Firstly, what is black garlic? it’s simply fresh garlic. Basically an slightly heated and aged garlic, it’s fermented. They heated it 170 degrees Fahrenheit for 30 days.
Now the purpose of doing this is to several fold:
It is to take the intensity out of that strong pungent, sulfur, smell as well as the taste. It’s kind of hard to consume raw garlic. So when you ferment it, you increase the bioavailability of nutrients. But you also decrease the intensity of certain factors that make it easier to consume. The texture is completely different and the taste is completely different.
Here’s 9 reasons why you should eat black garlic:
1.Pathogens
The benefits of this garlic: It’ll decrease pathogens; like decrease viruses in the body, the bacteria, funguses, candide up.
2.Inflammation
It decreases inflammatory conditions. If you have arthritis or just inflammation in general in your colon. It’s really good for leaky gut.
3.Insulin Resistance
When cells in your muscles don’t respond well to insulin and can’t use glucose from your blood for energy. Black garlic decreases insulin resistance significantly. So it’s great for diabetics.
4.Immune
It will improve your immune system, and boost your immune systems ability to fight off infection.
5.Nutrient rich
Black garlic contain higher amounts vitamins, minerals and phytonutrients.
6.Bioavailable Nutrients
It increases the bioavailability of nutrients. So the absorption of nutrients you will consume more nutrients when it’s fermented. Than if it’s raw, because there are certain things in raw garlic that prevent the full absorption of these nutrients.
7.Phytonutrients Allicin
Is an oily and it’s one of the sulfur compounds of garlic. It possesses antioxidant activity.
8.Cancer
Black Garlic decrease risk of cancer significantly. It may inhibit the proliferation of a variety of tumor cell lines by altering the cell cycle and inducing apoptosis.
9.Heart problems
Black garlic decreases risk of cardiovascular problems, like heart problems, plaquing, clotting, stroke high blood pressure.
Sources: Dr. Berg
