Garlic has been around forever as a spice in our foods. But why would you even think about adding it to your supplement regimen? Well I will tell you SO many added benefits that garlic has for your body, where I begin I have no idea!
First off there are two main type of garlic; regular sprouted garlic and fermented black garlic(yum! it's my favorite). Let's start with regular sprouted garlic shall we? Garlic contains phytocompounds, these little guys work together to provide an array of responses in the human body. Along with being rich in manganese, calcium, phosphorus, selenium, and vitamins B6 and C it has the added benefit of affecting your bones and thyroid in the best ways.
Have a weak immune system? No problem! Garlic helps the immune function through antibacterial, anti-fungal, antiviral, and anti-parasitic properties. It also helps to reduce inflammation, affects more than 150 disease, helps to reduce the risk of osteoarthritis, and protects against clotting, retards plague build up, helps to improve lipids, reduce blood pressure ALL while improving your overall cardiovascular health and circulation. Talk about a little guy who knows how to work! But I am not even CLOSE TO FINISHED!
While all this is going on garlic is like a little warrior who is toxic to 14 different forms of cancer, including; brain, lung, breast & pancreatic. The reason being is it's high potency of antioxidants, one in particular called Allicin. Allicin releases sulfuric acid during the rapid decomposition phase, which in turn reacts with AND neutralizes free radicals in the body faster than any other known compound. Almost like a spark going off between a car battery and the clamp when you are trying to jump start a car. So on top of affect many diseases and cancers, Allicin also has been shown and proven to kill everything from candida to herpes, MRSA (Methicillin-resistant Staphylococcus aureus), drug-resistant TB and even HIV. Whoa!
This next one makes PERFECT sense to me, when I was a child I got bit by bugs all the time! It's my blood type, so my mother, bless her loving heart, made me eat SO much garlic. I got to the point where I would ask for it by the clove. Why? Garlic can eradicate antibiotic-resistant bugs. Partly due to it's pungent smell, all the antioxidants keep bugs away. Along with this, Allicin has the added benefit of bacteria being able to develop a resistance to the compound. The only downfall I have found to Allicin is that it is short lived, lasting only about an hour.
Onto my favorite! Back in 2009 a Japanese study showed that black garlic, compared to freshly sprouted garlic, was more effective in the reduction of tumors. The study was published in the Medicinal and Aromatic Plant Science and Technology. More studies showed that black garlic was also double the antioxidants, higher concentrations of sulfuric compounds like SAC (s-allylcycteine). A big benefit of SAC is the inhibition of cholesterol synthesis. SAC is also more bioavailable than Allicin, and much more absorbable. Keep in mind that black garlics benefits may be better for SOME conditions but not others. It is lower in Allicin, making you more vulnerable to infections.
In conclusion, both freshly sprouted garlic AND fermented black garlic have incredible benefits as a supplement. I would not put a gender specific or age specific category on these, I personally feel that everyone should be taking them. From young, to old, athletes to those who are just trying to better their overall health.
SAC (mg/g) Calcium (mg) Phosphorus (mg) Protein (g)
Black Garlic 5.84 36.66 80 12.5
Raw Garlic0 .32 5.0 40 2.2
Note from the Team.
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