Black garlic was first invented by Japanese Jin in 1997. After 20 years of technical improvement, the production technology of black garlic has been relatively mature. In short, the garlic we usually eat is fermented at high temperature and high humidity for about 60 days, and after a series of enzymatic and non-enzymatic browning reactions, the white garlic is finally turned black.

Comparison of nutrition between garlic and black garlic Black garlic is obtained by garlic fermentation. After 60 days of high-temperature fermentation at 90 degrees, even the color of garlic has changed, and the nutrients in it have definitely changed dramatically.

The most significant change is that the garlic flavor is low, or even gone, which means that the most important allicin content drops sharply to some extent. Allicin is very unstable and can be easily converted into volatile sulfur-containing compounds under heating conditions. In other words, the sterilization effect of black garlic is the same as that of cooked garlic, and there is almost no sterilization effect. In fact, this point has been confirmed by the research report, and there is almost no report on the sterilization of black garlic.

After fermentation, the types and contents of nutrients in black garlic have changed greatly: compared with ordinary garlic, the moisture and fat of black garlic have obviously decreased, but the carbohydrate content has obviously increased, because the content of trace elements has increased because of less water, and the most significant change should be vitamins, at least twice as much as garlic.

Clear liver poison?

Whether it is Chinese medicine or western medicine, there is no such thing as liver toxin detoxification. However, this "poison" seems to mean something. Traditional Chinese medicine believes that "when evil is combined, its qi will be deficient", and the accumulation of various metabolites in the body will cause dysfunction of some organs in the human body.

The liver has a powerful liver drug enzyme system, such as medicine taken and wine drunk. And the liver has a way to remove them one by one. Under normal circumstances, the liver will not be "poisoned", but once the detoxification ability is exceeded, the liver will be damaged. Eliminating hepatotoxicity may mean restoring the health of damaged liver.

Can black garlic restore damaged liver to health?

There are few effective substances such as 1, allicin and sulfur-containing compounds in black garlic, and adults can eat up to 3~5 black garlic at a time. In terms of quantity, it has no effect at all. It is best to eat high-protein food.

There are many reasons for liver injury. If it is alcohol, drugs and other injuries, eating black garlic will definitely not recover. However, if it is a healthy population for daily health care, it is certainly possible. The theoretical basis is that the increase of antioxidant content in black garlic may help the body resist the possibility of cell canceration. Of course, this is only possible.

note:

Garlic and black garlic are both spicy and irritating foods. For patients who may be taking medicine or receiving treatment, taking garlic may affect the curative effect of the medicine and even produce some side effects.

It says something about the value of black garlic. You don't need to be too obsessed with the health value of black garlic. Friends who like to eat black garlic can be addicted.

Doctor of medicine, doctor of life science, licensed pharmacist, senior nutritionist, protect life and health, refuse fake health preservation, and personally care for a healthy you!