Have you ever noticed your garlic sprouting before you have the time to use it?
Well, the one thing we are sure that you mustn’t do is throw it away. The Journal of Agricultural and Food Chemistry published a study, in which they stated that garlic sprouts after five days contain 5 times more antioxidants than fresh garlic.
We know that it sounds strange, but it makes more sense if you consider the decision of restaurants and food companies that offer legumes, sprouted grains and nuts. With this process the nutritional content actually improves. According to the latest study, the same applies to garlic.
“When sprouting, plants are more sensitive to insects, bacteria and viruses,” says Dr Jong – Sand Kim, author of the study. “It forces them to produce phytoalexins, chemicals with strong protective effect. Most of them are quite beneficial for the human health, but toxic for the insects and microorganisms.”
Garlic is always a good choice, sprouted or not. Both of the variations are full of healthy sulfur compounds, like allicin, and many studies have shown that these compounds are able to decrease blood pressure, slow down atherosclerosis and lower the risk of some cancers.
– See more at: http://www.homehealthyrecipes.com/you-throw-away-sprouted-garlic-you-are-making-a-big-mistake/#sthash.DMgU3ouA.dpuf