Black Garlic As One Of The Leading Product For Antioxidant
Serving its popularity rather really well, garlic has been very well known not just in the kitchen but also in pharmaceuticals. In the past, when powerful and scientific medicine was still not available, people turn to the natural way in healing their sick fellow men and women. Garlic was one of those that they have used so much and because of that, it has then been studied well by scientist and medicine manufacturers. One of the leading manufacturers called Mega De Herb has released their Black Garlic product and has helped a number of people ever since.
Going back to its history, the black garlic was not as popular as it is now. But when people found out that when the white is fermented and turns black offers a much more potent and effective healing action, they decided to make more of the black variation and used it to cure common illnesses such as cancer, inflammation, and hypertension. It has also been used as treatment for cholesterol related diseases. Why choose black garlic than the white garlic? Black garlic is much more popular when it comes to healing because it contains much more allicin than the white one. Basically, the black version is powerful than the other one. Allicin is the main component of garlic. What’s more amazing about the black one is it has no odor at all. It becomes black due to the process of meticulous fermentation. By meticulous, meaning careful heat and humidity measurement so that the product won’t be exposed to bacteria. It is considered as one of the most powerful anti-oxidants. Once aged and fermented, the sulphur compounds double. The most common compound is the S-Allycysteine or SAC. SAC aids in the absorption of allicin. Due to its high levels of sulphur, black garlic is best for fighting bacteria, fungal infections, and more. It can also help with inflammation and high blood pressure. It is rich in calcium, phosphorus, selenium, Vitamins B6 and C. Because of its contents, it can promote bone health and avoid inflammation. It can avoid hypertension because its contents can get rid of the bad cholesterol in our body making our blood less sticky and our circulation normal and steady.
The creation of black garlic results from careful and aseptic fermentation. That is why it is heavily discouraged not to make one if you do not have thorough knowledge about the process. If clean and proper fermentation is not done, not only are the benefits absent, but it can also lead to contaminating the product. If you plan on taking black garlic as a supplement, it is wise to consult and discuss it with your physician first. It is best you ask all the necessary points that you find questionable about the product and know how much to take ahead of time. Once you are given the go signal, you can always try and check out various black garlic supplements in the market. One example is the product made by Mega De Herb