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Discussion: Fermented black garlic is the result of enzymatically fermenting regular garlic, which changes the color from white to black. Prized in Asian cuisine for its unique flavor, fermentation breaks down active sulfur compounds found in garlic, making it easier to digest with no burp-up. Additionally, the fermentation reactions improves antioxidant potency and creates a unique antioxidant only found in black garlic known as s-allyl-cysteine (SAC).
Suggested useUse only as directed. Take 1 VegCap daily with a meal or glass of water.
Vegetable cellulose capsule, cellulose, rice bran extract and silica.
Do not use if safety seal is broken or missing. Keep out of reach of children. Keep your licensed health care practitioner informed when using this product.
Store in a cool, dry place.
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