Black Garlic Decreases The Risk Of Cancer

Black garlic contains more S-allylcysteine than regular garlic. This substance helps lower blood lipids which are harmful for your body. Therefore, it’s recommended to add black garlic in your family’s diet every day.

1. Black garlic have a great taste

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Black lonely garlic from Ly Son Island

The fermentation that produces black garlic reduces the pungent odor and strong flavor, making it more palatable and appealing to some people. The taste of black garlic has been compared to that of a dried fruit, smoky, sweet and slightly chewy.

Black Garlic May Help Diabetics

Those who suffer from type 2 diabetes know that the condition can wreak havoc on their health due to oxidative stress. Uncontrolled diabetes may lead to serious complications like kidney disease, heart disease, nerve damage and vision problems – sometimes even blindness.

The potent antioxidants in Black Garlic specifically can reduce oxidative stress caused by increased blood sugar levels. Multiple studies have found that its high level of antioxidants exert an even stronger effect than regular garlic and could be even more helpful in preventing complications of diabetes.

3. Black garlic help prevent cancer

Black garlic is one of the best antioxidant and it keeps our body from disease. Antioxidants protect the cells from disease and are thought to slow down the aging process. Black garlic is toxic to a variety of cancer cells and can both stop their growth and division, and kill them. It can treat leukemia, Stomach cancer, colon cancer, etc. Studies show that daily use of black garlic decreases the risk of cancer.

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How to use black garlic effectively?

Can be used immediately and don’t need process

Eating 1-2 black garlics per day

For elderly people, eating 1 black garlic per day

Recent studies have found that black garlic is an excellent way to lower LDL cholesterol which is the bad cholesterol.  Lowering LDL is essential to reduce the risk of heart disease, stroke, and premature death. The compound S-allylcysteine, a natural component of fresh garlic and a derivative of the amino acid cysteine, was found in much greater concentrations in black. The allprotein B in the blood lipids was lowered which is a strong indicator of lowering of heart disease risk.

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