Organic whole food black garlic is a master antioxidant effective for heart and blood health.
Through a long-term fermentation process (up to 90 days), we enhance the natural healing potency of garlic while also making it easier for your body to absorb and digest.
Compared to regular garlic, fermented garlic has higher levels of S-allyl cysteine (SAC), an organosulfur compound shown to have antioxidant, anti-inflammatory, anti-obesity, cardioprotective, neuroprotective, and hepatoprotective activities.
Organic whole food black garlic is a master antioxidant effective for heart and blood health.
Through a long-term fermentation process (up to 90 days), we enhance the natural healing potency of garlic while also making it easier for your body to absorb and digest.
Compared to regular garlic, fermented garlic has higher levels of S-allyl cysteine (SAC), an organosulfur compound shown to have antioxidant, anti-inflammatory, anti-obesity, cardioprotective, neuroprotective, and hepatoprotective activities.
Helps to Support Cardiovascular Health
May Help Improve Circulation
Helps to Reduce Elevated Blood Lipid Levels
May Help Relieve Upper Respiratory Symptoms
Additional information
Size
60 Capsules
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Ingredients:
Fermented Organic Black Garlic (250mg) Supporting Herbs:
Organic Hawthorn (100mg)
Organic Cayenne (50mg) Directions:
Adults: Take 1 capsule 2 times per day with or without food
Black Garlic Alive – Our Differences:
2x More Antioxidants Than Raw Garlic
More Alkaloids and Flavonoids
Less Non-Absorbable Allicin
More Potent & Stable S-Allyl-Cesteine (SAC)
2x More Polyphenols Than Raw Garlic
Bioavailable Vitamins (C, B1, B2, B6, Folate – B9)
Bioavailable Minerals (Phosphorus, Magnesium, Calcium)
Greater Stability
Highly Absorbable
Organic Hawthorn & Cayenne Pepper.
No Extracts, No Spiking or Mega Dosing
Nothing Unnatural to The Body! The Ancient Art of Fermentation
Black Garlic ferments for up to 90 days, transforming from a freshly harvested bulb to a potent and stable antioxidant powerhouse.
When given the right environment for a natural and slow fermentation process, black garlic’s healing potential increases. The slow-fermented garlic produces more of its beneficial compounds, including allicin, sulfur compounds and antioxidants that help boost immunity, reduce inflammation and protect against chronic diseases.
That’s the power of fermentation! Transforming foods into superior forms – the colour, the smell, the taste all become more potent and nutrients are transformed to a higher level of complexity.
Fermented Process to Enhance Bioavailability
Higher levels of S-allyl cysteine (SAC)
Superior Absorption
Shelf Stable – No Refrigeration Required
Disclaimer: The information and product descriptions appearing on this website are for information purposes only, and are not intended to provide or replace medical advice to individuals from a qualified health care professional. Consult with your physician if you have any health concerns, and before initiating any new diet, exercise, supplement, or other lifestyle changes.
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