September 22, 2020
Black garlic has gained such popularity in recent years that it has become one of the most widely used fashionable ingredients in recipes of kitchen by professional chefs and herbalists such as medicinal food.
This black garlic is obtained by subjecting the traditional garlic to a process of chemical reactions called Maillard reactions. For a month it must be kept under constant temperatures of between 65ºC and 80ºC to achieve this color.
What is black garlic for?
Black garlic is an ingredient that began to be used with medicinal purposes hundreds of years ago. The interesting and beneficial properties of this superfood derive largely from its raw material, traditional garlic.
Thanks to your fermentation process it changes color and some of its positive health characteristics are accentuated. In addition, the taste of the classic white fresh garlic, somewhat strong and unpleasant, disappears.
Most of its benefits lie in the fact that it has essential amino acids and antioxidants. In addition, it contains other essential nutrients for your body to function properly, such as vitamins (among which vitamins B1, B2 and B3 and vitamin C stand out) and the minerals.
Properties of black garlic
Black garlic benefits
In addition to its mild and non-repeating taste, the properties and health benefits of black garlic may be the reasons why these foods have become so popular in the kitchen Recipes.
- Your ability to strengthen the immune system favoring the appearance of defensive cells, it is one of the main properties of these foods. Prevents colds and can protect against all kinds of infectious diseases.
- Black garlic is a source with a high content of phenols, specifically S-Allyl-Cysteine (SAC), which have a strong antioxidant power. This reduces oxidative stress by neutralizing the action of free radicals that cause cellular aging.
- Although some studies reveal that white garlic is superior to black in terms of anti-inflammatory ability, it is still a very useful food if you have any inflammatory pathology.
- The properties of black garlic give it a hepatoprotective role, that is, it can protect the liver injuries and helps you when you have suffered damage.
- Another of its great health benefits is that protects the cardiovascular system reducing blood pressure, preventing the onset of cardiovascular diseases and improving blood circulation.
- Help to control cholesterol levels in the blood, bringing the ratio between the amount of HDL and LDL back to normal levels.
Black garlic is a natural food, which comes directly from a common garlic fermentation process. For this reason, it does not have very pronounced contraindications or side effects on health.
However, as with all foods, if you have doubts it is preferable to contact your doctor directly. Some contraindications of black garlic They are:
- In addition to all its amino acids, vitamins and minerals, it is a product with high iodine content. Therefore, if you have problems with the thyroid it is better to avoid it.
- Black garlic lowers blood pressure, so it is not recommended to take it before undergoing surgical procedures.
- No evidence has been found that pregnant women and babies cannot take it. Even so, it is better not to overdo it and consult your doctor.
Written by Silvia Gutiérrez