There is an idea that sprouted vegetables are bad for health because they release chemicals that are toxic to the body. While this might be true for certain fruits and vegetables, it does not apply to garlic.
While unsprouted garlic is known to help lower cholesterol, keep heart disease at bay, even beat cancers, heal skin infections and even help decongest a stuffy nose. Recently, however, it has been discovered that sprouted garlic has amazing benefits for heart health.
Garlic normally sprouts on its own if left outdoors. If you want to speed up the process, leave it in light, heat and humidity. Sprouted garlic actually has stronger health benefits than unsprouted garlic.
The sprouting process in garlic stimulates the production of phytochemicals, substances that have amazing properties, such as the ability to block the spread of malignant cancer cells in the body and inhibit the activity of carcinogens, those chemicals that cause cancer in the body. Apart from that, garlic also produces a large amount of anti-oxidants which are very useful in eliminating oxygen free radicals, one of the main reasons for the occurrence of cancer.
Garlic is a rich source of anjoene, a substance that prevents the formation of blood clots. It’s also full of nitrites, a compound that helps dilate or widen the arteries. Both activities in tandem help prevent strokes.
If you suffer from frequent colds and coughs or infections, it’s time to eat some sprouted garlic. Sprouted garlic, especially garlic that has been sprouted for five days, provides the body with a powerful dose of antioxidants. These antioxidants, in turn, strengthen your immune system, protecting the very cells that kill infections.
2023-11-14 13:24:00
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