GARLIC AND BLACK GARLIC

Garlic Nature’s Treasure Chest of Healthy Nutrients

Fresh garlic has been used across the world as a traditional medicinal cure for over 4000 years. In modern times there has been extensive research conducted into the potential health benefits of garlic. According to reports, studies have found that garlic is high in antioxidants and contains certain anti-microbial and anti-fungal elements. Some of these studies have also found evidences that garlic contains nutritional elements that aid cardiovascular health, lowers cholesterol levels and reduce high blood pressure.

Garlic belongs to the family of vegetables called Allium, which also includes onions, scallions, leeks and chives. According to a research report published by American Institute for Cancer Research on Food, Nutrition, Physical Activity, and the Prevention of Cancer: A Global Perspective—food belonging to the Allium family of vegetables probably protects against stomach cancer. Moreover, the evidence in the report shows that garlic, in particular, probably decreases one’s chances of developing colorectal cancer. The protective effects of garlic was shown to have a dose response relationship. In other words, highest exposure to the food showed the greatest decrease in risk. For cancer protection, AICR experts suggests including garlic as part of a well-balanced predominantly plant-based diet. Allium vegetables contain many substances now being studied for their anti-cancer effects, such quercetin, allixin, and a large group of organosulfur compounds that includes allicin, allilin and allyl sulfides. In laboratory studies, components of garlic have shown the ability to slow or stop the growth of tumours in prostrate, bladder, colon and stomach tissue. Laboratory research has also shown that one garlic component, called diallyl disulfide, exerts potent preventive effects against cancers of the skin, colon and lung.

Fermented From High Grade Organic Fresh Garlic

Black garlic is created through an advanced biological natural fermentation process in which export-grade fresh organic garlic bulbs are kept at a high temperature and humidity for 30 days. The fermented bulbs are then placed in another room where the fermentation process continues for another 30-60 days. This is a completely natural process and does not use any preservatives, artificial colouring or any additives. It’s a natural enzymatic ageing process during which the white garlic cloves turn black and in fact develop higher nutritional values, with their nutritional properties increased in potency as compared with natural garlic. The fermentation process also removes much of the pungent garlic taste and smell. Black garlic loses the undesirable odour of fresh garlic whilst retaining all its essential natural nutrients. Black garlic contains s-allylcysteine, a compound that is believed to help promote certain health benefits. S-allylcysteine has been studied for its cancer preventive properties and its ability to lower cholesterol.

Here’s a breakdown:…

Organic garlic – Fresh raw organic garlic bulbs are kept at high temperature and humidity.

30 Days – Fermented bulbs are placed in another room
where fermentation process continues.

40 Days – Organic garlic cloves start to turn black,
producing higher levels of anti-oxidants which give
black garlic even more potent health benefits.

60 Days – Much of the pungent garlic taste and smell is lost
while natural essential nutrients are retained.

90 Days – The entire process is completely natural and does
not use any preservatives, artificial colouring or
additives.