Although not as famous as white garlic, black garlic is slowly taking over the market especially as an alternative natural herbal medicine field. Introduced into the market by Koreans, this type of garlic is mainly prepared through a fermentation process lasting at least one month. The fermentation process is done under controlled humidity and heat, with the end product being a garlic which is blackened as a result of the fermentation process. Herbalists and natural medicine practitioners praise this new invention (invented less than 5 years ago) as the new way to go in herbal medicine.
Health Benefits Of Black Garlic
Cholesterol and cancer protection
This breed of garlic is a rich source of S-allyl cysteine, a natural compound that helps lower blood cholesterol thus preventing most of the major cardiovascular conditions. Although this compound is also found in fresh garlic, the fermentation process tends to amplify its presence thus increasing its concentrations after the one month of controlled fermentation. This compound is also a derivative an amino acid, cysteine, which also helps reduce cancer risk by a certain percentage.
Naturally, white garlic contains antibiotic, antifungal and antimicrobial active ingredient, allicin whereas it’s counterpart contains all these plus S-allyl cysteine, a compound that boosts allicin absorption and metabolism in the body. By boosting allicin absorption and metabolism, the body benefits greatly from improved immunity and ability to fight infections.
Although white fresh garlic contains plentiful antioxidants, black garlic contains twice as much. Antioxidants help protect body cells from disease-causing microorganisms, slow down the aging process, and boosts skin health. It is through the improved immunity levels that the body can fight and protect itself from most health conditions. The fermentation process, however, amplifies the antioxidants potential hence providing improved cell protection from free radical damage and chronic diseases. Some of the diseases that can be contained by using black garlic include cardiovascular infections, rheumatoid arthritis, respiratory conditions, Dementia, and Alzheimer’s among other chronic conditions.
Black garlic is considerably more palatable and easier for most people to eat. This is because it doesn’t contain or produce the strong flavor or pungent odor from white fresh garlic. This means it is healthier to have it as compared to white garlic. It is for this reasons more and more people are switching to the blackened garlic, as it doesn’t pose any olfactory effects when consumed in large quantities.
Although black garlic has more health benefits than white garlic, this doesn’t mean you should quit using white garlic. White garlic is naturally healthy and does have many health benefits to the human body, only that black garlic has surpassed it. You should however consider using black garlic whenever possible, especially in salad dressing, with other veggies or when preparing chicken, turkey or red meat. This should help build a healthier body.