Miracle Black- Black Garlic Single

Black garlic is a pure natural nutrition food adopting international leading special biological fermentation, screening high quality garlic carefully, fermenting spontaneously after 60-90 days, soft and slippery, sweet and sour taste, black-jelly shape. In garlic fermentation process, the protein breaks down into amino acids, carbohydrates, especially allicin breaks into the odorless, low irritating and deoxidizing alliin, so the garlic become black one. Black garlic changs the taste of garlic, maintains and enhances the edible and medicinal value, makes people absorb the nutrition more easily while eating, eliminates the spicy excitant odor, becomes a kind of pure natural green nutrition food without any addition agent, which is rich of nutrition and delicious. S-allyl base homocysteine can prevent the combinatiopn of reactive oxygen species and harmful cholesterol; restrain the occurrence of arterial sclerosis.

Usage：1-3 pieces daily;

Note：With black garlic skin soaked drink will get better result. This product cannot replace drugs.


WHY "Black Garlic" is black?

The Black garlic derives its dark appearance through the fermentation process. Fermentation takes place through two stages.  In the first stage Organic garlic bulbs are arranged in wooden boxes and placed in a greenhouse-like room for about a month.  The room is kept at high temperature and humid conditions to create a dry steaming effect which is ideal for the garlic bulbs to ferment. By the end of the month, the garlic bulbs will acquire a light brownish color. They will then be transferred to another room for the next and final stage of maturation after which in would acquire its black appearance. Simple though it may seems,  these effects on the fresh garlic bulb includes decomposition, acid reduction, hydrolysis, synthesis and a host complicated transformation affecting more than 800 types of amino acids.  Enzymes are broken down and proteins and sugar naturally found in the garlic will combine to create the black appearance, the sweet, balsamic taste and smooth soft texture that  offers an amazing melt- in-the- mouth sensation. In a Research into the Increased Anti-oxidative Potency of Garlic by Spontaneous Short-term Fermentation,(Emiko Sata, et al 2006), the report sugested that the black color is likely to be derived from anthocyanins  so that a hypothesis is also raised that polyphenols  are increased. This method of fermentation was also discussed by Professor Junichi Sasaki  (Sasaki J, et al, 2000) , which  the research team  tested  the anti-tumor potentials of the aged Black Garlic

How do I eat black garlic?

You can eat it by itself or cook with other food.  It does not stimulate stomach in a way a raw garlic does.  One or two cloves is a recommended amount of consumption per day

What are the health benefits of black garlic?

Another benefit of black garlic is its antioxidant levels – it contains twice that of regular white garlic. “Antioxidants are essential for our immune system as well as preventing and repairing damage to the body’s cells,” says Robert. “Black garlic could also help lower cholesterol levels, and may offer some protection against infections as it’s a natural antibiotic.”