Raw garlic has a host of vitamins and minerals, and has been used as a food and medicine for over 4,000 years.
Why is Garlic Fermented? Garlic is fermented using high heat and aging time to enhance its beneficial nutrients (magnesium, calcium, phosphorus, selenium and vitamins B6 and C) and create additional ones, like the powerful & bioavailable antioxidant s-allyl-cysteine (SAC). The rich black color of fermented garlic is due to aging, caramelization and fermentation. Enzymes are broken down, and proteins and sugars combine to create its distinct black color, sweet molasses-like flavor and chewy texture.
Antioxidants like s-allyl-cysteine scavenge harmful free radicals that may cause damage to the cells.
Benefits of Dr. Mercola Fermented Black Garlic:
◦ 1.2mg of the antioxidant s-allyl-cysteine (SAC) per serving
◦ May support blood pressure & cholesterol levels already within normal range
◦ Supports the immune system