What is Black Garlic, Is It Better Than Raw Garlic?

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what is black garlic why is it black is it a fermented food is it better than raw garlic [Music] black garlic has a long history of use as a prized medicinal and culinary superfood in several Asian countries primarily Korea Japan and Thailand it is often claimed to have originated in Korea where the aging process was thought to have been developed and perfected over many centuries utilized today for his distinct flavor and texture as a gourmet ingredient it is also becoming popular for its exceptional nutritional value that in some aspects supersedes the raw garlic it was created from made from whole unpeeled Allium sativum bulbs it is allowed to age for a period of time eventually darkening the bulbs and turning the cloves a dark black licorice light color commercial aging or fermentation can range between 60 to 90 days or longer depending on the designated temperature this is achieved in a humidity controlled setting using a specialized fermentation device in which ideal temperatures can range between 140 to 170 degrees Fahrenheit when the moisture content is reduced to a certain level the cloves blackened considerably and develop a unique soft sticky date light consistency one of the most prominent features of black garlic is its taste often described have a slightly tangy yet subtly sweet flavor to us it has a very unique but delicious taste resembling a cross between shiitake figs and balsamic vinegar the increase in sweetness is a result of fermentation in which the carbohydrates in raw garlic are broken down into simple sugars and the protein into amino acids this essentially removes the spiciness and pungent flavor found in fresh cloves it's black garlic a fermented food while black garlic is often referred to as fermented it doesn't actually involve specific microbial processes like other fermented foods basically the enzymes in raw garlic break down and encourage the male layered reaction a chemical occurrence between amino acids and reducing sugars known to brown food it is therefore more accurate to say that it is aged rather than fermented however according to some 2018 research there have been some bacteria Lendl fights like bacillus observed in black garlic production that have an affinity for high temperatures as well as the capacity to encourage fermentation these are beneficial bacteria that are naturally present in fresh garlic and believed to play a role in aged garlic transformation but are largely diminished at the end of black garlic aging so while there is some truth to its reference as a fermented food it is not found to contain high amounts of enzymes or probiotic benefits like other ferments mostly because of the high heat exposure what's the difference between black garlic and raw garlic while fresh raw garlic or sprouted garlic is definitely a potent medicinal superfood antibiotic and antiviral agent to include in the diet from time to time when aged it essentially becomes much higher in antioxidant content the unstable compounds prominent in fresh garlic such as a lien a lynnae's which make Alison when garlic is crushed essentially get converted after the aging process to potent substances that possess strong antioxidant activities one of the major ones is a constituent known as s a little cysteine or si si black aged garlic higher in antioxidants like si si si si a water soluble sulfurous compound and derivative of the amino acid cysteine is amplified when subject to heat in the breakdown of protein s al l cysteine compared to fresh garlic's health enhancing component Allison is considered to be more stable and easily absorbed in the GI tract it has been shown to encourage other enzymatic antioxidant activity as well as provide benefits as a powerful free radical scavenger and neuro protective anti-inflammatory agent along with s al cysteine aged garlic also produces other antioxidants like s a low of mercaptan polyphenols flavonoids and other lipid and water-soluble organosulfur compounds the process of garlic fermentation also likewise increases some of the antioxidant nutrients such as zinc and selenium because black engage garlic is much lower in moisture content its amino acids and other nutritional properties are considerably more concentrated it is in fact identified in some research to have over four times as much polyphenol and flavonoid content what are other benefits of black garlic fermenting garlic produces a sweet tangy mild you mommy like flavor and removes the spicy pungent qualities making it easier to digest for some people it is often better tolerated by those with heat sensitivities or a Pitta body type because of the diminished Allisyn content it also doesn't give you garlic breath like the fresh variety after raw garlic is aged is higher in fiber protein and certain minerals are also known to be increased such as zinc potassium magnesium iron manganese phosphorus and selenium some scientific observation shows that black aged garlic has a more acidic pH than fresh garlic which is one to two points more alkaline according to the study published in the Journal of Preventive nutrition and food science research on black garlic's potential health enhancing properties in recent years there has been quite a bit of research demonstrating the protective effects of black garlic consumption for a number of health conditions black fermented garlic has been scientifically acknowledged as beneficial for type 2 diabetes mellitus cholesterol metabolism and cardiovascular health neurodegenerative conditions and cognitive functions types of black garlic whole black garlic balls these are the whole aged bulbs that can be cut open and the clothed segments removed or squeezed out usually comes in multi clove or single pearl garlic varieties peeled black garlic cloves these are pre peeled fermented black clothes and are a slightly more convenient option to removing them yourself black garlic paste often available as a soft paste ready for use in recipes black garlic supplements these are products created from aging or fermenting raw garlic and then freeze drying it into capsule or tablet form what it's aged garlic extract the most popular aged garlic extract is the brand key Olek which is not quite the same as the black variety it is made from garlic that is aged with water and alcohol for 20 months at a controlled ambient temperature it then undergoes an extraction process formed as a powder and encapsulated they are consequently not black but a light yellow color purchasing black garlic while black aged garlic is sometimes available in specialty gourmet or Asian markets it is also sold today by many online suppliers we personally always recommend you choose organically certified selections when available make your own do-it-yourself black garlic the price of black aged garlic bulbs cloves or supplements can be quite high compared to fresh garlic because of the required fermentation process however if you're serious about using it on a regular basis it can be made do-it-yourself style using a rice cooker or a purchased black garlic fermenter the latter is a modern specialized appliance that keeps the garlic at a uniform temperature using a humidity control system you simply place in your whole raw bulbs and push a button from our research most brands will firm it or age the garlic in about 8 to 12 days at temperatures of around 100 to 170 degrees Fahrenheit aged garlic has a much longer shelf life than raw garlic but is usually best when stored in a cool place or refrigerated how to use black garlic does not have an overpowering taste like raw garlic but a tangy subtly sweet flavour and miso paste like texture it is a very versatile ingredient in many savory dishes as well as dressings soups dips pates marinades and sauces because of its rich flavor it is sometimes uniquely utilized with cacao and dessert recipes like chocolate mousse truffles or brownies precautions black garlic when consumed in large quantities may cause gastrointestinal upset and should be avoided if you have allergies to garlic for members of the onion family seek the advice of your health care provider if you are pregnant nursing taking prescribed medications or have a serious medical illness [Music] thanks for watching for additional information as well as the very best sources of black garlic we could find be sure and check out the links in the description box below this video please share and/or give this video a thumbs up if you found it useful and be sure and check out these other informational videos
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Channel: SuperfoodEvolution
Views: 79,490
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Length: 10min 52sec (652 seconds)
Published: Mon Aug 27 2018
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