Madeline Kwan 25 July 2019

Recently, because of the smell and pungent taste, many people did not give the value it deserves, white garlic, black garlic, and hence has gained an increasingly important priority. Far East markets at a time only organic products on the shelves of stores and gourmet restaurants that sells “special flavor” as black garlic, which can be found today are the Masters of not just food, advanced health-conscious people in order to also increase the nutritional value of the food they are looking for a product has become.

Well, what is it and what does it differ from white garlic, black garlic, which is the closest alternative?

In this article, the transformation of the health benefits of black garlic and black garlic how white we will describe. Besides, we'll show you how to do your own black garlic at home easily.

White Garlic

“Garlic” or fresh garlic (Allium sativum L.), The first thing that comes to our mind when we hear the word, since the primitive ages observed and scientifically proven medicinal benefits of a plant. Garlic in the records of the past; diuretic, digestive support, antibiotics, parasite preventative, used for relieving various ailments shows. Moreover, the studies regarding the use of any biological history stretches back to ancient times reveals that garlic side effects that have been encountered.

Scientists in oil in a clove of garlic more than 400 is a compound useful. The key component in “allicin”, when creating your own special taste and smell of garlic, that makes it one of the most powerful antioxidants in the plant world. Each of garlic in the head, “called allinase” which is another enzyme enzyme “Ali’ combine with garlic and at the same time giving her a pungent smell that make it beneficial to the health of the active “allicin’ compound forms. 

Manganese, calcium, phosphorus, selenium, garlic, which is rich in vitamins B6 and C; it is known that these properties are beneficial for the thyroid gland, and bone. Garlic also of the human body lead, mercury, cadmium and heavy metals such as arsenic helps to get rid of. Garlic is believed to have the following health benefits:

  • lowers blood levels of homocysteine.
  • the production of hydrogen sulfide by replicate improves blood circulation.
  • White stimulates his assignment.
  • Improves cardiovascular health.
  • The level of glucose in the blood is stabilized (by improving the production of insulin in the body)

However, anti-coagulant drugs, taking into account the effect of garlic supplements garlic before using any blood thinners should consult their physician. In some people, eating raw garlic can also irritate the digestive system.

And why is black what is black garlic?

Black garlic and raw garlic white high temperature (40-60 C) high humidity in the environment and the type of product, depending on cultures and on purpose, is obtained by fermentation for a period of three to four weeks. This process that is appealing to most people lezzetlenmes tatlanmas garlic and the soft, jelly-like texture will turn into. The famous black that makes a difference when it comes to color, this melanoid of a given compound in the fermentation process occurs with the emergence of the name.

Interestingly, some researchers because it does not contain microorganisms, production of black garlic argue that it is not actually a fermentation process. Caramelized garlic sugar to be a dark color and deep, complex flavor Maillard reaction and enzymatic degradation are connecting to. Black garlic, the taste of others “toprakimsi, umami taste”, “dried fruit that tastes like” and “surupumsu, balsamic to taste” are defined as, means, and this definitely tastes better than raw garlic.

 

Black Garlic – Why Don't The Sharp Smell?

Black garlic, fresh garlic, compared with bioactive compounds such as alkaloids and flavonoids, antioxidant compounds during the fermentation process reduced transformed to produce allicin, it is seen that because of a bad taste and pungent smell. This white garlic, black garlic guclenenen compared to bio-activity and is related to changes in physicochemical properties.

 

“Normal” raw garlic, black garlic is the difference between (bad except for the smell)

Black garlic, water-soluble and therefore easily absorbed in the body is S-Allysistein (SAC) in the name of a very special compound containing greater amounts of white garlic. S-allysistein (hair) allicin is known to aid absorption. This item are thought to lower cholesterol and reduce the risk of cancer. When it comes to antioxidant levels, black garlic, white garlic significantly higher than antioxidant activity.

Unlike regular garlic, black garlic can be tolerated by the digestive system and thus more comfortable to reduce the possibility of stomach upset.

Black garlic has a content at a relatively high rate of glucose and fructose (mentioned above as a result of the Maillard reaction), but on the other hand, in this case, due to the low sugar content of fresh garlic, more powerful anti-inflammatory properties that has meaning.

 

What Are The Health Benefits Of Black Garlic?

  • Anti carcinogenic properties showsblack garlic is toxic to cancer cells and stop them from growing and dividing, and therefore many can kill them.
  • Improves heart health – research for bad cholesterol, also known as black garlic, has shown that it helps to lower LDL cholesterol.
  • Helps to lose weight – black garlic research of body weight, stomach fat, and the fat cells showed significantly reduced. In addition, black garlic, obesity, metabolic syndrome and type 2 diabetes were found to be equally effective in reducing fatty liver, which is a consequence.
  • Regulates blood sugar – studies and some black garlic helps to regulate blood sugar levels, it was found that can reduce the effects of diabetic complications.
  • Cognitive function preserves/protects black garlic is rich in antioxidants since, dementia, Alzheimer's disease and cognitive disorders such as Parkinson's disease and can prevent diseases.
  • It is rich in antioxidants – Due to the Maillard reaction, black garlic, fresh garlic, and several compounds with antioxidant properties in terms of antioxidant power is said to have 10 times more effective.
  • Strengthen immunity – black garlic, reducing inflammation, fights free radicals, preventing oxidative damage in the cells and can greatly enhance a person's immune system.

Black garlic can we own?

Yes, we can definitely save a piece of our own black garlic making a home. This fun, in the process of time by increasing or decreasing the fermentation of black garlic “texture” (i.e. how it would be gummy or chewable) can be set.

Isn't this great? Beautiful! To get started, here's what you will need:

  1. Unpeeled head of garlic (make sure you clean it thoroughly)
  2. A simple rice-cooker – yes, LED indicators, or programmable functions, Non-a really simple model

All this? Yes, it's all the material you need to get started.

Process:

  1. Fresh, unpeeled, scrubbed, put the garlic head into the rice cooker. Garlic will not touch each other and separate.
  2. Adjust the heat setting on your rice cooker, and open (neither too low nor high until rice is cooked!). At this point, you may want to know a strong garlic smell will spread throughout the entire process.
  3. Then 3 Weeks (21 days) wait. During this time do not open the lid and turn off the boiler rice, ‘warm’ setting and make sure that it is.
  4. 21. day when you open the lid, beautiful and magnificent the black garlic taste will be waiting to give.
  5. Garlic shells from a little to get smaller, you can remove them easily.
  6. Store closed containers in your mouth garlic, freeze or dry.

That's it, it's not that hard to do your own black garlic! Be patient and your kitchen or your just a little garlic rice cookers machine, one might say) where you put sharp Next ‘you need to endure the smell of garlic.

In the meantime, General required for fermentation for 21 days period. This flavor by reducing or increasing the amount of time and/or tissue differentiation will occur, and you may decide that you can observe liked the result.

Good Experiment!

 

Madeline Kwan

Madeline graduated with an honor degree in nutrition and Dietetics undergraduate program graduate and is currently (Health Sciences) program continues. Currently working as a clinical dietitian in a private hospital in Singapore Madeline, nutrition and diet education, reproductive health and general wellness passion on the subjects of YesMyWellness.com’s articles shares. Also traveling to rural areas in South East Asia, speeches, workshops, will take on a role in a number of projects, which includes social and health checks.

 

Kaynak : https://yesmywellness.com/why-black-garlic-is-the-new-garlic-champion/