Black Garlic versus Raw Garlic

Garlic has long been used in food dishes and supplements for its health benefits. But, now there is a new kid on the block that is challenging garlic lovers to a new taste. We are talking about black garlic.

What is black garlic? In essence, it is a type of garlic that is black. Black garlic is aged raw garlic that has gone through a fermentation process. Some trendy restaurants have introduced it to our taste buds and it has met with rave reviews.

What is the difference between black garlic and raw garlic? Raw garlic is the type that most people are used to. It comes in a bulb that contains several cloves. They are off white in color and have a pungent odor.

Raw garlic is great pressed as a marinade for steak or an addition to soups and stews. It adds a piquant taste that enhances our food without the need for salt which can raise blood pressure.

Garlic supplements are taken to lower cholesterol. That is bad cholesterol we are talking about here. Unfortunately, eating a lot of garlic can result in the smell being excreted through your pores. While you will be healthier, those around you won’t like the smell very much.

Garlic is also good for the heart. It helps lower blood pressure, stops harmful arterial plaques from forming and may lower the risk of future heart attacks in heart patients.

So, what about black garlic? It has some of the smell of garlic. Some describe it as sweet and sour at the same time.

One thing that black garlic does not have, however, is the odor of garlic. You won’t smell it through your pores or on your breath. The texture is different, too. Where raw garlic is firm and smooth, black garlic is soft like jelly or a kid’s fruit snack treat.

They can be eaten alone as a snack or cut up on salads and such. Like raw garlic they can be pressed and the juice used as a delicious topping for dinner dishes. People who may not care for garlic specifically may take a liking to black garlic.

There are also health properties of black garlic. For one, it has a greater antioxidant power than regular raw garlic. For those fighting the aging process, this is good and tasty news. A compound not found in raw garlic, s-allylcysteine, is produced that lowers bad cholesterol, helps to prevent heart disease and other conditions including cancers.

While both have positive health benefits, the lack of odor and the sweet and pungent taste puts black garlic a little ahead of raw garlic. If you like raw garlic there is no reason to stop eating it. But, if you want to try a new taste, give black garlic a try.




Posted by Andy Harvey - March 2, 2010 at 2:03 pm
http://fitnesshealthtoday.com/black-...us-raw-garlic/

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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Breast Cancer Testimony

Good news for those who have Breast Cancer. Black Garlic can helps you out..

Since it is well known for its chemo-preventive, Black Garlic has helped out a breast cancer patient.

There is a lady who suffer from breast cancer and before she consumed Black Garlic, the cancer made her breast swell up. Its not just an ordinary swelling, it is really big.

When she started taking Black Garlic, she never experienced any unpleasant side effects such as continuous throbbing at the infected breast or anything.

And after sometimes, the swelling had gone small and the surface of the breast became soft and normal, then only she felt a throbbing at the infected breast.

Due to that, she discontinue taking Black Garlic because of her age, she said that she can't bear the pain.

I have asked the scientist who helped me about the pain feeling that she had, they said that it is because her antibody is strong enough and starting to kill the cancer cell and thus she can feel how it works. Black Garlic actually helped a person's to increase their antibody hence this will fight all disease in the body system.

So anyone who are having the same health problem, feel  free to try, and hopefully you are strong enough to take the side effects.

For further info regarding this matter, kindly contact our agent Mr Hussin - 0197786773 since it is his customer whom I share with all of you today.

Black Garlic a real wonder food...It really works!! (Part 5)

13*Alanine - The liver, liver, solutions for wine

14*Aspartic acid - Fatigue, the treatment of angina pectoris, myocardial infarction, appetite, liver, antioxidant and anticancer

15*Glutamic acid - Soothe solutions for wine, ulcer, antioxidant, prevention and treatment of severe hepatic insufficiency, anti-cancer

Black Garlic a real wonder food...It really works!! (Part 4)

10*Tyrosine - Prevention and treatment of Alzheimer's disease, Vitiligo, treatment of gastric ulcers and Dysplasia, appetite, skin whitening

11*Arginine - Increased muscle activity, maintain sexual function and the treatment of liver disease, reduced sperm coma,antioxidant and anticancer

12*Histidine - Born of blood and blood pressure, allergies, ulcer, asthma, arthritis, angina pectoris and cardiac insufficiency

Black Garlic a real wonder food...It really works!! (Part 2)

4* Valine - Prevention and treatment of liver failure, maintenance of breast and ovarian and nervous system functioning, accelerating wound healing

5* Methionine - Prevention and treatment of arteriosclerosis and hyperlipidemia, increasing the body's vitality, synthesis, enhancing insulin and blood, detoxification

6* Phenylalanine - Promote the thyroid and epinephrine synthesis, eliminating the kidney and bladder function loss, anti-cancer

Lagi Maklumat mengenai Black Garlic...

Terdapat kajian meluas yang menyokong penggunaan bawang putih sebagai makanan untuk tujuan perubatan. Ini adalah berikutan dengan komponen bioaktif yang terdapat dalam bawang putih. Antara kebaikan biologi termasuklah pengurangan risiko penyakit yang berkaitan dengan system kardiovaskular dan kanser, pemangkin kepada sistem imunisasi badan, meningkatkan proses detoksifikasi tubuh, perlindungan terhadap bahan yang tinggi radioaktif, memulihkan kekuatan stamina badan, bersifat antibakteria dan antiviral, mempunyai ketahanan terhadap pelbagai tekanan and potensi kesan penuaan

Walau bagaimanapun, kesemua kebaikan yang terdapat pada bawang putih ini adalah bergantung kepada cara bagaimana kita mengambil bawang putih itu sendiri. Bahan utama atau ‘jantung’ kepada bawang putih adalah Alliicin, yang mengandungi sifat biokimia kompleks yang menakjubkan. Akan tetapi sifat ini tidak mudah di serap kedalam air, maka dengan itu, ia tidak mudah di serap ke dalam sistem badan. Aliicin selalu di salah anggap sebagai ‘Minyak bawang putih’ dan di makan dalam bentuk minyak dengan tanggapan dapat memberikan khasiat bawang putih. Akan tetapi, kehadiran Allicin tidak dapat di kesan di dalam darah atau air kencing walaupun selepas makan bawang putih dalam bentuk mentah ataupun minyak bawang putih kerana unsure Alliciin telah di hapuskan oleh asid perut itu sendiri.

Apabila bawang putih di masak, agen biokimia – Alliinase akan musnah, maka oleh itu, Alliicin tidak boleh terbentuk. Ini menjelaskan lagi mengapa terdapat kurang baud an rasa yang kurang menyenangkan apabila kita makan bawang putih yang di masak. Ini juga bermakna bahawa kita telah kehilangan khasiat atau kebaikan yang terdapat pada Alliicin dan juga komponen biokimia yang terdapat di dalam nya. Adalah lebih baik untuk mengambil bawang putih secara mentah daripada yang di masak. Tapi masalah nya di sini, adakah kita dapat makan bawang putih biasa itu secara mentah? Di sebabkan oleh rasa yang pedas, serta bau yang busuk, adalah mustahil untuk kita makan bawang putih biasa secara mentah. Amat rugi sekali dengan adanya bahan makanan semulajadi yang mampu membawa kita ke arah kesihatan yang baik, tetapi kita tidak dapat mengambil keseluruhan bahan yang terkandung di dalamnya untuk kesihatan kita kerana bau serta rasa yang kurang menyenangkan.

Di bandingkan dengan bawang putih mentah, BLACK GARLIC telah terbukti mempunyai kesan yang lebih efektif. Komponen bioaktif BLACK GARLIC sangat mudah diserap serta diproses oleh sistem tubuh. Alliicin yang terdapat pada bawang putih biasa adalah tidak boleh diserap oleh air dan juga tidak dapat ditukarkan kepada bahan biokimia yang lain secara serta merta.Walaubagaimanapun, sewaktu proses fermetasi, Alliicin ini telah ditukarkan kepada S-Allylcysteine (SAC) yang lebih mudah diserap air. Selain daripada bahan bio-aktif SAC, BLACK GARLIC juga mengandungi aktiviti antioksidan, dimana bawang putih mentah atau yang dipanaskan hanya boleh menjadi pemangkin kepada aktiviti antioksida. Elemen S-Allycystaine itu hanya boleh dijumpai di dalam BLACK GARLIC, dan ianya sangat berkesan bagi mencegah prolifirasi sel kanser. Rasanya yang manis juga lazat bila di makan secara mentah. Ia juga membawa khasiat yang sangat berguna dan sangat bagus untuk sistem tubuh.

Oleh itu, faktor utama yang menjadikan BLACK GARLIC sebagai pilihan yang bijak untuk kesihatan yang baik adalah bukan sahaja kerana ianya tidak mempunyai bau seperti bawang putih biasa, tetapi, dengan kehadiran bahan bio-kimia S-Allylcystein (SAC) yang terdapat di dalamnya.