Garlic has been known to give a lot of therapeutic effects since the earlier years. It has helped people during the times when modern medicine was still absent. Though some may not be able to stomach the odor and taste of garlic itself, some turn to it not just as an important spice for cooking, but also for healing. The white and black garlic are closely and widely different. They give of the same effects, yes. But the black garlic possesses double the power. The Black Garlic product has captured the attention of a lot of people. It is naturally and carefully made to fit the needs of various supplement takers.
For decades, people have turn to garlic as a cure for infection, inflammation, increase in blood pressure, and some would say even seizures, though still not proven. Since the modernization of technology and with the brilliant minds who have discovered the black garlic, it is then known that the black counterpart is more powerful and more effective. First of all, black garlic is simply white garlic. It is created by simply fermenting the white one for a month under meticulous humidity and heat. Once properly fermented, the odor disappears, and the amount of Allicin and S-Allycysteine or SAC is doubled. Allicin is the main content of garlic and SAC assist its absorption. The black garlic is known as an antioxidant. It contains a higher amount of amino acids, much more than the white garlic. After the fermentation it becomes soft, jelly-like in texture, and odor free, making it more comfortable to ingest.
Allicin helps lower a person’s blood pressure by increasing the activity and vasodilatory actions of nitric oxide. If the blood vessels are vasodilated, pressure decreases. It also helps avoid heart diseases because it helps in lowering cholesterol levels specifically the low density lipoprotein or LDL, most commonly known as the “bad cholesterol”. In studies, it has been told that the amount of LDL’s in the experimental rats lowered but, the HDL or “good cholesterol” remains steady. Black garlic may also decrease the risk of cancer. Continuous studies claim that purified allicin triggers apoptosis in cancer. Apoptosis is the death of cells occuring as a natural controlled part of the growth and development of an organism. This alone, is very helpful for a lot of cancer patients out there. Garlic’s allicin also has antimicrobial and antifungal effects. Both the white and black garlic possess this ability but the black one is much more potent. It aids in infection and inflammation.
If you plan on controlling your blood pressure, curing an infected wound, or simply just want to detoxify, do it in a natural way by using Black Garlic. Of course, before doing so, consult and talk with your physician first before you start taking it in order to take the right amount of dosage of supplements.
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