcohol. This aged vegetable also helps in more chronic situations. For instance, a study found that this garlic improved liver function after chronic alcohol-induced damage because of its antioxidant properties.
The downside of black garlic
There aren’t many downsides to eating raw garlic. But it can share some of the downsides of eating raw garlic. Some people are allergic to eating raw garlic and this can also extend to black garlic. Eating too much garlic can lead to bleeding. Using aged garlic extract can potentially cause blood clotting.
To conclude, black garlic is a great addition to our diet. It helps the body to stay healthy. It can be eaten in any way. But the only problem is we have to be very careful with how to eat it and how much to eat.
