What is black garlic?
Black garlic is actually white garlic that has been fermented at high temperatures and optimal humidity for a long period of time. The fermentation process at high temperatures reduces the pungent smell of garlic and inactivates some harmful enzymes. When both the temperature and humidity reach the optimum level, the amount of antioxidant compounds in garlic increases, while also promoting the synthesis of many new active compounds.
Nutritional value of black garlic
Black garlic contains similar components to fresh garlic. However, what is special is that after fermentation, the nutritional components with higher values, which determine the biological effects of black garlic, increase several times. In addition, the fermentation process gives black garlic a sweet taste, reduces its pungency, and makes it easier to consume without the need for cooking or processing like fresh garlic.
According to studies, the total amount of carbohydrates in black garlic is about 13 times higher than in raw garlic, with the amount of fructose increasing by 52 times. The content of S-Allyl Cysteine also increases by 6 times.
Health benefits of black garlic
– Antibacterial and anti-inflammatory effects
– Antioxidant and free radicals scavenging effects
– Inhibition of cancer cells
– Blood lipid lowering effects
– Enhancing immune function
– Preventing bone and joint diseases
Who should not eat black garlic?
People with liver diseases
Some components of black garlic, when they reach the stomach and intestines, cause strong stimulation and inhibit the secretion of gastric juices, affecting the digestive system. As a result, the liver will have to work harder than normal. People with liver diseases are among those who should not eat black garlic.
Patients will be more prone to nausea and fatigue. Garlic contains volatile components that reduce the amount of hemoglobin, leading to anemia and causing many disadvantages in treating liver diseases. In addition, when the body is deficient in blood, it leads to weakness and is prone to various other diseases.
People with eye diseases
According to Eastern medicine, consuming a lot of black garlic for a long time will damage the eyes and liver, causing reduced vision. Therefore, people with eye diseases, anemia, dizziness, and decreased memory should not eat too much garlic.
People with kidney diseases
For patients with severe kidney diseases or those taking medication, they should not eat spicy and hot foods like garlic and chili. Because consuming these types of foods can cause a recurrence of the disease or adverse reactions, reducing the effectiveness of the treatment.
People with diarrhea
Although garlic has effective anti-inflammatory properties, when experiencing diarrhea, bacteria are likely to invade the intestines, causing damage to the mucosa and bleeding. The weakened digestive system impairs the ability to digest and leads to more pain and frequent bowel movements.
People with weak immune systems
Although black garlic can support the treatment of many diseases and detoxify the body, consuming too much will deplete the body’s energy and gas. Even excessive consumption can deplete the body’s heat energy and produce phlegm. Therefore, people with weak constitutions should not eat black garlic.
Pregnant women, people with hot constitutions, fever, etc., should not consume too much garlic. People allergic to garlic can experience itching and even increased blood pressure if they intentionally consume it. People taking blood thinners should not consume too much black garlic.
Black garlic shares similar components to fresh garlic, but the fermentation process enhances its nutritional value. The levels of certain nutrients, which contribute to its biological effects, increase significantly. For example, the total carbohydrate content is 13 times higher than in raw garlic, with a 52-fold increase in fructose and a 6-fold increase in S-Allyl Cysteine. The fermentation process also gives black garlic a sweeter taste and makes it easier to consume.
- – Antibacterial and anti-inflammatory properties
- – Antioxidant and free radical scavenging effects
- – Inhibits cancer cell growth
- – Lowers blood lipids
- – Boosts immune function
- – Helps prevent bone and joint diseases
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- – People with liver diseases: Some components of black garlic can stimulate the stomach and intestines, affecting the digestive system and increasing the workload on the liver. It can also lead to nausea and fatigue.
- – Individuals with eye diseases: According to Eastern medicine, excessive long-term consumption can damage the eyes and liver, resulting in reduced vision.
- – Patients with kidney diseases: Those with severe kidney conditions or those taking medication should avoid spicy foods like garlic, as they can cause adverse reactions and reduce treatment effectiveness.
- – People experiencing diarrhea: While garlic has anti-inflammatory properties, during diarrhea, bacteria can invade the intestines and cause damage and bleeding.
- – Individuals with weak immune systems: Overconsumption of black garlic can deplete the body’s energy and heat energy, and may even produce phlegm.
- – Pregnant women, people with fever, and those with garlic allergies should also refrain from consuming large amounts of black garlic.
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