Black garlic is a product a careful fermentation process that lasts for 30 days in a controlled environment in temperatures between 140 to 170 degrees Fahrenheit.
After 30 days fermented garlic goes to a clean room to oxidize for another 45 days.
This process causes sugars and amino acids inside garlic to react which results in the black pigmentation and soft texture like a marshmallow.
Black garlic is also filled with a high concentration of sulfurous compounds. One of the compounds in particular, s-allylcycteine or SAC, has been scientifically found to offers numerous health benefits, including the inhibition of cholesterol synthesis – which in layman’s terms means that it can lower the risk of cardiovascular disease.
- Preventing Cardiovascular disease
- Preventing Diabetes
- Preventing Hypertension
- Anti Cancer
- Boost Immune System
- Anti Aging
- It is recommended to eat between 1 and 3 cloves of aged garlic a day, always on an empty stomach.
- You can also spread it on a slice of bread or toast as part of your breakfast.
- However, it’s important not to eat it before resting.