Hello everyone! I’m Dr. Trish Murray – physician, author, and Health Catalyst Speaker. This presentation is related to the data from a study we did through my office, Discover Health Functional Medicine Center, on fermented black garlic.

Fermented black garlic is a food that when you take it, studies have shown improves inflammation, cholesterol, improves and stabilizes blood sugar, and can boost your immune system.Click To Tweet We decided to do a 12-week study with people in our local area. Tonight, I’m presenting the data from that study.


Here we go! Again, Discover Health Functional Medicine Center with the fermented black garlic study. First of all, let’s talk a bit about what is black garlic. What is black garlic? Black garlic is a hardneck variety of garlic that has been fermented through a slow cooking process at a very steady humidity and a very low and steady temperature. As the process unfolds over time, the color of the garlic turns literally black. From white or yellow that you know garlic to be, to a black color from the cooking process.

Fermented black garlic is a very strong antioxidant. It is considered a health food that has been eaten in Eastern Asian countries for centuries. The fermented black garlic for this study was grown locally by the folks at White Gates Farm in Tamworth, New Hampshire. That farm is owned by Heather and Hank Letarte. I had done an interview with Hank Letarte from White Gates Farm on the Discover Health Podcast about black garlic because he was growing it and fermenting it. He introduced me to the concept of the health benefits of black garlic. After doing that podcast with him, I went off and researched some scientific studies on black garlic’s health benefits and realized, Wow! It does have many different health benefits related to inflammation and cholesterol and blood sugar. As a result, that’s when we decided to put the study together. I also did a podcast on Discover Health Podcast on the health benefits of black garlic. If anyone listening is interested in learning more about black garlic in general or the health benefits of black garlic, specifically, go to the Health Library on my website (discoverhealthfmc.com) and the very first thing that drops down in the link list, or in the menu, will be the podcast. Click that and search for “The Health Benefits of Black Garlic” podcast episode, and you can learn a lot more than what I’ll be going over about the general benefits of black garlic and so forth. I won’t be going over all those details tonight.

What are some of the cited benefits of black garlic, cited by the National Center for Biotechnology Information? This was one of the sites in my research. Look at this list of benefits that were touted:

  • Loaded with antioxidants (going to neutralize free radicals)
  • Helps fight cancer growth
  • Boosts heart health and affects cholesterol
  • Help cognitive function and preserve cognitive function
  • Stabilizes blood sugar
  • Boosts immune system

I was very impressed with this list of possible benefits. Again, that’s why we initiated the concept of asking folks in our local community, all of you listening, and those that participated to join us in this study.

What are the things we did in this 12-week study? First of all, we put it out to the community. Who wanted to participate? People signed up. Then, I chose certain blood tests that people would have done before doing the study and starting to take the garlic. Blood tests that they had done after. Pre- and post-lab studies in order to compare apples to apples and see whether people improve. Now, first thing we looked at, or one of the things we looked at, was blood sugar, and we tested three things around each person’s blood sugar. One was fasting glucose. Everyone out there has had a fasting glucose done before. That’s your fasting blood sugar. You do it first thing in the morning, and you’ve fasted usually twelve hours. This is the most common test that is done by the traditional primary care doctor.

A couple other tests. One is called fasting insulin levels. So, also when you’re fasting, we check your insulin level. This is not a test that’s done all the time on everyone. It is many times done if you are having insulin resistance or your blood sugar fasting blood sugar is over 100 or if you are concerned with pre-diabetes. Not everyone in our study will have had this done pre- and post-study because the pre-labs we started with…someone could have had anywhere within six months of starting the study. If you had your bloodwork done four months before we started the study when we asked you to join and you chose to join, you may not have had a fasting insulin done. Not everyone in the study had a pre- and post-study fasting insulin level. You’ll notice I’m not going to go over that piece of data, but I’m definitely going to be talking about fasting glucose.

The third test around sugar is hemoglobin A1C. A hemoglobin A1C is a test that’s done on people typically that either have insulin resistance or have diabetes. It shows the average level of blood sugar over the past two to three months for someone. Again, not everyone had that test done within six months of starting the study. Most of the people did do it post-study but of course we can’t necessarily compare. Everyone had a fasting glucose before and a fasting glucose after, so I’ll definitely be presenting the data on that.

The next category of blood work is the cholesterol. Everyone out there has had a traditional lipid panel where they test for your total cholesterol, your HDL, your LDL, and your triglycerides. That’s the traditional lipid panel. Not everyone out there has probably had what’s called an advanced lipid panel. Some people will have had it done pre- and post-study and I will present the data from that, but not everyone from our whole study had the advanced lipid panel both pre- and post-study. Some people may have had a traditional panel in the beginning and a traditional panel at the end. Some people had a traditional panel in the beginning and wanted an advanced panel at the end. Again, we do have good comparisons of the total cholesterol, HDL, LDL, triglycerides, and so on.

The third category that had to do with the bloodwork that we used in the study, was a marker for inflammation. This marker listed here, the high sensitivity C-reactive protein, is the most sensitive marker for inflammation and generalized inflammation in someone’s body. You’ll notice that’s a marker we used specifically for inflammation.

The other thing we did for an objective pre- and post-evaluation of how people did from the black garlic, is we had every member or participant in the study do what’s called a Medical Symptoms Questionnaire, pre- and post-study. What you see here is a Medical Symptoms Questionnaire. You’ll notice it’s asking a person to rate themselves from 0 (you don’t have that symptom at all) to a 4 (you would have that symptom frequently and severely on a regular basis). Everything from earaches to headaches to chest pain to shortness of breath to mood swings, people are rating themselves and coming up with a grand total score at the end. Optimal health, everyone that’s listening that participated in the study or that’s familiar with it, you know that optimal health is to score less than thirty on this questionnaire. Of course, we started with everyone filling one out before they started taking the black garlic and then twelve weeks later when they completed the black garlic. If anyone out there is interested in doing the Medical Symptoms Questionnaire, and you’re not already a patient of ours, you can go to my website (discoverhealthfmc.com) and go across the horizonal menu to where it says, “Start Here.” Click “Start Here” and the very first item you’ll see in the list is the Medical Symptoms Questionnaire there that you can take.

The next thing I want to go over is before we get into the hard data is what’s called the experimental attrition. What this has to do with is how many people signed up to participate and completed the entire study and how many people dropped out for whatever reason. If you notice what this says here at the top of the slide, the average dropout rate across all clinical trials in medicine totals approximately 30% of the people of any study end up dropping out for many different reasons.

Let’s go over our study, the numbers specific to the black garlic study. First of all, there were thirty-one people that signed up prior to starting the study to participate, that were gung-ho and said they wanted to participate. A total of thirty-one people. Along the way, after getting going, six people total of the thirty-one dropped out. That’s a 19.4% dropout rate. I’ll point out that our dropout rate was significantly less than the typical or average amount of people that dropout of a clinical study.

Twenty-five people actually completed the entire study. They did the bloodwork six months within starting the study, did a Medical Symptoms Questionnaire, purchased or got their fermented black garlic, started taking one clove of black garlic twice a day, and they did that consistently for twelve weeks. At the end of the twelve weeks, they filled out a new Medical Symptoms Questionnaire, and they had new bloodwork done. Of the six people that dropped out, why did they drop out? Well, two people in our study dropped out due to gastrointestinal distress from taking the garlic. Some people with irritable bowel syndrome will get an exacerbation, or worsening, of their symptoms due to eating garlic. That’s just the way it is. Two people had to stop taking it because their IBS got so much worse. One person dropped out of the study due to illness, but that illness had absolutely nothing to do with taking garlic. It’s just they got ill, and they chose not to continue to take the garlic and continue to participate in the study. Three of the six dropped out from follow up, meaning they never followed up with us, they never came back in to get their bloodwork done and fill out their Medical Symptoms Questionnaire. Again, six people, 19.4% is actually a good level of dropout rate. It’s significantly less than the typical 30%.

Now, let’s start looking at the definitive results. First of all, the Medical Symptoms Questionnaire (MSQ). Remember throughout this data review now, the total is twenty-five people. How many people’s MSQ from pre-study to post-study after the twelve weeks of doing the garlic had an improvement in their total number on the MSQ? Seventeen. That’s 68% of people had a decrease in the grand total of their MSQ and a decrease in their overall symptoms that bothered them. How many people stayed the same? Meaning the score they got in the beginning and the score they got in the end were exactly the same. Two people, which is 8%. Finally, how many people worsened? Meaning their score got worse and went up. Six people, which is 24%.

Now, let’s look at some of the bloodwork. Let’s start with blood sugar. The fasting glucose. Fifteen of the twenty-five people, their fasting blood sugar dropped at the end of the study for whatever reason might be. The idea is they took one clove of black garlic twice a day and 60% of the twenty-five total people’s fasting blood sugar dropped in the twelve weeks. How many people’s blood sugar either worsened or had no significant change? Ten people (40%).

I did want to take a moment to point out a few caveats. Of the total fifteen where their blood sugar did drop, how many of those people had a clinically significant improvement in their overall health status? If someone’s fasting blood sugar is greater than 100 and less than 125, someone is not diagnosed with diabetes, they are diagnosed with insulin resistance or pre-diabetes. How many people that were in our study that had a fasting blood sugar greater than 100 dropped to a normal fasting blood sugar of less than 100 within the twelve weeks? There were as many as six people that did that, which was 24% of the total group.

The other thing I would like to share with you that’s another caveat, clinically, is that when you talk about glucose and fasting blood sugar, in the traditional medical model anything less than 100 is considered “normal.” When I talk with my clients and my patients, as you know, I try and talk about what’s “optimal.” In the functional medicine world, we talk about a fasting blood sugar of optimally being less than 90. How many people of the fifteen that improved went from let’s say a blood sugar in the 90s to less than 90? There were three of those! You’ll notice there were as many as nine people out of the fifteen that not only did their blood sugar improve but they had a clinically significant change in their blood sugar.

Let’s go to the other side, the red side. The worsened. Of the ten people total where their fasting blood sugar went up, meaning supposedly it got worse…remember a fasting blood sugar less than 100 is considered “normal” and isn’t considered insulin resistance or a concern, really. What I point out here in the black is it says, “fasting glucose rose.” Yes, so they’re in this got “worse” category, but their blood sugar never rose greater than 100, meaning they’re in the normal range in the pre-study and were still in the normal range post-study, but their number did go up so they ended up in the category that their blood sugar worsened. Of that total ten people that are in this category of their fasting blood sugar getting worse, for five of them, their blood sugar may have gone up, but it didn’t become abnormal. It didn’t put them in the category of insulin resistance, and it didn’t make them diabetic or anything else. Only five of the ten were in the pre-diabetic or diabetic range and their blood sugars did not improve and they may have gotten worse.

Alright, let’s shift now to the inflammation marker, the generalized inflammation marker, called high sensitivity C-reactive protein (hsCRP). You’ll notice from the statistics here on the slide that fourteen out of twenty-five people, their hsCRP decreased. 56% of the people in the 12-week study dropped their inflammation marker and improved it. Five people out of the twenty-five, or 20%, has an unchanged hsCRP, meaning it was the same pre-study and was the exact same number post-study. Finally, how many people worsened, meaning their inflammation marker actually increased? Six people out of the total twenty-five people (24%).

Let’s shift gears again and go into lipids or total cholesterol. Let’s look at the numbers connected to total cholesterol. In the total cholesterol looking at pre- and post-study numbers…the other thing that I want to make sure you understand is that I looked for an actual definitive clinical change, meaning a person’s total cholesterol change of greater than or equal to ten points. If you change one number, go from a total cholesterol of 200 to 199 or 205 to 206, that’s really not a difference. Clinically it’s not significant. But if someone drops from 210 down to 199, that’s more than ten points and that would be clinically significant. With that being said, how many people of the study improved (therefore decreased their total cholesterol) by greater or equal to ten points? There were eight (32%). How many people’s total cholesterol went up ten or more points? Eight (32%). How many people had unchanged total cholesterol, they didn’t go up or down greater than or equal to ten points? They stayed about the same. There were nine (36%). Actually, I think that one’s sort of a toss-up on total cholesterol.

Let’s look at triglycerides. Again, we’re going to say that when we’re looking at triglycerides and the lipids, which are fats, did the number pre- and post-study statistically significantly change? Was there a change greater than or equal to ten points? The number of people in the study where their triglycerides improved and dropped greater than or equal to ten points was eight people (32%). How many people in the study worsened, meaning their triglyceride numbers increased greater than or equal to ten points? That was eleven people (44%). How many people were unchanged, meaning you didn’t increase or decrease more than ten points? Six people (24%).

However, I want to make a point. You’ve got to realize that a person’s triglycerides are recommended to be less than 150. The number that increased greater than ten points but not greater than 150…someone’s triglycerides may have gone up greater than ten points but maybe they went from 70 to 85. That’s still normal. It’s still less than 150. That was eight people. If you take those eight people out of the eleven, this means that only three people (12%) actually increased their triglycerides to greater than 150 or an abnormal level.

The other thing I’ll point out is that our brain is 60% fat, and we don’t want our triglycerides to be too low. I actually get concerned when someone has a triglyceride level less than 50 or 60 because we’re depleting our brain and our body of healthy fats. Actually, sometimes for someone’s triglyceride level to have increased a bit and not have gone above 150 is a good thing and a healthy thing! I just wanted to make sure I pointed that out.

Let’s move on the HDL. Most people out there know that your HDL is the “good guy.” I like to talk about HDL as the garbage truck. It’s the protective lipoprotein that takes the bad fats and inflamed fats and takes them to the liver, the garbage and waste dump, to get rid of it so it doesn’t get in and develop plaque and it doesn’t lead to heart disease. HDL is the protective thing. HDL also doesn’t shift as much as LDL, total cholesterol, and triglycerides do. You’ll notice in our statistics, we’re going to look at change of greater than or equal to five points, not ten points.

How many people improved? Of the total twenty-five people, nine people (36%) had an improvement or increase in their HDL number. Just looking at did someone’s HDL increase and go up greater than or equal to 5 points? Nine people did and that’s 36%. How many people “worsened” meaning their HDL number dropped greater than or equal to five points? That was six people (24%). How many people were unchanged meaning their HDL did not go up or down greater than or equal to five points? That was ten people (40%).

Again, I want to point out a caveat. When we talk about the six people that worsened, meaning their HDL total dropped from a set number greater than or equal to five points less. You would think that’s bad for everybody, but I want to point out that an HDL total number that is greater than 75 is actually not necessarily protective. An HDL greater than 75 has been shown by more recent studies to be a sign of possibly dysfunctional HDL, which means the garbage truck is not going where it’s supposed to go or it’s not working properly. Three who had HDL that dropped from greater than 75 down into a more normal range of 75 or less is actually an improvement! These three could actually be included in the “improved” group rather than the “worsened” group which would raise our improved number from nine plus three is twelve (48%). That’s why I have the asterisks by the improved group, and you see a 48% number there.

Now, let’s talk about LDL, the bad guy. If people have heard me speak about the advanced lipid panel, then you know that the LDL particle number is unique to the advanced lipid panel. It’s like looking under the hood of your car more specifically rather than just walking around it and looking at it in general. The LDL particle number is an extremely important number in considering someone’s risk for cardiovascular disease. What is it? The LDL particle number is a measurement of the “true” particle number. If you take a sample of blood and you take a portion of that sample and you count every single LDL particle in it, you come up with an LDL particle number. It means how many LDL particles there are in that actual blood sample.

Many of you have heard me speak of this analogy if you imagine a laundry basket. How big a typical laundry basket is. If you fill it with basketballs, you’re only going to fill it with like five or six. If you take the basketballs out and you then put in softballs, you’re probably going to fit fifty or sixty in there, which is ten times as many. If you take the softballs out and you fill it with Ping-Pong balls, gosh, you’re going to fill it with five hundred, which is a hundred times as many! What I want you to understand about the LDL particle number, is you don’t want Ping-Pong balls and you don’t want softballs. You want basketballs. The bigger, the better of LDL particles.

Studies have shown that the excess risk with normal LDL total cholesterol…your total cholesterol’s normal but your LDL particle number, meaning you’ve got too many softballs or Ping-Pong balls in your laundry basket. The LDL particle number is the most important overall number to determine someone’s cardiovascular risk. What happens that causes the basketballs, the big particles, to become softballs or Ping-Pong balls is they become inflamed and toxic. When that happens, they become denser, smaller, and tighter. Then what happens is those dense particles go and they bang into the wall of your blood vessel and cause a wound. That wound starts the development of a plaque. It’s plaques that break off, go downstream, and cause heart attacks or strokes. Here is an image now illustrating this LDL-P or LDL particle number. The basketballs are what we want. We don’t want softballs, and we don’t want Ping-Pong balls. The more Ping-Pong balls or softballs you have, that drives up your total particles in your laundry basket.

The reason I went over all of that for you to understand, is that

the LDL particle number is one of the things that stood out in the study.Click To TweetNot everyone, not all twenty-five people, did a pre- and post-study advanced lipid panel. Remember, the traditional lipid panel is what some people had done pre-study and then they maybe had a traditional lipid panel at the end, so they never even had an LDL particle number done. Or, some people may have had the advanced lipid panel done pre- and post-study. Or someone may have had a traditional lipid panel done in the beginning pre-study and then did an advanced lipid panel done post-study, but I couldn’t use them in this example because I can’t compare apples to oranges. I can only compare apples to apples.

The number of the study participants that did do a pre- and post-study advanced lipid panel was almost half at twelve people. Of these twelve, let’s look at the amount of people of the twelve that their LDL particle number decreased. That was eight (66%). How many of those twelve, their LDL particle number got worse, meaning they developed more Ping-Pong balls and more softballs? Four (33%).

To sort of make some points along the way of the study notes, first of all, participants during the study were given an opportunity to come together as a group. Also, people were given the opportunity to book a one-on-one appointment with me to review their individual results and receive personalized recommendations. Some study participants chose to have the advanced lipid panel at the end of the study to gain a more complete picture of their cardiovascular health profile and risks. Again, if people are interested in this advanced lipid panel and you want to learn more about it, go to the Discover Health Podcast. I’ve done an entire podcast on heart health and advanced lipid panel that you could be listening to and learning a ton.

Next, results were only including in the analysis when a true comparison was available. Again, if someone had an advanced lipid panel in the beginning and an advanced lipid panel in the end then they were included in the study. If someone has a fasting insulin in the beginning and a fasting insulin in the end, then that was able to be compared. Not enough people had those done to be included in the data that I’m presenting to you now.

This study was conducted for twelve weeks. The other thing I want everybody to realize with the data I’ve presented to you is that we started this study in November of 2019 for twelve weeks for November, December, and into January. Folks, that’s right over the holidays! The other thing is that

we did not make any recommendations essentially to anyone other than to get their bloodwork done, fill out the MSQ pre- and post-study, and take one clove of black fermented garlic in the morning and the evening (or twice a day) for twelve weeks.Click To TweetThat was the study!

At this time, I want to come back together a bit and say to you, “What do you think?” Share your thoughts and ask any questions you may have. What did you see? Do you have particular questions? Would you say that it was a benefit based on the data I presented? Or would you say not?

I would say it was a benefit. I’m back to eating black garlic! – Webinar Participant

Great! Anybody else?

I think the study showed what you had heard before, that yeah, it’s definitely a benefit to most people. – Webinar Participant

Yes, and of course in anything you do in clinical medicine, you’re never going to see 100% improvement. That’s just not possible. You look for majorities, you look for statistical significance, and things like that.

Could what people eat affect the study also? You didn’t require us to eat anything special or change our diet at all. Could that have an affect also on how it affected some people, like how some people got worse? – Webinar Participant

Absolutely. Absolutely! If you realize that we did this study over the holidays, you would think that people are more lax, typically. The five or ten pounds people typically put on during the holidays, or whatever it might be. The idea here is that – wow, that was a tough time of the year to be doing this study. You would think it would cause the numbers to go in the other direction, showing more worsening or more problematic numbers for people. In my opinion, this shows the numbers impressive in regard to the fact that there were significant percentages of people that showed a decrease in their inflammation and so on.

Are there other studies going on now throughout the country or world? How does this compare? – Webinar Participant

That I would have to look into. This is kind of unique that we did this. It’s not typical for a primary care or specialist like myself to reach out to their own community and do this type of a study. Studies are done mostly through universities and things like that. You can just Google “fermented black garlic research studies,” which is what I did originally. Some were done on humans, some were done on rats, mice, or other animals which happens all the time. No, I wouldn’t say that there are a lot of large studies testing fermented black garlic because of course, it’s not going to make any pharmaceutical company any money! To do this in a big, large way and an institutional way would be expensive and complicated. In our little way, it’s our way of working with the community and seeing what results we get and sharing the results and seeing what you think.

Are you going to publish the results anywhere? – Webinar Participant

Good question, I haven’t thought that far ahead. Right now, I have some other things going on. I’ll show you a slide when we finish up here in a second…you may have heard that I have a new book coming out. It’s launching the 25th of this month on Amazon. It’ll literally cost you 99 cents to get it on Kindle. We’ll be doing a huge marketing thing over the next few weeks. Also, on June 25, the first day of the launch, that evening at 6:00 PM I’ll be doing a webinar. This particular book, called No More Band-Aids 2.0 – Finding Answers in a Broken Medical System, is a collaborative book. I have written one of the chapters. My chapter is called The Missing Link to Healthy Aging. If you want to hear about what that chapter is really about The Missing Link to Health Aging, you need to come on June 25! And you need to buy my book! Also, you will be introduced on the webinar to all of the other authors. There are different M.D.s, D.O.s, people in the functional medicine field, and a naturopath that have written chapters on multiple topics from hormones to physical movement to autoimmunity to many different things. It’s really exciting to be involved in this book!

When will be the book be available to buy? – Webinar Participant

The book will be available on Thursday, June 25. We’ll be sending out links to be able to get it off Amazon. One of my goals with this particular launch is to become a best-seller! I really would appreciate it if you would buy, for 99 cents, this book and tell your friends to buy it too! Let’s make this book a best-seller – that would be awesome!

I came in late on this webinar, and I apologize for that. I didn’t take part in this study either and so I’m not in a great position to comment. From what I’m seeing, however, the study is quite limited in terms of numbers. Given the small study size, there’s a fair number of what you characterized as “worsening” sides to it. I think it’s somewhat inconclusive in my mind. Having said all that, black garlic is so darn good that I’d eat it anyway and recommend it to anyone! – Webinar Participant

Again, if you read a lot of natural, health-based studies, you are not going to see thousands upon thousands of people in them. You’re going to see twenty-five to a hundred. Yes, twenty-five is a low number. I get that for sure.

You’re going to see a hundred or less in most of the type of studies that are done on the holistic perspective because it’s not making any pharmaceutical companies or any company really a lot of money.Click To TweetHow do you pay for the study? But, yes. Your points are taken. It’s limited information, but as you say black garlic is a natural thing. It’s obviously a natural food, it’s from a plant, it’s fermented, and it tastes good for most people. Most people that have eaten it, they say it’s pretty darn good. I say it’s the consistency of a gummy bear. The first taste is pretty sweet actually. I would say that the after taste is definitely a little bit garlicky. It depends on what your interests are. Most people when we heard feedback, really enjoyed it.

The only other point I would make is that, as you said, Trish, the study took place over a timeframe that is a challenging one. There were not initial controls over the rest of the diet. Obviously, that renders it more difficult to draw conclusions about a specific food stuff addition when anything could have been happening and probably was with the balance of one’s diet. – Webinar Participant

Absolutely. We have to keep all of those things in mind, for sure.

Trish, Christmas was actually a problem for me with cookies at Christmastime. However, when the study was over, I stopped taking it even though I had some and realized as a personal observation that my back was starting to hurt again so I started taking the black garlic again and it did seem to help it. An additional, personal benefit. – Webinar Participant


I noticed a change in my system, too. I’m really pleased that it helped other numbers too which I was hoping it would do. I did notice a difference in my system. When I ran out of it, it was like, Oh, no. I need that! It just helped. – Webinar Participant

Yeah – awesome! I will say that the majority of people at the end when I asked them subjectively, “Did you significantly see a big improvement, overall? Did you notice a big improvement?” Yes, some people, like the people that just spoke, made some comments. Overall, most people said, “I don’t know that I noticed a big difference or not.” Again, with the Medical Symptoms Questionnaire you saw significant, what was it 56%, that had an improvement in their MSQ. Quite interesting.

Trish, I’m planning to continue taking it. I may not take it every day, but I’ll continue to take it. What I’m interested in is say after a year, what those particle numbers would be. – Webinar Participant

Yeah, that would be interesting to do. Anyone that plans on continuing to take it. Whether they take it consistently every day or whether you take it numerous times a week. I wouldn’t take it once a month. But if you make it part of your regular diet and take it on a regular basis, it would be interesting to repeat especially the advanced lipid panel when it comes to cholesterol. In the advanced lipid panel is included an inflammation marker of hsCRP. You kind of get both of those done all at once. Of course, everybody gets a fasting glucose every year or every couple of years, so that’s not unusual.

What also helped me, Trish, might hold some people back is the cost of the extra blood test. After you and I spoke, then I spoke to my insurance company and they actually refunded the cost of it. – Webinar Participant

Oh, good!

I’d be interested in having one in a year, too. I’m thinking a year’s going to really make a difference. – Webinar Participant


Trish, do you remember in any of your readings of other studies whether there was the follow up afterwards when people stopped taking it what happened if they took it?

Usually studies don’t do that. Well, let me correct myself. Some studies are set up to have a certain portion of the group…in a randomly controlled trial…some people are set up on a medicine let’s say and then some are not. Somewhere in the middle of the study it’s randomly shifted, and people are changed in what they’re taking but nobody really knows. This is not that level of a study. Again, it’s not something that they’ve been looking at with fermented black garlic in that way. No, I would say it would be very unlikely for that type of data to be able to be found in a journal. Search it out, but I don’t think I’d be able to find it. I did not find anything like that when I originally searched and read the articles on it.

I didn’t read the podcast. I’m interested to go see the interview with the farmer and when he started this. I’m guessing he takes it. – Webinar Participant

I think so, Heather Letarte are you here?

I am here. – Heather Letarte

Oh, great! That’s Heather and Hank Letarte from White Gates Farm. Heather, tell us a little bit about the process of fermenting the garlic. Also, tell us about whether you and Hank take it and what your input is on it.

Well, we do take it. By the time the process is done, and we’ve done so much of the process to make it. By the time it’s done, we have so many people who want to buy it. We end up selling it before we can take it ourselves! If we had an ample supply, I think we would take it every day. When we have a batch of black garlic come out and it’s a little hard and tough to eat, then that’s the one we get! We’ll swallow it whole at that point. It does take a while to make. It’s about 192 hours at a specific temperature and moisture to make a batch. It takes a long time to make a batch. But, I find the benefits when I am taking it or able to take it on a consistent basis, some of the things that bother me in general tend to go away and I don’t know if that’s just me thinking positively about. But I think is the black garlic. I like to think it is! – Heather Letarte

Well, that’s great!

How did you get into it? How did you discover how to do it? – Webinar Participant

I think we stumbled upon it while we were going into producing garlic in general in a broader sense. We’re growing more garlic, and we’re developing products from our garlic such as our spicy garlic sauce and some garlic scape pesto and working with a kitchen in Meredith that does the production for us and labels it for us. That’s what started it, just talking with some garlic farmers. One of the garlic farmers mentioned it, and we started looking at it. – Heather Letarte

Oh, wow! Please keep it coming because there are three or four of us on this. – Webinar Participant

We’ll do the best we can! – Heather Letarte

Heather, what was the name of your farm again? – Webinar Participant

It’s White Gates Farm. – Heather Letarte

Special thanks, of course, go out to Heather and Hank Letarte at White Gates Farm in Tamworth, New Hampshire for supplying us with the quality, locally grown garlic. The other thing is that Discover Health have been and will continue to collaborate with White Gates Farm. We will take orders for the fermented black garlic every four to six weeks. Our wonderful health coach, as you know, Trish Chaput’s email address is [email protected]. If you’re interested in emailing and learning more how to get involved in getting the garlic on a four to six-week basis, just let us know. We will communicate with the Letartes and get it here if you’re closer to us. If you’re closer to them down in Tamworth, then contact them directly. Whichever works best for you.

Thank you so much for coming! If you are interested in understanding more about your own health profile, please reach out to us. Go to my website discoverhealthfmc.com and there is  a place on the website to schedule a free 30-minute introductory consult with myself or Health Coach Trish. On Wednesday afternoons is my time and Thursday mornings are Health Coach Trish’s.

Trish, before you leave. I want to thank you for all that you do and reaching out to the community and the stuff that you share. It’s really fascinating. – Webinar Participant

Thank you, everybody! I really appreciate it!

There’s the cover…folks may have seen the survey we sent out asking for input on the title. Here’s what the book will look like. I understand that my image might also be on the cover, possibly. No More Band-Aids 2.0 – Finding Answers in a Broken Medical System. Again, launching Thursday, June 25. You can purchase off Amazon Kindle for literally 99 cents. That evening at 6:00 PM, I’ll be doing a webinar with myself about my chapter which is The Missing Link to Healthy Aging. Also, all of the other authors will be there telling you about their chapters. Don’t miss it if you have an interest in No More Band-Aids 2.0 – Finding Answers in a Broken Medical System.

Thanks, everybody!


Important Links


Love the show? Subscribe, rate, review, and share!


Join the Discover Health Community today: