WHAT IS SPROUTED GARLIC?
Before we begin it is important that you understand what sprouted garlic is. Sprouted garlic is simply white garlic that has matured to a point where it begins to grow light green shoots from its cloves. More often than not, many believe this means the garlic has gone bad.
However, in reality the growth of these green shoots actually means that the garlic now has more health benefits than it did to start with.
WHY SPROUTED GARLIC IS HEALTHIER
A surprisingly unknown garlic nutrition fact is that fresh garlic is loaded with antioxidants such as: alliin, allicin, and allyl disulfide. More matured garlic not only contains these antioxidants it also produces them at heightened levels.
Studies conducted by the Korean Institute for Planning and Evaluation of Technology, recently appeared in the magazine ACS for agricultural and food chemistry. They basically argue that sprouted garlic is an ideal food source for individuals seeking to increase their intake of antioxidants.
HOW SPROUTED GARLIC CAN HELP YOU GET OVER FOOD POISONING
One of the reasons why sprouted garlic is viewed as such a superfood is because of its versatility when dealing with a variety of health issues. Because of its heightened supply of antioxidants it is perfect for preventing many different viral and fungal illnesses.
Sprouted garlic is also amazing for dealing with ailments such as food poisoning. Sprouted Garlic helps deal with food poisoning by eliminating symptoms such as diarrhea and abdominal cramping.
SPROUTED GARLIC CAN HELP IN CANCER PREVENTION.
When it comes to garlic nutrition facts it’s no secret that garlic is probably one of the healthiest foods on the planet. Packed with nutrients and minerals this super food can help with almost all ailments from the common cold to food poisoning but, did you know that sprouted garlic has the added benefit of inhibiting the generation of free radical cells that cause cancer.
HOW DOES SPROUTED GARLIC PREVENT CANCER?
As explained by Dr. Jongsang Kim : “Plants are very sensitive to bacteria attacks, viruses and insects during sprouting. Their ability to produce different chemicals is called phytoalexin and it enables the plants to defend themselves. Most of them are toxic for microorganisms and insects, but beneficial for the human health.”
Phytoalexin increases in garlic once it begins to sprout its green shoots and when ingested Phytoalexin assist the body in its effort to eliminate viruses, bacteria and free radical cells that cause harm to the body.
So, there you have it. Those green shoots you have been dreading for so long are only out to help. So next time you feel the need to pick up some fresh garlic, and toss out your old supply. Re-think your decision it could save your life.
http://www.sciencedirect.com via fhfn.org
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