The superfood that prevents migraines and is good for the heart

Black garlic is fairly unknown in the US, but it’s becoming more and more popular, with proponents claiming its inclusion in your diet can help to combat serious health issues such as high cholesterol or migraines.

Generally, when garlic goes black it gets thrown out as it is going rotten. However with black garlic the colour is deliberately sought after. It is achieved through supervised fermentation, under very specific conditions: high temperature and humidity, for several days. This fermentation causes the garlic cloves to take on a dark color and at the same time to raise the levels of antioxidants (which have been indicated in the prevention of cardiovascular diseases). As the garlic blackens the flavor sweetens.

Originally of Asian origin - with Japan, Thailand and Korea all possible locations - black garlic is not generally easy to find in standard supermarkets. However it can be found in speciality health food stores and on the internet. It has become more popular in the US since being used on TV cooking shows such as Top Chef and Iron Chef.

Black garlic can be eaten raw, or included in recipes. It works well for roasting, sautéing, and baking, and when softened, can be spread on to slices of bread and toast.

Fundamental properties of black garlic

Among the main properties cited of black garlic are a large number of amino acids, the building blocks of proteins, meaning it can be beneficial for the repair of bones, joints, tendons and ligaments.

Moreover, other benefits claimed for its consumption is the prevention of migraine and cholesterol. This is understood to occur by favoring blood circulation and lowering blood pressure, as well as helping to control levels of harmful cholesterol.