Why You Shouldn't Toss That Sprouted Garlic

It's no secret that garlic can be highly beneficial to our bodies in many ways.

Several studies show that garlic is good for the heart; it contains antioxidants that strengthen the immune system and can help reduce cholesterol and high blood pressure.

However, a research team at Kyungpook National University in South Korea has discovered striking findings about sprouted fresh garlic that we all should know about. For those unfamiliar, sprouted fresh garlic is garlic that develops green shoots from its head, resembling the image at the top of this article.

It used to be thought that garlic that had begun to sprout was harmful to health. However, those days are gone. Beyond the South Korean research, the prestigious Journal of Agricultural and Food Chemistry also advises against discarding sprouted garlic as it significantly enhances our health, even more so than regular fresh garlic.

The researchers found that garlic sprouted for just five days contained many antioxidants that protect the body from damage. And if that wasn't impressive enough, they also learned that any food consumed after eating sprouted garlic is absorbed better by the body than without it.

So, what's inside sprouted garlic that makes it healthier than regular garlic?

Allicin, disulfide, and allicin are exceptionally potent antioxidants. They assist enzymes that play a role, among other things, in fighting off cancer cells in our bodies. Dr. Jungsung Kim, one of the study's leading authors, explains, "Plants are highly sensitive to bacterial and insect attacks during sprouting, so they produce various chemicals to protect themselves. These chemicals are toxic to insects and bacteria, but they are healthy and beneficial for us. One such chemical is phytoalexin. When its level increases in the body, it destroys free radicals and viruses that circulate freely, potentially causing diseases," he concludes.