Why You Must Never Throw Away Sprouted Garlic

So your garlic has started to sprout, does that mean you should throw it away?  The answer no! There is no replacement for garlic when it comes to good cooking and healthy living. Except for being an aromatic that packs a punch, this ingredient has some excellent health benefits. Here are some of the top garlic nutrition facts and reasons you should keep your sprouted garlic.

What is Sprouted garlic?

It is important that you know what sprouted garlic is. Sprouted garlic is the white garlic that has matured to a point where it starts to grow light green shoots from its slaves. Many people believe that in this situation the garlic has gone bad. In reality the growth of these green shoots actually means that the garlic now has more health benefits than it did to start with.

Why Sprouted garlic is healthier

It is a fact that fresh garlic is loaded with antioxidants such as: alliin, allicin, and allyl disulfide. More matured garlic contains these antioxidants and it also produces them at heightened levels.

In fact, studies conducted by Korea’s Institute of Planning and Evaluation for Technology, was recently published in the ACS’ Journal of Agricultural and Food Chemistry. It was found that sprouted garlic has even more antioxidant activity than its younger, fresher brethren. How sprouted garlic is an ideal food source for individuals seeking to increase their intake of antioxidants.

How sprouted garlic can help you get over food poisoning

Sprouted garlic is viewed as such a superfood because of its flexibility when dealing with a variety of health issues. Due to its heightened supply of antioxidants, it is ideal for preventing various viral and fungal illnesses.

It is likewise amazing for dealing with ailments just like food poisoning. Sprouted garlic deals with food poisoning by eliminating symptoms such as diarrhea and abdominal cramping.

Sprouted garlic can help in cancer prevention

It is a fact that garlic is probably one of the healthiest foods on the planet. It is packed with nutrients and minerals. Garlic can help with almost all ailments from the common cold to food poisoning, but did you know that sprouted garlic has the benefit of inhibiting the generation of free radical cells that bring about cancer.

How does sprouted garlic prevent cancer?

Dr. Jongsang Kim explained: “Plants are very sensitive to bacteria attacks, viruses and insects during sprouting. They have the ability to produce different chemicals called a phytoalexin that enables the plants to defend themselves. Most of these are toxic for microorganisms and insects, but beneficial for the human health.”

Once it begins to sprout its green shoots the Phytoalexin increases in garlic. Ingested Phytoalexin assist the body in its effort to eliminate viruses, bacteria and free radical cells that cause harm to the body.

So, there you have it. Those green shoots you have been dreading for so long are only out to help.

Source: http://www.fhfn.org/

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