White vs Black Garlic: Which is Healthier? Uncover the Key Differences!

• White garlic contains allicin, boosting immunity but potentially causing heartburn or gas in some.
• Black garlic is fermented white garlic, made by heating at 60-80°C for weeks, converting allicin to S-allyl cysteine.
• Black garlic is rich in antioxidants and anti-inflammatory compounds, offering health benefits without the pungency.
• It's easy to consume (1-2 cloves daily) and versatile in cooking, used in curries, salads, or as a sauce.
• While healthy, black garlic is not a 'superfood' miracle cure; consult a doctor if on medication or with sensitive digestion.

Why It Matters: Black garlic offers antioxidant benefits and is easier on digestion than pungent white garlic.