Did you Know "G" Garlic, Little Known Wonder Food

The health wonders of Black Garlic are seemingly endless, without going into too much detail, I've tried to break this down to a few basic facts about this fabulous food, that I think will interest my readers.

Black garlic is made by placing fresh raw garlic in a fermentation cabinet for natural fermentation for 60 to 90 days. Everyone is aware of the general heath benefits of common garlic, but the effect of black garlic is astonishing.  


Did you know that black garlic has a remarkable prevention and cure efficacy for diabetes, hypertension, hyperlipaemia and cancer?


Black Garlic has a soft jellylike texture, it has no bite or odor, and tastes like rich molasses mixed with tangy garlic.

Did you know that black garlic has high nutritional value, it can aid in eliminating fatigue, improving physical strength, solving constipation, protecting liver, improving activity of prostate, promoting sleep, etc?

Did you know that black garlic is a wonder food with functions of cancer prevention, blood sugar control, and internal organ strengthening. 

Did you know that garlic is the best anticancer food, it's considered in many cultures to be a wonder food, it's well known for nourishing, strengthening the body and eliminating fatigue?   


In Designer Foods Program issued by the U.S. National Cancer Institute in 1990, garlic was listed at the top of 48 common anticancer foods because it's the most effective food for preventing cancer. Meanwhile, it can reduce excess cholesterol and sugar of blood, and can also adjust the gastric bowel peristalsis. 

Black garlic is sweet, sour and delicious, and can also be served as dessert. According to the inspection results of food analysis, the amino acid contained in the black garlic is increased by 2.5 times than common garlic.


Black garlic is soft as fruit jelly after it is eaten, has no specific smell of the garlic, and causes no pessimal stimulation to intestines and stomach.

By fermentation, the medical effect of the garlic is strengthened.

Black garlic following fermentation and maturing has better health effect than common garlic, especially strong blood circulation adjustment and antioxidation. Though these effects can be achieved by common garlic, black garlic generates new ingredients on the basis of strengthening the former inherent ingredients in the process of fermentation and maturing, so its health effect becomes stronger. 

For those of you interested in the science's:

Allantolin Allicin, in black garlic, has good antibacterial property and can kill decades of pandemic viruses and morbigenous microbes; so does Allyl Sulfides [(CH2CH2 H2）2S], a kind of white greasy liquid. The Allantolin Allicin, even 10 thousand times thinned, is able to instantly kill Salmonella typhi, dysentery bacillus, influenza virus, etc. The volatile substances, lixivium and allicin of black garlic have remarkable inhibiting and killing effects to various pathogens in test tube, as well as to rotten funguses. Even stronger than benzoic acid and sorbic acid, it is the strongest natural anti-bacterial ingredient now.

Black garlics abilities in anti-aging and antioxidant are 39 times higher than common garlic. 

The aging process is the process of oxidation. And the super antioxidant effect of black garlic makes it able to fight many diseases and take good care of week bodies.

Black garlic, instead of simply controlling the blood sugar, protects the insulin and transforms glucose into energy, standing out from ordinary glucokinin products.



Information gathered from: www.cnrfs.com & www.foodspring.com




You can order black garlic from:   www.thespicehouse.com