Fermented, or aged, garlic greatly improves the liver function, even more so than raw or cooked garlic. Garlic helps one of the most important enzymatic processes in our body: glutathion, a strong antioxidant that helps get toxins out of our bodies. When fermented garlic makes the liver stronger, the improved liver becomes better able to eliminate heavy metals and other undesirable substances. Through fermentation, aged garlic obtains the active sulphur components SAC and SAMC.
Tip: fermented garlic and bamboo salt 9 times roasted are a great team.