Usually, the old sprouted garlic with light green tendrils is considered as expired commodity and often ends up in the waste basket. But, the latest research has proved quite the opposite!
Most vegetables such as potatoes for example become toxic because of the chemicals that they release, but, this is not the case with the sprouted garlic. In fact, recent studies show that the sprouted garlic has even greater antioxidant properties from the ordinary one. The researches confirmed that when the garlic turns green, then it creates a lot more compounds for protection of the young plant.
One of the researchers, Dr. John- Sang Kim of the Korean Institute of planning and evaluation of technology explains that the herbs are very sensitive by the attack that they receive from the bacteria, viruses and insects during germination. Their ability is to produce carious chemicals is called phytoalexin, which is the main defense of the plant. Most of these compounds are toxic to the microorganisms and insects but are beneficial to human health.
The scientists found that the process is similar with the one where the green shoots grow older at garlic. Actually these shoots who sprang within 5 days have the biggest antioxidant compound.
The researchers concluded that the germination can be method which increases the antioxidant potential of garlic.
Why the sprouted garlic is better than the ordinary one?
-Improves the immune system
-Provides cardiovascular protection
-Has ability to kill 14 cancers
-Effectively prevents bacteria, fungi, viruses, parasites without any toxic effects.
So, next time consider why you should not toss away the sprouted garlic.
Source: healthyfoodstar.com
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