Black Garlic Cloves 300 g, 200 g, 100 g, 50 g

Black Garlic Cloves – 300 g ($32.99), 200 g ($22.99), 100 g ($12.99), 50 g ($8.99)

Benefits:
Black garlic is raw garlic that’s been aged under controlled high-temperature, high-humidity conditions for several weeks. The garlic cloves turn brown, then eventually black as a result of the Maillard reaction (1). In addition to having black cloves, black garlic has a milder flavor and a more delicate, sticky consistency than raw garlic (2). Black garlic also offers many health benefits that in some ways exceed those of raw garlic.

Nutrition  Black garlic contains a concentrated dose of antioxidants, with some studies suggesting that it may contain even more than regular garlic. Compared to fresh garlic, it’s also slightly higher in calories, fat and fiber, plus sodium and iron, and a bit lower in carbohydrates and vitamin C. Two tablespoons of black garlic contains approximately: (13)

• 40 calories
• 4 g carbohydrates
• 1 g protein
• 2 g fat
• 1 g dietary fiber
• 160 mg sodium (7 percent DV)
• 0.64 mg iron (4 percent DV)
• 2.2 mg vitamin C (4 percent DV)
• 20 mg calcium (2 percent DV)

For comparison, two tsp of raw garlic contains approximately: (14)

• 25 calories
• 5.6 g carbohydrates
• 1 g protein
• 0.1 g fat
• 0.4 g dietary fiber
• 3 mg sodium (0 percent DV)
• 0.3 mg iron (2 percent DV)
• 5.2 mg vitamin C (9 percent DV)
• 30 mg calcium (3 percent DV)

Antioxidants  Antioxidants are compounds that can have a powerful effect on health. They work by neutralizing harmful free radicals to prevent oxidative stress and damage to cells.  According to a critical review published in the Journal of Food and Drug Analysis, black garlic demonstrates much higher biological activity than fresh garlic, including its antioxidant properties.

A study done in South Korea, found that allowing garlic to age over a 35-day period to form black garlic causes a significant increase in the antioxidant content, reaching peak antioxidant levels on the 21st day of aging. During the aging process, the allicin in garlic is converted into antioxidant compounds, including alkaloids and bioflavonoids (2, 3, 4). While black garlic is slowly cooking, it’s going through a fermentation process that converts its phytochemical compounds. Antioxidants are compounds that help protect your cells from oxidative damage, which may otherwise lead to various diseases. People mostly consume antioxidants via plant foods, including garlic (5). The antioxidants that emerge have the ability to regulate cell signaling and reduce inflammation. Plus, they have neuroprotective, antithrombogenic (prevents blood clotting), antidiabetic and anticancer activities. One 2014 study found that the total antioxidant activity increased significantly in black garlic during aging. In the study, garlic reached its peak antioxidant content at 21 days of aging (6).

The antioxidant properties of black garlic are 10 times stronger than those of fresh garlic. These potent molecules shield cells from oxidative damage, which causes aging and illness. Black garlic turns the unstable allicin into more stable antioxidant molecules. Black garlic juice decreases free radicals that can harm the liver, blood, and kidneys.

Blood Sugar  Uncontrolled high blood sugar in people with diabetes can increase the risk of complications, including kidney damage, infections, and heart disease (7).

In a 2019 study in rats fed a diet high in fat and sugar, treatment with an extract of black garlic resulted in metabolic improvements such as lowered cholesterol, decreased inflammation and appetite regulation (8). An older 2009 study in rats with diabetes found that aged black garlic resulted in higher levels of antioxidant activity than fresh garlic. The authors concluded that aged black garlic could help prevent diabetes complications due to its antioxidant properties (9). In another animal study from 2019, researchers fed rats a diet high in fat. Rats that consumed black garlic experienced significantly lower levels of glucose and insulin in their blood compared with those that didn’t consume it (10). More studies of black garlic effects on diabetes and blood sugar levels in humans is needed.

Maintaining high levels of blood sugar can come with a range of negative effects on health. In the short term, it can cause diabetes symptoms like frequent urination and fatigue. In the long term, it can even cause kidney dysfunction, skin infections and a higher risk of heart disease.

Adding black garlic to a healthy and balanced diet is a simple way to help maintain normal blood sugar levels. An animal model out of Dankook University in Korea showed that black garlic effectively lowered cholesterol and triglycerides levels in rats fed a high-fat diet, as well as reducing blood sugar levels. Meanwhile, an animal study published in Nutrition Research and Practice reported that the high antioxidant levels in black garlic may also be useful in preventing diabetes complications. More studies on rats show that black garlic has beneficial metabolic effects with respect to obesity and diabetes. Researchers in Spain found that consuming aged black garlic improved the metabolic and vascular alternations induced by a high-fat and high-sucrose diet. This occurred through the modification in gene expression of proteins and neuropeptides involves in inflammation, fat metabolism and food intake regulation. Black garlic may help regulate insulin in the body and manage blood sugar levels. It lowers the risk of gestational diabetes and can potentially prevent complications caused by uncontrolled diabetes.

Immunity  Your immune system plays a crucial role in your overall health. It wards off illness and infections and can even help prevent chronic conditions as well. The antioxidants found in black garlic enhance immunity by fighting free radicals, reducing inflammation and preventing oxidative damage to your cells.

A 2012 in vitro study evaluated the differences between black and raw garlic and their individual effects on immune function. Not only did it exhibit the strongest anticancer and antioxidant properties, but it also had a more powerful effect on stimulating immunity. These immune-boosting benefits could have far-reaching effects on several aspects of health and may aid in the treatment of everything from allergies to autoimmune disorders and acute infections. Garlic is well known for its immune-boosting properties, and black garlic is no exception. It is believed to strengthen the immune system and prevent several common bacterial and viral diseases. It improves the health of the digestive and respiratory systems.

Heart  One of the most prominent garlic benefits is its ability to protect and improve the health of your heart. Black garlic may also help enhance heart health, with some studies even showing that it may be just as effective as raw garlic.

A 2018 animal model compared the effects of black garlic and raw garlic on heart health recovery following damage caused by ischemia, or a lack of blood supply to the heart muscles. Interestingly, researchers found that raw and black garlic exhibited cardioprotective effects and were equally effective in minimizing damage to the heart. Another animal model conducted at Dankook University in Korea also showed that it was able to lower levels of cholesterol and high triglycerides to reduce the risk of heart disease.

Studies in animals have shown that black garlic may reduce indicators of heart disease, including levels in the blood of total cholesterol, LDL (bad) cholesterol, and triglycerides. It may also increase HDL (good) cholesterol (11).

One animal study compared the effects of raw and black garlic in rats recovering from heart damage due to ischemia — lack of blood flow to the heart. Researchers found that both raw and black garlic helped open up circulation to protect the heart from damage (12). Another animal study found that black garlic helped reduce total blood fats, triglycerides, and total cholesterol in rats fed a diet high in fat. Elevated levels of these usually indicate an increased risk of heart disease (13). In the same animal study, black garlic lowered high triglycerides and cholesterol levels, reducing the risk of heart disease (13).

A different study gave 60 people with elevated cholesterol 6 grams of either aged black garlic or a placebo daily for 12 weeks. Black garlic increased HDL (good) cholesterol and reduced potential heart disease markers. However, there were no differences in triglycerides, LDL, or total cholesterol between the groups (14).  Another study gave participants with coronary heart disease 20 grams of black garlic extract daily for 6 months. Those who consumed it experienced increased antioxidant levels and improved indicators of heart health compared with those who took a placebo (15). Although animal research suggests black garlic may help reduce certain markers of heart disease, human studies are conflicting.

Homocysteine, a type of amino acid produced in the body, can damage blood vessel walls and threaten cardiovascular health. Research suggests that black garlic can effectively lower homocysteine, bad cholesterol (low-density lipoprotein), and triglycerides levels in the blood, protecting heart health.

Eating raw garlic in large amounts may increase the risk of bleeding. Because of this, people on blood thinning medications may also want to avoid black garlic in large amounts (27). However, one study examined the effects of aged garlic on blood clotting among people taking blood thinning medication and found it posed no serious risk (28), so possibly another effect of the aging process is to reduce the blood thinning effect compared to raw garlic..

Brain Health  Much like regular garlic, black garlic can have a powerful effect on brain health. Because it’s rich in antioxidants, it can alleviate inflammation and may aid in the prevention of cognitive conditions like dementia, Alzheimer’s disease and Parkinson’s disease.

A recent animal model published in Nutrients showed that aged garlic improved memory in cognitively impaired rats, plus helped decrease inflammation in the brain as well. Another animal study done in Indonesia also found that black garlic protected against oxidative stress and prevented memory impairment after the administration of monosodium glutamate, or MSG, in rats.

Black garlic may help prevent inflammation that can impair memory and worsen brain function over time. Scientists have suggested that inflammation of the nervous system may play a role in the development of Alzheimer’s disease (1).

One rat study found that black garlic could reduce brain inflammation caused by beta amyloid and even improve short term memory (17).

In another study, researchers induced oxidative stress in the brains of rats. Giving the rats black garlic extract prevented this oxidative stress from causing memory impairment (18). Frequent consumption of black garlic can help prevent age-related disorders, such as dementia and Alzheimer’s, which are caused by damaged brain cells. Black garlic’s antioxidant and anti-inflammatory qualities can repair damaged cells in the body.

Cancer  A systematic review published in the International Journal of Preventive Medicine found that intakes of aged garlic are inversely associated with cancer. Twenty-five studies that focused on cancer incidences and aged garlic exposure were evaluated for the review, with results from human, animal and lab studies having mostly consistent reports.

A 2014 in vitro study showed that aged black garlic extract was able to effectively kill off and reduce the growth of colon cancer cells. Similarly, another in vitro study published in the journal Nutrition and Research Practice reported that aged black garlic decreased the growth and spread of leukemia cells as well.

Researchers believe that the anticarcinogenic effects of aged garlic is from its antioxidant compounds. The phenolic compounds, in particular, are significantly higher in aged garlic than raw garlic. The components of aged garlic have been linked to tumor markers reduction and help block the buildup of free radicals to inhibit the growth and spread of cancer cells in the body.

Several studies indicate a positive effect of black garlic in fighting cancer cells. In a test tube study in the blood of 21 volunteers, black garlic showed stronger immune-stimulating, antioxidant, and anticancer activities than raw garlic (19). In fact, the researchers found that the black garlic solution was toxic to lung, breast, stomach, and liver cancer cells within 72 hours (19). One 2006 human study found that aged garlic extract (AGE) may have a suppressive effect on colorectal cancer cells (20). However, other older human studies did not find that , researchers found that AGE did not result in any significant difference in quality of life for cancer patients, though in some cases natural killer (NK) cell count and activity improved to a degree (21, 22, 23). This is preliminary and more research on the potential cancer fighting properties of black garlic is needed.

Liver  Black garlic may help protect the liver from damage that can come from its constant exposure to chemicals, medications, alcohol, and germs. Rat studies have found that black garlic exerts protective effects in the event of a liver injury, preventing further liver damage (24).

Black garlic may also be helpful in more chronic conditions. An animal study found that black garlic improved liver function in the case of chronic alcohol-induced liver damage, likely through its antioxidant activity (25). Another study in obese rats fed a high-fat diet found that aged black garlic decreased ALT and AST, two chemicals in the blood that indicate liver damage (26).

Chronic Diseases  Black garlic has a much higher active antioxidant content than raw garlic.  Including black garlic in your weekly diet can help strengthen your defences against chronic illness and oxidative stress.

Weight Loss  An animal study reported that black garlic contains anti-obesity qualities. Study subjects (animals) fed with black garlic gained less weight and had thinner layers of abdominal fat than those who did not.

Libido  Some cultures use both white and black garlic to enhance sex drive in males. The antioxidants in garlic can affect blood flow, energy levels, and other elements important to sexual activity.

Botanical Name: Allium sativum
English: Garlic, Ajo, Allium
Also, known as: Ail, Ail Commun, Ajo, Akashneem, Allium, Alubosa Elewe, Ayo-Ishi, Ayu,
Banlasun, Camphor Of The Poor, Dai Tóan, Dasuan, Dawang, Dra Thiam, Foom Gartenlauch, Hom Khaao, Hom Kía, Hom Thiam, Hua Thiam, Kesumphin, Kitunguu-Sumu, Knoblauch, Kra Thiam, Lauch, Lay, Layi, Lehsun, Lesun, Lobha, Majo, Naharu, Nectar Of The Gods, Ninniku, Pa-Se-Waa, Sudulunu, Ta-Suam, Ta-Suan, Tafanuwa, Tellagada, Tellagaddalu, Thiam, Toi Thum, Tum, Umbi Bawang Putih, Vallaippundu, Velluli, Vellulli, Krathiam, Krathiam Cheen, Krathiam Khaao, L’ail, Lahsun, Lai, Lashun, Lasan, Lasun, Lasuna, Poor Man’s Treacle, Rason, Rasonam, Rasun, Rust Treacles, Seer, Skordo, Sluôn, Stinking Rose, Knoblauch, Aglio, Som, Swan, Sir, Bawang Puteh, Poor Man’s Treacle
Origin: India
Harvested: Cultivated.
Parts Used: Bulb

General Information:
Allium sativum perennial, erect bulbous herb, the plant is 30-60 cm tall; It has strong smelling when crushed. The underground portion consists of a compound bulb with numerous fine rootlets, the bulb gives rise above ground to many narrow, keeled, grass like leaves. Garlic is used extensively as a food and as an ingredient in foods.

Garlic bulb segments are axillary buds enclosed within a communal papery shell. They are mostly used fresh, less often dried, and powdered or steeped in oil. Garlic scapes are commonly used in Chinese cuisine. A perennial herb with flat leaves arising from an underground bulb. A sheath-like bract surrounds the rounded flower cluster. Elephant garlic is a hybrid between garlic and onion with very large bulb segments and a mild flavor.

Common garlic, a member of the same group of plants as the Onion, is of such antiquity as a cultivated plant, that it is difficult with any certainty to trace the country of its origin. It is widely cultivated in the Latin countries bordering on the Mediterranean. The leaves are long, narrow, and flat like grass. The bulb the only part can be eaten is of a compound nature, consisting of numerous bulblets. known technically as ‘cloves, grouped together between the membranous scales and enclosed within a whitish skin, which holds them as in a sack.

In England, garlic, apart from medicinal purposes, is seldom used except as a seasoning, but in the southern counties of Europe it is a common ingredient in dishes and is largely consumed by the agricultural population. From the earliest times, garlic has been used as an article of diet.

Black garlic is produced by allowing regular garlic to age in temperatures between 140–170 degrees Fahrenheit for a period of three to four weeks. This allows it to undergo the Maillard reaction, a chemical process that occurs between amino acids and reducing sugars. Not only does this reaction give the garlic a dark color, chewy texture, and distinct flavor and aroma, but it also enhances the nutritional value of this superfood even more. The black garlic taste is usually described as tangy with a syrupy, balsamic flavor. It works well in savory and sweet dishes alike and can be used in everything from meat blends to desserts. It’s even available in powdered form to provide an extra dose of flavor with minimal effort required.

When looking at the difference between regular and black garlic, it really comes down to the reduced content of allicin in the latter. Because of its allicin content, fresh garlic has a stronger, more offensive flavor. This slow-cooking process eventually turns the garlic cloves dark and gives them a sweet taste. It also alters the clove’s consistency, making them chewy and jelly-like, almond like dates.

For centuries, it has been consumed in Japan, South Korea and Thailand. More recently, it was introduced to Taiwan and other countries and then got the attention of high-end chefs in the North America. Today, chefs are using it to add unique flavors to fish, chicken, risotto and soup recipes. It’s been featured as a special ingredient in cooking competitions and cartoons alike and has slowly made its way onto more menus and dinner tables over the past few years. It has also been used for its health-promoting properties, added to a range of products, including energy drinks and chocolates. According to Chinese mythology, it was believed to grant immortality.

Today, it has become a highly sought after ingredient that is prized for its delicious flavor and extensive health benefits. Once a rare find even in specialty stores, more and more retailers are starting to offer black garlic, and more consumers are even venturing to try making it on their own as well.

 

How to use:
We make these suggestions to help you get the best benefit from the herbs that you’re choosing to improve your health. Also we make these ideas and recommendations so that consuming them easier and better fit into your lifestyle by adding them to the food that you already eat.

For the full health benefit, it is best to consume (or use in poultices) the whole herb. All of the compounds in the herb act best together, as nature intends. Extracts draw out the most prominent beneficial compound (or sometimes a few) and may concentrate them. What is not extracted is thrown away, since it is depleted by the extraction. These solids are ‘leftovers’ of the extraction process and essentially treated as worthless. However, these are still beneficial in ways scientists have not recognized yet and can be helpful in ways not yet understood. Concentration of beneficial compounds is quite important in some cases to increase the health effect of the compound and/or be a good alternative to consuming unrealistically large amounts of the herb for the desired benefit.

Extracting (tea, tinctures, oils, some capsules, powders, tablets, etc.) is very common and often more convenient for the user, which is often their main appealing feature. However, it also can create problems, like liver and other issues, that as far as we know by the current state of research don’t occur in the natural herb form.

Cut Pieces or Powdered Herb:
There are different ways to use cut pieces or powdered herb.
Food Preparation: You can add powdered or pieces of herb (if the pieces you buy are bigger than you like, a coffee or herb grinder will quickly reduce) to any yogurt, smoothie, apple or other sauces, spreads, salads or other foods more familiar to you that don’t use heat. Heat can be damaging to the beneficial compounds in the herb. Other options like oatmeal, scrambled eggs, pasta sauce, soup, cookies and anything else that fits your lifestyle, but minimizing (by adding near the end of cooking) the heat is helpful.
Also, for children, you can mix powdered herb with honey or glycerin to make paste. The thicker the paste, the more potent and herbal in taste. The sweet taste of honey and glycerin will help medicine go down. The resulting liquid is called an electuary.
For seeds in general, but especially small seeds, it’s best to grind these to break the protective hulls a short time before consumption. This makes all the benefits available, rather than some remaining locked inside the hulls that are unbroken by insufficient chewing.
To make adding herbs even easier, you could add a week’s worth of your chosen herb(s) to an amount of, for example, yogurt that you would eat in a week. Mix thoroughly and eat this each day of the week. So you make once /week and just eat each other day.
Hot Infusion: The basic method for dried herbs and flower is, take 2-3 tablespoons of dried herb in a cup or teapot. Pour hot water over it and cover it with lid for 10-30 minutes. The heat from making tea can degrade some of the beneficial compounds in the herb. This method minimizes this effect. For the full health benefit, it is recommended to consume what is left over after making tea.
Decoctions: Decoctions are suitable for roots, barks, large seeds & berries, and other dense material. The simple way to make decoction is, in a saucepan, add 1 tablespoon of dried herbs to 1 cup of water, Bring the water to boil, reduce heat and simmer for 30-60 minutes with the pot covered. Squeeze out as much as liquid as possible. Best practice is to drink the liquid and also consume the solid material that remains. Herb pieces can also be used.
Powdered Herb:
There are different ways to use powdered herb.
Capsules: HerbsCrafters makes capsules guaranteed to be filled with the pure herb with no filler or any other products. You can also use powdered herb to make your own capsules at home. These capsules are best taken with liquid to aid in digestion and absorption and to ensure it doesn’t stick in your throat.
Poultice: Poultice can be made with an herbal powder and liquid (mostly water) to form a paste which is then applied to the skin. This method is very helpful for skin conditions.
Herbal shot: Powdered herb can be mixed with water, fruit juice or other liquid to make herbal shot.

Tips:
You can sweeten your herbal decoctions with bit of honey, natural fruit juice, stevia leaves powder or licorice root powder.

Precautions:
You should consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.
All information on this website is for educational purpose ONLY.
This information has not been evaluated by Health Canada.
This information is not intended to diagnose, treat, cure, or prevent any disease.

How Much To Use:
Recommended daily amount: 2–3 cloves daily is generally advised for health benefits. Some studies on blood pressure and cholesterol management have used around 6 grams, or roughly 3 average cloves, per day. It can be consumed any time of the day, but due to its energizing properties it may be most suitable in the morning or before exercise.