Darker Than Black Foods

White garlic is known for its side effects such as bad breath and indigestion in addition to it’s many health benefits. These side effects are due to garlic being notoriously difficult to digest and breakdown due to it’s low bioactivity rate of 4 to 7 percent. This means that only 4 to 7 percent is digested, and used by the body with rest passing through and causing the negative side effects. 

Our process naturally and additive free, breaks down the intra molecular bonds and changes key molecular composition to release all of garlic’s curative and taste potential with none of the side effects. Rare molecules only found in garlic are easily absorbable now, with the bioactivity rate shooting up to 97% . We don’t add anything to our garlic, but our bodies absorb it more efficiently, meaning less becomes more. Just how easily digestible is black garlic compared to white? Easy enough that it dissolves naturally in water.