There are two aspects of everything. One is white (Light)  and the other is Dark  (Black). Both the aspects are having plus and minus points. Similar is the case in the vegetables and fruits. Here we are able to recollect the Garlic, which is White in colour and having the health benefits for the human beings but suppose the same is Black then the health benefits are double. 

Garlic is also high in antioxidants. Black garlic has been found to have twice the antioxidant properties of conventional garlic. Antioxidants protect the cells from disease and are thought to slow down the aging process. Because black garlic is so potent, the heightened levels of antioxidants offering protection from free radical damage make it an ideal food for thwarting chronic disease. Free radicals damage cells leading to heart disease, Alzheimer's, circulatory problems, rheumatoid arthritis and other chronic diseases.

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. Conventional garlic, even in freeze-dried capsules, emits a strong garlic odor that permeates the skin, causing objectionable body and breath odor in people using garlic as a health supplement.

Garlic has a pungent smell, and is good in certain dishes, but is there more to it? Why is it so often considered a great, healthy herb? Well, for one, it has the vital chemical compound allicin, which is a wonderful therapeutic ingredient with many medicinal qualities. Allicin contains sulfur, which gives the herb its pungent savor and peculiar smell. The health benefits of garlic are innumerable. It helps fight heart ailments, cold, cough and lowers blood pressure.

Garlic is the oldest known medicinal plant variety or spice in existence. It belongs to the genus Allium and is native to Central Asia. Mankind recognized the curative qualities of this magic herb over 3,000 years ago. Sir Louis Pasteur, the scientist who discovered pasteurization, effectively utilized the anti-bacterial qualities of garlic all the way back in 1858.

World War I medical surgeons used the health benefits of garlic juice as an antiseptic for treating war wounds. It contains useful minerals such as phosphorus, calcium, and iron, as well as trace minerals like iodine, sulfur, and chlorine, which are also present in the cloves. In terms of organic compounds, it is one of the rare sources of allicin, allisatin 1, and 2.

Daily inclusion of garlic in the diet aids in eliminating any digestive problems. The herb assists in the normal functioning of the intestines for good digestion. Even swelling or irritation of the gastric canal may be rectified with garlic as a treatment.

Though not as well known as its white counterpart, black garlic is enjoying a rise in popularity in gastronomic circles and the alternative medicine field. Introduced to the health and food markets about five years ago by the Koreans, garlic becomes "black garlic" through a monthlong process of fermentation under strictly controlled heat and humidity. The health benefits of black garlic are being touted by natural medicine practitioners and herbalists.

The monthlong fermentation process in creating black garlic contributes to creating a kind of super garlic. 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 garlic and is thought to help lower cholesterol and decrease the risk of cancer.

White garlic contains antimicrobial, antibiotic and antifungal agents in its active ingredient, allicin. In black garlic, S-allylcysteine assists with the absorption of allicin, helping it metabolize more easily, which could offer boosted protection against infections.

Black garlic has none of the strong odor of white garlic and can be consumed in large quantities without the olfactory effects.

Garlic is commonly used for curing earaches, as it has several antiviral, antifungal, and antibiotic properties. Its oil can be made at home by squeezing the juice of its cloves and adding it to olive oil. The mixture should be kept at room temperature for a few days, but shouldn’t be saved indefinitely, if made at home.

Garlic clears up most intestinal problems like dysentery, diarrhea, and colitis. Its role in dispelling worms is phenomenal. It does not affect the functioning of useful organisms in the intestine, which aid in digestion, but it does destroy the harmful bacteria present in the intestines.

Raw garlic is used to treat colds and coughs. At the very onset of a cold, you should eat at least two crushed cloves of it, which will thereby help in lessening the severity of your cold.

Garlic can be placed on infected wounds as an herbal treatment. Its juice should be mixed with three drops of water, rather than using it in raw form, as the undiluted juice can irritate the skin.

Half the people in the world suffer from mild to severe forms of acne. Garlic may be used, along with other ingredients like honey, cream, and turmeric, to treat acne scars and prevent the initial development of acne. Garlic acts as a cleanser and an antibiotic substance for soothing skin rashes.

Boiled garlic cloves are wonderful as an alternative asthma treatment. Each night before going to sleep, a glass of milk with 3 boiled cloves of garlic can bring subsequent relief for patients with asthma. The asthma attacks may be brought under control by having crushed garlic cloves with malt vinegar as well.

Garlic has certain aphrodisiac properties, so it can be utilized as an effectual rejuvenator for sex. The health benefits of garlic are further known to enhance the libido of both men and women. People who overindulge in sexual activities should consume garlic in their diet or in supplemental form to protect themselves from nervous fatigue.

The health benefits of garlic were realized centuries ago by mankind. It is very effective when eaten raw, either crushed or chopped. As little as one clove of garlic per day may bring a vast improvement in your overall health, while 2 to 3 cloves could prevent an attack of the common cold.

However, consuming too much of it is also not very good as it may cause irritation in the digestive system. The only drawback is its pungent smell and taste that leaves bad breatg, but other than that, garlic is a medicinal boon for mankind!

Samir and Diana Burnić have created an unusual and profitable business. They do not only grow garlic, but also ferment it in controlled conditions in a chamber they have designed themselves. The black garlic, under the Black King (Crni Kralj) brand, has won over Croatian consumers and can now also be found on the shelves of specialized shops in Austria and Germany.

 

Chander Mohan
Krishi Jagran

 



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