Do you throw away garlic when you notice it's starting to sprout?
Well, stop it right there...
Research shows that sprouted garlic has significantly higher levels of antioxidants than garlic without sprouts.
You've probably experienced this: You're in the middle of cooking a delicious pasta sauce that calls for plenty of garlic. You open the fridge and there at the bottom under a head of lettuce are a few cloves of garlic.
But of course, they're old, dry as matchsticks, and growing long green sprouts.
You sigh, throw the garlic straight into the trash, and move on...
However, throwing away those garlic cloves might have been a big mistake.
Everyone knows that garlic is packed with nutrients and antioxidants that stimulate the immune system, help fight colds, and improve cardiovascular health.
Adding to this knowledge, research from Korea reveals an interesting finding: it turns out that sprouted garlic has significantly more antioxidants than garlic without sprouts.
Why wasn't this known before? Previous research on garlic had been performed on fresh garlic.
But now research shows that antioxidant levels dramatically increase when garlic has been sprouting for five days, according to research published in the Journal of Agricultural and Food Chemistry in 2014.
So the next time you find sprouted garlic in your refrigerator, don't toss it in the garbage! Instead, throw it into your next meal. Your body will thank you.
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