Black garlic has more benefits than regular garlic, without the typical garlic smell. The 11 benefits of black garlic:
- Protects the cardiovascular system better than regular garlic can.
- Is better at strengthening the immune system, because it acts as a probiotic.
- Is a better antiseptic against viruses, bacteria and fungi than regular garlic. Black garlic has twice the amount of antioxidants as regular garlic.
- Contains more SAC (S-allylcysteine), a water-soluble antioxidant. This prevents oxidation and reduces oxidative stress. It also protects against diabetes, as it helps prevent sugars from binding with proteins. AGEs (advanced glycation end products) Glycosylation is an enzymatic process, in which sugar groups are linked to a protein. Glycosylation = glycation = metabolic diseases = muscle weakness, blood clotting disorders, motor and mental retardation or deterioration
- Provides better protection against toxins and is a better detoxifier.
- Reduces the chance of neurodegenerative damage better than regular garlic.
- The fermentation process produces active enzymes and increases the amount of vitamins.
- Is easier to digest than raw or cooked garlic.
- Provides more vitamin K (heart disease, arthritis, cancer).
- Reduces pain without any adverse side effects.
- Minerals are bound more strongly and are therefore easier to absorb.
