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Ans. " Black garlic is garlic that has been fermented or aged, which make the garlic turns black and take on an entirely different flavor and texture. Black garlic has 16 times S - ally stein (SAC), 3 times Arginine & 6 times polyphenols. allicin is garlic's most beneficial compounds, however its not easily absorbed by the body. Aging garlic converts allicin into S-Allyc stein which is absorbed better than allicin We choose the most wholesome garlic bulbs which undergo a 2 step aging process which helps convert Allicin into SAC"

Ans. Black garlic has 16 times S - allycstein (SAC), 3 times Arginine & 6 times polyphenols. allicin is garlic's most beneficial compounds, however its not easily absorbed by the body. Aging garlic converts Allicin into S-Allycstein which is absorbed better than allicin allicin is garlic's most beneficial compounds, however its not easily absorbed by the body. aging garlic converts allicin into S-Allycstein which is absorbed better than allicin We choose the most wholesome garlic bulbs which undergo a 2 step aging process which helps convert allicin into SAC

Ans. Black garlic is fresh raw/regular garlic that has been aged by warming the garlic bulbs at about 140˚ to 190˚ F in high humidity for an extended period of time such as 45-60 days until the cloves become tender and black in color. Some black garlic is also aged through yeast-fermentation under the similar conditions.

Ans. Taking black garlic in large amounts may cause an anticoagulant effect, which could be problematic for certain people who already have blood clotting issues or use anticoagulant drugs. May also cause irritation of the gastro tract, nausea etc.