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.
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.1 Green Med Info has also assembled a list of studies demonstrating garlic's positive effects for more than 150 different diseases. In general, its benefits fall into four main categories:
Fermented Black Garlic
- Reducing inflammation.
- Boosting immune function.
- Antibacterial, antifungal, antiviral, and antiparasitic properties.
- Heart health and circulation.
- Powerful sources of antioxidants, minerals, vitamins, and enzymes.
- Alkalinising effect on your body.
- Abundantly rich in oxygen.
Garlic’s Secret Power: Allicin
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 hardcore for you, then you may have cause for celebration: aged black garlic to the rescue.
Garlic is a Longevity Food.
Aged 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 oxidize in a clean room for 45 days. This lengthy process causes the garlic cloves to turn black and develop a soft, chewy texture with flavors reminiscent of “balsamic vinegar” and “soy sauce,” with a sweet “prune-like” taste. Aficionados claim the flavor 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 caramelization of the sugars, dark color and deep, complex flavor 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.
Double the antioxidants of fresh Garlic
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.
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
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 homegrown organic vegetables and allow your body to extract more vitamins, minerals, amino acids, and essential fats from the foods you eat. If you want more information, please refer to our earlier article about sprouting. 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.
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: Mercola
- Form: Capsules
- Quantity: 60
- Dosage: 2 daily.
- Container: Glass Bottle.
- Storage: Keep in a cool dry place, keep out of reach of children.
- Estimated shelf life from purchase: 1 - 2 years.
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