Black garlic cloves are loaded with powerful antioxidants, which can prevent premature ageing and chronic disease. More that 250 clinical studies have been conducted on aged garlic—results indicate it can normalise blood sugar levels, improve heart health and boost the immune system.
The benefits are phenomenal, with black garlic containing double the antioxidants of regular white garlic. This is due to the fermentation method used to make black garlic cloves. Known as a Maillard reaction, when a chemical reaction takes place between reducing sugars and amino acids. The result is delicious and can be used to reduce or assist blood pressure, lower cholesterol, fight cancer & leukaemia, lose weight, reduce inflammation, fight chronic disease or illness, reduce liver damage and even protect the brain from MSG.
A study in 2012 showed that black garlic had a more powerful effect on stimulating immunity than raw garlic. This is because of the antioxidants found in black garlic which fight free radicals, reducing inflammation and preventing oxidative damage to your cells. Further, garlic appears to enhance the functioning of the immune system by stimulating certain cell types, such as macrophages, lymphocytes & natural killer (NK) cells:
Black garlic’s taste is far more palatable the raw garlic. It doesn’t require cooking or produce bad breath like regular garlic. This quality makes it easy to be consumed daily as a versatile traditional medicine. Alternatively black garlic can be cooked or added to food according to taste.