We can easily say that garlic is one of the healthiest foods on the planet. It’s loaded with healthy nutrients and it can provide many health benefits. How about sprouted garlic, have you ever tried one? Well, the bad thing is that most people throw out old garlic once it’s grown a bright green shoot. Note: garlic can grow harmful mold if left in the fridge, but – you should know that a little sprout actually increases the bulb’s nutritional and medicinal profile.
Amazing Benefits of Garlic
As we mentioned before, garlic is a true medicinal gem. Garlic has powerful antibacterial, anti-fungal and antiviral properties. Many people around the world use garlic to treat and prevent many health problems. The bulb is a reputable and natural way to reduce cholesterol levels, blood pressure and heart disease risk. It even may boost the immune system and help fight cancer. You should also know that garlic is used to treat infections and non-poisonous snake bites. The medical experts say that this is all possible thanks to allicin, garlic’s most famous active compound, and allicin, which lowers levels of tumor necrosis factor-α(TNF-α) and fights high levels of triglyceride, insulin, uric acid, and glucose in the blood. Allicin can also improve insulin sensitivity in diabetics.
How Sprouting Makes It Better
You should know that many restaurants around the world use sprouted seeds, nuts, beans and grains before serving them to give them a more interesting texture and taste. But sprouting foods can also increase phenolic content and antioxidant activity.
A recent study, conducted by the famous Dr. Jong-Sang Kim, PhD, and his colleagues, has discovered that garlic sprouted for five days had higher antioxidant activity than fresher, younger bulbs. They also contain different beneficial substances. It was also discovered that extracts from sprouted garlic protected cells from various damaging substances in laboratory studies.
Dr. Jong-Sang Kim, PhD, said:
“Plants are very susceptible to attack from bacteria, viruses, and insects during sprouting. This causes them to produce a variety of chemicals called phytoalexins to defend themselves. Most of these are toxic to microorganisms and insects, but beneficial to human health. Therefore, sprouting may be a useful way to improve the antioxidant potential of garlic.”.
So, what’s the bottom line – you should know that eating garlic that has sprouted may even be better than garlic soup. Although you shouldn’t completely avoid regular garlic, you can still enjoy its benefits long after it’s sprouted. So the next time you a small green shoot, just remember that it still remains edible and that you don’t have to throw it away! We really hope you enjoyed this article and don’t forget to share it with your friends and family. Thank You.