Some of you probably discard their garlic once it sprouts. The good news is that you can actually use it to treat numerous health conditions.
Garlic sprouts are abundant in antioxidants, and give you plenty of allicin, alliin and allyl disulfide. Yes, sprouted garlic is better than the ‘regular’ one.
Benefits of sprouted garlic
Antioxidants in sprouted garlic boost immunity, and prevent common cold and infections.
Phytochemicals in sprouted garlic inhibit the activity of carcinogens, and improve the function of enzymes. This is important in the formation of plaque. Plaque buildups are a major cause of heart attack and heart disease. Sprouted garlic prevents these.
Ajoene in garlic widens arteries and prevents clots. Phytochemicals inhibit the work of chemicals that aid the formation of blood clots, and thus prevent stroke
Antioxidants are an excellent remedy for various viral and fungal diseases. Sprouted garlic can help in relieving the symptoms of food poisoning. It soothes cramps and diarrhea, and aids in the treatment of various different ailments.
Sprouted garlic is packed with minerals, vitamins, and other essential nutrients. It prevents damage caused by free radicals. The sprouting process triggers the production of phytochemicals. These prevent the development of abnormal cancer cells and obstruct the damaging effect of carcinogens. Antioxidants are also known as top aid against cancer.
Antioxidants fight free radicals, and prevent the occurrence of wrinkles and saggy skin. Sprouted garlic is great for those predisposed to age too fast.
How to sprout garlic?
It’s more than easy. All you have to do is leave the garlic in the open to stimulate the sprouting. If you’re interested in experiments, try poking two toothpicks in the pod. Don’t peel it! Next, place the pod in a small glass filled with water. Secure it on the rim, and make sure its narrow part is submerged in water.
Keep the garlic on your window sill, and you will notice the first sprouts within 5 days.
Source: Healthy Food House