Dr. David Orman

QUESTION: “What are the medicinal benefits of black garlic—and how does its fermentation process enhance its healing properties compared to raw garlic?”

ANSWER: Black garlic is a fermented version of regular garlic that undergoes a controlled aging process under high heat and humidity for several weeks. During this transformation, its pungent flavor softens into a sweet, tangy taste—similar to balsamic vinegar or tamarind—and its color darkens to a deep black. But the change isn’t just culinary. Fermentation alters the biochemical makeup of garlic, increasing levels of antioxidants like S-allyl cysteine (SAC), which are more stable and bioavailable than in raw garlic.

From a natural medicine perspective, black garlic supports cardiovascular health by improving blood vessel elasticity, reducing oxidative stress, and regulating cholesterol. SAC in particular has been shown to protect the heart, enhance immune response, and reduce inflammation—making it a powerful ally in preventing chronic disease. Unlike raw garlic, which can irritate the stomach or cause bad breath, black garlic is gentler on digestion and odor-free, making it easier to consume consistently.

In Taoist and holistic systems, black garlic is seen as a deeply nourishing, warming food that supports kidney and lung qi, enhances longevity, and gently detoxifies the system. It’s often used as a tonic in times of fatigue or seasonal change. Add it to soups, eat it raw like a soft candy, or blend it into dressings. Though it’s not mainstream, its rich history in Korean, Thai, and Japanese medicine proves that some of nature’s most powerful remedies are simply aged to perfection.