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Black garlic helps prevent strokes and reduce heat
Black garlic, it is the same white garlic, but with heat and moisture, fermented and dried, it took a taste of pie similar to the taste of balsamic vinegar. It is widely used in Asian cuisine and has a huge medicinal benefit in Western medicine. He is famous for his natural and medicinal medicines.
We show you the benefits of black garlic:
It has high properties as an antioxidant superior to normal garlic. A study done by a Korean study indicating that consumption of black garlic effectively contributes to increase oxidation in the body, contains many anti-cancer compounds and helps reduce cholesterol levels in the body.
Protects your body from all infections and infections. It is therefore antiseptic and antifungal, effective for chronic diseases such as cardiovascular and gastrointestinal diseases such as normal garlic.
Black garlic slows the aging process and protects against traffic disorders In Southeast Asia and Japan, black garlic is introduced into the energy drink industry and is used in making chocolate with black garlic that is known there.
Helps prevent strokes and reduce heat, reduces the side effects of chemotherapy, especially the loss of appetite, boosts immunity, reduces infection and increases l & # 39; absorption of iron and zinc if added to meals containing these elements.
Other features of black garlic: Fermentation, which produces black garlic, reduces its fermentation and strong flavor, makes it palatable and tasty to some people and has been compared to some dried fruits. Traditional garlic has an unpleasant smell of skin and unpleasant breath in some people who depend on it. Healthy while it can get rid of these odors by eating black garlic in large quantities.
How to configure it at home:
You can prepare the black garlic by placing the garlic heads in a clean glass jar, then close it firmly and insert it in a heat oven at an average temperature of 65 ° C for 40 days .
Ovens can be replaced by thermal pillows or blankets, and temperature stability, the absence of flipping or spoilage of dumbbells in the garlic are necessary during fermentation.
It can be kept in warm heat or stored in oil.
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