Black Garlic: The Garlic Counterpart You Ought To Know About
Written by: Brandi Monasco
Garlic is one of the common spices used in making delicious food and adding extra flavor to dishes. You are probably used to seeing and using the traditional white garlic, but there is now an extra addition to the family; black garlic.
The new member of the garlic family is gaining a lot of fame, mainly because of its interesting appearance as well as its exaggerated health benefits in comparison to its normal counterpart. I mean, who would want to eat BLACK garlic?
Black garlic is actually white garlic that has been made to undergo constant fermentation for a month. This procedure is done under extremely precise conditions of temperature and humidity to achieve the best product, which gives you amazing benefits.
Check out some of the top benefits:
The black garlic is fortified with Allicin, which is the sulfur-containing chemical that is very useful for the heart. Allicin has high cholesterol levels which help decrease the harmful effects of cholesterol and fat accumulations. This helps reduce the incidence of heart diseases and other blood vessel problems, promoting a healthier environment for your heart.
The long fermentation process results in a massive increase in the health benefits of garlic. Black garlic contains S-allyl cysteine, which is a chemical that is believed to directly affect cancer growth and helping provide protection against cancer.
Black garlic provides unique antibacterial, antifungal and antimicrobial properties that give it the ability to combat almost any invading organism. This is the basis of its medicinal properties which resulted in the widespread use of the bulb in aiding infections over the years. The S-allyl cysteine found in black garlic allows for faster and more efficient absorption of the chemical Allicin, which allows the infection to be fought against quickly.
Black garlic is basically a very concentrated and highly nutritious version of white garlic. Because black garlic is highly concentrated and nutritious, the antioxidant content of the garlic is also increased immensely during the fermentation process. These antioxidants combat damaging chemicals produced by bacteria and other invaders to protect you from numerous diseases.
The extremely high antioxidant content also protects against the damaging effects of the environment and bacteria on the skin. This prevents the development of wrinkles and deep lines, keeping you looking young for longer. It can even revert the aging process and bring back the younger glow of early years.
You can use black garlic just as you would use white garlic; add it to you dishes to give your food an extra, highly beneficial kick. Have you used if before? Share your thoughts with us in the comments below!
Brandi Monasco is a freelance writer, graphic designer and social media manager from Texas. She graduated with a Bachelor’s Degree in Communication Arts and has recently found a new love for health and nutrition.
Latest posts by Brandi Monasco (see all)
SHARE YOUR THOUGHTS