Ancient uses of Garlic
Garlic has been long known as *Herbal Wonder Food* (Super Food) has been listed Top 10 healthiest food in the world.
In Egypt – Slaves and laborers who were building the great pyramid increase their stamina and strength as well as protect them from disease, and also for soldier to increase their courage during battle.
World War I – Prevent infection by putting garlic directly to the wound.
World War II – Treatment for soldier after running out of antibiotics.
In Britain – Great Britain inhibit on wound by soldiers.
In Thailand – Is believed to increase one’s longevity.
Garlic has been long used for both culinary and medicinal purposes since 4000 years ago
For culinary use :
Seasoning and condiment
For Traditional Medicine :
Infectious diseases such as common cold, malaria and tuberculosis
Recently, scientist revealed that Aged Garlic has even more potent beneficial to human health
Black garlic enhances blood flow and act as strong antioxidant agent. Its nutrients contents are much higher than raw garlic which the acid amino, polyphenol, SOD contents are 3 times, 5 times and 10 times respectively. It is useful in preventing onset and treatment of various diseases and is believed to be food that lead the supplement market!Fermented from fresh raw garlic at high temperature (60-80°C) for 50-60 days and becomes black naturally
Research on Aged Garlic
SOD enzymes superoxide dismutase, dismutates superoxide; catalase and gluthathione peroxide are Scavenging Enzyme destroy toxic peroxide and harmful molecules
Reduce Blood Pressure more effectively
Significant slowing of the accumulation of coronary artery calcification
Many polyps were found in the Raw Garlic (RG group). The rate of polyp generation was 78%. These polyps are benign papilloma.
Protects intestine from Methotrexate (MTX)-induced damage and is therefore useful for cancer chemotherapy
Significant Lowering Cholesterol and Triglycerol of Blood
Why should you choose Mushan Black Garlic?
High manufacturing Standard
Patented Formula & Higher Nutrition Values
Study compared with other garlic brand
Low quality of black garlic which does not reach the limited standard requirement is selected and excluded in the packaging
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