ABOUT OUR INGREDIENTS

Back in the 90’s, we didn’t realize MAMO’S Garlic Sauce was a super food! Over the years we’ve discovered the many benefits of our six, simple ingredients: Almonds, Extra-Virgin Olive Oil, Fresh Garlic, Balsamic Vinegar, a little filtered water and a pinch of Himalayan Pink Sea Salt. Every ingredient is excellent for your health! The same ingredients are in the MAMO’S Black Garlic Sauce, only the garlic is black (fermented) garlic instead of fresh.

Fresh Garlic has long been used throughout history for its health and medicinal properties. It’s a powerful anti-toxin that helps reduce blood pressure and cholesterol and fights infections. Garlic also contains cancer-preventative chemicals, retards heart disease, stimulates the immune system and destroys bacteria. One of the health benefits caused by sulfur compounds formed when garlic is chopped, crushed or chewed is known as allicin. The sulfur compounds from garlic enter the body from the digestive tract and travel all over the body, where it exerts its potent biological effects. It is highly nutritious but has very few calories, making it one of the best healthy foods around.

A one ounce serving of garlic contains 23% Manganese, 17% Vitamin B6, 15% Vitamin C, 6 % Selenium and 0.6 grams of fiber. It also contains decent amounts of calcium, copper, potassium, phosphorus, iron and vitamin B1. This with only 42 calories, 1.8 grams of protein and 9 grams of carbs. Garlic contains antioxidants that protect against cell damage and aging. It may reduce the risk of Alzheimer’s disease and dementia. It also reduced many clinical signs of toxicity, including headaches and blood pressure. Three doses of garlic each day even outperformed the drug D-penicillamine in reducing symptoms. Garlic also boosts your immune system. One study in menopausal women found that a 2 grams of raw garlic daily significantly decreased a marker of estrogen deficiency.

Black Garlic is raw, white garlic that has been treated with heat and humidity for a 30-60 day long fermentation process under strictly controlled heat and humidity. This very specific process results in a soft, jelly-like texture that is free from odor and has a taste similar to figs. The black color comes from the melanoidins, which are a product of the reaction between the sugar and amino acids naturally present in the garlic. During this process, the non-volatile ingredients of the raw garlic are preserved. From a nutritional point of view, black garlic has a similar content of allicin, the active ingredient in white garlic that imparts its benefits, but without the odor. Additionally, black garlic is rich in amino acids and has almost double the amount of antioxidants when compared to white garlic. It also contains an additional very specific compound called S-Allycysteine (SAC) in very high concentrations, compared to white garlic, which is water soluble and thus absorbed easily within the body. SAllylcysteine has been shown to assist with the absorption of allicin. This makes black garlic much more effective than white garlic for all the benefits mentioned above, and additionally it is well tolerated by the digestive system so the chance of gastric distress is completely minimized.

Balasamic Vinegar contains antimicrobial compounds, acetic acid, and antioxidents. These components may help improve a person’s complexion over time. Balsamic vinegar helps regulate blood sugar when eaten as part of a meal. Balsamic vinegar has an antiglycemic impact when consumed, meaning a person’s blood sugar will spike less drastically after a meal and could help create a blood sugar plateau for a period of up to 5 hours following a meal. Acetic acid is the active compound in balsamic vinegar. This acid contains strains of probiotics that aid digestion. The probiotics found in acetic acid can help promote good gut health and digestion while supporting overall immune function. The probiotics in balsamic vinegar can also help make a person feel full for longer. Balsamic vinegar contains very few calories, is low in natural sugar, and is fat-free.

Almonds are packed with vitamins, minerals, protein, and fiber, and are associated with a number of health benefits. Just a handful of almonds — approximately 1 ounce — contain one-eighth of our daily protein needs. The health benefits of almonds have been documented for centuries – the multitude of benefits are an excellent reason to include almonds in your diet. Consuming almonds increase Vitamin E levels in the plasma and red blood cells, and also lowers cholesterol levels. Vitamin E is a powerful antioxidant that defends your cells against damage on a daily basis and prevents artery clogging oxidation of cholesterol. Almonds appear to be a protective factor for the development of breast cancer, and are often associated with improved levels of blood lipids.

Pink Himalayan Sea Salt contains several minerals not found in regular salt, such as potassium, magnesium and iron. Due to these minerals, the salt creates an electrolyte balance, increases hydration, and regulates water content both inside and outside of cells. It can also lower blood pressure and help reduce acid reflux.

Extra-Virgin Olive Oil is an ancient food that has been used for thousands of years. It is the only oil that is extracted from a fruit rather than a seed, nut, or grain. Extra-virgin olive oil is 100 percent unadulterated olive oil, meaning it is not heated or chemically processed. Instead, it is extracted from the olives purely by mechanical means (either by pressing or spinning the olives after they are mashed into a paste). The most superior of the olive oils, it has the most nutrition, a lower acidity than virgin olive oil, very low rancidity, and the strongest olive flavor. The closer the oil to the original olive source, the greater the concentration of heart protecting chemicals. Extra-Virgin olive oil contains no carbohydrates and is rich in vitamin E, a fat soluble vitamin that supports normal nerve conduction and plays a role in immunity. It is also a good source of vitamin K, which is another fat soluble vitamin that is responsible for blood clotting. In addition, extra-virgin olive oil is high in monounsaturated fat, which has been shown to increase good cholesterol (HDL) and lower bad cholesterol (LDL). Studies suggest that adding extra-virgin olive oil to your diet – about one to two tablespoons per day – can have anti-inflammatory effects by reducing c-reactive protein, which is made by your liver and sent into the bloodstream in response to inflammation.

Other research suggests that consuming olive oil could protect us from cognitive decline, osteoporosis, and even improve the balance of bacteria in our guts. It is important to note that many of the healthy components of olive oil, such as phytonutrients, are present in high amounts only in virgin and extravirgin olive oil.