Happy New Year 2011

We will open the book. Its pages are blank. We are going to put words on them ourselves. The book is called "Opportunity" and its first chapter is New Year's Day.
- Edith Lovejoy Pierce

Agen di Jalan Haji Sirat, Klang

Agen terbaru di Jalan Haji Sirat, Klang.

Encik Nazri - 0176866474

Bagi yang berada di Jalan Haji Sirat, Klang dan kawasan sekitarnya boleh dapatkan Aged Black Garlic dari Encik Nazri

Encik Nazri menjual Aged Black Garlic di kedai nya - Ilham NR Enterprise.

Terima Kasih

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Latest agent in Jalan Haji Sirat, Klang

Mr Nazri 0176866474

For those who are in Jalan Haji Sirat, Klang dan the area nearby, can get your Aged Black Garlic from Mr Nazri

Get them from his shop - Ilham NR Enterprise

Thank you

Another experience with Aged Black Garlic

Jom tengok pengalaman Puan Lijah dengan Black Garlic. Antara yang telah di kongsi kan oleh beliau adalah mengenai sakit gigi yang di alami, anak beliau yang mengalami muka yang terbakar (boleh rujuk tajuk sebelum ini) dan sebagai nya.

**Mutu audio kurang memuaskan, harap maaf.

New Stock Available

Stok yang baru sampai kali ini hanya tinggal Gred B sahaja. Ini adalah kerana, kami cuma menerima kurang dari 10% Gred A.

Maka untuk semua, sila ambil perhatian mengenai perkara ini.

Terima kasih

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New stocks has arrived and there are only Grade B left. This is because, we only received less than 10% of Grade A recently.

So please pay attention on this matter

Thank you.

Agen di Gerbang Meru Indah, Ipoh Perak

Agen terbaru kami di Gerbang Meru Indah, Ipoh Perak


Sila hubungi En Jamal di talian 0195954453


Kepada mereka yang berada di kawasan sekitarnya, boleh hubungi En Jamal juga


Terima kasih


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Our latest agent in Gerbang Meru Indah, Ipoh Perak


Kindly contact Mr Jamal at 0195954453


For those who are in the neighbourhood nearby, you are also welcome to contact him


Thank you

Professor Jin-ichi Sasaki

Professor Jin-ichi Sasaki DVM.PhD. was the professor of the Clinical Immunology, Hirosaki University. He is now a part time instructor in the Aomori University of Health and Welfare , Hirosaki University, Hirosaki University of Health and Welfare. He is also involve in the Journal of Food Science (USA) Reviewer.

Some advice from our advisor:-

* The best time to consume Aged Black Garlic is before you go to bed. Since it is the best time for it to work in your body.

* Aged Black Garlic is really working for those who are having a heavy constipation problem

* He and his wife never ever got fever or flu ever since they consume Aged Black Garlic

Processed Black Garlic (Allium Sativum) Extracts Enhance Anti-Tumor Potency against Mouse Tumor

Processed Black Garlic (Allium Sativum) Extracts Enhance Anti-Tumor Potency against Mouse Tumors

Jin-ichi Sasaki ¹*  • Chao Lu¹  • Einosuke Machiya²  • Mami Tanahashi³ •  Katsunori Hamada⁴

¹Department of Medical Technology, Hirosaki University School of Health Science, Honcyu 66-1, Hirosaki 036-8565, Aomori Japan

²Tenma-Bayashi Ryutsu-Kako Co. Ltd., Morinoue248-11, Shichinohe 039-2827, Amomori Japan

³Nisshin Honey Co. Ltd, Anpachi 3133-1, Anpachi 503-0125, Gifu Japan

⁴Yahata Bussan Co. Ltd, Nihongi 498-2, Yonago 689-3541, Tottori Japan

ABSTRACT

Black Garlic (Allium Sativum) was produced from ordinary white garlic (Allium Sativum) clove by processing in (70C)- and humidity (75C)-controlled room for a month. The final product by this procedure was soft and sweet with less irritating odor and fruity taste. The heat-extracts of black garlic were chemically and bio-functionally analyzed and compared with those of ordinary fresh garlic extracts. The Aged Black Garlic contained an increasing amount of amino acids, and organo-sulfur substance, S-allyl-L-cysteine (SAC), which probably contributed much to enhancement of anti-tumor potency. The tumor cure rate by black garlic extracts attained 50% against Meth A fibrosarcoma of BALB/c mouse by intra-tumor injection of 1mg extracts, three time every other day. By contrast, fresh garlic extracts used as reference failed to induce tumor-free animals, even though they reduce tumor size to 60% compare with the tumor mass in non-treated control mouse. Additionally, the Black Garlic extracts showed anti-bacterial activity against medically important bacteria such as MRSA (methicillin-resistant Staphylococcus aureus), enterohemorrhagic Escherichia coli O157:H7, Pseudo-monas aeruginosa, and Candida albicans, however its potency was less than that of fresh garlic extracts.

*credit to Professor Jin-ichi SASAKI 

               Medicinal and Aromatic Plant Science and Biotechnology ©2007 Global Science Books

 

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Black Garlic : Old, Ugly & Delicious

By Jennifer BainFood Editor

Published on 09/09/2009

Black garlic’s rich flavour has drawn praise.

Torontonians are loving their first taste of a fermented and aged black garlic that has captivated American chefs and become a must-try item for adventurous cooks.

Mark McEwan read about rich and luscious black garlic in the spring and ordered some online from the United States to sell in his gourmet market, McEwan, when it launched in June. He has already sold 60 pounds.

Loblaw Co. is poised to add black garlic to the produce roster at some of its stores. Whole Foods marketing manager Jim Empey is also keen to offer it at its Yorkville and Oakville locations.

"People have really taken to it here," says McEwan's executive assistant Jordie McTavish. "Every bite has so much flavour."

She takes a jar of McEwan's cured field tomatoes packed in olive oil, stirs in mashed black garlic cloves, and "makes the most beautiful" spaghetti sauce. She also works black garlic into her avocado bruschetta.

"I don't know much about the product itself," McTavish admits. "We're just trying to figure out ways to use it."

Scott Kim, the Korean-born American owner of the Black Garlic Co., is an expert on the subject. "Ninety-nine per cent of the black garlic over the United States and Canada is our product," he reports.

His California-based company buys select bulbs of organic garlic from South Korea and California. They put them in a specially designed, patented fermenting machine and monitor the heat and humidity for three weeks until the cloves within the bulbs have properly blackened.

As he explains, garlic contains sugars and amino acids. When it's fermented, these elements produce melanoidin, a dark substance that turns the cloves black.

The bulbs are cooled and dried on racks for one week, before they're sorted and packaged by hand. On the outside, they look like dried brown heads of garlic. Peel the papery skin and you'll find the dense, chewy black cloves.

Black Garlic Co. launched in 2008, but Kim's team had been working on the product in Korea since 2004 and had been exporting it to the United States since 2005.

It wasn't until last year, when Kim got chefs to try his product, that things really took off.

Since black garlic started showing up on restaurant menus, Gourmet has lauded its "mellow, umami-rich flavour." (Umami is the term used to describe the fifth human taste, for meaty and savoury foods.)

Epicurious.com called black garlic "culinary gold." Iron Chef America and Top Chef New Yorkfeatured it on their shows.

Black Garlic Co. has turned to Frieda's, a specialty produce company also in California, to help popularize the product.

"It looks like it's really old and ugly and why would you ever buy it, so it really takes a marketing effort (to sell it)," admits Jackie Caplan Wiggins, Frieda's vice-president and business development manager. "Once people try it, it has just been so well received."

Frieda's started hyping black garlic to the media in April. It's now in talks with Loblaw Co. to bring black garlic to Canada.

One holdup is the need for French and English bilingual packaging in Canada. Black Garlic Co. mainly packs two bulbs in a sealed plastic bag with moisture absorber. Another option for Canadian stores is to buy the garlic in bulk and repackage it themselves.

While Caplan Wiggins is busy getting black garlic samples into mouths across North America, she often recommends spreading cream cheese on a small, plain cracker and topping it with a peeled black garlic clove (whole or sliced) as "a really nice hors d'oeuvre."

It's best to think of black garlic as an affordable treat. McEwan sells it for $77.16 per kilogram, which works out to about $6.80 for two bulbs. That's comparable to American prices.

Black garlic caught the ear of some of the members of the Ontario Farm Fresh Marketing Association, and executive director Cathy Bartolic also wants to know more.

In Ontario, only 160 to 200 hectares are planted with garlic these days, according to the Garlic Growers Association of Ontario, and most of it is sold at roadside stands, farmers markets, garlic festivals and a few independent grocers. In 2001, in contrast, we grew 1,600 hectares of garlic, but that was before our market was flooded with garlic from countries like China.

One has to wonder whether Canadian garlic growers could fight back by learning to create black garlic.

Kim says Black Garlic Co. has the exclusive patent on the fermenting machine, but is willing to partner with others who want the machine and the training.

* Credit to http://www.thestar.com

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Aged Black Garlic from Healthy Fellow

Aged Garlic Extract

September 25, 2009 Written by JP

The wisdom that comes only after many years of living and learning is generally a desirable by-product of the aging process. On the other hand, many of the physical changes that are a part of the equation are almost always unwelcome. A similar dynamic occurs in the maturation of food. A certain degree of ripeness is necessary in order for most fruits and vegetables to be edible. But if they’re left to ripen for too long, they’ll spoil. However, there are certain instances where prolonged aging of food can yield medicinal properties. One example is the unique aging process that Allium sativum (garlic) sometimes undergoes.

Aged garlic extract (AGE) differs from dietary garlic and most garlic supplements because, as indicated by its name, it is naturally aged for 20 months. During this lengthy period, the garlic changes in a few important ways: 1) the more irritating and pungent properties of the bulb are rendered much milder; 2) a conversion takes place wherein certain phytochemicals that are typically found in raw garlic are transformed into other “sulfur-containing compounds”. The latter point is significant because these substances (gamma-glutamyl cysteine, S-allyl cysteine, S-allyl mercaptocysteine and S-methyl cysteine) are not normally found in cooked or raw garlic and are believed to be responsible for the unique health benefits ascribed to AGE. In addition, recent research presented in the journal Plant Foods for Human Nutrition explains that AGE contains higher levels of certain antioxidant phenols than cooked or raw garlic. (1)

Potent cardiovascular protection is associated with AGE supplementation in three recent human studies. The latest trial was published in June 2009 in the journal Preventive Medicine. 65 patients who were at “intermediate risk” for heart disease were asked to take an AGE nutritional supplement or a placebo for one year. The specific supplement contained 250 mg of aged garlic, 100 mg of l-arginine (an amino acid), 300 mcg of folic acid, 100 mcg of Vitamin B12 and 12.5 mg of Vitamin B6. All of the patients had a coronary artery calcium scan (CAC) and a variety of blood tests at the beginning and end of the treatment period.

• The accumulation of calcium (plaque) in the AGE group was “significantly lower” than in the placebo group.
• Total cholesterol, LDL “bad” cholesterol and homocysteine levels declined.
• HDL “good” cholesterol levels increased and there was a reduction in oxidative stress.

The authors of the study concluded that AGE “is associated with a favorable improvement in oxidative biomarkers, vascular function and reduced progression of atherosclerosis“. It’s quite possible that the addition of l-arginine and the supplemental B-Vitamins contributed to the overall efficacy of this supplement. Prior research suggests that these nutrients have anti-inflammatory properties and are supportive of healthy endothelial activity. Both of these characteristics tend to discourage tissue damage and dysfunctional arteries. (2,3,4,5,6,7,8)

In March 2006, another AGE study was presented in the Journal of Nutrition. This time, 1,200 mg of AGE or a placebo was administered to 23 “high-risk patients”. All of the participants were already on a prescribed aspirin (to improve circulation) and statin medication (to lower cholesterol) program. Both groups were followed for a one year period. The researchers tested the patients’ blood for S-allyl cysteine to determine whether they were complying with the therapy. By the end of the 12 month trial, the accumulation of arterial calcification had reduced dramatically in those receiving the aged garlic. Those given the AGE supplement progressed at a rate of only 7.5%. Those given the placebo exhibited a progression rate of 22.2%. (9)

A study appearing in the April 2005 issue of Phytotherapy Research demonstrated that AGE was an effective means of improving circulation (via improved endothelial function) in a group of 15 men with coronary artery disease (CAD). A marker used to determine healthy blood flow (FMD – flow mediated endothelium-dependent dilation) increased by 44% while the participants were taking the aged garlic. In this trial, the AGE garlic was once again given in conjunction with conventional care (aspirin and statin treatment). (10)

The idea that garlic can help reduce the risk of cardiovascular disease is not a new one. In fact, a recent population study from Italy determined that “intermediate” amounts of dietary garlic appears to reduce heart attack risk by up to 16%. A 2006 review from the Tufts University School of Medicine specifically singled out aged garlic as a potent cardio-tonic. The author of that summary points out several proposed mechanisms by which AGE may deliver protection: a) by combating inflammation; b) improving circulation; c) increasing antioxidant activity in the body; d) inhibiting the oxidation of LDL cholesterol; and e)reducing blood pressure and homocysteine levels. The report goes on to suggest that these same benefits appear to confer risk reduction as it applies to age-related dementia. (11,12)

Another reason to consider AGE is that it appears to counter physical fatigue. This can be a major issue in those suffering from cardiovascular disease. Moreover, an inability to stay active may contribute to disease progression and related issues such as obesity. (13,14)

Some of the studies I’ve cited today have successfully combined AGE with conventional medications. If you decide to try aged garlic and you happen to be on medications, I would suggest that you ask your doctor or pharmacist whether the combination is appropriate. There are some theoretical concerns about interactions mentioned in the medical literature. Until there is a more definite consensus about this issue, I think it’s important to err on the side of caution. (15,16,17)

* credit to http://www.healthyfellow.com

Salam Maal Hijrah 1432H

Happy New Year To All Muslims

May This Year Bring
Happiness
&
Success
In Our Life..

Agent - Taman Tampoi Utama, Johor Bahru

Kepada semua..


Kini agen Black Garlic berada di kawasan Taman Tampoi Utama, Johor Bahru. Bagi yang berada di sana, boleh dapatkan Black Garlic anda dari:


Encik Nizar
019-7340912
nezzar03@yahoo.co.uk


Encik Nizar ni pada awalnya hanya beli Black Garlic ni untuk kegunaan sendiri. Sekarang, alhamdulillah dia bertambah sihat. Anda boleh hubungi Encik Nizar untuk maklumat lanjut.


Terima Kasih


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To all of you


Now we have a new agent in Taman Tampoi Utama, Johor Bahru. So, for those who lived there and the neighborhood nearby, feel free to contact him for more info.


Mr Nizar - 0197340912
Email - nezzar03@yahoo.co.uk


Initially, Mr Nizar just consumed Black Garlic for himself. Now he's one of our agent and you can contact him to know more about his experience.


Thank you

Black Garlic in Other Language

Do you want to know what others called Black Garlic in their mother tounge? Lets check this out..


Anda ingin tahu Black Garlic dalam bahasa lain? Mari kita lihat..





Arabic: أسود ثوم

Bulgarian: Черно Чесън

Catalan: L'all negre

Chinese: 黑大蒜

Croatian: Crno češnjak

Czech: Černá Česnek

Danish: Black Hvidløg

Dutch: Zwarte Knoflook

Finnish: Musta Valkosipuli

French: Black ail

Greek: Black Σκόρδα

Hebrew: שחור שום

Hindi: काले लहसुन

Indonesian: Bawang putih hitam

Italian: Black Aglio

Japanese: 黒にんにく

Korean: 검은 마늘

Latvian: Black Ķiploki

Lithuanian: Juodosios Česnakus

Norwegian: Svart Hvitløk

Polish: Czosnek czarny

Portuguese: Black Alho

Romanian: Negru Usturoi

Russian: Черный чеснок

Serbian: Бели лук црно

Slovak: Čierna Cesnak

Slovenian: Black Česen

Spanish: El ajo negro

Swedish: Svart Vitlök

Tagalog: Black Bawang

Ukrainian: Чорний часник

Vietnamese: Black Tỏi