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Black garlic

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Antioxidant
Immunity
Blood circulation

The'Black garlic is generally known for its benefits on blood circulation. It promotes good blood circulation (including in micro-vessels).

In addition to acting on your blood circulation, black garlic plays roles on your immune system as well as antioxidant roles. It intervenes in the normal functioning of your immune system and protects your cells against oxidizing stress.

But what is black garlic? What is its difference with raw garlic frequently added to our little dishes?

Black garlic garlic (fermented)

Obtaining black garlic, called "fermented", is done by a mild and natural process (without any additives) from raw garlic. As we will see, the duration of this process greatly influences the effectiveness of black garlic as well as its content of active substances.

We already admit it, the black garlic is much more interesting and beneficial than the raw garlic, which is already beneficial to consume on a daily basis.

How is the black garlic got?

Fresh garlic is studied for a few weeks (15 to 21 days, sometimes more than 40 days), at low temperatures (60 to 90 ° C). During this process:

➤ The carbohydrate content increases as fructans deteriorate in monosaccharides, disaccharides and oligosaccharides.

➤ That's what gives him the sweet taste.

➤ This makes it easier to tolerate digestively, because frukets are fermentable sugars (which balloon).

➤ Phenomena of body odor are also decreased.

During this process called 'fermentation', but that we should rather call 'aging', takes place inside the raw garlic cells, a reaction that improves les bienfaits Black garlic.

Its advantages over raw garlic?

  • Improved benefits
  • Digestible
  • Less body odor
  • No bad breath

Formation of new components

Unique bioactive components, which are not initially present in raw garlic, are naturally formed during the aging process:

  • 4x plus polyphenols
  • 13x more SOD-like
  • More bag (S-allyl-cysteine)

The advantages of triple fermentation

This sole method called "triple fermentation", allows you to get 10x more bag than in standard black garlic extracts (these are aged for 3 weeks only)!

This method is named "triple fermentation" because it is the aging process, divided into three phases with three different temperatures and hygrometries. While the classic treatment is 2 to 3 weeks, it is about 3 months here! During this process, the amount of bag believes enormously, with 10x plus bag than in traditional black garlic.

You find black garlic tripling fermented in the dietary supplement "LF-Garlic black" NATURAMedicatrix.

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