I learn something every day. I have an inquisitive mind. My mind can go down some interesting rabbit holes. This is one of them.

Today’s new information is that there is black garlic. Who knew?! So, what is black garlic and why is it supposed to be so nutritious?

What is black garlic and where did it come from?

The origins of black garlic is obscured. Some think that it’s origin was somewhere in Asia. It’s actually been around for centuries! Get out! Really?! Black garlic gets its uniqueness through a process called the Mallard process.

Now, I know you chefs out there know what the Mallard process is, but for those of us who are culinary newbies let me explain the Mallard process. In our defense, this process is so complex and relatively new that it has taken scientists years to figure out. So, you chefs out there don’t look down your culinary nose at the rest of us. Just be glad we are learning something new.

So, here goes; The Maillard reaction is many small, simultaneous chemical reactions that occur when proteins and sugars in and on your food are transformed by heat, producing new flavors, aromas, and colors. (https://www.seriouseats.com/what-is-maillard-reaction-cooking-science) Check out this website.

The Mallard process gives our food more complex layers of flavor. We see the Mallard effect in roasted coffee, charred steaks, and roasted vegetables. In short, the Mallard process is adding heat to food over a period of time. This process also includes adding in the right amount of moisture to draw out the incredible taste from those sugars and proteins in the food. Here’s the interesting part, it takes about nine months for this process. Talk about the ultimate crockpot! It doesn’t take the sugars and proteins that long to process, but it takes that long for the flavors to build. To learn more about the Mallard process you can go to the link above for one explanation.

Now back to the black garlic. (See what I mean about going down rabbit holes). By applying the Mallard process to the garlic, you get a change in texture and flavor. The garlic becomes softer, chewer and milder in flavor.

Health Benefits

 Black garlic does boast higher concentrations of many nutrients, antioxidants, and other beneficial compounds. Garlic is mostly used for reducing blood pressure, blood glucose levels, lowering levels of cholesterol and triglycerides. There are some studies showing that the antioxidants in black garlic can help prevent colon cancers.

I’ve talked about the fact that everyone who dies a natural death dies from the same diagnosis, inflammation. Yes, inflammation. Remember, we talked about what ever the disease a person many have, the underlining cause is inflammation. So, black garlic can help reduce inflammation in the body.

Garlic and onion are consider natural antibiotics for the body in prevention of many problems. Therefore, it stands to reason that black garlic can help build the immune system and support the liver. Some research shows that black garlic can help lower markers of related to liver damage, decrease fatty deposits in the liver, and rebalance liver cell size. Keep in mind, the best way to reduce a fatty liver is to maintain a healthy weight. Even children who are overweight have fatty livers.

Black garlic also contains noticeable amounts of:

• Vitamin C
• B Vitamins (B1, B2, B3, and B6)
• Folate
• Calcium
• Manganese
• Magnesiem
• Phosphorous
• Zinc
• Iron

Black garlic contains more antioxidants than regular garlic. It also has more of the compound S-Allylcysteine (SAC). SAC helps the body to absorb allicin. Black garlic has a greater concentration and may be more effective in helping your body absorb the benefits that allicin provides. 

Practical Experience

Through the years I would have patients coming in for their checks on blood pressure who wrecked of the garlic smell. Their blood pressure would be sky-high. They thought that garlic would control their blood pressure. In those cases, it didn’t. Now, having said that, I don’t know what the rest of their regime was to control their blood pressure. For instance, what was the rest of their diet like? Did they manage their salt intake? Most of these people did not have a healthy weight, they were obese. Did they move their bodies and exercise? Did they walk for exercise? There are many variables to take into consideration.

Don’t get me wrong now, I certainly believe that the natural approach to health is the best approach. However, what most people don’t take into consideration is embracing all the aspects of healthy living. I would have patients come into the doctor’s clinic with literally bags of supplements. They see an article or an add on TV about the health benefits of supplements and take dozens of pills.

I am not an advocate for taking large amounts of supplements. I’m just not. I feel that the best approach is getting our supplements from whole, organic grown foods as much as possible. Yes, you can get good quality foods in the grocery store if you don’t have access to a farmers market.

Supplements can be dangerous if you don’t know what you’re doing. For example, vitamins A,D,E, and K are fat soluble vitamins. This means that these vitamins are stored in the fatty tissues in the body. Too much of a good thing can cause serious problems. Most of us get enough of these vitamins in healthy meals and with a multivitamin supplement.

In conclusion

I look forward in exploring black garlic. It will be interesting to see how this tasty food can help in the overall health of people. I do believe that the natural approach is the best avenue to a healthy lifestyle. However, I also believe it’s often prudent to consult with a natural health doctor. It’s best to have an overall view on an appropriate lifestyle. Don’t listen to the commercials! The objective is to sell a product. The advisors are not going to tell you the truth. Remember, me ranting about the skin care commercial stating that their product goes 10 layers deep? How can it possibly do that when there are only 3 layers of skin? I digress.

I plan to find black garlic and give it a try. I hope you will research this food further. I know I am. You can make your own black garlic, but keep in mind it will take weeks. Instructions on how to make it is easily available online.

Use black garlic as you would regular garlic. Spread it on bread, add it to mashed potatoes or baked potatoes. The possibilities are limitless! Have fun with your food! Try something new.