Friends with gastritis, doctors often advise not to eat garlic, especially erosive gastritis, garlic will stimulate gastric acid secretion and aggravate ulcers. But black garlic is edible and has certain benefits. Black garlic, also known as black garlic and fermented black garlic, is a product made of fresh garlic, but it is placed in a high-temperature and high-humidity fermentation room and allowed to ferment naturally for 60-90 days. After fermentation, the nutritional composition of black garlic has changed compared with that before fermentation, so garlic cloves are black, not spicy, not irritating, and have no garlic flavor, and they are replaced by sweet and sour preserves. Because it is a pure natural processed product, it has high contents of amino acids, vitamins, peptides, polyphenols, active SOD, trace elements, fructose and dietary fiber, which can effectively prevent cardiovascular and cerebrovascular diseases, diabetes and cancer, and effectively improve sub-health physique. It is regarded as a skin care product that many consumers insist on eating for a long time. Black garlic and common garlic have the following characteristics: 1, black garlic tastes sweet and soft, has no garlic flavor, has no irritation, and does not hurt the liver and stomach. 2. The nutritional value of black garlic is much higher than that of ordinary black garlic, and it can be used as a raw material for processing medicines and health products. 3. Black garlic has magical effects such as regulating three highs, lowering blood sugar, relaxing bowels and resisting aging. After fermentation, the nutritional composition of black garlic has changed compared with that before fermentation, so garlic cloves are black, not spicy, not irritating, and have no garlic flavor, and they are replaced by sweet and sour preserves. Unintentional spicy taste is suitable for people with bad stomach, which can obviously reduce cholesterol and blood lipid, and is good for fatty liver patients. Eating raw food every day can effectively reduce blood lipids.