Black garlic ferments for up to 90 days, transforming the freshly harvested bulb into a powerful and stable antioxidant powerhouse.
When black garlic is given an environment conducive to a slow, natural fermentation process, its healing potential increases. Slowly fermented garlic produces more of its beneficial compounds, including allicin, sulfur compounds, and antioxidants that help boost immunity, reduce inflammation, and protect against chronic disease.
That's the power of fermentation! Transforming food into higher forms—the color, smell, and taste all become more potent, and nutrients are transformed to a higher level of complexity.
-Fermentation process to improve bioavailability
-Higher levels of S-allyl cysteine (SAC)
-Superior absorption
-Shelf stable - no refrigeration required
Adults: 1-2 capsules daily with or without food.
Non-medicinal ingredients: Organic pullulan capsule
