Un amplificateur d’immunité et savoureux (Anglais). . . a major immunity booster and one that’s pretty tasty, Black Garlic’s treatment is called a Maillard Reaction

Date: December 8, 2016

When it comes to cancer-fighting foods, we’ve all heard about the benefits of blueberries and leafy greens. But if you’re not eating Black Garlic, you’re missing out on a major immunity booster, and one that’s pretty tasty, too.
When still encased in its skin, Black Garlic looks like any other bulb of garlic, but beneath its papery peel is a dark black clove, soft and sticky to the touch. Black Garlic is not an alternative variety of garlic, but plain old garlic, naturally caramelized over a month-long period in a humidity-controlled environment.

This process blackens the once-white bulbs, and arms the already beneficial plant with even more health boons. Many call the bulbs fermented, but technically they are not—the process does not involve any microbial action or the addition of yeast or fungus.
Instead, Black Garlic’s treatment is called a Maillard Reaction, a naturally occurring chemical process that takes place when amino acids and sugars break down—similar to the browning of onions on the stove top or the caramelizing of sugar for sweets.
But there’s more to black garlic than its interesting chemical process—it also boasts various health benefits.
The superfood has been shown to contain double the antioxidants of a raw clove. Black Garlic also acts as an anti-inflammatory, and some studies have found it to be anti-cancerous. A 2007 study in the Medicinal and Aromatic Plant Science and Technology showed that black garlic was more effective than traditional garlic in reducing the size of tumors.

The black bulb is also high in protein, calcium, phosphorous and s-allylcycteine (SAC), a sulphuric compound that appears to lower cholesterol. Also present in fresh garlic, SAC is over five times more potent in the black variety.
Aside from its health-boosting benefits, one of the most impressive things about this super garlic is its mild taste. Gone is the sharp, peppery flavor of garlic that clings to your breath for days. Instead, black garlic has a sweet, mild umami flavor and a soft creamy texture. You can spread a whole clove on a cracker and pop it into your mouth alone.

Where can you get black garlic?
Don’t worry, you don’t have to travel to any niche grocer or Asian market to score some fermented black bulbs. Many mainstream grocery chains carry it, including Trader Joe’s. Can’t find it at your local store? Amazon carries it, of course. Buy a bag or five and start cashing in on a slew of sweet health benefits.
The ways to infuse Black Garlic into your recipe arsenal seem endless. Purée it into salad dressing or dips or smear it on bread for a garlic bread alternative. You might also consider mincing it and sprinkling it on salads, sandwiches, pasta or tacos—anywhere you want a sweet, umami flavor.You can use Black Garlic as a main ingredient too.

From: Healthy Living

By: Zoe Eisenberg

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