Organic whole food black garlic is a master antioxidant effective for heart and blood health.

Through a long-term fermentation process (up to 90 days), we enhance the natural healing potency of garlic while also making it easier for your body to absorb and digest.

Compared to regular garlic, fermented garlic has higher levels of S-allyl cysteine (SAC), an organosulfur compound shown to have antioxidant, anti-inflammatory, anti-obesity, cardioprotective, neuroprotective, and hepatoprotective activities.

• 2x More Antioxidants Than Raw Garlic
• More Alkaloids and Flavonoids
• Less Non-Absorbable Allicin
• More Potent & Stable S-Allyl-Cesteine (SAC)
• 2x More Polyphenols Than Raw Garlic
• Bioavailable Vitamins (C, B1, B2, B6, Folate - B9)
• Bioavailable Minerals (Phosphorus, Magnesium, Calcium)
• Greater Stability
• Highly Absorbable
• Organic Hawthorn & Cayenne Pepper.
• No Extracts, No Spiking or Mega Dosing
• Nothing Unnatural to The Body!

THE ANCIENT ART OF FERMENTATION

Black Garlic ferments for up to 90 days, transforming from a freshly harvested bulb to a potent and stable antioxidant powerhouse. 

When given the right environment for a natural and slow fermentation process, black garlic's healing potential increases. The slow-fermented garlic produces more of its beneficial compounds, including allicin, sulfur compounds and antioxidants that help boost immunity, reduce inflammation and protect against chronic diseases.

That's the power of fermentation! Transforming foods into superior forms - the colour, the smell, the taste all become more potent and nutrients are transformed to a higher level of complexity.

• Fermented Process to Enhance Bioavailability
• Higher levels of S-allyl cysteine (SAC)
• Superior Absorption
• Shelf Stable - No Refrigeration Required