Black Garlic vs. White: Benefits, Risks, and Who Should Be Cautious

• Black garlic is white garlic fermented at 60-80°C, converting pungent allicin into stable, easily absorbed S-allyl cysteine, making it milder and easier to digest.
• Unlike raw garlic's allicin which can cause acidity, black garlic is suitable for those with sensitive stomachs or reflux due to its altered composition.
• It boasts high antioxidant and anti-inflammatory properties, boosts immunity, supports heart health, and may aid liver function.
• Consume 1-2 cloves daily, raw or added to various dishes, but remember it's a supplement, not a medicine.
• Caution advised for those on blood thinners or with sensitive digestive systems; avoid excessive intake.

Why It Matters: Black garlic offers unique health benefits and is easier to digest than raw garlic, but consume with caution.