Name: Black Garlic 3,000 mg
Brand: Adrien Gagnon - Santé Naturelle A.G. Ltée
SKU: 104206
Price: 16.99 CAD
Availability: InStock

Benefits

Dosage

Ingredients

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Heart Health

Black Garlic 3,000 mg

16,99$

Are you familiar with black or aged garlic? Of controversial origin, black garlic is white garlic, Allium sativum, that has been heat-aged. This fermentation gives the garlic cloves a black color and increases the amount of active ingredients. Known for its benefits on the cardiovascular system, especially for reducing blood lipids causing high LDL levels, black garlic is also an excellent supplement against winter infections. Maximize its health benefits by swallowing one capsule per day. This supplement is 100% vegetable origin and is perfectly suitable for vegetarian diet.

SKU: 104206

UPC: 063935026446

NPN: 80118629

Canadian

Peanut free

Gluten free

Dairy free

Sugar free

Vegetarian

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Benefits

Dosage

Ingredients

Warning

Good to know

Black garlic or aged garlic, has a high concentration of natural antioxidants.

Black garlic is obtained via the Maillard reaction, by fermenting raw white garlic for several weeks under high humidity and temperature conditions.

Good to know

Black garlic or aged garlic, has a high concentration of natural antioxidants.
Black garlic is obtained via the Maillard reaction, by fermenting raw white garlic for several weeks under high humidity and temperature conditions.

KEY INGREDIENT

Garlic (Allium sativum L.) is a plant that has been consumed worldwide as a medicinal food since antiquity. Black garlic is obtained via the Maillard reaction, by fermenting raw white garlic for several weeks under high humidity and temperature conditions. The exact origins of black garlic are unknown and controversial. But it seems that the story of black garlic began in the 2000s in Japan. A farmer tried to store his garlic in sea water for a month, at a high temperature and humidity, in order to consume it all year round. To his surprise, he discovered black garlic without the characteristic smell of fresh garlic, with a softer taste on the palate and a fruity, slightly sweet flavor. Following this discovery and the work of Professor Jin-ichi Sasaki on the exceptional virtues of black garlic, this food invaded the markets of the world. First, in Japan and Korea, then in the United States and Europe.