Benefits of Fermented Garlic
All The Benefits of Raw Garlic, Without The Burn
The first & biggest benefit of eating fermented garlic is getting all the benefits of raw garlic without the strong burn. Fermenting garlic breaks down the compound, allicin, that causes the burning sensation when you bite into a clove of raw garlic.
Nitric Oxide Boost, Vascularity, & Blood Flow
Garlic can improve vascularity, bloodflow, & high blood pressure by increasing the production of Nitric Oxide. Nitric Oxide is a compound responsible for vasodilation (the widening of blood vessels). This compound is what causes you to get vascular and get a muscle pump after a workout. Garlic does this by enhancing the enzymes responsible for nitric oxide production, Nitric Oxide Synthase. Garlic also supports the bacteria in your mouth that are important for NO production. Take a clove of fermented garlic with some citrus fruit or a Vitamin C tablet and watch your veins blow up like a Greek God. You can read more about Nitric Oxide here.
Immune System & Detoxification
Garlic is well known for it’s anti-inflammatory & immune system boosting benefits, and no better way to get them than with fermentation. Garlic stimulates the immune system to better fight off infections. It is also able to to stimulate the body’s natural antioxidants, allowing for antioxidant & detoxification action. Chronic allergies (pollen, pet hair) can be improved by eating garlic because of it’s ability to open the airways and acts as an anti-inflammatory – this increased airflow is another reason to use it as a preworkout.
Fermented Garlic is one of the best things you can eat to support gut health. Fermented Garlic of course contains beneficial gut bacteria, in addition to prebiotic fiber. Fermented Garlic is also able to kill bad bacteria, while promoting good bacteria in the gut like raw honey. Restock good bacteria while killing bad bacteria.
Garlic has been shown to inhibit a compound called Monoamine Oxidase. There are two kinds of Monoamine Oxidase: MAO-A, and MAO-B. MAO-A is primarily involved in the breakdown of Dopamine, Serotonin, & Norepinephrine (adrenaline) while MAO-B is primary involved in the breakdown of just Dopamine. By inhibiting these compounds, you can significantly enhance your mood, focus, motivation, & anxiety or stress. This means in addition to it’s bloodflow benefits, taking fermented garlic as a preworkout or an hour before sex can significantly improve the experience & performance.
*That being said, inhibiting MAO can cause hypertension & thus should be avoided by people with high blood pressure. You should also avoid actively trying to inhibit MAO if you are taking antidepressants or related medication.
How To Make Fermented Garlic
– 1/2tsp of Kosher Salt for every 500ml of filtered water
– as many cloves of garlic as you can stuff in the jar
It’s very important you used filtered water free of chlorine & fluoride, and don’t have any tap water in your jar or on your garlic. The chemicals in tap water kill the beneficial bacteria we want to use to ferment the garlic.
Peel the garlic and dissolve the salt thoroughly in the water. Throw the garlic in, give the jar a swirl, and put the lid on it. That simple. Leave the jar somewhere dark & cool. ‘Burp’ the jar once a day (unscrew the lid to let out excess air from fermentation).
For maximum results, let the garlic ferment for 4 weeks. You can start eating it any time after 1 week or when the garlic doesn’t burn your tongue though. You will know the garlic is fermenting when air bubbles start to form in the jar (usually the same day).