Do you know garlic? I guess your answer will be yes. But I assume the garlic you know is the white garlic you are used to. But I am referring to the black garlic, which is more beneficial and a flavorful way to achieve a more satisfying meal. It is beginning to make a wave in the culinary industry, and due to its incredible health benefits, I think it is essential you know about them, especially if you are a more adventurous eater.   What is Black Garlic?  Going into a little bit of long history about black garlic, its use as a high valued medicinal and culinary product was more popular in Asian countries like Korea, Japan, and Thailand. Korea is often said to be the place where black garlic originated from, where its process was thought to have been developed over several centuries. According to historical records, black garlic was said to be used as a diuretic, antibiotic, digestive aid, anti-parasitic, and a wide range of several other ailments. It is widely known for the anti-oxidant properties it possesses. Today, black garlic is mostly used for its exceptional flavor and texture as a superior quality ingredient. It is also becoming more popular for its nutritional value that, in a way, cannot be compared to raw garlic. Black Garlic simply refers to aging fresh garlic that has gone through a long time of fermentation process under highly controlled temperature and humidity. The properties of a typical Black Garlic as compared to raw garlic include the following: Higher in anti-oxidants Easier to digest Sweet and tangy No garlic breath Mild immune boosting effects Higher in some minerals   The Health Benefits of Black Garlic As you might have been informed already, garlic, in general, is discovered to possess a good number of health benefits. Some of the health benefits of black garlic are discussed below:   It helps to lower cholesterol Cholesterol is vital to the human body, but at the same causes heart disease when it is too high. Research has shown that black garlic has an excellent ability to lower the bad cholesterol, that is, the LDL cholesterol. This ability to lower LDL cholesterol helps to reduce the risk of stroke, heart disease, and premature death. Black garlic has a higher concentration of some compounds as compared to raw garlic, such as the S-allyl cysteine compound which is a natural component of raw garlic and a derivative of amino acid cysteine. It has been discovered via a scientific study that people who had a daily intake of black garlic extract for a minimum of 3 months had a significant reduction in their LDL while increasing the good cholesterol. It was also found out that protein B present in the blood lipids was lowered, which is a strong sign of reducing the risk of heart disease.   It helps to strengthen the immune system For various diseases and infections to be prevented, the immune [...]