Fresh Garlic & Black Garlic
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Fresh Garlic
Garlic’s health benefits have been touted throughout history. It’s been credited as a plague beating, infection-fighting, fat-melting, parasite-killing, cholesterol-lowering, immune system-boosting, cancer-preventing, bronchitis-curing, blood pressure-controlling, impotence-treating, ring worm-healing, strength-building, insect-repelling pharmacopeia that improves digestion, circulation, respiratory health and fertility. And, that’s just a partial list. It is a natural antibiotic and a very powerful one if used correctly. It's usage in natural medicines goes back more than 5,000 years. The 1st known mention of garlic's medical properties is in the world's oldest known medical text, a papyrus from ancient Egypt known as the Ebers Papyrus after George Ebers, the German Egyptologist who purchased it from an antiquities dealer in 1872. This perfectly preserved manuscript is also ancient Egypt's most complete surviving medical text. Although the Ebers Papyrus dates back to 1552 B.C., it's believed to have been copied from earlier texts dating back as far as 3400 B.C. The manuscript mentions garlic as a cure for 22 different ailments, including tumors, heart problems, headaches, skin disorders, parasites and that medical catch-all, general malaise. |
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In ancient Rome, Hippocrates, considered the father of modern medicine and Dioscorides, considered the father of modern pharmacology extolled the virtues of garlic. Dioscorides recommended garlic for gastrointestinal disorders. Garlic has a long history of dealing with gastrointestinal disorders, but despite its long history, garlic is highly complex and is still not fully understood by the scientific community.
Allicin is the active ingredient in garlic. It accounts for garlic's strong odor and sharp taste. It's a sulfur-rich compound that is a powerful weapon against bacteria, viruses, fungi, and parasites. It is a natural anti-infective agent and one of nature's most powerful. However, it only comes into existence when garlic is cut into. It is garlic's natural defense system and results when an enzyme called alliinase meets the molecules of alliin (which has no smell) and allicin is created. The important point is that allicin is highly volatile and dissipates over approximately 1 hour. To get the full benefits of allicin, you should ingest it as soon as possible after it has been created.
Although garlic is not as powerful as pharmaceutical (synthetic) antibiotics, it has some important advantages. Its usage does not contribute to the development of ant-biotic resistant superbugs. Furthermore, it is a non-specific antibiotic meaning its effective against a wide range of disease-causing bacteria, whereas synthetic antibiotics are effective against a very narrow range.
With all its history, it should not be a surprise that the World Health Organization recommends the daily consumption of garlic in its guidelines for general health.
Allicin is the active ingredient in garlic. It accounts for garlic's strong odor and sharp taste. It's a sulfur-rich compound that is a powerful weapon against bacteria, viruses, fungi, and parasites. It is a natural anti-infective agent and one of nature's most powerful. However, it only comes into existence when garlic is cut into. It is garlic's natural defense system and results when an enzyme called alliinase meets the molecules of alliin (which has no smell) and allicin is created. The important point is that allicin is highly volatile and dissipates over approximately 1 hour. To get the full benefits of allicin, you should ingest it as soon as possible after it has been created.
Although garlic is not as powerful as pharmaceutical (synthetic) antibiotics, it has some important advantages. Its usage does not contribute to the development of ant-biotic resistant superbugs. Furthermore, it is a non-specific antibiotic meaning its effective against a wide range of disease-causing bacteria, whereas synthetic antibiotics are effective against a very narrow range.
With all its history, it should not be a surprise that the World Health Organization recommends the daily consumption of garlic in its guidelines for general health.
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Black Garlic
The health benefits of Black Garlic are being touted by natural medicine practitioners and herbalists. It has twice the antioxidants of raw garlic, doubling its oxygen radical absorption capacity. Free radicals damage cells leading to heart disease, Alzheimer's, circulatory problems, rheumatoid arthritis and other chronic diseases. Unlike raw garlic, it also has high amounts of s-allylcysteine which inhibits cholesterol buildup and has proven to be a factor in cancer prevention. The active ingredient in raw garlic is allicin. It creates the strong odor and sharp bite for which garlic is known. It is the primary reason why raw garlic has been used in cooking and natural medicine for millennia. |
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When a clove of fresh garlic is cut into, allicin is created. It’s part of the plant’s defense system against herbivorous predators; when you cut (or bite) into a garlic clove, tiny bags of molecules inside the garlic cells are ruptured, and an enzyme called alliinase meets the molecules of alliin (which has no smell) and converts them into the volatile, tear-inducing molecules of allicin.
This doesn’t happen in black garlic.
The long low level heat process reduces the alliin level. The result is that Black Garlic loses some of its anti-infection capabilities but gains its potent antioxidant properties, s-allylcysteine in particular and hundreds of polyphenols (phytochemicals). Polyphenols play an important role in the health of the human body. They have diverse biological properties and are important in the battle against many medical conditions.
Health Conditions Which Benefit from Black Garlic
1. Colds - Can reduce the duration of colds by up to 61% according to studies carried out at the University of Florida
2. Cancer - Toxic to 14 kinds of cancer cells (including brain, lung, breast, and pancreatic)
3. Physical Strength – Recent tests by Japanese scientists show that chemicals in the bulb can help to reduce fatigue from exercise and even improve physical strength.
4. Boost immune function – Black Garlic has antibacterial, antifungal, antiviral, and anti-parasitic, and anti-yeast properties
5. Heart Health - Improves cardiovascular health and circulation (protects against clotting, lowers cholesterol, retards plaque, improves lipids, and reduces blood pressure)
6. Inflammation - Reduces risk of osteoarthritis
7. Reduce Carbs and Sugar – Black Garlic helps your body to process glucose, found The Journal of Nutrition, reducing the urge for carbs and sugar.
More About Black Garlic and Your Health:
This doesn’t happen in black garlic.
The long low level heat process reduces the alliin level. The result is that Black Garlic loses some of its anti-infection capabilities but gains its potent antioxidant properties, s-allylcysteine in particular and hundreds of polyphenols (phytochemicals). Polyphenols play an important role in the health of the human body. They have diverse biological properties and are important in the battle against many medical conditions.
Health Conditions Which Benefit from Black Garlic
1. Colds - Can reduce the duration of colds by up to 61% according to studies carried out at the University of Florida
2. Cancer - Toxic to 14 kinds of cancer cells (including brain, lung, breast, and pancreatic)
3. Physical Strength – Recent tests by Japanese scientists show that chemicals in the bulb can help to reduce fatigue from exercise and even improve physical strength.
4. Boost immune function – Black Garlic has antibacterial, antifungal, antiviral, and anti-parasitic, and anti-yeast properties
5. Heart Health - Improves cardiovascular health and circulation (protects against clotting, lowers cholesterol, retards plaque, improves lipids, and reduces blood pressure)
6. Inflammation - Reduces risk of osteoarthritis
7. Reduce Carbs and Sugar – Black Garlic helps your body to process glucose, found The Journal of Nutrition, reducing the urge for carbs and sugar.
More About Black Garlic and Your Health:
- S-allyl cysteine assists with the absorption of Allicin (another garlic anti-bacterial and anti-viral compound), helping our bodies metabolize it more easily. Although, found in all garlic, S-allyl cysteine is super concentrated in black garlic, and responsible for fighting infection and improving immunity
- S-allyl cysteine was shown to prevent the degeneration of the brain’s frontal lobe, improving learning and memory retention and extended life span. On a physical level, this compound is important in protecting us from the compounded toxic effects of pollution and UV rays which equal major anti-aging benefits for our skin
- Black garlic contains Super Oxide Dismutase (SOD)*, an enzyme that removes superoxide radicals (most common free radical in our body) and repairs and reduces damage caused by free radicals. This is a form of natural antioxidant that is very important in cancer fighting. Super Oxide Dismutase inhibits cancer cell growth, slowing or reversing the process. Mice studies have confirmed that tumor growth slows and shrinks when black garlic is introduced to the system. SOD also prevents side effects of cancer drugs. This is a big benefit because your body needs all the nutritional support it can get during conventional cancer treatment methods.
Garlic Clubb Black Garlic - 1 lb
CA$45.00
Ingredients: “Music” garlic of the Porcelain cultivar, locally grown in Canada. No additives – only hand-selected artisanal garlic.
Ingrédients: Gousses d’ails noir du cultivar « Music ». Cultivé au Canada.