Garlic or…Black Garlic?

Last Update: November 6, 2019 at 10:33 am


DATE:   November 6, 2019


Garlic or…Black Garlic?


By Dr Holly, heard Wednesdays at Noon Pacific on News for the Soul


noon pacific:

TODAY:  Garlic or black garlic? … 

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Wednesdays at NOON PST  / 3PM EST – The Whole Health Initiative with Dr Holly  – An NFTS Global Luminary  broadcasting from Canada since March 2014 –   Dr Holly is a Doctor of Natural Medicine, a scientist, a professional speaker, an author of Cancer: Why what you don’t know about your treatment could harm you and 12 other books and a practitioner.  As a Doctor of Natural Medicine with 7 degrees & 3 designations in a wide range of healing modalities and 20 years experience, she can assist you in identifying and understanding your path to health. She can identify your underlying life themes, coping mechanisms, value systems and defense mechanisms to understanding the physiology and biochemistry and energy patterns of your body.  She has a mobile health clinic that comes to your door and can assess 1000s of variables in front of you AND create a protocol unique to you.  In addition, she provides consultation for physicians and clients around the world.

Most of us have only heard of the benefits of white garlic. In fact, you could fill a room with all the studies on garlic. But usually the research is focused on white garlic. Note, regular organic garlic is better than elephant or Russian garlic. However, black garlic is considered to be more beneficial. It contains 2x as many antioxidants and 7x as many polyphenols! Who would have known?


Black garlic is the result of fermenting white garlic which softens it and a sweet flavor. AND, you don’t have to worry about bad breath afterwards.


Fermenting garlic is easy – leave a nice clean garlic in a rice cooker for about 12-18 days. The sugars and amino acids react and cause the black fermentation, which some describe as having a soft marshmellow texture. No preservatives, no capsule, just garlic.


Nutritional profile

Allicin to SAC

Although garlic has over 350 nutrients including 33 sulfuric compounds, allicin is the most studied bioactive component of garlic. Yet, garlic doesn’t contain allicin. Garlic has enzymes called alliinase and alliin. Allicin is only released when garlic is chopped or crushed or smashed – which provokes the most allicin.


Allicin is pungent and unique to fresh garlic but the compound is unstable and breaks down within minutes. The fermentation process turns allicin into S-allyl-cysteine or SAC. Now garlic is a great antioxidant, anti-inflammatory and an antidiabetic.


Research has shown that many of the nutritional/medicinal compounds in garlic increase dramatically during fermentation, while the sugars and amino acids combine to make other helpful compounds. The following chart is from science direct. [i]


                                                      Black Garlic                                                          White Garlic  

Water-soluble sugar Increased 1.88–7.91-fold [1] 450 mg/g
Polyphenol Increased 4.19-fold [13] 13.91 mg GAE/g
Flavonoid Increased 4.77-fold [13] 3.22 mg RE/g
Amadori & Heyns Increased 40–100-fold [1] 10 μg/g
Fructan Decreased 0.15–0.01-fold [1] 580 mg/g
Leucine Increased 1.06-fold [13] 58.62 mg/100 g
Isoleucine Increased 1.67-fold [13] 50.04 mg/100 g
Cysteine Decreased 0.58-fold [13] 81.06 mg/100 g
Phenylalanine Increased 2.43-fold [13] 55.64 mg/100 g
Tyrosine Decreased 0.18-fold [13] 449.95 mg/100 g

GAE = gallic acid equivalents; RE = rutin equivalents.


  1. Immune:

Garlic has long been recognized to boost the immune system. Partly because of the sulfuric compounds that help the cells generate glutathione, which in turns regulates the immune system. However, garlic also has antiviral, antifungal, antibacterial and antiparasitic properties. AND, black garlic is better than white garlic.

  1. 2. Cardiovascular: [ii]

Garlic has also been long known to aid the cardiovascular system[iii]. It does it in a number of ways: it thins the blood thus reducing blood pressure; it increases HDL/decreases LDL[iv],[v]; improves heart muscle capacity.[vi] It also decreases the lipoprotein B in blood lipids/fats which is a known indicator for heart disease.

  1. Liver

Although the liver regenerates faster than any other organ in the body, probably due to the fact that it does over 500 functions to support all other organs and functions in the body, garlic is very beneficial. In fact, research shows that black garlic reduces inflammation and reverse liver disease in rodents.[vii]

  1. High Antioxidant Levels

We have all heard how important antioxidants. Protecting against free radicals helps prevent health issues like dementia, arthritis, inflammatory issues and much more. Black garlic has its share, even more than white garlic. In fact, 25 x more!!![viii] That’s basically thanks to the fermentation converting allicin into SAC which is more beneficial and completely absorbable.

  1. Reduces Inflammation

SAC or S-ally cysteine is a well-known anti-inflammatory compound.

  1. May Prevent Colon Cancer

Research has shown that garlic can prevent colon cancer by inhibiting the P13K/Akt signaling pathway that leads to colon cancer.[ix]

  1. Cognitive function

Research shows that black garlic protects the brain from free radicals, inflammation and toxicity, i.e., MSG. Thus, preventing cognitive impairment.[x]

The best thing about it is black garlic is easy to make. Clean the garlic, open the cloves up, and leave in a rice cooker, on warm, for 14-18 days. Keep the cloves in a dark tight container.