Fermented black garlic — it is not created equal!

The process of fermenting foods, to preserve them and to make them more digestible and more nutritious, is as old as humanity. Black garlic is the result of fermenting raw garlic under specific environmental conditions.  The process of fermenting black garlic is a well guarded secret.

Fermentation creates new nutrients and also removes toxins from foods.  Just like wine, the quality of black garlic produced by different companies varies.  The resulting health benefits and boost in polyphenol anti-oxidants, amino acids, and superoxide dismutase (SOD) will be different from brand to brand.

A good black garlic brand will have a nutrition information panel on its packaging. It is advisable to read the label before buying.

Shen nong black garlic


Comments are closed.