Whether you are a big fan of garlic or not so fond of it, you have probably heard that garlic has many healthful affects on the human body. Garlic has been shown to reduce inflammation, boost the immune system, and through its antioxidant properties, help keep us healthy by targeting those nasty “free radicals” in our system. Ingestion of garlic has also been shown to help prevent insect bites and seems to have a powerful effect against bacteria, fungi and parasites. Garlic also is a great source of manganese, calcium, phosphorus and vitamins B6 and C.
Garlic, closely related to the onion, has been used in cooking and as a medicinal plant for thousands of years. However, there is a new kid on the block, black garlic, that is healthier than regular garlic. Black garlic is also easier on the breath and stomach – the pungent “bite” of the garlic is largely negated by the process that turns it from fresh garlic to cured black garlic. If you’ve ever had heartburn from a garlic-laden meal, you will appreciate the sweet, savory, mild, but delicious flavor of black garlic and how you feel afterwords.
Researchers have found that black garlic has twice the antioxidants of fresh garlic, which appears to also be a result of the curing process. Black garlic also has a higher concentration of a compound known as s-allycycteine (SAC), which is thought to play a major role in its overall health benefits. Studies have shown numerous healthful properties of SAC including helping to lower cholesterol and decrease the risk of cancer.
So while garlic is an overall healthy and natural product, black garlic may well be its “superfood” cousin – try some black garlic, you’ll love it. And as Black Garlic Man says, “A clove a day, keeps the oxidants away!”
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