The Black Garlic Effect

Garlic is a staple in many of our kitchens, used to add flavour to soups and stews or as an ingredient in salad dressing. Black garlic is a whole new take on the versatile ingredient. This dark, sticky form of the bulb is made by roasting fresh garlic in a slow cooker or rice cooker with precise temperature and time controls. This process creates the dark colour and gives it a different, more savoury taste that adds depth to dishes. It also has none of the pungent odour that is associated with regular, raw garlic.

Garlic contains antioxidants that protect our cells against oxidative damage and keep us healthy. One study found that black garlic’s antioxidant properties are 10 times stronger than those of regular garlic. This means it may help prevent conditions like Alzheimer’s disease and Parkinson’s disease, which are linked to oxidative stress.

Another benefit of black garlic is that it can help prevent heart disease. Research has shown that it reduces blood pressure, cholesterol and triglyceride levels, which are all risk factors for heart disease. This is due to the fact that black garlic increases good cholesterol (HDL) and decreases bad cholesterol (LDL).

In addition, a study from 2019 showed that black garlic can help prevent gestational diabetes in pregnant women by increasing levels of “good” bacteria. This is because the fermentation processes increase the antioxidant capacity of the ingredient, which in turn helps to reduce the production of inflammatory cytokines that are associated with this condition.

Black garlic can also be helpful for those with arthritis or multiple sclerosis because it inhibits the enzymes that trigger these conditions’ inflammation and immune responses. In a recent study, black garlic was also found to stop cellular activity that sparks allergic reactions.

It might even improve brain health. Studies in rats have found that black garlic can decrease oxidative stress that causes cognitive decline. It was also found to prevent oxidative damage to the cerebellum and hippocampus, which are the parts of the brain responsible for memory. However, the research is limited and more studies are needed in order to prove this benefit in humans.

While early animal and cell-based research does show that black garlic might have anti-cancer properties, more research is needed before any claims can be made for human use. While it’s important to incorporate a healthy diet, black garlic should not be viewed as a replacement for other medications and treatments that have been recommended by your doctor.

To get the most out of this ingredient, eat it a few minutes before meals on an empty stomach. This will give you the most pronounced effect of its flavour. It also works best in recipes where the food has been made a day or so ahead of time, such as potato salad or sandwich sauces. This way, the garlic will have time to absorb other ingredients, such as herbs and spices. You can even spread it on a piece of toast for breakfast to experience its benefits first-hand.