Garlic is white – everyone knows it this way. But have you ever seen black garlic?
Yes, you read that right, black garlic. Don't mistake the brown colour that regular garlic turns when it dries out for black garlic. Currently, interest in black garlic is rapidly growing among health-conscious people. Some are even calling it a superfood. But what exactly is black garlic? How beneficial is it for the body? Is it better or worse compared to regular garlic?
What exactly is black garlic?
Black garlic is not a different variety of garlic. It doesn't grow on any plant either. Rather, black garlic is artificially created. Regular garlic is fermented at a specific temperature and humidity (60–90 degrees Celsius) for 3–4 weeks to create it. In this process, the garlic turns black in colour. The taste becomes a mild mixture of sweet and sour. The natural pungency of garlic is greatly reduced. The normal texture of garlic changes to become somewhat jelly-like.
This fermentation process is called the Maillard Reaction. As a result, the chemical composition inside the garlic changes and some new powerful antioxidants are created.
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How does black garlic work?
Regular garlic contains a special compound called allicin. This causes garlic's intense pungent smell. This compound is full of many antimicrobial properties. But this allicin sometimes causes digestive problems.
When making black garlic, the garlic is fermented. During fermentation, allicin breaks down to create a component called S-allyl cysteine (SAC). The body can easily absorb S-allyl cysteine. Nutrient absorption becomes easier, and this component is full of antioxidants.
This SAC is easily absorbed by the body. It is rich in antioxidant components. It prevents cell damage. Therefore, black garlic is extremely beneficial in reducing inflammation, boosting immunity, and providing cellular protection.
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How beneficial is black garlic?
Boosts immunity
Black garlic contains more antioxidant components compared to regular garlic. This helps the body fight against viruses and bacteria.
Good for the heart
It helps reduce bad cholesterol (LDL), keeps blood pressure under control, and reduces the risk of heart attacks.
Helps control diabetes
Black garlic can increase insulin sensitivity, making it easier to keep blood sugar levels under control.
Helps with liver detox
Black garlic is effective in improving liver function and removing toxins from the body.
Easy digestion
Unlike regular garlic, it doesn't have excessive pungency, so gas or acidity problems are reduced. Its anti-ageing components reduce cell damage, helping keep skin and body healthy for a long time.
Better or worse than regular garlic?
While regular garlic is more pungent, it's effective in cooking, and allicin works quickly. However, black garlic is more beneficial for long-term body protection. It's easier to digest and rich in antioxidant components. Though not very effective for use in cooking, black garlic is healthier.
