advertisement

Q & A Library


Print this page | Sign up for free e-bulletins
 | Bookmark This Page

Q
Is Black Garlic Better?

What can you tell me about black garlic? I've heard that its nutritional power is 10 times that of fresh garlic, that it has 10 times the allicin, the compound principally responsible for its disease-fighting ability, and only three percent of the odor of regular fresh garlic.

A
Answer (Published 11/16/2010)

Black garlic is simply regular garlic that has been fermented for a month. The process that turns garlic cloves dark, changes their consistency into that of jelly, and gives them a sweet taste, which reminds some people of licorice.

Related Weil Products
Dr. Weil's Spontaneous Happiness for Your Healthy Body - It's the journey not the destination. Make each day count, with an outlook that is both serene and inspired. Dr. Weil's new website, SpontaneousHappiness.com, has everything you need to get on the path to optimal well-being including recipes, checklists and exclusive tools to track your walking. Learn more, start your 10-day free trial now.

Black garlic was introduced in Japan in 2005 and has also been used in Korea and Thailand. In the past few years, it has made a big hit with high-end chefs, who have been using it to flavor fish, chicken, and risotto.

As far as the health claims are concerned, I doubt that there's much evidence to support them, although I did see one report that found black garlic to have stronger antioxidant activity than regular garlic. It looks to me as if the greatest impact of black garlic so far has been among foodies on the lookout for the next novelty item.

If you want to try it, you can order it online and, perhaps, find it in some gourmet food shops. Black garlic is much more expensive than regular garlic - four ounces sell for $7.95 online, and a single head costs about $2 at a New York food specialty shop.

Black garlic may be a bit more glamorous, but remember that regular fresh, raw garlic is a powerful natural medicine. It is an effective antibiotic and antiviral agent that can be used to help treat many kinds of infections. It also contains compounds that appear to fight cancer, and helps lower high blood pressure and high cholesterol.

Andrew Weil, M.D.

Creative Commons License Some Rights Reserved Creative Commons Copyright Notice
A portion of the original material created by Weil Lifestyle on DrWeil.com (specifically, all question and answer-type articles in the Dr. Weil Q&A Library) is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 United States License.

Q
Is Black Garlic Better?

What can you tell me about black garlic? I've heard that its nutritional power is 10 times that of fresh garlic, that it has 10 times the allicin, the compound principally responsible for its disease-fighting ability, and only three percent of the odor of regular fresh garlic.

A
Answer (Published 11/16/2010)

Black garlic is simply regular garlic that has been fermented for a month. The process that turns garlic cloves dark, changes their consistency into that of jelly, and gives them a sweet taste, which reminds some people of licorice.

Related Weil Products
Dr. Weil's Spontaneous Happiness for Your Healthy Body - It's the journey not the destination. Make each day count, with an outlook that is both serene and inspired. Dr. Weil's new website, SpontaneousHappiness.com, has everything you need to get on the path to optimal well-being including recipes, checklists and exclusive tools to track your walking. Learn more, start your 10-day free trial now.

Black garlic was introduced in Japan in 2005 and has also been used in Korea and Thailand. In the past few years, it has made a big hit with high-end chefs, who have been using it to flavor fish, chicken, and risotto.

As far as the health claims are concerned, I doubt that there's much evidence to support them, although I did see one report that found black garlic to have stronger antioxidant activity than regular garlic. It looks to me as if the greatest impact of black garlic so far has been among foodies on the lookout for the next novelty item.

If you want to try it, you can order it online and, perhaps, find it in some gourmet food shops. Black garlic is much more expensive than regular garlic - four ounces sell for $7.95 online, and a single head costs about $2 at a New York food specialty shop.

Black garlic may be a bit more glamorous, but remember that regular fresh, raw garlic is a powerful natural medicine. It is an effective antibiotic and antiviral agent that can be used to help treat many kinds of infections. It also contains compounds that appear to fight cancer, and helps lower high blood pressure and high cholesterol.

Andrew Weil, M.D.

Creative Commons License Some Rights Reserved Creative Commons Copyright Notice
A portion of the original material created by Weil Lifestyle on DrWeil.com (specifically, all question and answer-type articles in the Dr. Weil Q&A Library) is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 United States License.

The Weil Vitamin Advisor
Get your FREE personalized vitamin recommendation & supplement plan today!

Dr. Weil on Healthy Aging
Follow Dr. Weil's Anti-Inflammatory Diet and save 30%. Start your 14-day free trial now!

Stay Connected with Dr. Weil
Promote the health of your body, mind and spirit - sign up for Dr. Weil's FREE newsletters today!

Vitamin Library
Supplement your knowledge with Dr. Weil's essential vitamin facts. Learn why they are necessary and more.

Dr. Weil's Head-to-Toe Wellness Guide
Your guide to natural health.
Use the Wellness Guide today!

Dr. Weil's Anti-Inflammatory Diet Food Pyramid
Our interactive tool can help improve overall health through diet.

 
Copyright © 2016 Weil Lifestyle
Information on this web site is provided for informational purposes only and is not intended as a substitute for the advice provided by your physician or other healthcare professional. You should not use the information on this web site for diagnosing or treating a health problem or disease, or prescribing any medication or other treatment.

Ad Choice
Advertising Notice

This Site and third parties who place advertisements on this Site may collect and use information about your visits to this Site and other websites in order to provide advertisements about goods and services of interest to you. If you would like to obtain more information about these advertising practices and to make choices about online behavioral advertising, please click here

  

Q & A Library



Q
Is Black Garlic Better?

What can you tell me about black garlic? I've heard that its nutritional power is 10 times that of fresh garlic, that it has 10 times the allicin, the compound principally responsible for its disease-fighting ability, and only three percent of the odor of regular fresh garlic.

A
Answer (Published 11/16/2010)

Black garlic is simply regular garlic that has been fermented for a month. The process that turns garlic cloves dark, changes their consistency into that of jelly, and gives them a sweet taste, which reminds some people of licorice.

Related Weil Products
Dr. Weil's Spontaneous Happiness for Your Healthy Body - It's the journey not the destination. Make each day count, with an outlook that is both serene and inspired. Dr. Weil's new website, SpontaneousHappiness.com, has everything you need to get on the path to optimal well-being including recipes, checklists and exclusive tools to track your walking. Learn more, start your 10-day free trial now.

Black garlic was introduced in Japan in 2005 and has also been used in Korea and Thailand. In the past few years, it has made a big hit with high-end chefs, who have been using it to flavor fish, chicken, and risotto.

As far as the health claims are concerned, I doubt that there's much evidence to support them, although I did see one report that found black garlic to have stronger antioxidant activity than regular garlic. It looks to me as if the greatest impact of black garlic so far has been among foodies on the lookout for the next novelty item.

If you want to try it, you can order it online and, perhaps, find it in some gourmet food shops. Black garlic is much more expensive than regular garlic - four ounces sell for $7.95 online, and a single head costs about $2 at a New York food specialty shop.

Black garlic may be a bit more glamorous, but remember that regular fresh, raw garlic is a powerful natural medicine. It is an effective antibiotic and antiviral agent that can be used to help treat many kinds of infections. It also contains compounds that appear to fight cancer, and helps lower high blood pressure and high cholesterol.

Andrew Weil, M.D.

Creative Commons License Some Rights Reserved Creative Commons Copyright Notice
A portion of the original material created by Weil Lifestyle on DrWeil.com (specifically, all question and answer-type articles in the Dr. Weil Q&A Library) is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 United States License.

Q
Is Black Garlic Better?

What can you tell me about black garlic? I've heard that its nutritional power is 10 times that of fresh garlic, that it has 10 times the allicin, the compound principally responsible for its disease-fighting ability, and only three percent of the odor of regular fresh garlic.

A
Answer (Published 11/16/2010)

Black garlic is simply regular garlic that has been fermented for a month. The process that turns garlic cloves dark, changes their consistency into that of jelly, and gives them a sweet taste, which reminds some people of licorice.

Related Weil Products
Dr. Weil's Spontaneous Happiness for Your Healthy Body - It's the journey not the destination. Make each day count, with an outlook that is both serene and inspired. Dr. Weil's new website, SpontaneousHappiness.com, has everything you need to get on the path to optimal well-being including recipes, checklists and exclusive tools to track your walking. Learn more, start your 10-day free trial now.

Black garlic was introduced in Japan in 2005 and has also been used in Korea and Thailand. In the past few years, it has made a big hit with high-end chefs, who have been using it to flavor fish, chicken, and risotto.

As far as the health claims are concerned, I doubt that there's much evidence to support them, although I did see one report that found black garlic to have stronger antioxidant activity than regular garlic. It looks to me as if the greatest impact of black garlic so far has been among foodies on the lookout for the next novelty item.

If you want to try it, you can order it online and, perhaps, find it in some gourmet food shops. Black garlic is much more expensive than regular garlic - four ounces sell for $7.95 online, and a single head costs about $2 at a New York food specialty shop.

Black garlic may be a bit more glamorous, but remember that regular fresh, raw garlic is a powerful natural medicine. It is an effective antibiotic and antiviral agent that can be used to help treat many kinds of infections. It also contains compounds that appear to fight cancer, and helps lower high blood pressure and high cholesterol.

Andrew Weil, M.D.

Creative Commons License Some Rights Reserved Creative Commons Copyright Notice
A portion of the original material created by Weil Lifestyle on DrWeil.com (specifically, all question and answer-type articles in the Dr. Weil Q&A Library) is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 United States License.