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Since ancient times, garlic has always been recognized as a “miracle drug” that helps eliminate “evil energy”, toxins, and protect the body. However, with its characteristic pungent smell and strong taste, fresh garlic is not the preferred choice of many people.
Why should you use black garlic?
More than a dish, this is also a medicine. So why do I have to spend money and effort to use it regularly? The answer can be summed up in a few words: protect youth. That is protecting your own health and youth.
Many studies have reported that the antioxidant content of black garlic is much higher than that of fresh garlic and that it has a good effect in preventing diseases related to metabolic disorders, helping to reduce the risk of cardiovascular disease. bad cholesterol content in the blood, reduces arteriosclerosis, protects the heart, limits the aging process, supports digestion, helps appetite and enhances resistance.
Black garlic has very good free radical scavenging activity, which is the cause of a series of dangerous diseases such as cancer, cardiovascular disease, diabetes…
Black garlic ingredients help protect liver cells, used in cases of hepatitis, cirrhosis, and fatty liver.
Black garlic enhances immunity, actively contributing to cancer treatment, limiting recurrence and metastasis in cancer treatment, and limiting disease.
Black garlic protects cells, hematopoietic organs, and immunity from radiation. Contribute to protecting the health of people working in toxic environments at high risk of disease.
Evaluation of the effects on some cancer cell lines on the NudeMice model shows that black garlic extract has the effect of inhibiting the growth of breast cancer, lung cancer, and stomach cancer cell lines, especially well with colon cancer.
Has the effect of improving physical condition, nourishing the body, stimulating digestion, helping to eat and sleep well, especially in the elderly.
In addition, studies around the world also show that black garlic has the effect of lowering cholesterol, reducing blood fat, increasing HLD, and reducing blood sugar.
Black garlic is a product of conventional fermentation and biological ripening of fresh garlic through heat. Black garlic is produced by processing under strictly controlled temperature and humidity conditions for about 40 – 60 days. The black color of garlic is a natural color due to the compound Melanoidin formed during the fermentation process of fresh raw garlic. Melanoidin is an edible compound that is created when sugars combine with amino acids under the influence of low temperature and water activity.
If you cannot eat fresh garlicBecause of its spicy taste, black garlic is a great solution!
When fresh garlic undergoes heat treatment to become black garlic, it will completely lose its unpleasant odor, have a characteristic sweet taste, be chewy and soft when eaten, as well as significantly metabolize its biological compounds. .
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October 4, 2024
