Impressive Health Benefits of Black Garlic

Raw garlic has a pungent taste and is an essential part of everyday cooking. Regular white raw garlic becomes black garlic when fermented in high temperature and humidity. 

Black garlic is more nutritious than white garlic and has many health benefits. Despite its health benefits, black garlic is not widely used. Black garlic’s history dates back to ancient Egypt, and it is also used in traditional medicine in India and China. If you store a peeled white garlic bulb in a hot and humid environment for about 40 days, a black bulb will form. 

Although this method of cooking garlic has been used for centuries in other countries, it has only recently become commonplace in the West. This breaks down some of the chemicals found in regular garlic, especially allicin, which gives garlic its spicy, pungent flavour. 

When these chemicals break down over time, they give garlic its flavour and sweetness. 

Cooking methods reduce allicin concentrations but increase the total antioxidant content of garlic.

Eating garlic regularly reduces gastrointestinal problems. 

Black garlic is nutritionally different from regular garlic and is often used in haute cuisine because it has several distinct health benefits. Black garlic is difficult to produce and expensive, so it is rarely available as a common ingredient.

Black garlic can be eaten raw, powdered, mixed with oil, added to vegetable dishes, or chopped and added to sauces and glazes. It has a lighter flavour than white garlic. 

Health Benefits of Black Garlic 

Boosts Immunity:

Garlic is known for its immune-boosting properties, and black garlic is no exception. It is thought to strengthen the immune system and prevent many common bacterial and viral diseases. Improves digestive and respiratory health. 

Regulates blood sugar levels:

Black garlic helps regulate insulin in the body and control blood sugar levels. This reduces the risk of gestational diabetes and prevents potential complications from uncontrolled diabetes. However, additional research is needed into these effects of black garlic in humans. 

Antioxidant activity:

Black garlic has 10 times more antioxidant activity than fresh garlic. These powerful molecules protect cells from oxidative damage that causes aging and disease. Black garlic converts the unstable allicin into a more stable antioxidant molecule. Black garlic juice reduces free radicals that can damage the liver, blood, and kidneys. 

Protect your brain health:

Regular consumption of black garlic may help prevent age-related diseases such as dementia and Alzheimer’s disease, which are caused by damage to brain cells. The antioxidant and anti-inflammatory properties of black garlic repair damaged cells in the body.

Improves heart health:

Homocysteine, an amino acid produced in the body, can damage blood vessel walls and jeopardise heart health. According to research, black garlic can effectively lower the levels of homocysteine, bad cholesterol (low-density lipoprotein), and triglycerides in the blood, which can prevent heart disease. Reduces risk of chronic disease. Black garlic contains more active antioxidants than raw garlic. Including black garlic in your weekly diet increases protection against chronic diseases and oxidative stress. 

Helps with weight loss:

Animal studies have shown that black garlic has anti-obesity properties. When study subjects (animals) were fed black garlic, they lost weight and had a thinner layer of abdominal fat compared to animals that were not fed black garlic. 

Increase sexual desire:

Some cultures use both white and black garlic to increase sexual desire in men. The antioxidants found in garlic can affect blood flow, energy levels, and other factors important to sexual performance.

How to use black garlic:

Depending on your health condition, it is recommended to consume 1 to 3 cloves of black garlic per day. It may vary from person to person. However, you don’t have to eat a certain amount. Here are ways to incorporate black garlic into your diet. 

Black garlic has a sweet taste and can be eaten raw. 

Used as a topping for various dishes such as pizza and salads. 

You can also mix it with butter or vinegar to season steaks and salads. It can also be used in desserts such as six pound cake, egg pudding, and choux pastry.

Author: MedBlog18 Blog Team

Views: 13