Rumor: In recent years, there has been a new member in the garlic market-black garlic. Merchants claim that it has the effects of "lowering blood fat, lowering blood pressure, lowering blood sugar, softening blood vessels, improving sleep, improving constipation" and even anti-cancer. Is it true?/You don't say. /You don't say.

Truth: Black garlic is not a new variety of garlic, but a processed product of garlic. The production process is to heat fresh garlic at high temperature and humidity for a month or more. After several days of continuous heating, garlic became soft, sweet and sour, not only the unique pungent smell disappeared, but also added a unique taste and flavor.

Studies have shown that after garlic turns into black garlic, the content and activity of some antioxidant components are greatly increased. In addition, related animal experiments have found that black garlic extract can reduce fat absorption in mice fed with high-fat diet. However, the human condition still needs further study. As for its anticancer effect, it has not really been confirmed.

At present, it seems that black garlic is a kind of food with unique flavor, but it is somewhat unreliable to give it the heavy responsibility of preventing and even treating diseases.