Recently used on Master Chef Australia, the health benefits of black garlic are being touted worldwide by natural medicine practitioners and herbalists.
The month-long fermentation process in creating black garlic contributes to creating a kind of super-garlic. The compound S-allylcysteine, a natural component of fresh garlic and a derivative of the amino acid cysteine, is found in much greater concentrations in black garlic, and is thought to help lower cholesterol and decrease the risk of cancer. Raw garlic contains anti-microbial, antibiotic and anti-fungal agents in its active ingredient, allicin. In black garlic, S-allylcysteine assists with the absorption of allicin, helping it metabolize more easily which could offer boosted protection against infections. Garlic is also high in antioxidants. Black garlic has been found to have twice the antioxidant properties of conventional garlic.Antioxidants protect the cells from disease and are thought to slow down the aging process, according to OrganicAuthority.com. Because black garlic is so potent, the heightened levels of antioxidants offering protection from free radical damage make it an ideal food for thwarting chronic disease. Free radicals damage cells leading to heart disease, Alzheimer’s, circulatory problems, rheumatoid arthritis and other chronic diseases.
Black Garlic is not only super tasty, it’s also super healthy and can be eaten every day as a health booster – without the fear of garlic breath!