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What is Black Garlic?

What can it do for me? Does it grow that way? Why is it better?

-Black garlic is produced by fermentation, a technique that has been around for many thousands of years. Garlic contains sugars and amino acids. When garlic undergoes fermentation, these elements produce melanoidin, a dark-colored substance that is responsible for the color of black garlic. The garlic undergoes a carefully controlled process, developed to optimize the flavour and texture of fermented garlic.

-Black garlic has more water soluble sugar, flavonoid, polyphenol, amadori and heyns, leucine, isoleucine, phenylalanine and allicin compared with the concentrations or amounts of the same compounds in white garlic. Black Garlic has more fructan, cysteine and tyrosine. It has more amino acids, antioxidants and active compounds than white garlic. Black garlic is also rich in S-Allycysteine, an active compound that assists in the absorption of allicin.
 
-Black garlic strengthens the immune system and its various functions. The antibacterial, antifungal, antiviral and anti-parasitic benefits of black garlic help fight various types of microbes or germs. Regular consumption of black garlic can raise the levels of immunity against common and uncommon infections, including inflammations.


 -Black garlic can help the liver to heal itself. Those at risk of liver disease, alcoholics and anyone who has some of the liver functions impaired would benefit from regular consumption of black garlic. Permanent damage to the liver may not be undone by black garlic but preventive and remedial effects are proven.
 
- Black garlic provides a generous dose of antioxidants and hence becomes a quintessential component in any normal diet. The antioxidants enhance resistance to insulin, avert cellular damage and slow down the signs of ageing. While it is yet to be proven, there are suggestive findings that are encouraging for scientists and those suffering from rheumatoid arthritis and Alzheimer’s among other chronic ailments. The level of antioxidants found in black garlic may have a preventive effect for such conditions. The antioxidants and other active compounds in black garlic are readily absorbed through digestion because of their bioavailability. None of the active compounds, be it amino acids or antioxidants, get wasted or go unused.
 
-Black garlic can reduce the level of bad cholesterol and balance it out with good cholesterol. Those who do not have high levels of bad cholesterol would be able to maintain that with ease through regular consumption of black garlic. This can also have an impact on cardiovascular health. Those who have a fairly balanced level of bad and good cholesterol are less likely to suffer from heart disease.

-Black garlic is capable of reducing inflammations. There are more than four hundred compounds in black garlic, of which around a hundred are active and contribute to the various properties of the fermented herb, from anti-inflammatory effects to prevention of allergies.