Black Garlic

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Black garlic is a type of aged garlic whose browning is attributable to Maillard reaction rather than caramelization, first used as a food ingredient in Asian cuisine. It is made by heating whole bulbs of garlic (Allium sativum) over the course of several weeks, a process that results in black cloves. By Wikipedia.

Black garlic may appear like something you must get rid of from your kitchen.

But in some countries it is actually useful and is even used by high end restaurants to improve the taste of their food.

It comes from regular garlic exposed to temperatures between 140 to 170 degrees Fahrenheit for a period of three to four weeks. The process makes garlic age faster, leading to its dark color. 
Black garlic has been widely used in savory and sweet dishes. Some chefs also add this unique ingredient to meat and desserts for extra flavor.

The health benefits of black garlic appear similar to those of raw ones. But the aged garlic contain higher amounts of antioxidants and gives a different taste and aroma.

Black garlic is also a good source of calories, protein, fiber, iron, vitamin C and calcium. Another good thing is that you can easily add it to you daily meals, from meats, sauces to dips.
How can I quickly balance my blood sugar? strength, balance, and heart health, Black garlic may appear like something you must get rid of from your kitchen.

Health Benefits Of Black Garlic

1. Gives More Antioxidants

Antioxidants are known for reducing harmful free radicals in the body. A study showed that black garlic has higher amounts of antioxidants and biological activity than regular garlic. 
Antioxidants can help reduce inflammation and prevent the development of cancer and diabetes, among other health problems. 
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2. Balances Blood Sugar

Diets that include black garlic have been linked to balance blood sugar levels. Researchers previously found that the high amounts of antioxidants in the ingredient could prevent diabetes complications. 
Studies with animals also found adding black garlic to diets could reduce levels of blood cholesterol and triglycerides. 

3. Boosts Heart Health

Garlic has long been known for its properties that help protect the heart. Black garlic also offers cardioprotective effects and is equally effective in reducing damage in the heart, according to a 2018 study. 
Black garlic can also reduce cholesterol and triglycerides in the body that if left uncontrolled may lead to increased risk of heart disease.

4. Prevents Cancer

You may fight cancer with black garlic. That is according to numerous studies that analyzed the link between aged garlic and the disease. 
Researchers found that consumption of black garlic extract could reduce growth of colon cancer cells and leukemia cells. The studies associated the cancer-fighting effects of the ingredient with its antioxidant compounds. 

5. Improves Brain Health

Aside from protecting the heart and preventing cancer, the health benefits of black garlic may also help you maintain good memory. Its antioxidants can reduce inflammation in the brain and help block cognitive conditions such as dementia, Alzheimer’s disease and Parkinson’s disease.

6. Culinary Uses

Black garlic can be eaten alone, on bread, or used in soups, sauces, crushed into a mayonnaise or simply tossed into a vegetable dish. A vinaigrette can be made with black garlic, sherry vinegar, soy, a neutral oil, and dijon mustard. Its softness increases with water content.
Unlike the vegetable from which it is made, white garlic, black garlic has a very subtle and muted flavour that is easily overpowered.

7. Production

Black garlic is made when heads of garlic are aged under specialized conditions of heat and humidity. Bulbs are kept in a humidity-controlled environment from 80 to 90% at temperatures that range from 60 to 90 °C (140 to 190 °F) for 15 to 90 days (typically 85%, 70°C, 40 days). There are no additives, preservatives, or burning of any kind. The enzymes that give fresh garlic its sharpness break down. Those conditions are thought to facilitate the Maillard reaction, the chemical process that produces new flavour compounds responsible for the deep taste of seared meat and fried onions. The cloves turn black and develop a sticky date-like texture.