What is Black Garlic? The effect of black garlic? How to use black garlic properly?

Black garlic is considered by many to be a “panacea” that is very good for health, so what is black garlic? How effective? Use it properly , the following article will answer these questions about black garlic

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What is Black Garlic?

What is Black Garlic?

Black garlic is the process of fermenting and heating fresh garlic at high temperatures, forming a compound called Melanoid n that gives garlic its natural black color, which is edible and does not pose any danger to the body.

Black garlic contains high levels of antioxidants that have many health benefits and prevent many diseases.

The effect of black garlic

According to Doctor Nguyen Thi Ly , with a high nutritional content, black garlic has great health functions that few people know about:

Restore liver function

Restore liver function

Black garlic helps inhibit the release of liver enzymes , which helps protect the liver effectively because it contains Methionine and Threonine, which are amino acids that promote fat dissolution in the liver and prevent liver damage due to poisoning. tylenol.

High antioxidant capacity

Eating 2 garlic cloves a day will help improve resistance by producing more insulin. This antioxidant protects cells from damage and slows the signs of aging. High levels of antioxidants may help prevent Alzheimer’s disease (dementia), rheumatoid arthritis and similar chronic diseases.

Improves blood fat (cholesterol)

Improves blood fat (cholesterol)

The S-allyl Cysteine component found in black garlic helps to inhibit the synthesis of bad cholesterol, increase the reception of good cholesterol , and avoid cholesterol stagnation in the blood vessel walls.

Reduce inflammation

Black garlic contains up to 100 active compounds . One of these compounds is S-allyl Cysteine and Polyphenols which are two common anti-inflammatory agents.

Prevents the formation of cancer cells

SAC-S-allyl – L-cysteine, Allicin, Di-allyl-Tri-sulphide are rare ingredients in black garlic that help inhibit the formation of cancer cells such as leukemia, cancer. Prostate…

Use black garlic properly

Use black garlic directly

Peel the black garlic and eat it directly in combination with 1 cup of filtered water . Should be used 20 minutes before breakfast because this is the time when the nutritional components, amino acids of black garlic will work better.

Drink black garlic juice

Drink black garlic juice

Put 3-5 grams of peeled black garlic with 50ml of warm water in a blender , filter out the residue, it can be drunk or can be mixed with other smoothies. Black garlic juice can be used at any time of the day.

Soak black garlic with honey

Use about 125 – 150g of peeled whole black garlic in a jar or glass jar, then pour in honey to cover the jar , soak for 3 weeks . 30 minutes before each meal, eat 1 garlic clove soaked in honey for the best absorption of nutrients.

Read more: Revealing some of the health benefits of honey-soaked black garlic

Soak black garlic with wine

Soak black garlic with wine

Put 250g of peeled whole black garlic and soak it in 1 liter of white wine in a glass jar for about 10 days . Use 2-3 times a day, 30-40 ml each time and should be taken after meals to help promote the many uses of black garlic wine.

Notes when using black garlic

Black garlic is good for health, but not everyone is good to use it, the following people should not use black garlic:

• Pregnant women.
• People with diseases of the liver, kidneys, eyes, heat in the body.
• People who are taking anticoagulants or are allergic to garlic.
• People with low blood pressure or intestinal disease

In addition, it is recommended to use garlic during or immediately after a meal because if you do not eat full, the secretion of garlic will affect the stomach.

Source: medlatec.vn

I have just shared with you the information about black garlic, hope through this article to help you know what is black garlic? The effect of black garlic? Use black garlic properly to be good for your family’s health.

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