Am reblogging this as I know so many people who are struggling with their health, and there are so many things that can help, it’s always worth trying something new, especially when it is food based and natural. xx
Like most fermented foods, aged black garlic is much higher in certain antioxidants than its raw counterpart. It’s one of the most studied foods, in recent years, due to its ability to lower cholesterol, and guard against a wide range of inflammatory diseases, including cancers of various kinds, and complications of diabetes. Studies also suggest a neuroprotective role, and a mechanism for blocking kidney damage. Historically, it was developed in Korea and used to treat a wide range of ailments, including arthritis.
How does it rate for fighting fungal and bacterial infection? According to this article, black garlic may actually aid in absorption of allicin, the antimicrobial compound found in both black garlic and crushed raw garlic, via a compound called S-allylcysteine. Fellow health-nerds can read about the incredible details here. Given that synergy between S-allylcysteine and allicin, i often take black…
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