Warning: Don’t Ever Throw Out Sprouted Garlic (Here’s Why)

Most people throw out the garlic when they see it has sprouted, but this is a big mistake as sprouted garlic is far more beneficial than regular garlic. Besides its aroma, sprouted garlic has numerous health benefits and is very effective against numerous diseases and conditions.

What is sprouted garlic?

Sprouted garlic is essentially matured garlic which starts growing green shoots from the cloves without losing its benefits. The new green shouts are even more beneficial than those of regular garlic.

Why is it healthier?

Fresh garlic contains compounds such as allicin, alliin and allyl disulfide, but sprouted garlic contains much more of these ingredients. According to a recent study, sprouted garlic is the ideal food of choice for increasing your antioxidant intake.

Sprouted garlic can prevent cancer

Here’s what Dr. Jongsang Kim says about sprouted garlic: “Plants are very sensitive to bacteria attacks, viruses and insects during sprouting. Their ability to produce different chemicals is called phytoalexin and it enables the plants to defend themselves. Most of them are toxic for microorganisms and insects, but beneficial for the human health.” When the garlic sprouts, its concentration of phytoalexin increases. When you digest it, phytoalexin fights free radicals in the body, while also eliminating dangerous bacteria and viruses and effectively preventing cancer. The green shoots are very beneficial for your health, which is why you should think twice before throwing them out.

Sprouted garlic can help you recover from food poisoning

Garlic is one of the healthiest foods you can eat and has been used as a natural remedy against numerous diseases and conditions for centuries. It has powerful antifungal and antibacterial properties which can prevent different infections. Sprouted garlic is even more effective, and is often used to treat food poisoning as it can eliminate symptoms such as abdominal cramps and diarrhea.

 

 

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