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Title : Black Garlic and Sprouted Garlic Have Enhanced Health Benefits
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Black Garlic and Sprouted Garlic Have Enhanced Health Benefits

by Dr. Mercola
Mercola

Of all the foods mother nature offers, few foods offer more of a "botanical bonanza" for your health than Garlic. nder is closely related to the onion bulbous root, mentioned in historical documents dating from 5,000 years before his fame was in the rest of the known world.

Speaking of floating , nicknamed garlic "pink stinky" is well deserved because of its pungent aroma no doubt that some find objectionable, but others found intoxicating.

Numerous studies show potential for incredible health garlic almost all areas of your body, from clogged arteries to gangrene to prevent insect bites and ear infections. There is even evidence that garlic can help slow the aging process. When it comes to this magical bulb, what more can you ask?

nder embodies a "Healthy eating for the heart '

like many other complex plant foods, garlic contains a wide range of phytocompounds acting together to produce a wide variety of responses in your body. garlic is rich in manganese, calcium, phosphorus, selenium and vitamins B6 and C, so it is beneficial for bones and your thyroid.

garlic also helps your body to cleanse itself of heavy metals such as lead, mercury, cadmium and arsenic. [1] Green Med info has also compiled a list of studies showing Among the positive effects of garlic for more than 150 different diseases. [2] in generally, your benefits are divided into four main categories:

1. reducing inflammation (reduces the risk of osteoarthritis as mentioned in the video above)
2. increase (antibacterial, antifungal, antiviral and antiparasitic properties)
3. immune function improving cardiovascular health and circulation (protects against coagulation retards plate improves lipids, and reduces blood pressure )
4. Toxic to 14 types of cancer cells (including brain, lung, breast and pancreas)

the fact that garlic is so effective in fight against various cancers is probably related to its powerful antioxidant effects. Garlic contains allicin precursors, a compound that will discuss in detail shortly. Allicin is one of the most powerful antioxidants in the plant kingdom.

Indeed, researchers have determined that the sulfonic acid, produced during rapid decomposition of allicin reacts with and neutralizes free radicals faster than any other known -that made almost instantaneously when the two molecules are. And as an anti-infective, garlic has been shown to kill everything from candida for herpes, MRSA, resistant tuberculosis medicines, and even HIV.


secret weapon Garlic: allicin

researchers have found that allicin is an "antibiotic" natural effective that can eradicate even insects resistant to antibiotics . An additional benefit is that the bacteria seem unable to develop resistance to the compound. However, garlic should be fresh because the active agent is destroyed in less than an hour after breaking the garlic clove.

Garlic technically does not contain allicin, but rather, containing two agents in separate compartments of the tooth which react to form allicin sulfur compound rich when the plant needs: alliin and alliinase an enzyme called. So, what makes them react?

Garlic has a robust defense system to protect against insects and fungi. Allicin is produced enzymatically in seconds when injured. Crushing of tissues causes a chemical reaction between alliin and alliinase the, and allicin is produced in the nature of "insecticidal". This is what makes garlic as an anti-infective powerful, as well as what causes the pungent aroma when cut into that.

But allicin is short-lived, lasting less than an hour . Therefore, cooking, aging, crushing and processing of some other cause of allicin garlic to break away to other substances, so it's hard to get biologically active allicin levels in your body. [3]

Furthermore, an army of sulfur-rich phytochemicals

Over 100 different compounds have been identified in garlic, some of which come from the rapid decomposition of allicin itself. Absorption, metabolism and biological effects of all of these compounds are considered only partially. Therefore, although garlic is known for having a lot of health benefits, still do not know exactly what benefits come from compounding, the compounds get into the tissues, etc.

as powerful as allicin it is as an anti-infective, it only makes sense that other health effects of garlic come from the synergism of many other compounds. This is a complicated issue, and if you want to explore further, Linus Pauling Institute at Oregon State has a broad items Micronutrient Information Center online. [4]

What about garlic supplements?

Most commercial garlic supplements made pretty bad when it comes to actually be able to form allicin in your body. Allinase is destroyed by strong acids in the stomach, so most supplements are "enteric coating" to avoid dissolving until they enter the small intestine. But most of the tested supplements produce only minimal amounts of allicin in these difficult digestive conditions. List many garlic supplements "allicin potential" on the label, which refers to the amount of allicin could be formed when the alliin becomes, not the amount of allicin actually occurs.

Claims of "allicin release "real can be more reliable, but being of digestive conditions, which would be less sure you are getting what so individual and variable label promises. Therefore, when it comes to garlic, I think it's much better to eat real food instead of relying on a supplement . And due to the fact that allicin will not form unless the garlic clove is crushed, you have to crush before swallowing to get the full benefit, or chewing. If you chew raw garlic is a bit too hard for you, then you might have reason to celebrate: the black aged garlic to the rescue

Aged Black Garlic has arrived!

Developed in Korea, the black garlic has been gaining popularity among lovers of Western cuisine for several years, but recently has drawn attention due to studies showing its impressive nutritional properties mind health. The black garlic is produced by fermentation "" whole fresh garlic bulbs in a controlled humidity environment at temperatures of about 140 to 170 degrees F for 30 days. No additives, no preservatives ... just pure garlic. Once away from heat, light bulbs are allowed to oxidize in a clean room for 45 days. This long process makes the garlic become black and develop a smooth, hard, with flavors reminiscent of "balsamic vinegar" and "soy sauce" with a sweet taste "plum-like" texture. Fans say that the taste will impress even the most avid garlic-enemy, as the spicy and peppery flavor is gone. [5]

Although the process is consistently described as " fermentation ," actually it is not in the strictest sense, as the transformation does not involve microbial processes specifically, enzymatic degradation and Maillard reaction are responsible for the caramelization of sugars, dark and complex flavor profile depth. [6] As pearly white teeth gradually transition in its final black appearance, fresh garlic compounds are transformed into a whole new range of compounds. Compared with fresh garlic, black garlic is low in alliin but is surprisingly high in other antioxidants!

twice the antioxidants of fresh garlic

In a study of mouse 2009, Japanese researchers found that garlic black was more effective than fresh garlic in reducing tumor size. The study was published in the journal Medicinal and Aromatic Plant Science and Technology. [7] Another study found that black garlic to have twice antioxidant levels so fresh-the / fermentation process appears to double aging antioxidants. The black garlic is packed with high concentrations of sulfur compounds, especially one in particular: s-allylcycteine ​​(SAC). [8] Science has shown a number of health benefits of the SAC, including inhibition of cholesterol synthesis. [9]

Perhaps this is why Mandarin oil painter Choo Keng Kwang experienced a complete reversal of psoriasis after only four days of eating half of a head of black garlic a day of this, after trying countless skin creams prescription which were all complete failures.

One advantage of SAC is that it is well absorbed and more stable than allicin and 100 percent bioavailable. The researchers hope to play a significant role in the overall health benefits of garlic. [10] be aware, however, that the benefits of black garlic may be more effective than fresh garlic for some conditions, but not others, given its allicin content is low. For example, I suspect that it may not be as effective if you have an infection, such as allicin is thought to be the primary anti-infective agent in garlic and fresh garlic allicin is greater than black. According to Blue Fortune Farm (selling is a black garlic), black garlic has the following favorable profile of nutrients: [11]

	SAC (mg / g)	calcium (mg)	Phosphorus (mg)	Protein (g)
Black garlic	5.84	36.66	80	12.5
raw garlic	0.32	5.0	40	2.2

sprouted garlic is fresh garlic, multiplied ...

Do they pull your garlic in the compost pile when it starts sending those bright green shoots? You may want to stop doing that after reading the latest report on the sprouted garlic. In an article published in the Journal of Agriculture and Food Chemistry [12] garlic sprouted for five days was found to have higher than the cooler antioxidant activity, smaller bulbs, and had different metabolites, suggesting that also makes different substances.

the researchers concluded that their sprouting garlic might be a useful way to enhance its antioxidant potential. This garlic extracts even protected cells in a laboratory dish from certain types of damage. [13] This is not really surprising when you consider nutritional changes that normally occur in plants when they sprout. When the seedlings are growing in green plants, make many new compounds, including those that protect the young plant against pathogens. The same is happening likely when the green shoots growing from old heads of garlic.

Bud-intentionally!

Growing your own sprouts is a great way to increase your nutrition, especially if you have limited space for gardening. Germinated seeds of various types can contain up to 30 times the nutrition of organic vegetables homegrown and allow your body to extract more vitamins, minerals, amino acids, essential fatty acids and foods you eat. For more information, see our previous article on brotación . While you can sprout a variety of different beans, nuts, seeds and grains, sprouts, generally have the following beneficial attributes:

• Support for cell regeneration
• sources potent antioxidants, minerals, vitamins and enzymes that protect against free radicals
• alkalizing effect on your body, which is thought to protect against disease, including cancer (as many tumors are acidic)
• abundantly rich in oxygen, which can also help protect against the abnormal growth of cells, viruses and bacteria can not survive in an oxygen-rich environment

black or white garlic, Both are well

whether you choose to go raw or adventure in the black, you can not go wrong with garlic. It gives new meaning to the term "heart healthy foods"! And the garlic goes with almost everything. You can smother her with her roast chicken, stir fry with vegetables, add to your salad dressing, or you can do it through your blender along with other vegetables for a true immune booster. Whatever form of garlic might prefer to have a good time experiencing as you expand your culinary repertoire, and build your health at the same time!


Sources and References:

1 Journal of Ethnopharmacology August 2001.
2 Nutrition Research and Practice June 30, 2009
3 Blue fortune Farm
4 J Agric Food Chem. 10 February, 2014
5 Medical News Today 1 March, 2014
6 GreenMedInfo May 20, 2013
7 Allicin.com
8 Linus Pauling Institute at the University Oregon state: Garlic
9 Worldtruth.tv June 13, 2013
10 Nordic Lab food February 27, 2014
11 medicinal and aromatic plants Science and Biotechnology August 2, 2009
12 Worldtruth.tv June 13, 2013
13 lipids February 2000

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