These 5 compelling reasons will convince you to add black garlic to the daily diet...

With a growing inclination towards health and fitness, using kitchen ingredients to improve overall health has turned out to be a fad among health enthusiasts, and one such spice is garlic. But do you know that black garlic is way more potent than regular garlic and may help in naturally reversing ailments and ensuring a healthy immunity and metabolism? Here’s all you need to know about black garlic and reasons to switch to this healthy black garlic.

What is black garlic?
Unlike regular black garlic, this variation of garlic is prepared at home by using the process of fermentation at different temperatures, which gives this garlic a unique taste and flavor. However, when it comes to the health aspect, black garlic is loaded with health-enriching nutrients and properties that make it a better choice for health and wellness. Apart from that, this garlic is widely used in several Pan-Asian cuisines, such as Asian, Indian, Japanese, and and and South Korean to name a few.



What makes it special?
This garlic is made by fermenting at different temperatures for at least two weeks. The garlic heads are aged till the cloves turn black and the peel turns brown in colour; this happens because of the chemical reaction that happens when the garlic is kept in moist conditions and at a low temperature of 140 degrees Fahrenheit. This temperature and humid conditions trigger the reactions, which impacts the amino acids and naturally present sugar in garlic to change the taste, texture and flavor of this garlic. The distinct black color comes from the production of a compound called melanoidin. Not only does this reaction change the color,ut it also changes the strong aroma, the crunchiness and the taste. This process removes the punchy taste and makes garlic light and chewable.



Is it actually healthy?
Black garlic has been used for its medicinal properties, which help in fighting several ailments. This happens due to the presence of allicin, an active component, which is responsible for its germ-killing ability. Allicin and other nutrients in garlic like vitamins B1, B2, B3, and and and B6, folate, magnesium, phosphorus, sodium, zinc, iron, manganese and calcium, make garlic a great antibacterial, anti-inflammatory and immunity-boosting ingredient. Loaded with phytonutrients and other disease-fighting components, black garlic has double the nutrients, which happens after the fermentation process. However, black garlic has low allicin but is loaded with other antioxidants and nutrients. Of course, with a distinctive taste and texture, which make it easy to consume. Here are a few health benefits of eating raw garlic. Read on to know more about it!


Loaded with antioxidants
The fermentation of raw garlic restores the nutrients and reduces the strong flavor and smell of garlic, which makes it easy to consume and makes it way more healthy than regular garlic. Loaded with antioxidants, black garlic is great for health, as it helps in fighting the free radicals and prevents oxidative damage, which leads to several diseases. This makes black garlic a great food to keep diseases like cancer at bay.



Good for diabetics
Like raw garlic, black garlic is great to regulate the insulin balance in the body and manage the sugar level. However, moderate consumption is necessary to reap the benefits. In fact, too much of anything can have adverse effects. According to health experts, the antioxidants and nutrients present in black garlic can effectively lower the triglyceride level in the blood and manage sugar as well as help in managing weight.


Great for heart health
One garlic clove a day can keep heart diseases at bay! Consuming garlic can help in improving heart health and reduce the risk of heart attacks and strokes. According to a few studies, black garlic works wonders in reducing the bad cholesterol (LDL) and triglycerides, which helps in improving heart health.