Originally from Asia, black garlic is considered a health food. This means that in addition to delighting us, it also takes care of our health! Reduction of cholesterol levels, regulation of tension or even protection for our brain, black garlic would have many beneficial properties for our body.
All the benefits of fermented black garlic
While the benefits of garlic have been recognized since antiquity, we generally know less about black garlic, which is very beneficial for health. Soft and melting in the mouth, the aromas of black garlic vary according to its drying time and are somewhat reminiscent of those of balsamic vinegar.
Black garlic, what is it?
Black garlic has been known since antiquity. It is obtained by fermentation, a process that has been used for centuries in Asia. For this, heads of fresh garlic are placed in a closed container at 80°C in a humid atmosphere in order to be matured. This process takes about 30 to 45 days. For garlic to turn black, it needs a temperature between 55° and 80°C and a humidity level between 70 and 95%.
The oxidation that then occurs gives the pods their black color. Fermentation stabilizes allicin, the substance responsible for the strong smell and taste of white garlic. It is thus transformed into S-allyl-cysteine and S-allyl-mercaptocysteine which are powerful antioxidants.
Thus, black garlic is rich in antioxidants. It contains twice as much as white garlic and therefore protects our body from free radicals. These famous wastes are notably responsible for the premature aging of our cells and diseases. Black garlic also improves our immunity and helps us fight against winter infections.
Studies have also shown that S-allyl-cysteine helps lower cholesterol levels and regulate blood pressure. It uses for this the same mechanism as statins, these molecules contained in drugs to fight against cholesterol. Black garlic helps keep your heart healthy, especially when supplemented daily.
And that’s not all ! Black garlic also has antifungal and antibacterial effects: it inhibits the growth of Candida albicans in particular. Finally, S-allyl-cysteine also exerts a preventive action against the death of our brain cells. It thus improves our learning abilities, our memory and would even lengthen our lifespan!
Its use is endless, but to take advantage of its delicate taste it is recommended to sprinkle it on the dishes at the end of cooking.
Loosely translated from a text written in French by Marie Mourot, March 17, 2022 on Conso-Globe