“How long do you have black garlic?”
“I want to know how to save black garlic”

Have you ever had such a question?

Black garlic is a food that has a relatively long shelf life because it is a matured food.

So I will talk about the retention period of black garlic this time.

■ Black garlic can be stored for one year in a cool dark place

Black garlic can be stored for about half to one year in a cool and dark place if it has not been peeled off at the time of purchase.

Black garlic has a bactericidal action on its own, so it can be said to be a hard-to-damage food suitable for long-term storage.

How to save, you can store it in a place where the sunshine outside does not shine if it is cold season, and it is suitable to store it in a refrigerator if it is a hot summer season.

■ Points for keeping black garlic for a long time

・ We lower humidity

Black garlic can be easily damaged in humid places.
Avoid storing in water to avoid moisture.

And it is said that the one that is packaged one by one at the time of purchase and the one that contains the deoxidizer are better.

・ Prevent oxidation

Black garlic loses its flavor when it is oxidized.
For this reason, try not to touch the air as much as possible and peel off the skin just before eating.

■ Eat quickly after breaking up

If you can eat in a short period of time, it is fine for a while even if you leave it at room temperature.
However, if they fall apart, the retention period will be shorter.

The point of the preservation method at that time is to store it in a dark and damp place. Therefore, it is said that it is better to protect black garlic from the sun and humidity by wrapping it in newspaper or putting it in a paper bag.

■ Black garlic ripens during storage

If it is left to stand for a long time with normal garlic, it will sprout and dry from garlic.
However, black garlic may be ripened and sweetened.

Freshness is lost with the passage of time, but black garlic retains its taste even if it is stored for a relatively long time.

■ We can store in freezer

Black garlic lasts longer when stored in the freezer.
If you put it in the freezer, it will lose some water, but you can eat it delicious because it is not frozen in black garlic.

If you put in the freezer it is recommended to peel off and wrap one by one and save.
If you don’t buy it, you may not always know when you should eat, and if it is a freezer, it may be easier to manage.

Black garlic can also be stocked. How about having a habit of eating black garlic as part of your health maintenance?

Garlic has the effect of making blood smoother, lowering cholesterol levels, and recovering fatigue, but it is said that black garlic is more effective than ordinary garlic.

Because of this, it is used by many people as a health food, but because black garlic has a large effect, it is necessary for those who are taking medicines to be careful about drinking.

So what are some of the medicines that are incompatible with black garlic?

■ Pharmaceuticals that require attention to the combination of black garlic

· Immunosuppressant

Immunosuppressants have the function of suppressing or preventing rejection after transplantation and various allergic reactions.

The immunosuppressant contains a component called cyclosporin, which suppresses the body from causing an excessive immune response.

However, black garlic has the effect of promoting the degradation of cyclopolis, so taking it at the same time may reduce the efficacy of the immunosuppressant.

・ Anticoagulant

The anticoagulant taken by people with diabetes is also called warfarin (warfarin potassium), and it works to make blood smooth.

Black garlic also has the effect of making the blood smoother, so taking it at the same time may lead to excessive blood flow and lead to hypoglycemia.
It is fine if you take a little bit of black garlic, but you need to be careful just in case.

・ Pill (oral contraceptive)

The pills are formulated with female hormone ingredients and are taken for effective contraception.
However, the drug degrading enzymes contained in garlic may weaken the effect of the pill. Therefore, when taking a pill, it is recommended that you refrain from taking black garlic.

・ Anti-HIV agent

Anti-HIV agents have the ability to suppress viruses. Although the medicine taken at the time of HIV onset may contain many ingredients, black garlic may break the balance of the ingredients and as a result, it may weaken the efficacy.

In particular, saquinavir, a drug used for HIV treatment, may cause blood levels of the drug to decrease with consumption of black garlic.

There are other medicines that you should be aware of in addition to black garlic.

It is black garlic to improve health, but it has no meaning if it has adversely affected health.

If you have any medications you are currently taking, check if you can take them at the same time as black garlic.
Alternatively, we recommend that you consult a doctor or pharmacist who is familiar with medicine for a drink.

Black garlic is famous as a health food and is used by many people.

Such black garlic is, but

“I’m having a cold but I can eat it.” “I think I’ll break my stomach if I eat black garlic.” “Are you eating it as a supplement like black garlic?”

There may be some who are anxious about black garlic and so on.

So this time, I will inform you about the intake of black garlic.

■ Black garlic is also effective in poor health

Black garlic has many effects, and it is also very effective to eat when you are in poor health.
Black garlic has a bactericidal action, so it can be effective in killing the virus. Therefore, it is said that it is good for cold prevention.

And, the effect of relieving the loss of energy and appetite due to summer batting, it also leads to the elimination of constipation because of intestinal regulation.

■ The raw garlic may be worse than black garlic

I think some people have eaten garlic and have broken their stomach, but the cause is due to the bactericidal action of garlic.

Raw garlic has a very strong bactericidal action, so the irritability of the garlic can cause the gastrointestinal tract to become rough and cause diarrhea.

However, since black garlic loses its stimulant ingredients during the aging process, there is almost no concern that the stomach will become rough if it is in a proper amount.

■ If you should refrain from taking black garlic

Although it is black garlic that has high safety despite the high level of efficacy, the following should let you refrain from intake.

・ Person taking blood coagulant
・ Person with suspected garlic allergy
・ A person who is told to refrain from taking garlic from a doctor or pharmacist

Garlic has a function to improve blood flow, so eating garlic will weaken the function of blood coagulant. It is important to be careful because many people with diabetes are taking this medicine.

Also, if you have medicines that you usually take other than blood coagulants, you may not be able to get a good drink for some reason, so please consult your doctor or pharmacist once before taking black garlic. We recommend that you consider.

Basically, you can eat black garlic when you are in poor health.
It is recommended that you eat black garlic when you are not feeling well because you can expect the effect of stamina improvement.

However, although the effect is high, be careful if you overeat. Just because you ate a lot does not mean that the effect grows in proportion, and if you eat too much, you may get burned.

Eat a proper amount of black garlic every day to live a healthy life.

Do you all know the country with the largest production of garlic in the world?

The correct answer is China.
About 80% of garlic in the world is said to be Chinese.

The foreign-grown garlic that you see in supermarkets is often mostly Chinese-made, isn’t it?

If so, do you know which prefecture is the number one producer of garlic?

The answer is Aomori Prefecture.
About 70% of domestic garlic is said to be garlic in Aomori Prefecture.

Garlic has different characteristics depending on the production area, and the characteristics also differ.

Then what kind of difference is the garlic depending on the production area?

■ Chinese garlic

First of all, Chinese garlic is cheaper than domestically produced garlic. The reason why it is cheap is that there is a problem of labor cost, but it is very likely that pesticides are used to grow and garlic is easy to grow.

And the second feature is that the grains are small.
Chinese garlic is smaller in size than domestically produced ones.

And the third characteristic is that Chinese garlic is different from Japanese garlic and its safety standard is low.
Garlic in China may use prohibited pesticides in Japan, or various chemicals such as preservatives may be used during transportation.

However, not all Chinese garlic are not safe. Even those made in China with the JAS mark can be said to be highly safe garlic that meets Japan’s safety standards.

■ Garlic from Aomori Prefecture

Garlic in Aomori Prefecture is the reverse of the characteristics listed for garlic in China.
The price may be two to three times more than that of China, and one grain is very large and fresh.

Furthermore, Aomori Prefecture has many brands of garlic, and producers often grow their own garlic with strict standards.

Then, we introduce the most famous brand garlic among them.

・ Fukuchi white six pieces

It is a well-known brand nationwide and boasts high popularity even as garlic with the highest varieties.
Its rich taste is characteristic and nutritious.

The above is the difference in the characteristics of garlic produced in China and Aomori Prefecture.

In this way, garlic has a big difference in taste, appearance and nutritional value due to the difference in the production area.

It is a health food that is rich in nutrition and easy to eat. It uses Fukunika white six pieces from black garlic and Aomori prefecture provided by Okazaki.
Do you not want to live a healthy life with black garlic that everyone stuck to the production area?

What kind of image do you have in polyphenols?
“Effective to stains”
“Clean your skin”

In fact, I think that many people would like to take polyphenols positively from such effects.

Speaking of polyphenols, red wine is famous, but did you know that black garlic is actually rich in polyphenols as well?

■ There are various types of polyphenols

There are various types of polyphenols, and their effects are also different.
Most polyphenols have anti-oxidant action and are effective on skin. However, the effects to be exerted differ depending on the type of polyphenol.

・ Anthocyanin

Red wine and cassis, is a component that is often contained in blueberries.
It is effective for visual acuity recovery.

・ Isoflavone

It is an ingredient that is abundant in beans.
It works similar to female hormones, helping to alleviate menopausal symptoms and create a feminine body.

・ Coffee polyphenol

It is an ingredient that is abundant in coffee.
It promotes fat metabolism and supports the reduction of visceral fat.

■ The polyphenols contained in black garlic are quercetin and s-allylcysteine

・Quercetin
It improves blood flow, prevents osteoporosis, and suppresses arthritis.

・ S-allylcysteine
In addition to improving memory, it is effective in preventing dementia, and is said to be effective in improving concentration and alleviating depression.

■ Indication of polyphenol intake

The estimated daily polyphenol intake for adults is said to be 1000 mg to 1500 mg.
Polyphenols contain many pleasing ingredients in the body, but can not accumulate in the body.

In addition, excessive intake of polyphenols can weaken the liver in some cases, so it is effective to take it daily.

■ Black garlic contains more than 6 times as much polyphenol as normal garlic

·Red wine

It is said that about 200 mg exists in 100 ml.
Because polyphenols are abundant in grape skins and seeds, full-body wines that extract more pigment from the skin contain more polyphenols.

・ Black garlic

Black garlic is said to contain about 1000 mg of polyphenols per 100 g. The amount varies depending on the degree of ripening compared to normal garlic before ripening, but it is more than 6 times.

Therefore, if the garlic is large in domestic grains, one or two grains a day can provide sufficient effect.

Black garlic does not have alcohol as wine does, so the advantage is that you can easily take it daily.
Why don’t you take polyphenols well with black garlic?

“I’m out of breath recently”
“The body may be dull and not motivated”
Is it easy to feel something unusual with age, etc?

Such physical changes are caused by disturbance of the autonomic nervous system.
The autonomic nerve controls the entire body, so if the autonomic nerve is disturbed, the whole body will be affected.

Black garlic is effective food for such autonomic disorder.

So why is black garlic effective in adjusting the autonomic nervous system?

This time, I will explain the possible effects on the body caused by the disturbance of the autonomic nervous system, and the relationship between black garlic and autonomic nervous system.

■ Effects on the body that may occur if the autonomic nerve is disturbed

Because the autonomic nerve is in charge of everything in the body, the impact not only affects the body but also the mind.

・ Effect appearing on the body

You may also experience symptoms such as headaches and hair loss, such as tiredness and chronic fatigue that can not be relieved, and frequent weaknesses such as palpitations and shortness of breath. In addition, the condition of the intestines may deteriorate, resulting in constipation, diarrhea, and loss of appetite.

・ The influence that appears in the mind

If you suddenly get angry or become lethargic, you will easily fall into a state of emotional instability. In addition, things may become depressing and human distrustful, and symptoms like depression may appear.

■ Black garlic improves autonomic function

The active ingredient contained in black garlic is expected to have the effect of adjusting the balance of the autonomic nervous system.
An ingredient I would like you to pay particular attention to is scordinin.

・ Skordinin is effective in ameliorating nervous system diseases

Scordinin is an active ingredient contained in garlic and is considered to be very effective for autonomic dystonia.

When eating black garlic, Scordinin works to spread capillaries in the body. This is because scordinin is effective in activating metabolism and improving circulation.

When capillaries spread, nutrition can easily spread to every corner of the body, and headaches may disappear and fatigue may disappear.

The body feels warm when eating black garlic because the active ingredient works in this way.

Allicin, which is famous as a typical active ingredient of black garlic, is also considered to have an effect on autonomic nerves.
Allicin is also said to change properties by binding to vitamin B1 and to be effective in restoring autonomic nerves to normal.

Could you deepen your understanding of the relationship between black garlic and autonomic nerves?
If you feel unwell, it may be good to start living in black garlic.

“I’m tired even if I go to bed recently”
“I am annoyed immediately”
There may be many people who have trouble with fatigue, etc.?

Even if you are confident in your physical fitness when you are young, you may find that your physical strength declines as you get older.

“I want to be healthy but I don’t want to rely on supplements!”
It is black garlic to recommend to such a person.

Black garlic is famous as a health food and is used by many people.

Then I will explain the effect of the black garlic.

□ Black garlic is effective for fatigue

Black garlic is expected to have various effects such as cosmetic effects and disease prevention effects. Among them, the famous ones are the effects of maintaining stamina and recovering fatigue.

The reason why black garlic is effective in maintaining stamina and recovering fatigue is that aliathymine, which is the active ingredient contained in black garlic, is contributing significantly.

Aliathimine has the property of increasing the absorption rate of vitamin B1. Vitamin B1 has the effect of converting carbohydrates into energy, so by taking aliathimine, it keeps the effect of vitamin B1 for a long time, and as a result it leads to the continuation of energy.

□ Timing of eating is important

In order to make full use of the effect of black garlic, it is important to take the timing of taking black garlic.

・ Before breakfast

Before breakfast, my body just got up and my body temperature was relatively low.
At this time, you can improve blood circulation and increase your body temperature by eating some black garlic. By raising the temperature in the morning, the basic metabolic ability is enhanced, and it can be expected to have the effect of moving the body more actively.

・ When you feel tired

When I feel tired, I think that many people take nutritional drinks. It is said that it is a good time to eat when you feel tired as well as black garlic.
The blood flow improving effect of black garlic makes it easy for oxygen to spread throughout the body, leading to increased concentration and recovery from fatigue.

□ Be careful about eating too much black garlic

Black garlic contains a lot of active ingredients. Although the active ingredient is included in normal garlic, I think that many people can realize the effect even with a small amount, because more nutrients are stored than normal garlic.

Therefore, if you take a large amount of black garlic at a time, the active ingredient may be ingested into the body at once, causing gastrointestinal upset and causing various side effects. So, avoid over-consumption of black garlic.

Black garlic is a very effective way to eliminate fatigue.
Eat black garlic and try to live a healthy life.

Do you know that black garlic contains ingredients that are effective in preventing aging?

Human beings cause aging due to various factors.
And black garlic contains a lot of ingredients that block the function of various factors that age the human body.

“That is not enough, even raw garlic?”

To everyone who thought so, this time I will explain how the ingredients that prevent aging of the body are different in black garlic and raw garlic.

“That is not enough, even raw garlic?”

To everyone who thought so, this time I will explain how the ingredients that prevent aging of the body are different in black garlic and raw garlic.

■ The difference between black garlic and raw garlic

Black garlic is the aging of raw garlic. Aging reduces the smell and irritation specific to fresh garlic and also increases sweetness.
In addition, it also works to increase the ingredients that raw garlic has originally, black garlic is more effective in health than raw garlic.

■ Antioxidant effect of black garlic prevents body aging

Black garlic contains polyphenols with antioxidant activity. Polyphenol itself is also included in raw garlic, but because black garlic contains more than 10 times as much polyphenol as raw garlic, higher health benefits can be expected.

Now let us introduce the types of polyphenols contained in garlic.

□ quercetin

Quercetin works to remove activated oxygen that causes the body to oxidize.

In quercetin
・ Relieve arthralgia
・ Prevents the progression of osteoporosis
・ Improve blood flow and prevent arteriosclerosis
・ Lower cholesterol and prevent high blood pressure
And other effects are expected.
Quercetin can mainly be taken from black garlic peel tea

□ S-allyl cysteine

S-allylcysteine is another kind of active ingredient in garlic, and the following three effects can be expected.

· Prevention of Alzheimer’s
It suppresses the death of nerve cells and is effective in improving concentration and memory.

・ Stabilize the mind
It is said to be expected to improve symptoms of depression as it has the effect of increasing vitality and stabilizing the mind. It also has the effect of improving the quality of sleep.

・ Beautiful skin effect
It also leads to anti-aging because it improves the condition of the intestine and improves the condition.

Black garlic contains many polyphenols besides quercetin and S-allylcysteine.
Therefore, eating black garlic regularly has great potential to prevent aging and improve your health.

For your health, why not eat black garlic?

Everyone, do you like garlic?
“I’m not good at smell,” “I want to eat well and eat, but I hate to think that I’m a quissy.”

Even though I know this is good for health, I think that many people refrain from eating garlic due to the smell.

“Why is garlic smell so bad?”

Aren’t there many people who once wondered about it?

This time, for such people, I will explain the cause of the smell of garlic.

■ Allicin is the cause of the smell of garlic

The cause of the smell of garlic is allicin.

Allicin is caused by the destruction of garlic cells. Garlic originally contains a component called Airin. And when this iin is broken with a knife or bitten in the mouth and broken down, it reacts with an enzyme called analyse and changes into a substance called allicin.

When allicin substances occur in garlic, the distinctive odor of garlic is generated for the first time.
The smell of garlic at restaurants and restaurants despite the smell of garlic at the supermarket is due to the difference in whether the garlic is broken or not.

■ 1 to 2 hours after eating garlic’s most stinky

Garlic begins to smell immediately after eating, and it is said that the mouth becomes the most stinky for 1 to 2 hours.
This is because, in addition to the garlic smell left in the mouth, the components that cause the odor generated during digestion are released from the mouth at the same time, and various odors are exchanged.

■ The smell of garlic does not disappear after several hours

I think everyone knows, but the smell of garlic does not disappear in a few hours.
I said earlier that eating it for 1 to 2 hours makes the smell tighter, but then the body produces a different odor source different from that of allicin.

Another new substance produced in the body spreads throughout the body and appears as a strong odor.
Therefore, eating garlic and smelling the next day is not only the smell of the mouth but also the body odor.

■Nourish and nutritious black garlic

Garlic is a healthy food like this, but the smell can not be avoided.
It is black garlic to recommend at such time. Black garlic does not smell when eaten, as allicin, which is the source of odor, disappears during the aging process.

It seems that when allicin is lost, the active ingredient of garlic is also lost, but instead of losing allicin, it produces another substance, so the nutrient is not changed, but rather changed to more nutrient rich garlic than ordinary garlic.

Why not try eating black garlic once with such benefits?

Everyone, do you eat raw garlic a lot? Or do you want to heat?

When it is raw, it is often grated and eaten with yakiniku, and put in ramen, and when it is heating, it is used for flavoring with peperoncino and stir-fry, and it is cooked entirely.

By the way, do you know if you eat garlic raw or heated to eat garlic, which one can get more effective nutrition?

This time, I will explain the difference between garlic ingredients when eating raw and heating.

■ Some active ingredients are lost when heating garlic

The component lost by heating garlic is allicin.

Here, as the efficacy of allicin,

・ Fatigue recovery and nourishment
・ Improves blood flow and prevents blood clots
・ We control rise of blood sugar level and lead to diet
・ Anti-aging to prevent skin, stains and wrinkles

Etc are expected.

Allicin is not a component that is originally present in garlic, but a component that is produced by breaking garlic tissue.

When cell tissue is destroyed, allicin is produced by a degrading enzyme called aninase. However, since allinase is weak to heat, heating weakens the ingredients.
As a result, it becomes difficult to produce allicin.

■Allicin is produced even when heated

I said earlier that heating the garlic will break the alinase and make it less likely to produce allicin, but this does not mean that allicin is not completely produced.

Alinase does not completely disappear even if it is heated. Furthermore, the vitamin B6 ingredient that human beings originally have also has the function of producing allicin.

Therefore, the amount of allicin is reduced compared to raw garlic, but even with heated garlic, sufficient effect can be obtained.

■ Raw garlic is easy to break the stomach

Allicin has a bactericidal action, so eating too much raw garlic can cause abdominal pain and diarrhea due to the bactericidal action being too strong.
Therefore, it may be more gentle for you to eat after reducing the amount of allicin by heating.

Have you understood the difference between raw garlic and heated garlic ingredients?

Garlic is a strong philanthropist for creating a healthy body, but it is more effective with black garlic.
The taste is also characterized by milder and easier to eat than normal garlic.

If you want high nutrient content, why not try black garlic once?