Has your garlic ever sprouted before you even use it?
Well, you should most certainly do not throw it away. According to the latest study published in the Journal of Agricultural and Food Chemistry, garlic sprouts after five days and it contains five times more antioxidants than fresh garlic.
It may sound strange, but it makes more sense if you take into consideration the decision of food companies and restaurants that offer sprouted grains, nuts and legumes. This process actually improves the nutritional content. According to the latest study, the same applies to garlic.
“When sprouting, plants are sensitive to bacteria, viruses and insects,” says Dr Jong-Sand Kim, author of the study. “It makes them produce phytoalexins, chemicals with strong protective effect. Most of them are toxic for the microorganisms and insects, but quite beneficial for the human health.”
Sprouted or not, garlic is always a good choice. Both variations contain healthy sulfur compounds, like allicin, and many studies have shown that these compounds may slow down atherosclerosis, and decrease blood pressure and the risk of some cancers.
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