Developed in Korea, black garlic has been gaining popularity among Western foodies for several years for its virility-enhancing properties.
The entire set of black garlic bulbs is produced by “fermentation” in a controlled humidity environment at temperatures around 80°C (140 to 170 degrees F) for 30 days. No additives, no preservatives, just pure garlic. Once out of the heat, the bulbs are left to oxidize in a clean room for 45 days.
This long process causes the garlic cloves to turn black and develop a smooth texture, with flavors reminiscent of balsamic vinegar and soy sauce, with a sweet plum-like flavor.
Black garlic and its properties
Although the process is consistently described as “fermentation”, in reality it is not in the strictest sense, since the transformation does not involve specific microbial processes, rather enzymatic degradation and a Maillard reaction take place, which are responsible for the fermentation. caramelization of sugars, dark color and deep flavor and in a whole new range of compounds. Compared to fresh garlic, black garlic is low in allicin but amazingly high in other antioxidants.
In a 2009 study, Japanese researchers found that black garlic was more effective than fresh garlic at shrinking tumors.
The study was published in the journal Science of Medicinal and Aromatic Plants. In another study, it was found that black garlic has double the antioxidant levels since its aging or fermentation process seems to double it. It is also full of high concentrations of sulfur compounds, especially one in particular: s-allylcycteine (SAC).
The benefits of black garlic
Science has shown a number of health benefits of black garlic such as:
- It is 39 times higher in its antioxidant properties and anti-aging than regular garlic
- Glycine lowers blood glucose and prevents diabetes and isoleucine encourages insulin secretion and regulates blood glucose.
- Strengthens the immune system. It has a great capacity to strengthen the body’s immune system.
- Regulates blood sugar. It has an effect on the generation of liver glycogen, lowers blood sugar and improves insulin in the blood plasma.
- Helps prevent fatigue problems. Germanium levels with the absorption of vitamin B1 in the body and vitamin B1 helps fight tiredness.
- Prevents hypertension. Balances blood pressure by eliminating the potassium contained in it.
- prevents aging. Allicin supplies oxygen to blood cells and to all parts of our body and controls the symptoms of senility when the peripheral vein dilates.
- Strengthens virility. The amount of zinc in garlic is much higher than that contained in other foods. Zinc is the main component of the testicles.
- Studies conducted by the National Cancer Institute place black garlic with greater potential compared to common fresh garlic in that it enhances its beneficial effects against cancer.
Perhaps that’s why Mandarin oil painter Choo Keng Kwang experienced a complete turnaround from his psoriasis after just four days of eating half a head of black garlic a day, after trying countless prescription skin creams. They were all complete failures.
- SAC (mg/g) 5.84
- Calcium (mg) 36.66
- Phosphorus (mg) 80
- Protein (g) 12.5
- SAC (mg/g) 0.32
- Calcium (mg) 5.0
- Phosphorus (mg) 40
- Protein (g) 2.2
An advantage of SAC is that it is well absorbed and much more stable than allicin and 100 percent bioavailable. Keep in mind, however, that black garlic benefits may be more effective than fresh garlic for some conditions, but not others, since its allicin content is low. For example, it may not be as effective if you have an infection, since allicin is thought to be the primary anti-infective agent in garlic.
Research and writing: Vida Lúcida