In 1858, Louis Pasteur stated that bacteria died after being treated with garlic. Garlic had been very effective in treatment of wounds, since the Middle Ages. This is placed directly on the wound. It prevents the spread of infection.
Medicinal properties of garlic
Garlic (Allium sativum) remains one of the oldest crops, cultivated by man. Despite being used as food, it has great medicinal properties. It has an intriguing odor.
How to make black garlic
What is Black Garlic
Black garlic is a product of fermentation, made from white garlic naturally. This is done without preservatives, or additives. Domestic garlic only is used.
Fermentation of white garlic, in a controlled environment, yields black garlic. This is carried out, between, 60-80 degree centigrade for about 60 days. This is achieved, without additives or preservatives. It is purely, natural.
Melanoid is produced in th process. This is gotten from the sugars and amino acids, contained in the garlic. During this period, the dark matter gives the colour. The taste, and texture changes. It also loses the bitterness. It then develops a soft, sweet, tasty texture. It is highly valued in the world of gastronomy, because of its aromatic taste.
What are the differences between black and white garlic
Just as fresh garlic, black garlic can be eaten raw or cooked. It lacks the characteristic aroma of fresh garlic, when eating. It also lacks bad breath. It is rich in ALICIN, which is one of the most powerful antioxidants in the plant life. It is proven that alicycline is an effective natural antibiotic and effective for antibiotic immunity.
What are the advantages of black garlic
Garlic is very rich in manganese, calcium, phosphorus, selenium. It is also a good source of vitamins B6 and C. They are very effective in the removal of heavy metals, such as lead, mercury, cadmium, arsenic
Anti cancer property
Scientific journals and studies have shown that the aged black garlic extract inhibits HT29 colon cancer cell growth, and others. This is done through the PI3K/Akt signaling pathway
Reduction of inflammation
7 whole, unpeeled garlic bulbs
Remove dirt from the garlic bulbs by scrubbing the bulbs gently with the rough side of a clean, unused sponge.
Set your slow cooker.
.Put the garlic bulbs into the cooker
Let the bulbs to sit uninterrupted on the warm setting until the cloves are soft and black, basically 2 to 3 weeks
If ready, do store the bulbs whole in an airtight container for up to 3 months. Then squeeze out cloves, as required