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Người phương Tây có câu ‘’ Có nhiều con đường dẫn đến La Mã ‘’There are many roads lead to Rome’’. Tuy vậy người làm khoa học không thể tùy tiện chọn một đường để đến đích mà phải chọn đường thật dễ đi, ít tốn công của, sử dụng ít năng lượng, thân thiện với môi trường… Tới đích rồi người lử hành vẫn ưu tư có thể hiện hữu đường khác tốt hơn !

Việc làm tỏi đen là việc khảo sát '' hàm số'' với 4 biến số: Nhiệt, độ ẩm, áp suất, thời gian. Tại mỗi trị số của mỗi biến số hàm số có giá trị nhất định. Ta phải so sánh, thử nghiệm, xem xét, theo dõi .. để biết tại trị số nào của các biến số hàm số qua trị số cực đại, nói cách khác chất lượng tỏi đen đạt tối ưu.

Trong tinh thần đó tỏi đen Hữu Nghị có chất lưọng tốt, có giá hữu nghị

Tỏi đen Hữu Nghị được lên men tự nhiên, không thêm phụ gia, không chất bảo quản. Các biến số về nhiệt độ, ẩm độ, áp suất, đặc biệt là thời gian được khảo sát chặt chẽ theo phương pháp của Mỹ.

Từ xa xưa con người biết dùng tỏi để làm thực phẩm và làm thuốc trị bệnh. Qua thời gian người ta không ngừng nghiên cứu để làm cho các dưỡng chất và dược tính của tỏi gia tăng..Gần đây các nhà nghiên cứu của Nam Hàn, Nhật, Mỹ.. đã nghiên cứu thành công cách lên men tự nhiên tỏi đen từ tỏi trắng trong điều kiện nhiệt độ, ẩm độ, áp suất, đặc biệt là thời gian dài ..thích hợp.

Mời xem bài viết sau của các chuyên gia và phần lược dịch :

Garlic has a few dirty secrets. It may or may not be a traditional Korean product, originally "fermented" in clay pots in the warm summer sun, or according to sketchy internet sources, it may have hailed from ancient China, Japan, or even Egypt. Less likely but better documented, Korean inventor Scott Kim claims to have developed black garlic in 2004 as the next big superfood.

By Dr. Mercola

Of all the foods Mother Nature provides, few foods offer more of a “botanical bonanza” for your health than garlic. Garlic is a bulbous root closely related to the onion, mentioned in historical documents dating back 5,000 years—before its fame wafted into the rest of the known world…………….

Numerous studies show garlic’s amazing health potential in nearly every area of your body, from clogged arteries to gangrene to preventing insect bites and ear infections. There is even evidence that garlic is able to help slow your aging process. When it comes to this magical bulb, what’s not to love?

Garlic Epitomizes a ‘Heart Healthy Food’
Like so many other complex plant foods, garlic contains a wide range of phytocompounds that act together to produce a wide variety of responses in your body. Garlic is rich in manganese, calcium, phosphorus, selenium, and vitamins B6 and C, so it’s beneficial for your bones as well as your thyroid.

Garlic also helps your body cleanse itself of heavy metals, such as lead, mercury, cadmium, and arsenic.1 Green Med Info has also assembled a list of studies demonstrating garlic's positive effects for more than 150 different diseases.2 In general, its benefits fall into four main categories:

1. Reducing inflammation (reduces risk of osteoarthritis as mentioned in the video above)

2. Boosting immune function (antibacterial, antifungal, antiviral, and antiparasitic properties)

3. Improving cardiovascular health and circulation (protects against clotting, retards plaque, improves lipids, and reduces blood pressure)

4. Toxic to 14 kinds of cancer cells (including brain, lung, breast, and pancreatic)

The fact that garlic is so effective in fighting multiple types of cancer is probably related to its potent antioxidant effects. Garlic contains the precursors to allicin—a compound I’ll be discussing in detail shortly. Allicin is one of the most potent antioxidants from the plant kingdom.

In fact, researchers have determined that sulfenic acid, produced during the rapid decomposition of allicin, reacts with and neutralizes free radicals faster than any other known compound—it’s almost instantaneous when the two molecules meet. And as an anti-infective, garlic has been demonstrated to kill everything from candida to herpes, MRSA, drug-resistant tuberculosis, and even HIV.

Garlic’s Secret Weapon: Allicin
Researchers have found that allicin is an effective natural "antibiotic" that can eradicate even antibiotic-resistant bugs. An added benefit is that the bacteria appear incapable of developing a resistance to the compound. However, the garlic must be fresh because the active agent is destroyed in less than an hour after smashing the garlic clove.

Garlic technically does not contain allicin, but rather, it contains two agents in separate compartments of the clove that react to form the sulfur-rich compound allicin when the plant needs it: alliin and an enzyme called allinase. So, what makes them react?

Garlic has a robust defense system to protect itself from insects and fungi. It enzymatically produces allicin within seconds when it is injured. The crushing of its tissues causes a chemical reaction between the alliin and the allinase, and allicin is produced—nature’s “insecticide.” This is what makes garlic such a potent anti-infective, as well as what produces that pungent aroma when you cut into it.

But allicin is short-lived, lasting less than an hour. Therefore, cooking, aging, crushing, and otherwise processing garlic causes allicin to immediately break down into other compounds, so it’s difficult to get allicin up to biologically active levels in your body.3

Plus, an Army of Sulfur-Rich Phytochemicals
More than 100 different compounds have been identified in garlic, some of which come from the rapid breakdown of allicin itself. The absorption, metabolism, and biological effects of all these compounds are only partially understood. So, although garlic is known to possess a wealth of health benefits, we still do not know exactly which benefits come from which compounds, what compounds get into which tissues, etc.

As powerful as allicin is as an anti-infective, it only makes sense that garlic’s other health effects come from the synergism of those many OTHER compounds. This is a complicated topic, and if you want to explore it further, the Oregon State’s Linus Pauling Institute has a comprehensive article in their online Micronutrient Information Center.4

What About Garlic Supplements?
Most commercial garlic supplements perform quite poorly when it comes to actually being able to form allicin in your body. Allinase is destroyed by the strong acids in your stomach, which is why most supplements are “enteric coated,” to keep them from dissolving until they enter your small intestine. But most supplements tested produce only minimal amounts of allicin under these tough digestive conditions. Many garlic supplements list “allicin potential” on the label, which refers to how much allicin could be formed when alliin is converted, not how much allicin is actually produced.

Claims of actual “allicin release” may be more reliable, but with digestive conditions being so individual and variable, I would be less than confident you’re getting what the label promises. Therefore, when it comes to garlic, I believe it is much better to eat the real food rather than rely on a supplement. And due to the fact that allicin won’t be formed unless the garlic clove is crushed, you have to crush it before swallowing to get the full benefit, or chew it up. If chewing up raw garlic is a bit too hardcore for you, then you may have cause for celebration: aged black garlic to the rescue!

Aged Black Garlic Has Arrived!
Developed in Korea, black garlic has been gaining popularity among Western foodies for several years now, but it has recently caught the eye of the health-minded due to studies revealing its impressive nutritional properties. Black garlic is produced by “fermenting” whole bulbs of fresh garlic in a humidity-controlled environment in temperatures of about 140 to 170 degrees F for 30 days. No additives, no preservatives... just pure garlic. Once out of the heat, the bulbs are then left to oxidize in a clean room for 45 days. This lengthy process causes the garlic cloves to turn black and develop a soft, chewy texture with flavors reminiscent of “balsamic vinegar” and “soy sauce,” with a sweet “prune-like” taste. Aficionados claim the flavor will impress even the most avid garlic-hater, as the pungency and spiciness is gone.5

Although the process is consistently described as “fermentation,” it really isn’t that in the strictest sense, as the transformation does not involve microbial processes—specifically, enzymatic breakdown and the Maillard Reaction are responsible for the caramelization of the sugars, dark color and deep, complex flavor profile.6 As the pearly white cloves slowly transition into their final black appearance, compounds in the fresh garlic transform into a whole new range of compounds. Compared to fresh garlic, black garlic is low in alliin but it is astonishingly high in other antioxidants!

Double the Antioxidants of Fresh Garlic
In a 2009 mouse study, Japanese researchers found that black garlic was more effective than fresh garlic in reducing the size of tumors. The study was published in the journal Medicinal and Aromatic Plant Science and Technology.7 In another study, black garlic was found to have twice the antioxidant levels as fresh—the aging/fermenting process appears to double the antioxidants. Black garlic is packed with high concentrations of sulfurous compounds, especially one in particular: s-allylcycteine (SAC).8 Science has shown a number of health benefits from SAC, including inhibition of cholesterol synthesis.9

Perhaps this is why Mandarin oil painter Choo Keng Kwang experienced a complete reversal of his psoriasis after just four days of eating half a bulb of black garlic a day—this, after trying countless medically prescribed skin creams that were all complete failures.

An advantage of SAC is that it is well-absorbed and much more stable than allicin and 100 percent bioavailable. Researchers are confident it plays a significant role in garlic’s overall health benefits.10 Be mindful, however, that black garlic’s benefits may be more effective than fresh garlic for some conditions but not others, given its allicin content is low. For example, I suspect it may not be as effective if you have an infection, as allicin is thought to be the primary anti-infective agent in garlic, and fresh garlic is higher in allicin than black. According to Blue Fortune Farm (which admittedly sells black garlic), black garlic has the following favorable nutrient profile:11

SAC (mg/g)

Calcium (mg)

Phosphorus (mg)

Protein (g)

Black Garlic





Raw Garlic





Sprouted Garlic Is Fresh Garlic, Multiplied...
Do you toss your garlic into the compost pile when it begins sending up those bright green shoots? You might want to stop doing that after you read the most recent report about sprouted garlic. In an article published in the Journal of Agricultural and Food Chemistry,12 garlic sprouted for five days was found to have higher antioxidant activity than fresher, younger bulbs, and it had different metabolites, suggesting it also makes different substances.

Researchers concluded that sprouting your garlic might be a useful way to improve its antioxidant potential. Extracts from this garlic even protected cells in a laboratory dish from certain types of damage.13 This isn’t really surprising when you consider the nutritional changes that typically occur in plants when they sprout. When seedlings grow into green plants, they make many new compounds, including those that protect the young plant against pathogens. The same thing is likely happening when green shoots grow from old heads of garlic.

Growing your own sprouts is a great way to boost your nutrition, especially if you have limited space for gardening. Sprouted seeds of various kinds can contain up to 30 times the nutrition of homegrown organic vegetables and allow your body to extract more vitamins, minerals, amino acids, and essential fats from the foods you eat. If you want more information, please refer to our earlier article about sprouting. While you can sprout a variety of different beans, nuts, seeds, and grains, sprouts in general have the following beneficial attributes:

1. Support for cell regeneration

2. Powerful sources of antioxidants, minerals, vitamins, and enzymes that protect against free radical damage

3. Alkalinizing effect on your body, which is thought to protect against disease, including cancer (as many tumors are acidic)

4. Abundantly rich in oxygen, which can also help protect against abnormal cell growth, viruses, and bacteria that cannot survive in an oxygen-rich environment

L'Ail Noir
L'Ail Noir: ne vous laissez pas tromper par son aspect...l'habit ne fait pas le moine... Partenaire santé idéal et respecteux de l'environnement

Tout le monde ne connait pas forcément ce magnifique produit. Bien que peu populaire en Europe, ce n'est pas le cas en Asie où il fait partie du panorama habituel de la cuisine coréenne et thaïlandaise bien que son origine soit japonaise. ll est vrai qu'au premier abord, ça en donne pas trés envie... mais c'est pourtant un partenaire santé idéal!

Nous ne devons pas nous laisser tromper: à première vue, cela ressemble à une tête d'ail commune mais en plus sèche, et lorsqu'on l'ouvre, on se rend compte que la peau des quartiers est plus sombre jusqu'à découvrir sa véritable couleur: le noir, presque d'aspect carbonnisé.

Malgré son apparence sèche, sa texture est tendre et molle. En outre, son goût est plus doux et léger, grâce à sa fermentation naturelle, il perd son odeur forte caractéristique et de digestion facile. Cette saveur à la fois prononcée et légère est accompagnée d'une touche d'essence balsamique et de réglis. Il fait l'effet d'un bombon en bouche!! L'ail noir est un des aliments les plus puissants que la nature nous ai donné: en effet, ses bienfaits sont au moins 10 fois supérieurs à ceux de l'ail blanc.

Tóm lược ý kiến của các chuyên gia :

Là thực phẩm chức năng hỗ trợ điều trị-Phòng ngừa :

1.Tim mạch, huyết áp cao, suy tim

2.Mỡ máu, gan nhiễm mỡ, béo phì..

3. Đuờng máu cao

4.U lành và át tính, ung thư

5. Đau nhức xương khớp, thoái hóa khớp

Tăng sức đề kháng cơ thể, chống oxy hóa, chống lão hóa, chống gốc tự do, đẹp da, đào thải ra ngoài các kim loại nặng và các chất độc hại bị nhiểm trong cơ thể v.v. Nói chung để giảm bệnh tật và kéo dài tuổi thọ.


Tỏi đen nội / ngoại

Tỏi ngoại thì giá rất đắc, tỏi nội thì đang sốt giá, giá thấp, ngưòi tiêu dùng khó phân biệt thiệt hư. Chuyện kể sau đây hy vọng giúp ích phần nào các bạn.

Việt kiều sống xa quê hương nhưng rất nhớ các món ăn ở VN, đặc biệt là các thứ gia vị. Nhiều người sống ở Bắc Mỹ, Bắc Âu khi về thăm VN thường mang theo giống rau về trồng hoặc chia cho bạn bè trồng. Thí dụ như rau húng lủi, húng cây, giáp cá, xà lách son..Người ta chỉ cần trồng một lần rồi từ đó về sau chúng mọc như cỏ dại, giống như lục bình, cỏ ống, cỏ tranh... ở VN. Cây phát triển rất tốt, lá rất to, thân rất cao..nhưng không có mùi thơm và ngon như trồng ở VN. Thấy người Việt đi bẻ ‘’rau rừng’’ người Tây bảo ‘’Họ chê rau tây nên tìm rau rừng’’. Tỏi tươi VN có chất lượng tốt hơn tỏi ngoại vì nhiều vùng của VN có nhiều nắng và nhiệt độ cao. Không phải nhờ gíó!
Nhưng kỹ thuật lên men lại là chuyện khác. Phải khách quan nói rằng các nước phát triển như Nam Hàn, Nhật Bản , Âu Châu , Bắc Mỹ..người ta có trình độ về khoa học kỹ thật hơn VN, đặc biệt là việc lên men tỏi đen, người ta là tiền bối. Tuy vậy ta chỉ cần có trình độ, có tư duy sáng tạo, biết ứng dụng và phát triển thêm công nghệ của người sao cho thích ứng với hoàng cảnh của ta.

Thiết nghĩ tỏi nội không thua kém tỏi ngọai. Điều quan trọng là người tiêu dùng phải biết ‘’Chọn mặt để gửi sức khỏe’’

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