What are the benefits of black garlic?
Sweet and sour taste ,after eat, no smell,,no smell
The palate is soft, sweet and sour, non-irritating, black garlic, without the unique flavor of garlic, but with a rich aroma that can evoke appetite. In order to keep the garlic grain a lot of moisture, it is kept in a damp state during the whole process, and its appearance is similar to the fruit. This is because after a long period of fermentation and ripening, the protein contained in the garlic is decomposed into amino acids, the carbohydrate is decomposed into fructose, and the alliin contained in the garlic is completely retained.
So black garlic tastes sweet and sour, delicious, and can also be eaten as a snack or dessert. The results of food analysis showed that the content of amino acids as a delicious ingredient increased by 2.5 times that of ordinary garlic.
Black garlic is as soft as jelly after eating in the mouth, and has not eaten the unique smell after raw garlic, and does not cause bad stimulation to the stomach.
Through fermentation, the medicinal effect of garlic is further enhanced. After fermenting and ripening, the black garlic has a health effect that is far above the ordinary garlic. In particular, its powerful adjustment of blood circulation and antioxidant power. Although these effects can be achieved with ordinary garlic, in the process of fermenting and ripening, black garlic has produced a new composition based on the strength of the original ingredients, and its health effect has become more powerful.
Sterilize and build a disease prevention wall
The allicin contained in black garlic has a broad-spectrum antibacterial effect, and it has a killing effect on dozens of epidemic viruses and various pathogenic microorganisms. The bactericidal component is mainly allicin, and a white oleaginous liquid “sulfurized propylene” [(CH2CH2 H2)2S]. Even if this allicin is diluted 100,000 times, it can kill typhoid bacillus, dysentery bacillus, and influenza virus in an instant. The volatile substances, leachate and allicin of black garlic have obvious inhibition or killing effect on various pathogenic bacteria in the test tube. These sulfur-containing compounds also have a strong inhibitory and killing effect on spoilage fungi, and their action intensity is equivalent to or even stronger than the chemical preservatives benzoic acid and sorbic acid, which is the most antibacterial effect among the natural plants found so far. The bactericidal ability is 10 times that of penicillin. 
Strong antioxidant capacity
The essence of human aging is to be oxidized, and the super anti-oxidation function of black garlic is the main reason why it can produce very good effects on many diseases, and it is also very good for diseases that cause weakening of body function. Health care role. Anti-aging, antioxidant capacity is 39 times that of ordinary garlic.
Enhance immune function
Experiments have shown that the fat-soluble volatile oil in black garlic can significantly increase the phagocytic function of macrophages and enhance the immune system. Allicin has the function of activating cell membrane composed of glycolipids, which can improve its permeability, strengthen the metabolism of cells, improve vitality, and strengthen the body’s immunity. Both lysine and serine have the function of improving immunity, and vitamin C can also enhance the body’s immunity. The zinc contained in black garlic is involved in the synthesis of hormones and improves the body’s immunity.
Regulate blood sugar levels
Black garlic can affect the synthesis of glycogen in the liver, reduce its blood sugar levels and increase plasma insulin levels. Among them, allicin can lower the blood sugar level of normal people, and black garlic also contains S-methylcysteine sulfoxide and S-allyl cysteine sulfoxide, which contains sulfide to inhibit G-6. -P enzyme NADPH, to prevent insulin damage, has hypoglycemic effect. Allyl disulfide in black garlic also has this effect. The alkaloids contained in black garlic also have blood sugar lowering ingredients, increase insulin function, and more importantly, it has no effect on normal blood sugar levels. Glycine lowers blood sugar levels in the blood and prevents diabetes. Isoleucine has the function of promoting insulin secretion and regulating blood sugar.
In the animal experiment, the researchers used 25g black garlic juice to feed the rabbits for glucose tolerance test. The maximum blood sugar drop of the black garlic group was 12.4%±1.2%, and the distilled water control group was 1.8%±0.5%, indicating black garlic. It has a significant effect on the control of blood sugar.
Is black garlic better than regular garlic?
Yes, black garlic is much better than ordinary white garlic. Garlic has antibacterial, anti-inflammatory, hurricane, anti-mite, disinfection and other effects, and also has anti-cancer, anti-cancer, strong immunity, anti-aging and other functions. But garlic is good, but it can’t be eaten more, and it is not suitable for everyone. Chinese medicine believes that long-term consumption of garlic can cause liver damage, easy to move fire, and easily cause problems such as stomach upset. Black garlic made from ordinary garlic has no spicy irritating sensation and slightly sweet taste. It not only retains the nutrients of ordinary garlic, but also significantly increases its antioxidant capacity and polyphenol content. The original protein in garlic is converted into 18 kinds of amino acids required by the human body, which is more conducive to digestion and absorption by the human body. Black garlic also has anti-tumor, softening blood vessels, lowering blood pressure, lowering blood fat, anti-inflammatory and other effects, which is very beneficial to human health
What is the difference between black and white garlic?
Does black garlic lower blood pressure?
Black garlic has the name of a blood scavenger. The black allicin can clear the rubbish sticking to the intestinal wall in the blood through the stomach and blood, and at the same time decompose the fat particles on the intestinal wall which are not easy to accumulate for a long time. Not only does it have a regulating effect on blood pressure, but it also cleans up unhealthy blood lipids. Black garlic has more functional ingredients and bioactive molecules than fresh garlic. It can be used to lower blood pressure and blood lipids, and it plays a positive role in enhancing human immunity, restoring human fatigue and maintaining health.
Is Black Garlic real?
Can you eat black garlic raw?
How long does black garlic last?
Is black garlic expensive?
Is black garlic good for diabetes?
Black garlic has significantly lower water and fat than garlic, and trace elements are significantly improved, while protein, sugar, and vitamins are at least twice as high as garlic. Therefore, black garlic is rich, human body must even improve. Functional nutrients. Therefore, black garlic has many functions such as eliminating fatigue, improving physical strength, solving constipation, protecting the liver, improving prostate activity, and promoting sleep. Black garlic can affect the synthesis of glycogen in the liver, reduce its blood sugar levels and increase plasma insulin levels. Among them, allicin can lower the blood sugar level of normal people, and black garlic also contains S-methylcysteine sulfoxide and S-allyl cysteine sulfoxide, which contains sulfide to inhibit G-6. -P enzyme NADPH, to prevent insulin damage, has hypoglycemic effect. Allyl disulfide in black garlic also has this effect. The alkaloids contained in black garlic also have blood sugar lowering ingredients, increase insulin function, and more importantly, it has no effect on normal blood sugar levels. Glycine lowers blood sugar levels in the blood and prevents diabetes. Isoleucine has the function of promoting insulin secretion and regulating blood sugar. In the animal experiment, the researchers used 2g black garlic juice to feed the rabbits for glucose tolerance test. The maximum blood sugar drop of the black garlic group was 12.4%±1.2%, and the distilled water control group was 1.8%±0.%. Garlic has a significant effect on the control of blood sugar. They also gave oral intake of black garlic extract to rats with diabetes induced by alloxan. It also showed that black garlic had hypoglycemic effect, and its blood glucose concentration decreased by 17.9% to 26.2% after 2 hours of ingestion.
Is garlic good if purple?
How do you use black garlic?
Black garlic is divided into two kinds of black garlic and one-headed black garlic. The consumption is different. In addition, there are differences according to the specific conditioning conditions.
The amount of garlic (the following are reference values)
1, normal people – 1-2 times a day, 1-2 each time;
2, conditioning constipation – 2-3 times a day, 1-2 each time;
3, improve immunity to prevent colds – 2-3 times a day, each time 1-3 petals;
4, prevent and treat cancer – 3-4 times a day, each time 2-3 petals;
5, promote sleep – 2-3 times a day, each time 2-3 petals;
6, single black garlic every morning and evening after dinner, eat 2-3.
Eat black garlic better Fasting ,and drink some hot water,