Why You Should Never Throw Away Sprouted Garlic

If you are not a huge fan of sprouted garlic, this article is the real deal for you.

Most people dispose their garlic at the very same moment they notice bright green shoots coming out of the cloves. That’s where you make a huge mistake. Some sprouted foods are bad for your health as they release toxins, but that’s not the case of sprouted garlic. In fact, it garlic offers more health benefits during the sprouting process. Korea’s Institute of Planning and Evaluation for Technology sponsored a study that was later published in the ACS’ Journal of Agricultural and Food Chemistry. The results showed that sprouted garlic has greater antioxidant power than “regular” garlic.

Garlic is a versatile remedy

Dr. Mercola suggests that raw garlic should be added to every menu due to its awesome health benefits:

  • Treats drug-resistant bacteria
  • Reduces the risk of heart attack, stroke and other cardiovascular issues
  • Regulates cholesterol and blood pressure
  • Prevents cancer (brain, lung and prostate)
  • Lowers the risk of developing osteoarthritis

Sprouted garlic is now popular

Researchers have found that the transformation of seedlings into green plants is accompanied with a production of compounds that protect the plant from pathogens. “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,” explained researcher Jong-Sang Kim.

His group of researchers has found a resemblance with the sprouting process of garlic cloves. Similar studies have found that sprouted beans and grains offer better antioxidant profile than their unsprouted varieties which is why Kim’s team decided to determine the level of antioxidants in garlic.

The great revelation

Sprouted garlic (5 days) extract offers the highest antioxidant power, and raw garlic marks low antioxidant activity. Moreover, the metabolite profile of garlic changes throughout the sprouting process. The metabolite profile of garlic cloves that have been sprouting for 5-6 days was different than the one of garlic cloves that have been sprouting for 0-4 days. This supports the finding that sprouted garlic (5 days) offers the highest antioxidant kick.

According to researchers, sprouting can be viewed as a reliable method to boost the antioxidant power of raw garlic. However, they cannot provide precise information regarding the enhanced antioxidant power in sprouted garlic cloves.

Should you get rid of unsprouted garlic?

No. All you have to do is add a few sprouted garlic cloves to your menu and enjoy the benefits. Garlic is a powerful anti-inflammatory agent, and has shown great immunity-boosting power. You may hate its taste and smell, but that does not change the fact that it optimizes your cardiovascular health in several aspects and prevents 14 different cancer types.

Allicin is an organosulfur compound that gives garlic its antibacterial, anti-parasitic, antifungal and antiviral effect. It has no side-effects, and has the ability to reduce your risk of developing squamous cell carcinoma in the upper aero-digestive tract (UADT), which includes your mouth, pharynx, larynx and esophagus.

Diallyl disulfides (DADS) in garlic inhibit cancer development and also reduce the risk of stomach or gastric cancer.

Garlic finds great application when used as a remedy against heart attack (myocardial infarct), coronary artery disease (CAD), hypertension and atherosclerosis. Raw garlic improves the flexibility of your blood vessels and regular consumption of garlic reduces the damage of blood vessels triggered by chronic inflammation.

Source: www.healthy-holistic-living.com


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