Home / Alternative Medicine / Black Garlic is the New Miracle of Medicine – 10 Times More Useful and Nutritious!

Black Garlic is the New Miracle of Medicine – 10 Times More Useful and Nutritious!

Black garlic is a functional food produced from fresh garlic

The secret technology of fermentation of various food products in Korea, Japan, and Thailand is the basis of this new superfood. In fact, garlic is not a new hybrid, the fruit of modern vegetable production. It is just plain old garlic, the cloves of which have undergone special fermentation.

In this way, Asian countries in which the roots, plants, vegetables and other plant products are particularly respected become more useful and quickly absorbed by the body. Special processing of vegetables does not lose nutrients, and even on the contrary – increases them.

According to various researches of scientists, there is a special connection between the consumption of some products and their healing properties, and even with longevity.

With special fermentation technology, black garlic increases its healing properties many times, and its nutritional energy jumps by more than 10 times, possessing 10 times more allicin, an ingredient due to garlic’s ability to fight disease.

Surprisingly black garlic melts in your mouth, the taste is sweet and leaves no bad breath.

Most of the black garlic on the market in our country is from Spain, not from China (whose garlic is famous for its dubious qualities).

The fermentation process takes about two months, it cannot be produced at home. In a special chamber and with the exact observance of a certain sequence of humidity at a temperature of about 158 Fahrenheit degrees, the garlic is subjected to the corresponding treatment.

As a result, it has a sweet taste that is reminiscent of caramel or parmesan with a very fine hint of sweet garlic. It also changes its texture like raisins or dried figs that look like jelly. Without any additives and naturally, it changes color to black. Its shell remains the same, but inside the cloves turn black and soft.

Experts are adamant that there is no harm from black garlic. It can be consumed even by children, its nutritional value is much synthesized and its ingredients are much more concentrated.

It is rich in sodium, potassium, magnesium, calcium, iron, zinc, as well as vitamin B1.

Black garlic is also 7 times higher in fructose.

Garlic fermented with special technology has proven to protect against diseases associated with modern life – problems with the cardiovascular system and gastrointestinal tract, oncological processes, atherosclerosis of blood vessels, unstable blood pressure, inflammatory processes, and colds. It also improves kidney function and prevents liver disease.

As an activator of pancreatic function and insulin secretion, it plays an important role in the treatment of diabetes. Recommended for overweight and insomnia. It is useful for blood circulation, purifies the blood and protects the walls of blood vessels from cholesterol plaques. 1-2 cloves a day are enough to strengthen the immune system.

Because of its good taste, black garlic can be used in thousands of recipes. For example, with some soy sauce and hot red pepper as a sauce to different dishes; or with cream cheese on a slice; or on fish or chicken before roasting; or by sprinkling on lettuce. And shockingly – if you have not heard of chocolate with black garlic – well, with cocoa chocolate is gorgeous!


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