Black garlic

Product detailed description

I really like fermented foods because they are usually stronger, more digestible, better... simply "up-graded" and more powerful than their unfermented versions. They often contain many new substances that are created or transformed during the fermentation process, or this process greatly improves the absorbability of the substances that the food already has. Bioavailability and utilization are improved, and the body often gets far more from less - which is the meaning of the so-called "rich modesty" that I coin. Black garlic is classic garlic subjected to a natural fermentation process - and this is a highly concentrated extract of it, in top pure quality from Dr. Mercoli.

Books could be written about the effects of garlic (and they are being written - over the last few decades, more than 3,000 professional articles have been published in medical journals), and everyone certainly knows that garlic is one of the most powerful natural remedies for many ailments, but most importantly, it is also a powerful preventative.

Records of the use of classical garlic date back to India 5,000 years ago. It was also used by the ancient Babylonians, Egyptians, Greeks and Romans. In the Middle Ages, it was used as a poultice for wounds to prevent the spread of infections. In 1858, the famous French physician Louis Pasteur discovered and described the main effects of garlic.

Everything that white fresh garlic can do, black garlic can do too, only stronger and more effective. It has more than 2x stronger antioxidant activity than fresh garlic. Its preparation has been known in Asia for thousands of years. If you don't want to ferment your own garlic at home, a high-quality, concentrated black garlic like this one is an ideal choice.

S-allyl cysteine (SAC) is naturally present in fresh garlic in an amount of 20-30 mcg/g. However, the SAC content in fermented form is up to 6 times higher! SAC has a high antioxidant value.

"Found in the ancient tombs of Egyptian Pharaohs to ward off evil demons."

"The Greeks and Romans used it before sporting and combat events." Today we perceive and use its effects from a completely different perspective.

During the ripening process, some unstable compounds, including the well-known allicin (from a health perspective, the most important component of classic garlic), are converted into more stable and more absorbable compounds. Garlic also contains stable and water-soluble sulfur compounds such as S-allyl mercaptocysteine (SAMC) and S-allyl cysteine (SAC), very powerful antioxidants that have more than 98% bioavailability! It also contains some fat-soluble sulfur compounds, flavonoids, the phenol allixin and other substances, such as important minerals such as magnesium, calcium, phosphorus and selenium. However, the most important ingredients in black garlic are the first-mentioned water-soluble sulfates. 

Garlic is a very powerful food from a microbiome perspective - but it does not destroy the digestive flora in the intestines, which is destroyed by pharmaceutical antibiotics, for example. Unlike them, garlic does not disrupt the immune system. 

However, it is important to chew fresh garlic very well, because it is when it is crushed that the activity of its components is correct and highest. This can sometimes be problematic from both an ethical (garlic breath) and taste (some people simply can't handle it if it's unfermented). That's why high-quality fermented black garlic in capsule form has its place from time to time in my diet and here on my website among the selection of the top natural and high-quality dietary supplements. It is very effective and a suitable form for direct consumption.

Most black garlic products on the market are not the product of true fermentation but rather the natural ripening of garlic. However, Dr. Mercoli's Black Garlic has been subjected to a strong double fermentation - enzymatic activation and microbial incubation. It was converted into an extract using expensive freeze-drying under the most stringent conditions. And it was also tested for the highest possible SAC (S-allyl cysteine) content. This is the highest quality black garlic extract, which I recommend based on the above.

So which dietary supplement containing fermented black garlic is the most suitable?

• must contain a highly concentrated amount of SAC (S-allyl cysteine)
• must undergo a consistent fermentation process (ensuring adequate SAC per batch)
• is subjected to double fermentation (enzymatic and microbial incubation - utilizing naturally occurring internal bacteria freeze-drying - this process keeps the product stable (about a year and a half) and consistent
• is micro-tested and analyzed for ORAC values
• Kosher and HALAL certification

Recommended dosage: 1 capsule 2x daily before meals (I recommend trying it around training windows as well)

Servings per package: 30

Declared and tested content 1.2 mg S-allyl cysteine for 2 capsules! This is equal to about 7 cloves of fermented black garlic!