Fermented Black Garlic from Dr Mercola. Of all the foods Mother Nature provides, Garlic is possibly the biggest natural food powerhouse. Numerous studies show Garlic’s amazing health potential in nearly every area of your body, from arterial health to tissue health to preventing insect bites and supporting ear health. There's also evidence that Garlic is a Longevity food. The plant compounds in Black Garlic contribuites to normal immune system. The fermentation process naturally increases the levels of the important ingredient S-allyl cysteine (SAC). SAC is easily absorbed and utilised in the body. These capsules don't give you unwanted Garlic burps. Developed in Korea, Black Garlic has been gaining popularity among Western foodies for several years now, but it has recently caught the eye of the health-minded due to studies revealing its impressive nutritional properties. No additives, no preservatives... just pure Garlic.
Ancient Purity presents Dr Mercola's Fermented Black Garlic. Like so many other complex plant foods, Garlic contains a wide range of phytocompounds that act together to produce a wide variety of responses in your body. Garlic is rich in manganese, calcium, phosphorus, selenium, and vitamins B6 and C, so it’s beneficial for your bones as well as your thyroid. Garlic also helps your body cleanse itself of heavy metals, such as lead, mercury, cadmium, and arsenic. Green Med Info has also assembled a list of studies demonstrating Garlic's positive effects for more than 150 different illnesses. In general, its benefits fall into four main categories.
The fact that garlic is so effective for your health is probably related to its potent antioxidant effects. Garlic contains the precursors to allicin which is a compound I’ll be discussing in detail shortly. Allicin is one of the most potent antioxidants from the plant kingdom. In fact, researchers have determined that sulfenic acid, produced during the rapid decomposition of allicin, reacts with and neutralises free radicals faster than any other known compound. It is almost instantaneous when the two molecules meet. And as an antiseptic, Garlic has been demonstrated to be highly effective.
Fermented Black Garlic - Information & Points to Research
- Clean, Safe, Potent & Fermented Black Garlic.
- Might Support Inflammation Reduction.
- Helps to Boosts Immune Function.
- Antibacterial, Antifungal, Antiviral & Antiparasitic Properties.
- Increases S-allyl cysteine (SAC) Levels.
- Supports a Healthy Heart Health & Circulation.
- Powerful source of Antioxidants, Minerals, Vitamins, & Enzymes.
- Can have Alkalinising Effect on Your Body.
- Abundantly rich in Oxygen.
- No additives, no preservatives... just pure Black Garlic.
- Rich in Manganese, Calcium, Phosphorus, Selenium, and Vitamins B6 & C.
Garlic’s Secret Power: Allicin
Researchers have found that Allicin is an effective natural "antibiotic" that can eradicate even antibiotic-resistant bugs. An added benefit is that the bacteria appear incapable of developing a resistance to the compound. However, the Garlic must be fresh because the active agent is destroyed in less than an hour after smashing the Garlic clove. Garlic technically does not contain Allicin, but rather, it contains two agents in separate compartments of the clove that react to form the sulphur-rich compound Allicin when the plant needs it: alliin and an enzyme called allinase. So, what makes them react? Garlic has a robust defence system to protect itself from insects and fungi. It enzymatically produces Allicin within seconds when it is injured. The crushing of its tissues causes a chemical reaction between the alliin and the allinase, and allicin is produced which is also known as nature’s “insecticide.” This is what makes Garlic such a potent antiseptic, as well as what produces that pungent aroma when you cut into it. But Allicin is short-lived, lasting less than an hour. Therefore, cooking, ageing, crushing, and otherwise processing garlic causes Allicin to immediately break down into other compounds, so it’s difficult to get Allicin up to biologically active levels in your body. “In the kingdom of spices, garlic is the king.” - Michael Bassey Johnson
Sulphur-Rich Phytochemicals... More than 100 different compounds have been identified in garlic, some of which come from the rapid breakdown of Allicin itself. The absorption, metabolism, and biological effects of all these compounds are only partially understood. So, although Garlic is known to possess a wealth of health benefits, we still do not know exactly which benefits come from which compounds, what compounds get into which tissues, etc. As powerful as Allicin is as an anti-infective, it only makes sense that Garlic’s other health effects come from the synergism of those many other compounds. This is a complicated topic, and if you want to explore it further, the Oregon State’s Linus Pauling Institute has a comprehensive article in their online Micronutrient Information Center. Compared to standard Garlic Supplements... Most commercial Garlic supplements perform quite poorly when it comes to actually being able to form Allicin in your body. Allinase is destroyed by the strong acids in your stomach, which is why most supplements are “enteric coated,” to keep them from dissolving until they enter your small intestine. But most supplements tested produce only minimal amounts of Allicin under these tough digestive conditions. Many garlic supplements list “allicin potential” on the label, which refers to how much Allicin could be formed when alliin is converted, not how much Allicin is actually produced. Claims of actual “allicin release” may be more reliable, but with digestive conditions being so individual and variable, I would be less than confident you’re getting what the label promises. Therefore, when it comes to Garlic, I believe it is much better to eat real food rather than rely on a supplement. And due to the fact that Allicin won’t be formed unless the Garlic clove is crushed, you have to crush it before swallowing to get the full benefit or chew it up. If chewing up raw garlic is a bit too hard-core for you, then you may have cause for celebration: aged Black Garlic to the rescue.
Garlic is a Longevity Food.
Aged Fermented Black Garlic has arrived
Developed in Korea, Black Garlic has been gaining popularity among Western foodies for several years now, but it has recently caught the eye of the health-minded due to studies revealing its impressive nutritional properties. Black Garlic is produced by “fermenting” whole bulbs of fresh garlic in a humidity-controlled environment in temperatures of about 140 to 170 degrees F for 30 days. No additives, no preservatives... just pure Garlic. Once out of the heat, the bulbs are then left to oxidise in a clean room for 45 days. This lengthy process causes the Garlic cloves to turn black and develop a soft, chewy texture with flavours reminiscent of “balsamic vinegar” and “soy sauce,” with a sweet “prune-like” taste. Aficionados claim the flavour will impress even the most avid garlic-hater, as the pungency and spiciness is gone.
Although the process is consistently described as “fermentation,” it really isn’t that in the strictest sense, as the transformation does not involve microbial processes, specifically, enzymatic breakdown and the Maillard Reaction are responsible for the caramelisation of the sugars, dark colour and deep, complex flavour profile. As the pearly white cloves slowly transition into their final black appearance, compounds in the fresh Garlic transform into a whole new range of compounds. Compared to fresh garlic, Black Garlic is low in alliin but it is astonishingly high in other antioxidants. “He methodically basted the dark skin of the Alsatian, which he had stuffed with garlic and herbs. One rule in life", he murmured to himself. "If you can smell garlic, everything is all right".” - J.G. Ballard
Fermented Black Garlic - Supporting a Natural Healthy Lifestyle
Black Garlic Gives Double the Antioxidants of Fresh Garlic
In a 2009 mouse study, Japanese researchers found that Black Garlic was more effective than fresh Garlic in reducing the size of tumours. The study was published in the journal Medicinal and Aromatic Plant Science and Technology. In another study, Black Garlic was found to have twice the antioxidant levels as fresh as the ageing/fermenting process appears to double the antioxidants. Black Garlic is packed with high concentrations of sulphurous compounds, especially one in particular: s-allylcycteine (SAC). Science has shown a number of health benefits from SAC, including inhibition of cholesterol synthesis. Perhaps this is why Mandarin oil painter Choo Keng Kwang experienced a complete reversal of his psoriasis after just four days of eating half a bulb of Black Garlic a day. This, after trying countless medically prescribed skin creams that were all complete failures. An advantage of SAC is that it is well-absorbed and much more stable than Allicin and 100% bioavailable. Researchers are confident it plays a significant role in Garlic’s overall health benefits. Be mindful, however, that Black Garlic’s benefits may be more effective than fresh Garlic for some conditions but not others, given its Allicin content is low. For example, I suspect it may not be as effective if you have an infection, as Allicin is thought to be the primary anti-infective agent in Garlic, and fresh Garlic is higher in Allicin than black. According to Blue Fortune Farm (which admittedly sells Black Garlic), Black Garlic has the following favourable nutrient profile:
SAC (mg/g) Calcium (mg) Phosphorus (mg) Protein (g) Black Garlic 5.84 36.66 80 12.5 Raw Garlic 0.32 5.0 40 2.2
Sprouted Garlic Is Fresh Garlic, Multiplied... Do you toss your Garlic into the compost pile when it begins sending up those bright green shoots? You might want to stop doing that after you read the most recent report about sprouted Garlic. In an article published in the Journal of Agricultural and Food Chemistry, Garlic sprouted for five days was found to have higher antioxidant activity than fresher, younger bulbs, and it had different metabolites, suggesting it also makes different substances. Researchers concluded that sprouting your Garlic might be a useful way to improve its antioxidant potential. Extracts from this Garlic even protected cells in a laboratory dish from certain types of damage. This isn’t really surprising when you consider the nutritional changes that typically occur in plants when they sprout. When seedlings grow into green plants, they make many new compounds, including those that protect the young plant against pathogens. The same thing is likely happening when green shoots grow from old heads of Garlic. Sprouting, Intentionally... Growing your own sprouts is a great way to boost your nutrition, especially if you have limited space for gardening. Sprouted seeds of various kinds can contain up to 30 times the nutrition of home-grown organic vegetables and allow your body to extract more vitamins, minerals, amino acids, and essential fats from the foods you eat. While you can sprout a variety of different beans, nuts, seeds, and grains, sprouts, in general, have the beneficial attributes.
Black Garlic or White, they're both good
Garlic is a Superfood, aged, fermented from our research seems the most powerful so far. But whether you choose to go raw or adventure into the black, you can’t go wrong with Garlic. It gives new meaning to the term “heart healthy food”! And Garlic goes with just about everything. You can smother your roasting chicken with it, sauté it with veggies. Add it to your salad dressing, or run it right through your juicer along with the other veggies for a real immune-booster. Whatever form of Garlic you prefer, you can have some fun experimenting as you widen your culinary repertoire, and build your health at the same time.
The capsules can be emptied out and added into food. Adding flavour through Garlic can also potentially help you reduce the need for excess salt on your foods and for just 4 calories per clove, according to the U.S. Department of Agriculture. And finally, don’t forget the part that taste plays an important role in your overall diet: “When we love the food we eat and learn to listen to our cues for satiety, it can be more satisfying, too,” Dr Bazilian says. All the more reason to add some Garlic to your next meal!
Fermented Black Garlic… Closing Thoughts
You are most likely well-acquainted with fresh Garlic, particularly its strong flavour and scent. Have you ever heard of Black Garlic though? Black Garlic is fresh raw garlic (Allium sativum) that changes with time through the use of low heat and humidity of about 70% in a process called the Maillard reaction. During this process, the cloves get a distinct black colour. This Garlic’s texture and flavour change as well. It’s sweeter, softer, and chewier than the regular raw version. While Black Garlic seems to be a rather new phenomenon it has been around and used for ages. Its origins aren’t exactly clear, but it began in Asia a long time before it became a mainstream product in Europe and the US. One reason for its popularity is that Black Garlic, like fresh raw garlic, has potent antioxidants and other key nutrients that can help to enhance your health and it might help to prevent some serious health-related issues. While Black Garlic contains less of the active compound Allicin than its raw fresh counterpart, it does house higher concentrations of numerous nutrients, antioxidants, and other beneficial elements. These higher concentrations may be at least partly responsible for the many health benefits that Black Garlic provides.
“Garlic is divine. Few food items can taste so many distinct ways, handled correctly. Misuse of garlic is a crime...Please, treat your garlic with respect...Avoid at all costs that vile spew you see rotting in oil in screw top jars. Too lazy to peel fresh? You don't deserve to eat garlic.” - Anthony Bourdain
Experience the extra power of Fermented Black Garlic - Order Today
- Garlic Bulb Powder
- S-Ally Cysteine
- Organic Rice Concentrate
- Capsule (Hydro Methylcellulose).
See label for NRV info
- Adults take 2 capsules daily or as directed by your healthcare practitioner, do not exceed recommended daily allowance.
- Brand: Dr Mercola.
- Size: 60 Capsules.
- Container: Glass Bottle.
- Storage: Keep in a cool dry place, keep out of reach of children.
- Estimated shelf life from purchase: 1 - 2 years.
Supporting Scientific Research
- Fry F.H., Okarter N., Baynton-Smith C., Kershaw M.J., Talbot N.J., Jacob C. Use of a substrate/alliinase combination to generate antifungal activity in situ. J. Agric. Food Chem. 2005;53:574–580. doi: 10.1021/jf048481j.
- Ilić D., Nikolić V., Nikolić L., Stanković M., Stanojević L., Cakić M. Allicin and related compounds: Biosynthesis, synthesis and pharmacological activity. Facta Univ. Phys. Chem. Technol. 2011;9:9–20. doi: 10.2298/FUPCT1101009I.
- Josling P. Allicin—The Heart of Garlic. NWI Publishing; Callahan Florida, FL, USA: 2007.
- Block E. Garlic and Other Alliums—The Lore and The Science. RSC publishing; Cambridge, UK: 2010.
- Perelló A., Gruhlke M., Slusarenko A.J. Effect of garlic extract on seed germination, seedling health, and vigour of pathogen-infested wheat. J. Plant Prot. Res. 2013;53:317–323.
- Kiesel V.A., Stan S.D. Diallyl trisulfide, a chemopreventive agent from Allium vegetables, inhibits alpha-secretases in breast cancer cells. Biochem. Biophys. Res. Commun. 2017;484:833–838. doi: 10.1016/j.bbrc.2017.01.184.
- Padiya R., Chowdhury D., Borkar R., Srinivas R., Bhadra M.P., Banerjee S.K. Garlic attenuates cardiac oxidative stress via activation of PI3K/AKT/Nrf2-Keap1 pathway in fructose-fed diabetic rat. PLoS ONE. 2014;9:e94228. doi: 10.1371/journal.pone.0094228.
- Nagae S., Ushijima M., Hatono S., Imai J., Kasuga S., Matsuura H., Itakura Y., Higashi Y. Pharmacokinetics of the garlic compound S-allylcysteine. Planta Med. 1994;60:214–217. doi: 10.1055/s-2006-959461.
- Zare E., Alirezaei A., Bakhtiyari M., Mansouri A. Evaluating the effect of garlic extract on serum inflammatory markers of peritoneal dialysis patients: A randomized double-blind clinical trial study. BMC Nephrol. 2019;20:26. doi: 10.1186/s12882-019-1204-6.
- Turner B., Mølgaard C., Marckmann P. Effect of garlic (Allium sativum) powder tablets on serum lipids, blood pressure and arterial stiffness in normo-lipidaemic volunteers: A randomised, double-blind, placebo-controlled trial. Br. J. Nutr. 2004;92:701–706. doi: 10.1079/BJN20041255.
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