WHAT IS GARLIC IN BRINE

If you enjoy fresh garlic, then chances are that you will love fermented garlic

Some like fermenting garlic together with other vegetables. In such a case the garlic taste might dominate the batch. However, others prefer to ferment garlic in separate jars and add it on the side whenever they like.

First, though, have a look at the amazing health properties of fermented garlic.

Garlic health benefits

Green Med Info has assembled a list of more than 130 studies supporting more than 150 beneficial effects that garlic can have on your health. Most of these studies are done on fresh garlic, but also a few also on fermented garlic.

Most of the benefits of garlic can be enjoyed by eating one or two cloves per day. And as stated, fermenting garlic enhances its nutritional value and makes it easier for your body to digest and assimilate vitamins, enzymes, and many other nutrients.

Some benefits of garlic

Inhibits cholesterol accumulationReduces risk for heart attack and strokeEffective against drug-resistant bacteria

Lessens cadmium-induced liver damageProtective effects against cancerFight multi-drug resistant tuberculosis

Lowers high blood pressureLowers bad (LDL) cholesterolReduces plaque buildup in arterial system

Regulates blood sugarPrevents blood clots from formingReduces the possibility of stroke

Prevents certain forms of cancerRemoves heavy metals from the bodyHas anti-fungal and anti-viral properties

Reduces yeast infections as CandidaEar infectionsUlcerative colitis

Garlic benefits are so amazingly many and profound that you should try to include it in your diet. Consuming just one or two cloves per day seems to be enough in most studies. However, benefits of fermented garlic are even more amazing.

Fermenting garlic enhances benefits

Fermented garlic might surpass the nutritional value of fresh garlic. Studies have found that the fermentation of fresh garlic dramatically raises its health promoting properties and its bioavailability. Nutrients in fermented garlic are easier for the body to digest and assimilate. And the same is true of most fermented foods.

Researchers compared fresh garlic with fermented garlic and discovered that the antioxidant activities of fermented garlic are much higher.

Studies also reveal that fermented garlic contains high levels of hydrogen peroxide that is created during fermentation. Hydrogen peroxide is also produced in your body and is known to eliminate most bacteria, virus, fungi and other harmful microorganisms.

Fresh garlic contains sugars and amino acids that during fermentation is consumed by beneficial bacteria. This process produces lactic acid which is responsible for the sour, tangy, fresh taste of fermented foods. It is also highly desirable for your digestive tract as it promotes many body functions.

Many additional healthy substances are also created during fermentation. But you get the idea; fermented garlic is a pure superfood!