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What's A Black Garlic?
Jan 15, 2018

1. Foreign studies have found that sulfur in the black garlic can promote the gut to emit an enzyme or a substance called the sour-smelling element. By enhancing the immune capacity of the body, the risk of intestinal tumors is eliminated by the substance in the intestine. It is not yet possible to determine how much of this enzyme is needed to produce the antitumor effects of the black garlic.

2. Black garlic contains ingredients that help vitamins play a role in the anti-tumor effects of black garlic.

3. It has been found that pork is a food rich in vitamin B1, and vitamin B1 and black garlic contain the combination of black garlic, can better eliminate fatigue, restore physical ability

4. Epidemiological studies show that in areas where the average daily consumption of raw garlic is 20 grams per person, the incidence of cardiovascular and cerebrovascular disease deaths is significantly lower than in areas where there is no habit of eating raw garlic.

(1) The study of the resistance to thrombosis found that the essential oil in the black garlic had inhibitory effect on platelet aggregation and prevented thrombosis.

(2) The results showed that the subjects ate 55 grams of raw garlic daily and the content of serum total bile alcohol, triglyceride and LDL cholesterol after 6 days was significantly lower than that before the test.

(3) Lower blood viscosity There are several studies showing that smoking and alcoholism can increase blood viscosity significantly, but if you eat raw garlic at the same time, it will partially counteract this adverse effect.

(4) lower blood pressure in patients with mild hypertension, if every morning to eat a few cloves of vinegar bubble of black garlic, and drink two tablespoons of vinegar juice, half a month after the blood pressure of hypertensive patients will be reduced. In addition, regular consumption of raw garlic in patients with hypertension, but also beneficial and lower blood pressure.

5, Bactericidal effect: black garlic is a natural plant broad-spectrum antibiotics, black garlic contains about 3% of the black garlic, black garlic has a strong bactericidal effect, it enters the human body can be with the bacteria of the cystine reaction to produce crystalline precipitation, destroy the bacteria necessary sulfur amino organisms in the sulfhydryl, so that the metabolism of bacteria disorder, thus unable to reproduce and grow.

The bactericidal capacity of the black garlic is 1/10 of penicillin, which has obvious inhibition or strangulation effect on a variety of pathogenic bacteria such as staphylococcus, meningitis, pneumonia, streptococcus and diphtheria, dysentery, typhoid and Mycobacterium tuberculosis.


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