Fermented garlic or black garlic is known to be a new superfood, being filled with health benefits that can change your life! The process begins by fermenting whole bulbs of fresh garlic in a humidity-controlled environment with temperatures somewhere near 140 to 170 degrees F for 30 days. There is no additives, no preservatives being added to this process just pure garlic. When out of the heat, the bulbs are then left to oxidize in a clean room for 45 days. Now let’s get down to the benefits! Black garlic has nearly twice the amount of antioxidants as regular garlic, black garlic has 198 units per gram of antioxidants as to where regular garlic has 119 units per gram of antioxidants. Black Garlic is low in fat, rich in natural sugars and amino acids. Black garlic is also much easier for the body to digest than regular garlic, because white garlic contains Allicine, which is only soluble in fat, Black Garlic contains S-Allycysteine, which is water soluble. Your body will absorb all the natural occurring health benefits quicker easier. Research has shown that Black garlic can help lower blood pressure, prevent heart disease and reduce the risk of cancer.