Fermented Black Garlic

A “SUPERFOOD” WITH A LONG HISTORY: For more than 4,000 years, the humble garlic clove has been used for flavoring and a variety of potential vitality benefits. In ancient times, its distinctive taste and aroma were believed to help supply strength and courage (Greek and Roman athletes used it prior to sporting events).

AN ABUNDANCE OF NUTRITIONAL VALUE: Raw garlic by itself has many potential health benefits because it contains Magnesium, Calcium, Phosphorus, Selenium, Vitamin B6, and Vitamin C.

EVEN BETTER IN FERMENTED FORM!  When garlic is aged and fermented into black garlic, it not only has a very sweet and inviting taste, additional nutrients are created and others are enhanced. One highly-beneficial nutrient in particular, S-allyl-cysteine (SAC), is created from the fermentation process.*

THE POWER OF ALLICIN, AMPLIFIED: Allicin is the antioxidant in raw garlic that’s considered one of the most effective antioxidants found in the plant kingdom. Fermenting garlic into black garlic causes a biological conversion of allicin to SAC, which is an even more potent, stable, and bioavailable antioxidant.

WE PROVIDE THE KEY: SAC content is crucial to reaping the benefits of black garlic. Without it, or with reduced amounts, you won't receive the optimal benefits.  That’s why we have sought out the best process to derive as much SAC as possible from fermented black garlic.*

*These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any disease.