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Ancient Grain Spelled: How Healthy is Spelled – and What is Important When Eating it

Spelled is considered healthy and can be used in a variety of ways in the kitchen. Here you can find out what you can use it for and what you should pay attention to when recycling it.

Spelled – the healthier alternative

Spelled is said to be healthier than wheat. It is considered to be rich in minerals, protein and vitamins. It is also considered to be less stressed and is said to have very positive effects on digestion.

The grain can be used in many ways in the kitchen. For example, you can use it in baked goods and pasta. You can also use spelled muesli for muesli. In general, there are now many spelled products as an alternative to wheat products: spelled rice, spelled couscous and even spelled milk.

Spelled grist can be processed into meat-free patties, especially in vegetarian and vegan cuisine. There are also alternatives to conventional products in gourmet cuisine. For example, you can try spelled beer or spelled coffee.

Peculiarity Green core

Green spelt is spelled that is harvested before it is ripe. If spelled is harvested at the right time – while the milk is ripe – the grains are easier to digest and very nutritious. Green spelt is considered the healthiest form of spelled and is said to have a positive effect on our organism. It contains many vitamins, magnesium, phosphorus, iron and protein.

Important: Spelled is therefore a suitable alternative to wheat. However, people with gluten intolerance should be careful with both spelled and unripe spelt and switch to gluten-free foods. Spelled is said to contain even more gluten than wheat.

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Health: This is What Happens When You Substitute Olive Oil For Butter

Many people cook with butter. However, if you replace them with olive oil, you can do something good for your health. A more detailed look is worthwhile.

Butter or olive oil: (Un)saturated fatty acids – that’s how (un)healthy they are

In general, you can eat and enjoy butter in small amounts, for example occasionally on bread or when you use something for cooking. Apart from the so-called palmitic acid, it usually has no direct harmful ingredients. However, it does not promote health either – in contrast to vegetable oils. In particular, you should avoid large amounts of butter.

It is also important that you eat a healthy and balanced diet overall. The different fatty acids should be balanced.

A distinction is made between saturated and (poly)unsaturated fatty acids. Butter contains saturated fatty acids, olive oil contains many unsaturated fatty acids. Polyunsaturated omega-3 fatty acids are considered to be particularly healthy because they have a positive effect on blood lipid levels and have an anti-inflammatory effect. Omega-6 fatty acids tend to promote inflammation, but are necessary for the immune system, for example. Edible fish offer ample amounts of omega-3; You can find omega-6 fats in meat and offal in particular.

Olive oil as a healthy alternative

Olive oil is generally considered healthier than butter. It is said to protect against cancer and reduce the risk of death. Olive oil can have a positive effect on cholesterol levels; so there should be fewer heart attacks in Mediterranean areas where a lot of olive oil is consumed.

It may also prevent Alzheimer’s. In addition to the consumption of olive oil, a healthy diet and the consumption of fruit and vegetables as well as an all-round healthy lifestyle play an important role, so that you are physically fit, for example. Olive oil can help you lose weight and is said to have a positive effect on your skin. Olive oil can also help you naturally cleanse your arteries. Butter, on the other hand, is more likely to get stuck in your arteries, which at worst can lead to heart disease.

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Beetroot Against Cancer? That’s What Experts Say About The Red Tuber

Vegetables called beetroot are grown all year round. However, October is still the main harvest time. The tuber comes in different colors and shapes. Whether round, cone-shaped, dark red, yellow or white, the palette is large. The beet also varies in taste depending on the variety. The classic red tuber is characterized above all by a sweet, slightly earthy aroma.

Why is the red tuber so healthy?

The beetroot is actually very healthy and is rightly part of a balanced and healthy diet. It is full of important vitamins and minerals such as magnesium, calcium, iron and vitamin C. It is also rich in folic acid, which makes it a valuable vegetable, especially for pregnant women. Among other things, folic acid is responsible for the formation of new cells and prevents iron deficiency, as it also promotes the formation of red blood cells. In addition, the red root vegetables are very high in nitrates, which can temporarily lower high blood pressure.

Not only does it contain many important nutrients, beetroot can also be used in many ways in the kitchen. It is best to pre-cook them so that the earthy taste wears off. To avoid losing too much of the ingredients, it is advisable not to peel them before cooking. After cooking, it’s easy to remove the skin with a knife. However, you should wear gloves when doing this, as the red dye is difficult to wash off again.
Now there are no limits to your imagination: as a soup.

What’s the truth: Can beetroot prevent cancer?

Although the red root vegetable has so many positive properties and is particularly healthy because of the antioxidant effect, its effectiveness against cancer has not been confirmed. Scientists and doctors also warn against making one-sided “anti-cancer diets”. Rather, the unbalanced nutrition of such diets leads to nutrient deficiencies and weight loss.

If you already have cancer and are undergoing therapy, nutritionists recommend eating a wholesome diet.

Beetroot is actually a real regional superfood that should not be underestimated. Not only pregnant women or people with iron deficiency should therefore put the red tuber on their plates regularly.

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Carbon Dioxide is Unhealthy: What is The Truth About The Health Myth?

Still water or sparkling water – what is healthier? Many people ask themselves this question again and again, after all there are many myths surrounding the harmfulness of sparkling water. But what about the arguments against carbonic acid in the water?

Carbonated Water Has Lower pH: What Does That Mean?

A special feature of carbonated water: it has a lower pH value. According to Stiftung Warentest, its pH value is around 5.3, while still water has a neutral pH value of 7. So carbonated water is slightly acidic – that’s one of the reasons why it’s said to be unhealthier and has numerous effects on the body could have.

#1. Carbonic acid is bad for your teeth: What’s behind the myth?

A common belief is that carbon dioxide damages teeth. According to Stefan Zimmer, Head of the Department of Tooth Preservation and Preventive Dentistry at the University of Witten/Herdecke, this accusation is completely unjustified. There are no disadvantages for the teeth when drinking sparkling water, since the carbon dioxide in it breaks down immediately.

A sip of sparkling water after a meal can even help to remove tooth decay-promoting substrates. The rinsing effect can also dilute acids that attack the teeth and tooth erosion

The American Dental Association also disagrees with this argument – ​​it considers carbonated mineral water to be safe. She cites a study

#2. Sparkling water makes you fat: Does carbonic acid increase your appetite?

Fizzy water may promote weight gain, according to a 2017 study. Researchers observed that rats given fizzy drinks gained weight faster than rats fed the same non-fizzy drinks. Apparently the carbonic acid raised the ghrelin level. Ghrelin is an appetite-stimulating hormone

However, the scientists only used rats and 20 students for their study. The results are therefore not meaningful, says Stiftung Warentest. So far there is no reliable evidence that sparkling water can actually make you fat.
Experts advise your own appetite in connection with sparkling water

#3. Carbonated water makes you acidic: Does the drink disturb our acid-base balance?

As already mentioned, sparkling water actually has a higher pH value than still water and is therefore more acidic. With this reason, carbonated drinks are sometimes discouraged in naturopathy.

However, the German Society for Nutrition (DGE) gives the all-clear: “The carbon dioxide it contains is quite unstable and quickly breaks down into its components CO2 and water”. When the bottle is opened, the carbonic acid escapes with a hiss (in the form of CO2). “The rest breaks down in the stomach. This means that you have to belch or a part gets into the blood via the digestive tract and is exhaled unnoticed through the lungs. So carbonated water does not contribute to acidification of the body.”

But even in this case, according to the Center for Health, there is no clear answer. So it means here too: observe oneself. For some people, carbonic acid can affect pH balance. This can lead to heartburn or digestive problems. For others, the sparkling water can even have the opposite effect. In the case of constipation, carbonated water could even be more advisable than still water.

#4. Carbonic acid damages the stomach: does sparkling water cause heartburn?

The fact is: Anyone who drinks carbonated drinks absorbs gas (CO2) – and this also finds its way out again. According to NDR experts, part of it enters the blood via the digestive tract and is then exhaled via the lungs.

The rest then escapes through belching and annoying flatulence. As a rule, however, this is not a problem – according to the experts, sparkling water is not automatically unhealthier because of this.

But be careful: If you are prone to heartburn, you may well have problems if you drink carbonic acid. When you belch, stomach acid can get into the esophagus and cause heartburn. Therefore, people with sensitive stomachs should drink water that is still or only slightly carbonated.

Conclusion: Carbonated water is not necessarily unhealthier – the effect is individual

In summary, it can be said that carbonated water is not nearly as bad as its reputation suggests. In most points it depends on the individual sensitivities of a person. So if you don’t notice any negative effects on yourself when you drink sparkling water, you can confidently continue to do so.

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Super Healthy Sauerkraut: What Happens to Your Body When You Eat It Regularly

For Sunday roasts or sausages: many people know sauerkraut as a side dish. Cabbage is also really healthy. This is what happens to your body when you eat sauerkraut every day – but does it make sense?

Vitamin miracle: Why sauerkraut is so healthy for our body

From now on, the lactic acid bacteria work at full speed and give the cabbage its typical sour taste through the production of lactic acid. Depending on the manufacturer’s production method, the process lasts from two weeks to several months. Thousands of years ago, people in China used lactic acid fermentation for different types of cabbage. But cabbage is not only valued for its long shelf life. The health benefits of sauerkraut, which is a real vitamin bomb, were already known in ancient times. This is why sauerkraut is so healthy:
Vitamin C: Sauerkraut contains a lot of vitamin C. The old seafarers already knew this, as they always took barrels of sauerkraut with them along with lemons on long and arduous journeys. The high vitamin C content of sauerkraut protects against diseases and malnutrition. Vitamin C is responsible for building connective tissue and supports the maintenance of healthy bones and teeth. It is also significantly involved in various metabolic processes in the body.
Potassium: Sauerkraut is also a good source of potassium. Potassium is involved in the transmission of nerve impulses. It is therefore jointly responsible for vital heart function and the regulation of blood pressure.
Gut Health: According to a Stanford University study, fermented foods like sauerkraut, kimchi, and kefir naturally increase the diversity of healthy bacteria in the gut. The strengthened intestinal flora is less susceptible to inflammation and thus prevents intestinal diseases.

That’s why you should eat sauerkraut every day

In order to enjoy the lasting benefits of sauerkraut and, above all, to actively support your intestinal flora, you should incorporate healthy cabbage and generally fermented foods into your diet almost every day. Don’t worry, you don’t have to eat a can of sauerkraut every day to benefit from the ingredients. Two to three forks a day are enough to support your intestinal flora.

However, if you eat sauerkraut every day, you should make sure that you do not heat it. Vitamin C is destroyed by the heat and the lactic acid bacteria are then no longer as effective. Also buy sauerkraut that is as fresh as possible directly from family businesses or farm shops. The less processed the sauerkraut, the more vitamins and lactic acid bacteria it contains. Health food stores and organic shops often offer sauerkraut in good organic quality. This way you avoid unnecessary ingredients such as sweeteners, flavorings and large amounts of sugar.

If you want to bring a little variety to the plate, you can also serve the sauerkraut with apples, pears or grapes as a salad. The sweetness of the fruit contrasts well with the acidity of the cabbage. But of course finely shaved carrots or beetroot also go well with it. So you can do something good for yourself and your health without much effort!

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Seitan, Soy, Peas: Are Meat Substitutes Really Unhealthy – and What Alternatives are There?

Whether schnitzel, steaks or sausages – there are now enough meat substitutes that can replace the popular meat dishes. But can you really enjoy them without hesitation? And what other foods are suitable as alternatives?

Finished meat substitutes: Quality is key

Whether plant-based sausages, schnitzel, minced meat or nuggets: there is now a huge selection of meat substitutes in the supermarket, and it is still growing. These finished products are usually made from multiple sources of protein, spices, and thickeners.

The meat alternatives are often much more sustainable in production than conventional meat. However, there is a decisive disadvantage with the finished products in particular: they also contain many additives. How healthy the veggie dishes really are varies from product to product. Many are highly processed and therefore contain hardly any vitamins and minerals. But some also contain high-quality plant-based protein, less fat and saturated fat, and more healthy fiber than animal meat. Cholesterol is also not found in most products – in contrast to the animal counterparts.

Since you quickly lose track of the numerous options, it is always worth checking the list of ingredients before buying and also giving preference to organic products. As with other foods, there are differences in quality. Conventional meat substitutes in conventional supermarkets contain the usual additives and are of poorer quality than products from the organic market. These usually contain no additives and are made from organically produced, high-quality raw materials. A lot of salt is added to the alternatives from the organic market – which the Albert Schweitzer Foundation, for example, sees critically. Nevertheless, the quality is different here than with meat products: it is usually not nitrite curing salt or iodised table salt, but sea salt. If you pay attention to the salt content in food, it is best to check the list of ingredients and look for the low-salt meat substitute.

Seitan, soya, peas – the alternatives can do that

Seitan is made from wheat protein and therefore contains gluten and is not suitable for people with celiac disease. It is most similar to meat in both taste and texture. Seitan is more al dente than tofu and slightly fibrous. You can already buy ready-made seitan seasoned with soy sauce or something similar, or seitan powder for mixing. The products are often available in the form of grilled steaks, sausages or schnitzel. The alternative is very rich in protein, but the biological value is limited. Anyone who eats a lot of seitan should always eat other sources of protein, such as legumes.

Soy shreds, also Textured Vegetable Protein (TVP), is actually textured soy protein made from defatted soy flour. It is tasteless and can therefore be used in a variety of ways. Soybean shreds are used industrially to make substitute products, but can also be prepared at home. To do this, you first have to soak the pieces in water or broth, then squeeze them out well, marinate and fry them. Soy slices are suitable for preparing burgers and sliced ​​meat, among other things. Although the product is a processed food, it still provides important nutrients such as protein, calcium and vitamin B2.

Peas are also used for meat substitutes. More precisely, the pea protein from it to make alternatives such as schnitzel, sausages or nuggets that you can find in almost all supermarkets of different brands. This variant is also naturally tasteless and can be seasoned as desired. Products made from peas are particularly rich in protein and some essential amino acids.

Lupine and tofu: protein suppliers as a meat substitute

Some animal substitutes are made from lupins. The lupine is related to peas and beans and is processed into tofu in a similar way to soybeans. In addition to finished products made from isolated lupine protein, such as yoghurt, ice cream or sausages, lupine is also available as flour, flakes, shredded meat, grist or tempeh. All these options are available for the production of baked goods and also for the independent preparation of meat alternatives such as burger patties or sausages. The lupine has a nutty taste. It is rich in protein, contains essential amino acids and plenty of micronutrients and fiber.

It is also very good when cut into cubes in stews, on salads, in pasta sauces or on grilled skewers. In general, tofu is available in almost every flavor in the organic market.

Patties, bolognese and lasagna – These alternatives are suitable for this

Tempeh is a little rarer in conventional supermarkets, but available in organic markets. It consists of whole, steamed and peeled soybeans fermented with mushroom cultures, which are pressed into a block. The fermentation process makes the tempeh easy to digest and can therefore also be tested by people who do not tolerate soy very well. The nutrients in soybeans are more available through the process. This alternative is also available pure or marinated and tastes both plain and processed.

Grains such as bulgur or unripe spelt are nutritious and wholesome and are a healthy alternative to meat. Bulgur is a good choice as a minced alternative for pasta sauces or for stuffing vegetables. Traditional Çig Köfte are also made from it in Turkish cuisine. Green spelt is unripe harvested and dried spelled, from which you can conjure up delicious patties or hearty spreads. It is spicy, slightly nutty and is characterized by a lot of iron, magnesium, zinc, manganese and lots of fiber.

You can also make patties out of beans or lentils. Well seasoned with paprika powder and tomato paste, they not only taste good, you can also achieve an optimal consistency with locust bean gum or agar-agar. Just like beans, lentils are very high in protein, low in fat and high in fiber. As a full-fledged alternative, they are also very suitable as an addition to Bolognese or lasagne.

Jackfruit – An exceptional meat substitute

Somewhat more unusual and exotic is the tree fruit jackfruit, which comes from the tropics. Properly prepared and seasoned, its fibrous consistency is reminiscent of cooked pork and is therefore often used like pulled pork. Unfortunately, the fruit has a low protein content, but it is soy and gluten-free.

Ultimately, meat substitutes are an increasingly popular alternative to “real” meat. However, the products should not be on the menu every day because, as with all other foods, the quantity is decisive. For a healthy diet, you can look out for organic products from the organic market and also check the list of ingredients. Otherwise, you can conjure up delicious dishes yourself from natural and healthy ingredients such as legumes, bulgur or unripe spelt.

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Fasting For 5 Days: This is What Happens in Your Body When You Don’t Eat

Hunger is not a nice feeling. It is triggered in the hypothalamus of our brain. As soon as the blood sugar level drops, it reacts. But what happens if this state is maintained for several days?

Consciously abstain from eating for five days: That sounds hard at first. You shouldn’t do it just like that and without informing yourself. There is the so-called therapeutic fasting: The withdrawal of food has positive effects on the body. In the meantime, the metabolism has to adapt strongly.

If the body is no longer supplied with food, although it is asking for it, it switches to emergency mode. He fears for his survival. First, the organism draws on its sugar reserves. These are stored as glycogen in the liver. But after 24 hours they are used up too. Next comes the egg white. It is broken down from muscles and also from the organs. The organs also lose size. At five days, however, the loss is still very small. From day four, the body falls back on the fat reserves and you start to smell unpleasant. Acetoacetic acid is produced when fat is burned. This is then transported away via sweat and breathing air.

Eating nothing: There are positive and negative effects

However, there are also side effects due to the lack of food. These include, for example, circulatory problems, headaches, freezing, water retention, sleep changes, muscle cramps, temporary visual disturbances and disturbances in the electrolyte balance.

In addition, the heart beats slower and blood pressure drops. After just a brief abstinence from food, the brain begins to produce more serotonin. Serotonin is also known as the happiness hormone. After a few days of fasting, serotonin stays in the blood for a longer period of time and your mood improves.

Under no circumstances should you just stop eating like that. If you want to cure fasting, you should get as much information as possible beforehand and possibly consult a doctor. Pregnant and breastfeeding women in particular, people with eating disorders or mental illnesses, type 1 diabetes, dementia or liver and kidney dysfunction should not fast.

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Superfood Avocado: What Happens To Your Body When You Eat It Regularly?

We all know the saying “An apple a day keeps the doctor away”. But does that also apply to the superfood avocado? What happens if you eat them every day?

The avocado is considered a real superfood. But what exactly is the pear-shaped fruit all about? And is she really that healthy? The avocado originally comes from Mexico. It now also grows in subtropical areas such as southern Spain or Israel. Depending on the variety, the fruits of the avocado tree can weigh up to a kilogram and can take on different shades of green.

Avocado: Why is the superfood so healthy?

In contrast to most fruits, the avocado contains hardly any sugar, but a lot of fiber. In addition, the consumption of avocados provides important minerals, including iron, calcium and phosphate. Especially in the vegan diet, the high-fat fruit is used in many recipes due to its numerous nutrients. The avocado is actually a true superfood. The green fruit is especially good for:
The cholesterol level
The cardiovascular system
The care of our skin
According to studies, an avocado a day lowers the so-called “bad cholesterol” (LDL cholesterol), since our body mainly needs unsaturated fatty acids for metabolism. The fatty acids in the avocado are responsible for promoting the “good” HDL cholesterol. This in turn ensures that the LDL cholesterol is removed from the arteries.

In addition, the daily consumption of avocados also makes you happy: it supports the formation of the happiness hormone serotonin.

It’s so easy to integrate the avocado into your diet

Most people know avocados in the form of guacamole, the popular Mexican dip often eaten with chips. On the other hand, if you want to include an avocado in your daily diet, you can eat the valuable fruit pure or prepare it with other healthy foods. Very tasty: sliced ​​avocado with a squeeze of lemon and a pinch of salt. Since the avocado is very creamy due to its high fat content, it is ideal as a butter substitute, in dressings or in smoothies.

For further use, simply cut the avocado in half, deseed and scrape out with a spoon. The crushed pulp can also be enjoyed wonderfully on a rice waffle or as a vitamin-rich bread topping.

Conclusion: The avocado is clearly one of the fattest fruits. Depending on the variety, their flesh contains 15 to 25 percent fat. But this fat consists mostly of unsaturated fatty acids. For this reason, the avocado is an extremely healthy food, despite the many calories (compared to other types of fruit).

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Eating Dandelion: How Healthy is it – and What is The Best Way to Prepare it?

Dandelion is not only beautiful to look at, but also edible. It’s healthy and even tasty. We explain what the plant has to offer and how you can eat it.

In order to find dandelions, it is often enough to go into your own garden. It is known for its yellow flowers and sticky, white sap that often turns fingers brown when touched. But have you ever thought about eating the plant?

How does dandelion affect the body?

Dandelion grows in many places: Whether in gardens, at the edge of the forest or on the street – you can find the plant almost everywhere. At the end of April/beginning of May the lion’s number blooms, but you can see it until autumn.

The plant not only looks beautiful, you can also eat the dandelion. It is even particularly healthy and can be a tasty addition to many dishes. There are many different uses for the plant.

The bitter substances it contains also stimulate the metabolism and promote digestion as well as kidney and bladder activity. The dandelion is also used because of its digestive properties, as the plant reaches the large intestine undigested.

How healthy are dandelions?

The dandelion is not poisonous, you can eat leaves, flowers and roots
The milky sap contained in the flower stalk is also non-toxic. However, the juice can leave unsightly stains on clothing that are difficult to remove.

The root of the plant in particular contains many healthy ingredients such as inulin, vitamins B, C and E and many carotenoids. The flowers and leaves are very rich in minerals such as potassium, zinc and copper. This makes dandelion a valuable dietary supplement.

How to cook dandelion

The bitter substances contained in dandelion ensure that the leaves have a slightly bitter taste. The flowers, on the other hand, are even slightly sweet.

The leaves can be cooked or used raw. They are particularly suitable as an addition to a green salad, but they also enrich a pesto. If the leaves are to be cooked, they must first be washed. Then you can put them in boiling water for ten minutes.

If you roast the roots in a pan, they can be ground up well. Then you can even make a kind of coffee out of it.

Conclusion

Dandelion is healthy and can be used in a variety of ways in the kitchen. The next time you see the plant, pluck it off and try one of the preparation methods.

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Insider Tip Black Garlic: What Can The Fermented Bulb do – and What Does it Taste Like?

Black garlic is an absolute insider tip for the kitchen. But how does the black tuber taste and what else can it do?

What is black garlic?

Black garlic or “Black Garlic” is a delicacy in Japan, China and Korea and belongs in every good kitchen there. But in the meantime, the black tuber has gradually become better known and, above all, more popular. However, the black bulb is not a special variety, but rather ordinary garlic (Allium sativum).

But where does the unusual color come from? The reason lies in the processing of the garlic. It is fermented for weeks in high humidity and heat. As a result, the sugar and amino acids contained in the garlic are converted into tanning substances, so-called melanoidins. The result: the tubers gradually turn black.

This fermented garlic is much easier on the stomach because it contains fewer polysaccharides. The fermentation also gives it a very special taste of vanilla, caramel or even plum and some liquorice

This is how you can ferment your garlic yourself

If you want to make your own fermented garlic yourself, you’ll need to prepare it a little differently. Because a week-long fermentation in the oven would be far too expensive. But if you can do without the black color, there are two simple production methods in particular:
With honey: peel the garlic and press it lightly. Then put it in a jar with a wire seal and pour honey over it until the jar is about 2/3 full. Keep the jar in a dark place for several weeks, turning it from time to time. Once the garlic has completely sunk in the honey, it’s done.
With salt: Make a saline solution by stirring 3 grams of salt into 100 milliliters of water. Place the peeled garlic cloves back into a mason jar and fill it 2/3 full with the brine. Now the jar is well sealed and put in the fridge for about four weeks. In the first few days you should open it briefly once a day and then close it tightly again.
Depending on your taste, you will like the sweet or salty variant of fermenting your garlic better. Try it yourself and then test your garlic in the kitchen.

Black garlic in the kitchen: the healthy black bulb goes well with it

Conventional garlic is inherently very aromatic and healthy. The little toes are antibacterial, can prevent cardiovascular diseases and are also considered a natural cholesterol-lowering agent. These are just some of the tuber’s effects. However, so-called secondary plant substances are still produced in the garlic as a result of the fermentation. They protect our cells and slow down free radicals. In addition, probiotics are produced, which protect both our intestinal flora and the immune system.

The Black Garlic is particularly popular in Asian dishes and is ideal for sauces and marinades. But in the meantime it is also becoming increasingly popular for pasta dishes. For example, you can also cook the classic spaghetti aglio e olio with black garlic. It is also ideal as “black” garlic butter. Serve them with fish, meat or potatoes, for example.

In addition to the flavor component, the black garlic is also ideal for decoration. However, you should rather use a copy from the Asian store. Like regular garlic, don’t use too much if you don’t tolerate it well or if you’re taking blood-thinning medication. Garlic can enhance the effects of such drugs. Otherwise you are doing something good for yourself, your health and your palate with black garlic!

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