- 注释版
- 纯净版
导读
尽管黑蒜看起来不让人垂涎，而且你很有可能凭想象认为它是烧焦的产物；其实，它是通过把一整头鲜蒜在60℃-76.7℃之间，并且进行湿度控制的情况下发酵14到40天而成的。没有任何的添加剂、防腐剂和你们想象中的灼烧。
发酵过程一结束，整个蒜头会被放置在干燥的室温下氧化10到14天。整个的制作工艺最终形成了一种磨砂黑色的、软粘并且有一些嚼劲儿的、风味类似于巴萨米克醋的蒜；普通大蒜的辛辣刺激消失了，这就意味着那些平时无法消受大蒜的人很有可能喜欢黑蒜。
正如北欧食品实验室描述的那样，这个过程严格地讲并不是发酵，由鲜蒜到黑蒜的转化并不是由于微生物代谢，而是部分归因于酶变，也就是说，热量改变了大蒜酶的属性，这种酶把不挥发的蒜氨酸转化为挥发的大蒜素，而这个大蒜素正是鲜蒜辛辣刺激的源泉；还有部分原因是美拉德反应，一连串的化学反应生成了黑色和复杂的、焦糖的风味。
事实上，美食评论家们认为，对于甜食爱好者，黑蒜太完美了，结合着透出一丝扑鼻的蒜香的糖浆般的丰厚和类似于柔软的果脯的入口即化的质感。在“Top Chef”和“Iron Chef”这样的电视节目中露面让黑蒜备受瞩目，成为最近最伟大的真正的“超级食物”之一。
在道教神话中，甚至有黑蒜可以不朽的谣传；尽管我们完全不能对不朽做出任何承诺，但是，毫无疑问，黑蒜对于健康真是益处多多！研究人员已经发现，发酵过程使得黑蒜中含有的抗氧化物是鲜蒜的大约两倍；无独有偶，一项2009年在日本发起的研究发现，在减小肿瘤大小方面黑蒜也比鲜蒜更有效。
黑蒜中也富含硫化物，其中的一种名为SAC的硫化物，已经被科学证实非常有意健康，包括抑制胆固醇的合成，也就是说，可以降低患心血管疾病的风险。
黑蒜可以单独吃，抹在面包上或者加入任何你喜欢的菜式中，就像你食用鲜蒜一样；但是，你会获得更多的健康益处。如果这些还不足以促使你将黑蒜纳入你的饮食，并且创造性地发挥，下面的四个理由应该对你有启发。
1. 治疗2型糖尿病
有2型糖尿病的人深知由于氧化应激所导致的影响会对你的健康造成严重的损害，不加控制的糖尿病会导致严重的并发症，比如肾病、心脏病、神经损伤和视觉障碍，有时甚至是失明。黑蒜中的强抗氧化物可以减轻由于血糖水平升高而导致的氧化应激，多种研究已经发现，黑蒜中富含的抗氧化物对于预防糖尿病可能导致的并发症比鲜蒜有效得多。
2. 提高胆固醇水平
虽然好的胆固醇HDL对于生命的延续至关重要，而约束不好的胆固醇LDL对于降低心脏病、中风和早逝的风险也不容小视。说到对于心脏健康的益处，鲜蒜已经获得了很多赞誉，但是，通过最近对黑蒜的多种研究，由于它的植物化学构成和鲜蒜略有差异，所以，对于心脏健康益助更大。韩国的全北国立大学医院在2014年进行了一项研究中发现，坚持12个星期每天服用黑蒜提取物的参与者好的胆固醇平均都有增加；与此同时，血脂中的载脂蛋白B平均都有所减少，这种载脂蛋白被认为是易患心脏病的强信号。
3. 减缓过敏症状
无论你是鼻过敏还是皮肤过敏，黑蒜都能极大的缓解这些症状。研究发现，黑蒜确实能够让导致炎症和过敏反应的基因在第一时间闭嘴。黑蒜也能增强免疫系统，由于它富含抗氧化剂，无论你过敏与否，都很重要。
除了使你远离过敏，大蒜由于被视为一种天然的抗生素，它甚至有助于对抗病毒和感染。2012年华盛顿州立大学进行的一项研究发现，在对抗弧形杆菌方面，大蒜比两种顶级的抗生素都有效100倍，这种细菌在全世界的范围内引发了很多肠道疾病。大蒜在医药方面的使用已经有几千年的历史，包括帮助抗击18世纪的瘟疫。大蒜能够在不损伤有益肠道菌群的前提下杀死细菌、真菌和病原体，这一点有别于药物类抗生素。
4. 帮助肝脏疗愈酒精伤害
肝脏是唯一一个有自我疗愈功能的脏器，前提是在造成致命伤害之前要养成好的习惯。酒精性肝病的诱因是试图分解酒精导致的氧化应激，这样会损伤肝细胞，时间一长就会导致发炎和结疤。科学家们已经发现，黑蒜能够减少发炎，甚至帮助逆转酒精对肝脏造成的伤害，同时去除积累在肝脏上的脂肪，这还是要归因于它强大的抗氧化特性。
第一步：解决高频单词
envision [ɪnˈvɪʒn]
vt.预想；想象
for that matter
就此而言
rumored ['ru:məd]
adj.谣传的
packed [pækt]
adj. 充满…的
hold/keep sth in check
限制某事
ward off
避开；挡住
wreak [riːk]
vt.造成（巨大的破坏或伤害）
havoc ['hævək]
n.浩劫
exert [ɪg'zɜːt]
vt.运用；施加
reverse [rɪ'vɜːs] vt. 颠倒 ['fæð(ə)m]
vt.彻底了解
第二步：精读重点段落
（Tips: 双击文中单词可以查释义并加入你的生词本哦）
[2] Once it’s removed from the heat, the garlic bulbs are placed in a dry area at room temperature to oxidize for 10 to 14 days. The process results in garlic that is matte-black and gooey soft with a somewhat chewy texture and a flavor similar to balsamic vinegar – the normal pungency taste of garlic disappears, which means that even those that can’t stand garlic may like black garlic.
[5] In Taoism mythology, black garlic was even rumored to grant immortality – and, while we certainly can’t guarantee that, there is little doubt that it offers a ton of health benefits. It’s packed with nearly twice the amount of antioxidants as raw garlic – researchers have found that the aging/fermenting process appears to double its antioxidants. And, not coincidentally, a 2009 study conducted in Japan found that it was more effective than fresh garlic for reducing the size of tumors.
- rumored adj.谣传的
- packed adj. 充满…的
第三步：攻克必学语法
While作为连词的用法总结：
引导时间状语从句
during the time that, or at the same time as 当…时候；与此同时
I read it while you were drying your hair. 你吹头发的时候，我读这个。
"I'm going to the post office." "While you're there can you get me some stamps?"
“我要去邮局。”“你在邮局的时候，能帮我买一些邮票吗？”
引导让步状语从句
despite the fact that; although 尽管；虽然
While I accept that he's not perfect in many respects, I do actually quite like the man.
尽管我承认从很多方面来看他都是不完美的，可我就是喜欢他。
While I fully understand your point of view, I do also have some sympathy with Michael's.
虽然我完全理解你的观点，我对迈克尔的观点也有些感同身受。
构成并列句
compared with the fact that; but 然而；但是
Tom is very extrovert and confident while Katy's shy and quiet.
汤姆非常地外向、自信，而凯蒂却是羞涩、安静的。
I do every single bit of housework while he just does the dishes now and again.
我做所有的家务，而他只是偶尔洗碗。
文中三次用到while：
[1] While black garlic certainly doesn’t sound all that appetizing（开胃的）– in fact, you might envision it to simply be burned garlic, it’s actually made by “fermenting” whole bulbs of fresh garlic in a humidity-controlled environment in temperatures that range from 140 to 170 degrees Fahrenheit for 14 to 40 days.
尽管黑蒜看起来不让人垂涎，而且你很有可能凭想象认为它是烧焦的产物；其实，它是通过把一整头鲜蒜在60℃-76.7℃之间，并且进行湿度控制的情况下发酵14到40天而成的。
[5] In Taoism mythology（道教神话）, black garlic was even rumored to grant immortality（不朽）– and, while we certainly can’t guarantee that, there is little doubt that it offers a ton of health benefits.
在道教神话中，甚至有黑蒜可以不朽的谣传；尽管我们完全不能对不朽做出任何承诺，但是，毫无疑问，黑蒜对于健康真是益处多多！
[10] While “good” cholesterol, or HDL, is essential for survival, keeping LDL, or “bad” cholesterol in check is important for reducing the risk of heart disease, stroke（中风）and premature death（早逝）.
虽然好的胆固醇HDL对于生命的延续至关重要，而约束不好的胆固醇LDL对于降低心脏病、中风和早逝的风险也不容小视。
加分任务：精读全文
在之前的三步后，你已经完全具备了精读全文的能力。再多花半个小时，让你的学习效果达到120%！
下载音频
（Tips: 双击文中单词可以查释义并加入你的生词本哦）
Black Garlic: 4 Reasons You Should Eat It
[1] While black garlic certainly doesn’t sound all that appetizing – in fact, you might envision it to simply be burned garlic, it’s actually made by “fermenting” whole bulbs of fresh garlic in a humidity-controlled environment in temperatures that range from 140 to 170 degrees Fahrenheit for 14 to 40 days. There are no additives, preservatives, or burning for that matter, of any kind.
- appetizing adj.开胃的
- envision vt.想象
- for that matter 就此而言
[2] Once it’s removed from the heat, the garlic bulbs are placed in a dry area at room temperature to oxidize for 10 to 14 days. The process results in garlic that is matte-black and gooey soft with a somewhat chewy texture and a flavor similar to balsamic vinegar – the normal pungency taste of garlic disappears, which means that even those that can’t stand garlic may like black garlic.
- matte-black adj.磨砂黑的
- gooey adj.胶粘的
- chewy adj.有嚼劲儿
[3] As the Nordic Food Lab describes it, “The process is not, strictly speaking, fermentative—the transformation is due not to microbial metabolism but in part to enzymatic breakdown (the heat denatures alliinase, the enzyme that converts non-volatile alliin into volatile allicin, the compound responsible for fresh garlic’s pungency) and in part to the Maillard Reaction, a cascade of chemical reactions that produce the dark colour and complex, caramelized flavor.”
- microbial metabolism 微生物代谢
- enzymatic breakdown 酶变
- denature vt. 改变…的性质
- alliinase n.大蒜酶
- non-volatile adj.不挥发的
- alliin n.蒜氨酸
- allicin n.大蒜素
- Maillard Reaction 美拉德反应
- cascade n.串联
[4] In fact, food connoisseurs say that it’s a perfect “sweet meets savory” mix of molasses-like richness with slight tangy garlic undertones and a melt-in-your mouth consistency similar to soft, dried fruit. Its appearance on the “Top Chef” and “Iron Chef” reality TV shows put it into the spotlight as one of the latest and greatest true “superfoods.”
- molasses n.糖蜜，糖浆
- tangy adj. 扑鼻的
- undertone n. 潜在的含义
[5] In Taoism mythology, black garlic was even rumored to grant immortality – and, while we certainly can’t guarantee that, there is little doubt that it offers a ton of health benefits. It’s packed with nearly twice the amount of antioxidants as raw garlic – researchers have found that the aging/fermenting process appears to double its antioxidants. And, not coincidentally, a 2009 study conducted in Japan found that it was more effective than fresh garlic for reducing the size of tumors.
- Taoism mythology 道教神化
- rumored adj.谣传的
- immortality n. 永生
- packed adj. 充满…的
- antioxidant n.抗氧化剂
- not coincidentally 无独有偶
- tumor n.肿瘤
[6] Black garlic is also filled with a high concentration of sulfurous compounds. One of the compounds in particular, s-allylcycteine or SAC, has been scientifically found to offers numerous health benefits, including the inhibition of cholesterol synthesis – which in layman’s terms means that it can lower the risk of cardiovascular disease.
- sulfurous compound 含硫化合物
- inhibition n.抑制
- cholesterol synthesis 胆固醇合成
- layman n. 门外汉
- cardiovascular disease 心血管疾病
[7] It can be eaten alone, on bread, or used in any of your favorite dishes, much as you would regular garlic – but you’ll enjoy even greater health benefits than you would from this already very powerful herb. If that’s not enough reason to get you to consider getting creative in your kitchen and putting black garlic to work in your meals, these reasons are sure to get you inspired.
4 Reasons To Start Eating Black Garlic
1. Treat type 2 diabetes
[8] Those who suffer from type 2 diabetes know that the condition can wreak havoc on your health due to the effects of oxidative stress. Uncontrolled diabetes may lead to serious complications like kidney disease, heart disease, nerve damage and vision problems – sometimes even blindness.
- wreak vt.造成（巨大的破坏或伤害）
- havoc n.浩劫
- oxidative stress 氧化应激
- complication n. 并发症
[9] The potent antioxidants in black garlic specifically can lessen oxidative stress caused by increased blood sugar levels. Multiple studies have found that its high level of antioxidants exert an even stronger effect than regular garlic and could be even more helpful in preventing complications of diabetes.
- lessen v.（使）减轻
- exert vt.运用；施加
2. Improve cholesterol levels
[10] While “good” cholesterol, or HDL, is essential for survival, keeping LDL, or “bad” cholesterol in check is important for reducing the risk of heart disease, stroke and premature death. Although raw garlic has gotten most of the praise when it comes to heart healthy benefits, black garlic has recently been the subject of multiple studies, and as it has a slightly different phytochemical makeup compared to raw garlic, as mentioned, it offers even greater benefits for supporting the heart.
- stroke n.中风
- premature death 早逝
- phytochemical adj.植物化学的
[11] A 2014 study conducted at Chonbuk National University Hospital in South Korea found that participants who took black garlic extract daily for 12 weeks say an average increase in HDL (“good” cholesterol), as well as a decrease in allpoprotein B in blood lipids – something that’s considered to be a strong indicator of heart disease risk.
- allpoprotein 载脂蛋白
- blood lipid 血脂
3. Allergy relief and more
[12] Whether you suffer from nasal or skin allergies, black garlic can bring significant relief. Studies have found that it actually has the ability to turn off genes that cause inflammation and allergic reactions in the first place. It’s also known to strengthen the immune system, due to its abundance of antioxidants, which is important whether you have allergies or not.
- nasal adj.鼻的
- inflammation n.炎症
- immune system n.免疫系统
[13] In addition to warding off allergies, as garlic is considered a natural antibiotic it can even help to battle viruses and infections. A 2012 study conducted at Washington State University found that garlic was 100 times more effective than two top antibiotics for fighting a bacteria known as Campylobacter, which is responsible for many intestinal illnesses throughout the world. It’s been used for medicinal purposes for thousands of years, include to help fight the plague in the 18th century.
- ward off 避开；挡住
- antibiotic n.抗生素/adj.抗生的
- virus n.病毒
- infection n.感染
- Campylobacter n.弧形杆菌
- intestinal adj.肠的
- plague n.瘟疫
[14] Garlic has the ability to kill bacteria as well as viruses, funguses and pathogens without harming beneficial gut flora, unlike antibiotic drugs.
- fungus n.真菌
- pathogen n.病原体
- gut flora 肠道菌群
4. Help heal the liver from alcohol damage
[15] The liver is one of the only organs that can heal itself from damage – if good habits are developed before it’s too late. Alcoholic liver disease occurs as a result of damage from oxidative stress, due to trying to break down the alcohol. That damages liver cells, which can lead to inflammation and scarring over time.
- scar vi.结疤
[16] Scientists have found that black garlic can help reduce inflammation and even help reverse the damage of alcohol on the liver, as well as to remove fat that’s accumulated on the liver, thanks to its potent antioxidant properties, once again.
- reverse vt.颠倒
- accumulate v.积聚
envision [ɪnˈvɪʒn]
vt.预想；想象
for that matter
就此而言
rumored ['ru:məd]
adj.谣传的
packed [pækt]
adj. 充满…的
hold/keep sth in check
限制某事
ward off
避开；挡住
wreak [riːk]
vt.造成（巨大的破坏或伤害）
havoc ['hævək]
n.浩劫
exert [ɪg'zɜːt]
vt.运用；施加
reverse [rɪ'vɜːs] vt. 颠倒 ['fæð(ə)m]
vt.彻底了解
不要一时兴起，就要天天在一起
明天见！
下载音频
Black Garlic: 4 Reasons You Should Eat It
[1] While black garlic certainly doesn’t sound all that appetizing – in fact, you might envision it to simply be burned garlic, it’s actually made by “fermenting” whole bulbs of fresh garlic in a humidity-controlled environment in temperatures that range from 140 to 170 degrees Fahrenheit for 14 to 40 days. There are no additives, preservatives, or burning for that matter, of any kind.
[2] Once it’s removed from the heat, the garlic bulbs are placed in a dry area at room temperature to oxidize for 10 to 14 days. The process results in garlic that is matte-black and gooey soft with a somewhat chewy texture and a flavor similar to balsamic vinegar – the normal pungency taste of garlic disappears, which means that even those that can’t stand garlic may like black garlic.
[3] As the Nordic Food Lab describes it, “The process is not, strictly speaking, fermentative—the transformation is due not to microbial metabolism but in part to enzymatic breakdown (the heat denatures alliinase, the enzyme that converts non-volatile alliin into volatile allicin, the compound responsible for fresh garlic’s pungency) and in part to the Maillard Reaction, a cascade of chemical reactions that produce the dark colour and complex, caramelized flavor.”
[4] In fact, food connoisseurs say that it’s a perfect “sweet meets savory” mix of molasses-like richness with slight tangy garlic undertones and a melt-in-your mouth consistency similar to soft, dried fruit. Its appearance on the “Top Chef” and “Iron Chef” reality TV shows put it into the spotlight as one of the latest and greatest true “superfoods.”
[5] In Taoism mythology, black garlic was even rumored to grant immortality – and, while we certainly can’t guarantee that, there is little doubt that it offers a ton of health benefits. It’s packed with nearly twice the amount of antioxidants as raw garlic – researchers have found that the aging/fermenting process appears to double its antioxidants. And, not coincidentally, a 2009 study conducted in Japan found that it was more effective than fresh garlic for reducing the size of tumors.
[6] Black garlic is also filled with a high concentration of sulfurous compounds. One of the compounds in particular, s-allylcycteine or SAC, has been scientifically found to offers numerous health benefits, including the inhibition of cholesterol synthesis – which in layman’s terms means that it can lower the risk of cardiovascular disease.
[7] It can be eaten alone, on bread, or used in any of your favorite dishes, much as you would regular garlic – but you’ll enjoy even greater health benefits than you would from this already very powerful herb.
If that’s not enough reason to get you to consider getting creative in your kitchen and putting black garlic to work in your meals, these reasons are sure to get you inspired.
4 Reasons To Start Eating Black Garlic
1. Treat type 2 diabetes
[8] Those who suffer from type 2 diabetes know that the condition can wreak havoc on your health due to the effects of oxidative stress. Uncontrolled diabetes may lead to serious complications like kidney disease, heart disease, nerve damage and vision problems – sometimes even blindness.
[9] The potent antioxidants in black garlic specifically can lessen oxidative stress caused by increased blood sugar levels. Multiple studies have found that its high level of antioxidants exert an even stronger effect than regular garlic and could be even more helpful in preventing complications of diabetes.
2. Improve cholesterol levels
[10] While “good” cholesterol, or HDL, is essential for survival, keeping LDL, or “bad” cholesterol in check is important for reducing the risk of heart disease, stroke and premature death. Although raw garlic has gotten most of the praise when it comes to heart healthy benefits, black garlic has recently been the subject of multiple studies, and as it has a slightly different phytochemical makeup compared to raw garlic, as mentioned, it offers even greater benefits for supporting the heart.
[11] A 2014 study conducted at Chonbuk National University Hospital in South Korea found that participants who took black garlic extract daily for 12 weeks say an average increase in HDL (“good” cholesterol), as well as a decrease in allpoprotein B in blood lipids – something that’s considered to be a strong indicator of heart disease risk.
3. Allergy relief and more
[12] Whether you suffer from nasal or skin allergies, black garlic can bring significant relief. Studies have found that it actually has the ability to turn off genes that cause inflammation and allergic reactions in the first place. It’s also known to strengthen the immune system, due to its abundance of antioxidants, which is important whether you have allergies or not.
[13] In addition to warding off allergies, as garlic is considered a natural antibiotic it can even help to battle viruses and infections. A 2012 study conducted at Washington State University found that garlic was 100 times more effective than two top antibiotics for fighting a bacteria known as Campylobacter, which is responsible for many intestinal illnesses throughout the world. It’s been used for medicinal purposes for thousands of years, include to help fight the plague in the 18th century.
[14] Garlic has the ability to kill bacteria as well as viruses, fungus’s and pathogens without harming beneficial gut flora, unlike antibiotic drugs.
4. Help heal the liver from alcohol damage
[15] The liver is one of the only organs that can heal itself from damage – if good habits are developed before it’s too late. Alcoholic liver disease occurs as a result of damage from oxidative stress, due to trying to break down the alcohol. That damages liver cells, which can lead to inflammation and scarring over time.
[16] Scientists have found that black garlic can help reduce inflammation and even help reverse the damage of alcohol on the liver, as well as to remove fat that’s accumulated on the liver, thanks to its potent antioxidant properties, once again.
下载PDF版