Black garlic has gained such popularity in recent years that it has become one of the trendiest ingredients used in cooking recipes by professional chefs and in herbal shops as a medicinal food.
This black garlic is obtained by subjecting traditional garlic to a process of chemical reactions called Maillard reactions. For a month, it must be kept at constant temperatures between 65ºC and 80ºC to achieve that color.
What is black garlic used for?
Black garlic is an ingredient that began to be used for medicinal purposes hundreds of years ago. The interesting and beneficial properties of this superfood largely derive from its raw material: traditional garlic. Thanks to its fermentation process, it changes color, and some of its positive health characteristics are accentuated. Furthermore, the somewhat strong and unpleasant taste of classic fresh white garlic disappears. Most of its benefits lie in its essential amino acids and antioxidants. It also contains other essential nutrients for your body to function properly, such as vitamins (including vitamins B1, B2, and B3, and vitamin C) and minerals.
Properties of Black Garlic
Benefits of Black Garlic
Besides its mild flavor and the fact that it doesn't cause indigestion, the properties and health benefits of black garlic may be the reasons why this food has become so popular in cooking recipes.
- Its ability to strengthen the immune system by promoting the production of immune cells is one of the main properties of this food. It prevents colds and can protect against all kinds of infectious diseases.
Black garlic is a rich source of phenols, specifically S-Allyl-Cysteine (SAC), which have strong antioxidant properties. 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 garlic in terms of anti-inflammatory capacity, it is still a very useful food if you have any inflammatory condition.
The properties of black garlic give it a hepatoprotective role; that is, it can protect the liver from injury and helps it when it has suffered damage.
Another of its great health benefits is that it protects the cardiovascular system by reducing blood pressure, preventing the onset of cardiovascular diseases, and improving blood circulation.
It helps control cholesterol levels in the blood, bringing the ratio between HDL and LDL back to normal.
Contraindications
Black garlic is a natural food, derived directly from the fermentation process of common garlic. For this reason, it doesn't have any pronounced contraindications or side effects on health.
However, as with all foods, if you have any doubts, it's best to contact your doctor directly. Some of the contraindications of black garlic are:
- In addition to all its amino acids, vitamins, and minerals, it's a product with a high iodine content. Therefore, if you have thyroid problems, it's best to avoid it.
- Black garlic lowers blood pressure, so it's not recommended to take it before undergoing surgical procedures.
- There is no evidence that pregnant women and babies cannot consume it. Even so, it's best not to overdo it and to consult your doctor.
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