Fermented Black Garlic Capsules

Raw garlic by itself has many well known potential health benefits because it contains vital nutrients such as Magnesium, Calcium, Phosphorus, Selenium, Vitamins B6 and C. However when fermented under a specifically controlled environment, with just the right temperature and humidity, the true potency of garlic is unlocked. Fermented Black Garlic increases its nutritional values which include:

Double the antioxidants and phosphorus of fresh garlic due to fermenting
6 times the calcium and protein unlocked by fermenting
Predigested and increased bioavailability allowing greater nutritional absorption
Reduces inflammation
Boost immune function
Improve cardiovascular and circulatory health
Greater levels of S-ally cysteine (SAC) aiding in lowering cholesterol
Why Ferment, Spout or Activate?

Latest research has indicated that fermenting, activating or sprouting natural products enhances our bodies ability to consume their vitamins, minerals, antioxidant and anti-inflammatory properties.

Fermenting herbs and spices, nuts, etc have been shown to be more effective for increased antioxidant support, increased immunity, bone health, and intestinal health. These processes remove anti-nutrients such as phytates, which build barriers in our digestion from essential nutrients from these foods, making the foods more nutritiously available.

Fermentation increases the bioavailability, or the nutrient absorption capability in your body as it predigests the nutrition of the herbs and plants by breaking it down, or initiating the digestion process. Studies indicate that Fermenting, Sprouting, and Activating have the following benefits&a mp;a mp;n bsp;on our health:

Improves microflora in our Digestive System
Microbes found in these foods can improve aspects of immune functioning
Improves amino acid, nutrients, and phytonutrient absorption levels in our bodies
Potent quantities of pre and probiotics