It’s widely known that garlic has been used for medicinal as well as culinary purposes for thousands of years. However, exposing garlic to high heat for long periods of time, also known as fermentation, not only changes the taste of garlic, but greatly increases the its nutrient content as well. We’ll discuss the fermentation process and benefits of our aged black garlic and how it can make a difference in your life for the better.
What Happens When Garlic is Fermented?-Allicin, believed to be the most beneficial property of garlic is formed when garlic is crushed. It lasts about an hour after it has been formed and is not easily absorbed in the body. Our two-step fermentation process causes the chemical transformation of the sulfur compound allicin into S-Allyl-Cysteine. SAC has twice the antioxidant capacity and is proven to be absorbed better than allicin.
Health Benefits of SAC
- Strengthens the immune system
- Improves Cardiovascular health
- Helps in regulating blood pressure
- Natural antioxidant
- Supports inflammatory response
- Decreases oxidative stress related to aging
- 30 times less toxic than allicin
- Double the amount of antioxidant capacity than allicin
With the standardized 1.2 mg of SAC per serving, taking our aged black garlic on a regular basis will provide you with a naturally effective means of helping to protect yourself from developing diseases and can help ensure you maintain your optimal health. As always, please consult your healthcare provider when making any changes to your diet or exercise regimen.