Black Garlic

black garlic is very useful for treating koleatrol, high blood pressure, tumors, cancer, myom, youth, beautify the skin, cleanse the blood, treat diseases associated with lungs such as shortness of breath, asthma, cough. Prevent stroke / heart attack, improve digestive system with detoxification, alleviate Parkinson's disease, help diabetics by guarding glucose in the blood and improve insulin.

Functioning to remove heavy metals in the body such as mercury, prevent Alzheimer's, repair liver cells, relieve joint pain / arthritis, helps nourish the body, and still banyaj again.

After fermented, black garlic has a better health effect than regular garlic. Black garlic has a 10-fold excess of the efficacy of regular garlic. Antioxidants increased 2 times than regular garlic.

The fermentation process also makes the proteins contained in regular garlic break down into amino acids, the carbohydrates break down into fructose and the nutrient element increases 2 times. Although fermented, the content of aliin in black garlic is still well preserved, because the garlic skin is not exfoliated during the fermentation process.

Black garlic tastes delicious like a sweet little sour jelly, no specific smell like fresh garlic and does not cause irritation to the intestines and stomach. In korea, black garlic is known for health products and as an additional food (snacks) are rich in antioxidants.

How to consume:
For fitness: 2 cloves a day
For healing: 2 cloves x 3 times a day
Drink plenty of water (10 glasses / day)

Not good for:
People who are allergic to garlic, people who will undergo surgery in the near future, people who are migraine.

How to save:
Store in a closed place, store in a cool place, away from moist areas, avoid direct sunlight.