The fermentation of raw garlic has been shown to improve antioxidant potency. This process that results in black garlic has oftentimes doubled or more, the oxygen radical absorption capacity (ORAC) value of the raw garlic.
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Over 250 million pounds of garlic are consumed annually in the US. And it's very popular in Middle Eastern and Mediterranean countries, as well as India and China.
Raw garlic by itself has many potential health benefits because it contains:
But when garlic is aged and fermented into black garlic, it not only has a very sweet and inviting taste, additional nutrients are created and others enhanced. One highly-beneficial nutrient in particular, S-ally-cysteine (SAC), is created from the fermentation process. SAC is the key to reaping the potential benefits of black garlic. Without it, or with reduced amounts, you won't receive the optimal benefits.
With Dr. Mercola's Fermented Black Garlic, you're ensured that there will be a minimum of 1.2 milligrams (mg) of S-allyl-cysteine (SAC) in each recommended serving. Fermented Black Garlic can potentially help to:
These are powerful benefits that can support your overall vitality. The vast majority of black garlic supplements fail to list the level of SAC in their supplement facts. With Fermented Black Garlic, you'll know how much SAC is in every serving.