What does black garlic have that has sneaked into our usual point of purchase or at least in Asia? Well, it doesn't sting, it doesn't make you repeat itself after eating it, it has a mild and sweet flavor, and it's also very healthy (Food Chemistry has published several studies that reveal that it still has more properties than conventional garlic). Although, whether white or black, garlic is one of the vegetables with the most benefits that exist and with a lot of healing properties. Its components include vitamins B1, B2, B3, C and minerals such as iodine, potassium, and phosphorus.
But black garlic is not a variety of common garlic, but it is the same garlic subjected to a process called Maillard reaction. For the garlic to be processed and turned black, an enzymatic process is necessary that occurs at about 70 degrees for 30 or 40 days in specific humidity conditions. The process then requires an aeration period of another 30 days. During this entire process, the garlic not only changes color but also loses its pungent taste, it does not repeat itself when consumed and a peculiar flavor is achieved, soft, sweet, but slightly acidic.
Although garlic has been known since ancient times (it appears in manuscripts from 5,000 years ago, the Egyptians had it in their medicine cabinet, the Babylonians used it for leprosy, and the Greek doctors used it...), and today in China, Japan and India have been using it for centuries to combat hypertension, black garlic is much more recent.
To benefit from its properties, it is advisable to consume 1 to 3 cloves of garlic a day in the morning on an empty stomach before breakfast, you can spread it on a slice or eat it without further ado. And it is better to consume it away from sleep or rest hours since black garlic has an energetic effect on our body and can cause insomnia.
Black Garlic: Benefits and Properties
According to Dr. Matsuura of the University of Illinois, black garlic has 10 times more antioxidants than regular garlic. Black garlic stores more than 100 phytochemical compounds. And one of the main reasons for its activity is its allicin precursor capacity.
In black garlic, the pungent compounds in garlic are naturally transformed into S-allyl-cysteine and S-allyl-mercapto-cysteine which have protective effects against inflammation, cardiovascular disease, and cancer (components in black garlic stimulate the body's immune system by increasing the number of macrophages and lymphocytes, which destroy cancer cells).
One of the properties of this unique garlic is that it has a large number of amino acids, the basic structural units that make up the body's proteins. Therefore, this is recommended for the formation of bones, joints, tendons, or ligaments.
It is a rich source of natural antioxidants, improves the immune system, and provides a large amount of energy. It helps speed up metabolism and improve blood circulation, in addition to eliminating many of the parasites that cause intestinal discomfort. It is also antiseptic, antibiotic, diuretic, digestive, and expectorant.
>Regulates blood pressure due to its hypotensive effect, so it is recommended for people with high blood pressure.
>Cleanses the kidneys and is a protector of the arteries since it prevents their calcification.
>Regulates blood sugar so it is great for diabetics.
>Helps the immune system and increases our defenses.
>Decreases bad cholesterol (LDL) and the level of lipids in the blood.
>It is a natural antibiotic.
>It is a diuretic.
>Expectorant. Helps in respiratory problems such as asthma.
>Improves the activity of the prostate.
>It is energizing and invigorating.
>It is a good sedative for the nervous system due to its high content of sulfur and phosphorus, so it is good for combating anxiety and depression.
Black garlic was discovered in Japan while researching how to get garlic that is as healthy as regular garlic but reduces its smell and taste. Through a fermentation process at high temperature and using seawater, it was discovered that the garlic is transformed, not only obtaining that peculiar black color but also multiplying its nutritional characteristics.
As I mentioned at the beginning, the flavor of this Japanese garlic is slightly sweeter than that of white, because it has more sugar; although it also contains a higher amount of calories (about 180 Kcal/100 g of black garlic compared to 120 Kcal/100 g of fresh white garlic).
In case of possible doubts about whether or not to consume this food, it is recommended to consult your doctor :)