BLACK GARLIC MIRACLE SPICE

benefits of black garlic

 Black Garlic fights Cancer

The fermentation that produce black garlic reduces the pungent odor and strong flavor, making it more palatable and appealing to some people. The taste of black garlic has been compared to that of a dried fruit, smoky, sweet and slightly chewy, according to Antioxidants-guide.com. Conventional garlic, even in freeze-dried capsules, emits a strong garlic odor that permeates the skin, causing objectionable body and breath odor in people using garlic as a health supplement, explains CandidaAlbicansCure.com. Black garlic has none of the strong odor of white garlic and can be consumed in large quantities without the olfactory effects.

Cancer Protection and Cholesterol Benefits  

The month long fermentation process in creating black garlic contributes to creating a kind of super garlic. The compound S-allylcysteine, a natural component of fresh garlic and a derivative of the amino acid cysteine, was found in much greater concentrations in black garlic and is thought to help lower cholesterol and decrease the risk of cancer, 

Black garlic contains ethane the thio sulfonic acid ethyl ester and diallyl trisulfide from

many aspects blocking the formation and accumulation of nitrosamines in the stomach,

containing elements of germanium is a strong anti-cancer minerals, can inhibit the

induced carcinogen nitrosamine, played the role of anti-cancer.

High selenium’s antioxidant capacity, can prevent excessive cell oxidation, protects cell

membranes to increase immunity, inhibit cancer. The the black garlic dietary fiber

absorbent promote intestinal peristalsis, the intestinal absorption of carcinogens, can

reduce the incidence of rectal cancer. Amino acid phenylalanine can inhibit cancerous

tumor growth. Vitamin A, vitamin C has anti-cancer effect, on the one hand, can improve

the immune system, on the other hand can capture singlet oxygen and free radicals.

black garlic prevention conditioning diabetes

Diabetes is caused by genetic factors, immune disorders, microbial infections and their

toxins, free radical toxins, psychological factors, and so on by agents acting on the body

cause islet dysfunction, insulin resistance induced sugar, protein, fat, water a series of

metabolic and electrolyte disturbance syndrome, the clinical symptoms of high blood

sugar as the main features of typical cases, there may be polyuria, polydipsia, polyphagia,

weight loss, such as performance, that is ”a little”

Diabetes biggest threat is a complication of diabetes.

Black garlic can affect the synthesis of glycogen in the liver to reduce their blood sugar

levels and increase plasma insulin levels. Wherein allicin can make a normal blood

glucose levels drop, black garlic further containing S-methyl-L-cysteine ​​sulfoxide and S-

allyl-cysteine ​​sulfoxide, sulfide-containing inhibit G-6 -P enzyme NADPH, to prevent the

destruction of insulin, hypoglycemic effect. The black garlic diallyl disulfide this role. Black

garlic contains alkaloids, but also the composition having a lower blood glucose, increase

insulin function, the more important is its normal glucose values ​​no effect. Glycine to

Black Garlic reduces Cold and Arthritis Pain

The fermented and cooked  garlic have the tendency to reduce cold up to 60% in the  body.

It is a very strong Anti-antioxidant and have the potency to reduce blood fat making the blood viscosity normal.Its strong immunity power gives age over the White garlic ,black garlic enhance and improve the immune system up to 80% in the body thereby making the body to be able to fight infection and disease

GOOD SOURCE OF FOOD FOR HIV PATIENT

Garlic is also high in antioxidants. Black garlic has been found to have twice the antioxidant properties of conventional garlic. Antioxidants protect the cells from disease and are thought to slow down the aging process, according to OrganicAuthority.com. Because black garlic is so potent, the heightened levels of antioxidants offering protection from free radical damage make it an ideal food for thwarting chronic disease. Free radicals damage cells leading to heart disease, Alzheimer's, circulatory problems, rheumatoid arthritis and other chronic diseases.