Black garlic is slowly creating its demand in the global market, especially in the field of natural seasonings. This garlic is marketed by Koreans and is mainly prepared with the fermentation method which lasts at least a month.
The fermentation method ends under controlled temperature and humidity, and the garlic inside the fermenter or pot turns black as a result of the fermentation method. The market is full of various types of fermenter machines that you can choose based on the size.
This machine works automatically and you only need to prepare fresh garlic into the inner pot of the machine. In the traditional way, you don’t need an automatic machine but a mason jar is a must. Herbalists and naturopaths praise this black garlic term (invented a couple of years ago) for having it as a seasonal drug.
Health Benefits of Black Garlic:
1. Steroid alcohol and edges of protection against cancer
This type of garlic can be a rich source of S-allyl amino acids, which is a natural compound that aids in lowering the steroid alcohol in the blood and therefore prevents most of the major diseases.
Although this compound is also present in contemporary garlic, the fermentation method tends to increase its presence, which increases its concentrations once the month of controlled fermentation.
This compound is also an organic compound derived from the associated degree, cysteine, which also helps reduce the risk of cancer on the one hand.
2. Protection from infections
Naturally, white garlic carries antibiotics, antifungals, and an active antimicrobial ingredient, allicin, while its counterpart contains these and the amino acid S-allyl, a compound that improves the absorption and metabolism of allicin within the body. By increasing the absorption and metabolism of allicin, the body moves away from the improvement of immunity and the ability to fight infections.
3. Improved resistance
Although contemporary white garlic contains plenty of antioxidants, black garlic contains twice the maximum amount. Antioxidants facilitate the protection of the body’s cells against microorganisms that cause diseases, hinder the aging method and improve the health of the skin. It is through the improved levels of immunity that the body will fight and protect itself from most health conditions.
However, the fermentation method amplifies the potential of antioxidants, thus providing improved cellular protection against atomic injury and chronic diseases. Some of the conditions that may be contained by the mistreatment of black garlic include infections by arthritis, metabolic process diseases, dementia, and presenile dementia among different chronic diseases.
Other Benefits of Black Garlic:
Black garlic is significantly more satisfying and more natural to eat for many people. It is often the result of not containing or producing a strong flavor or pungent odor of contemporary white garlic. It ensures that it is healthier compared to white garlic.
For these reasons, the box of additional and additional individuals is transferred to decreasing garlic, because when consumed in large amounts, it does not create any effect on the sensory system.
While black garlic has a more healthy edge than white garlic, this maltreatment does not mean that you should give up white garlic. White garlic is, of course, healthful and will have too much health edge to the physical body; only the black garlic has surpassed it.
You should consider using black garlic when possible, especially when preparing sausages, different vegetables, or once a chicken, turkey, or beef. It can make it easier to build a healthier body.