February 2011 Issue
Aged Black Garlic for Great Flavor and Health Potential
A garlic frontrunner has emerged: aged black garlic. Aged (or fermented) black garlic has been promoted as the next "superfood" on the Internet and the "it" ingredient by chefs, even though itís been used in Asia for many years. The patented process for making it starts with ordinary garlic that undergoes fermentation and produces melanoidin, the dark substance behind black garlicís color.
To continue reading this entire article you must be a paid subscriber.
Subscribe to Environmental Nutrition
Get the next year of Environmental Nutrition for just $20. And access all of our online content - how to fight heart disease, cancer, stroke, diabetes, osteoporosis, Alzheimer's, and dozens of other diseases - free of charge.
Already subscribe but haven't registered for all the benefits of the website? Click here.
Subscriber Log In
Forgot your password? Click Here.