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?

Have you ever eaten black garlic?

Black garlic is a normal garlic matured, and unlike ordinary garlic, it is easy to eat even though it is raw.

Black garlic has a fruity sweetness that can be eaten as it is.

However, some people may have black garlic but they are not ready to eat raw.

So, this time, I will introduce how to make it easy to eat black garlic.

■ finely chopped and used as seasoning

It is a common recipe, even with regular garlic.
You can also mince it and mix it in dumplings or hamburger’s seeds, fry it with vegetables, or mix it in pasta to make it like peperoncino.

The addition of black garlic will make the food even more delicious, and it may be easier for children to eat because it does not care about the smell compared to normal garlic.

■ Mix with rice to make seasoned rice

Black garlic has excellent compatibility with miso and soy sauce.

For example, if you add a roughly crushed black garlic with miso and seasoning, and then apply it to a rice ball and bake it, it will become a miso grilled rice ball.

In addition, if you add your favorite ingredients to rice that is grated with black garlic and seasoned with soy sauce and cook it, it will also be a cooked rice with black garlic flavor.

■ Pickled

Black garlic can be eaten raw, so like cucumbers and tomatoes, soaking in vinegar without cooking will produce black garlic pickles.

Because vinegar has a bactericidal action, it can be stored for a longer time than storing black garlic as it is.

■ Make it a dessert

Black garlic has a strong sweetness, and since it has almost no distinctive odor of garlic, it can be used as a material for making sweets. It can be served almost without concern.

It may be mixed with the dough of pound cake in the sense of dry fruit, or it can be used as a paste to give taste and taste to the dough of tarts and cookies.

Some people may be reluctant to use regular garlic as a dessert, but black garlic may be eaten with sweets as fruit garlic.

Did you have a black garlic arrangement to try?

Black garlic has many uses.
Not only in raw condition, it is the charm of black garlic that you can arrange various dishes and eat without getting tired.

Why don’t you eat black garlic and live a healthy life?

Garlic has long been popular as a medicine, and it is still famous for being eaten as a health food for the purpose of recovering stamina.

A lot of research has been done about the high health effect, and much attention is drawn from many people.
We introduce the effect of such raw garlic this time.

■ With the effect of raw garlic

・ Fatigue recovery action

Speaking of garlic, I think there is an image called stamina.

The unique ingredients of garlic, scordinin and allicin, have the power to increase the absorption efficiency of vitamin B1, which is essential for producing energy.

·antioxidant effect

Many diseases are caused by the activation enzymes in the body that cause the cells to be abolished.
It also contains polyphenols that have strong antioxidant activity to eliminate activated enzymes.

Therefore, garlic is also recommended for anti-aging and disease prevention.

・ Antithrombotic action

Garlic also works to make blood smooth.
It clogs blood vessels and prevents them from making platelets that lead to vascular diseases such as myocardial infarction.
This is the function of achiol trisulfide and ajoene contained in garlic.
This effect is the basis of effects such as blood flow promotion, hypertension control, and vascular disease prevention in garlic.

■ With the side effects and cautions of raw garlic

As such, it is effective in many ways, but it also has side effects.

・ Stomachache

Garlic can be irritating if eaten raw and the stomach wall may be damaged.
Heating will weaken the stimulation, but if you are hungry, be aware of your intake.

・ Stomachache ・ Diarrhea

Garlic has a strong germicidal action.
Therefore, there is a risk that even good bacteria will be removed. Therefore, you should still be aware of your intake if you are weak.

·smell

Garlic odor is caused by the fact that the originally odorless Alliin ingredient is turned into an allicin that emits an odor when grated.

Allicin is sensitive to heat, so if you smell it, you should heat it.
However, allicin is not degraded when it is heated with oil.

As a measure against odor, it is recommended that you eat meat and fish containing protein and lipid that wraps up allicin and weakens its action together with green tea containing powerful deodorant catechin.

■ Summary

Raw garlic with various effects.
I would like to eat a lot to gain stamina in the coming hot season.

In June, the season for garlic is seasonal, and Okazakiya handles garlic production in Japan, which is No. 1 in Tago Town in Aomori Prefecture.

How about enjoying raw garlic on this occasion?