Dangers and side effects of black garlic

Discover the dangers and side effects of black garlic.

Classic Garlic Allium sativum confit in seawater, buying black garlic, also called fermented garlic, cooked at low temperature in a humid environment for several weeks, is a great idea.

However, in some cases, and like any condiment, it can cause certain unwanted harmful effects, which is why it is important to know what these harmful effects are and when can they occur before consuming them.

Contraindications of black garlic

The main contraindication to the consumption of black garlic concerns people suffering from a rare genetic disease: porphyria, a disease of blood metabolism.

The European Medicines Agency (EMA), advises against the consumption of white garlic, and therefore black garlic, to people who are going to undergo a surgical operation, in the week preceding the operation, as well as after the operation.

Adverse effects of black garlic

Black garlic does not have the unwanted effects of classic garlic, as the compounds in white garlic that are irritating to the stomach and urinary tract are not found in black garlic.

The charged breath of the white garlic eater does not concern black garlic which is very sweet, no longer including sulfur compounds.

Interactions of black garlic with other substances

Black garlic has an anticoagulant effect, so care should be taken when taking anticoagulant drugs and other blood-thinning substances. Food used in small quantities is not a problem.

Among the plants and supplements with anticoagulant properties, we find ginkgo, ginseng, Eleutherococcus, tonka bean, etc.

In theory, and at high doses, black garlic could interact with drugs acting on diabetes (see black garlic and diabetes ), thyroid disorders, against benign prostatic hyperplasia, on blood pressure (see black garlic and tension ), and with certain treatments against HIV (AIDS).

The case of pregnant and breastfeeding women

Food consumption of black garlic is not a problem, but therapeutic use of black garlic with higher dosages is not recommended during pregnancy, because of its anticoagulant action.

Consumption of black garlic is not a problem for women who are breastfeeding their infants, as black garlic does not have the strong smell of white garlic.

Food consumption of black garlic is not a problem in children, but its therapeutic use is not recommended for children under 12 years old.