Garlic, originally native to Central Asia and Southern Europe, was introduced to China during the Han Dynasty via the Silk Road by Zhang Qian. It became a favorite on the Chinese dining table and a master of Chinese culinary seasonings due to its rich content of allicin, which forms in the human bloodstream and is beneficial to the body. However, white garlic can leave eaters extremely embarrassed because of its "overpowering odor" after consumption. Consequently, people developed a simple method to process it, turning garlic black to become black garlic.
What is black garlic?
Black garlic, also known as fermented black garlic, is a new type of garlic product made from fresh, raw garlic with its skin on, processed through steps such as cleaning, enzymatic reaction, maturation, and drying. To make black garlic at home, wash fresh, raw garlic with its skin on, place it in a household rice cooker, turn it on and set the switch to the "keep warm" mode for 10-15 days. It is highly praised for its soft, mushy, and sweet texture without the spiciness and "overpowering odor" of raw garlic.
Why does garlic turn black?
An enzyme, hailed as "the substance that controls all life activities," plays a significant role in the process of garlic turning black. As a biological catalyst, it allows garlic to undergo an enzymatic reaction under specific temperature and humidity conditions, leading to major changes in the garlic's chemical components. This includes an increase in the content of its original substances, as well as the generation of some new functional compounds.
Benefits and Effects of Black Garlic
Cancer Prevention:
Black garlic contains components that effectively block the synthesis of carcinogenic nitrosamines. It is also rich in selenium, which can strongly inhibit and kill cancer cells. It has been scientifically verified to have a preventive and inhibitory effect on various types of cancer.
Kidney Tonification and Enhanced Immunity to Viruses:
Black garlic is a natural health supplement made from fermented garlic. During the fermentation process, no additional ingredients are added, and its功效 (effectiveness) in strengthening the body (including improving sexual function) is significantly enhanced. At the same time, it boosts the human immune system and has a significant inhibitory effect on various viruses, including secondary infections from AIDS.
Bactericidal and Anti-inflammatory:
Garlic has a broad-spectrum antibacterial effect, capable of not only directly killing various harmful bacteria but also fighting off various viruses. The active ingredients in fermented black garlic can stimulate immune cells to be more active, increasing and enhancing the number and capacity of immune cells, thereby strengthening the body's antiviral ability and immunity.
Prevention of Cardiovascular and Cerebrovascular Diseases:
Black garlic's other nickname, "the blood vessel scavenger," can effectively prevent deposits on the inner walls of blood vessels. These deposits are a major cause of cardiovascular and cerebrovascular diseases. Over time, they can lead to arterial blockage, reduced vascular elasticity, and high blood viscosity, causing conditions such as stroke, myocardial infarction, or heart disease.
Anti-aging, Beauty, and Brain-boosting Effects:
Black garlic is rich in water-soluble antioxidant substances (anti-aging components): polyphenols, with content over twenty times higher than that of raw garlic. The active ingredients in black garlic combine with vitamin B1 in the human body to produce "allithiamine," which promotes and enhances the function of vitamin B1. This improves the oxidation of carbohydrates, provides sufficient energy for brain cells, makes thinking more agile, and helps prevent Alzheimer's disease.
Five Taboos for Consuming Black Garlic:
(1) Do not consume excessively. You can eat one or two raw cloves or three to four cooked cloves per day; for children, reduce the amount by half.
(2) Avoid eating on an empty stomach, as it may cause acute gastritis.
(3) Do not eat raw garlic for long periods. It is believed that black garlic has an effect of hardening the intestines, which is often a cause of constipation.
(4) Frequent consumption of black garlic can kill a large number of normal bacteria in the intestines, leading to various skin diseases.
(5) External use is prohibited. Applying black garlic externally is a cause of skin chapping and cracking.