Do you have sprouted garlic before you use it? Well, what is certain is that you do not need to throw it away. According to the latest study published in the Official Journal of Agriculture and Food Chemistry, garlic srouts after 5 days and contains 5 times more antioxidants than fresh garlic.
It may sound strange to you, but it’s logical to take into account that just the sprouts of nuts, and legumes are offered in food and restaurants companies. This process actually proves the nutritional, food content. According to the latest study, the same applies to garlic.
“Herbs are very sensitive to the attack of bacteria, viruses, and insects during sprouting,” says study author Dr. Kim Jong-Sand. “This
Ancient miracle Tibetan natural remedy 2.000 years old:
It takes only 300 grams of garlic and 1 kg of lemon …
It is necessary to finely chop 300 grams of garlic and mix with 1 kg of lemons, which previously are
Place the mixture in a glass jar covered with aluminum foil. Take one tablespoon of medicine every morning on an empty stomach, 25 days. After that take a break of 10 days, then repeat the procedure.
Sprouted or not, garlic is always a good choice. Both variants have healthy sulfur-containing compounds such as allicin, which has been shown to slow down atherosclerosis, reduce blood pressure, and reduce the risk of certain types of cancer. Well, what is certain is that you do not need to throw it away.
It is suitable for the prevention of fungal and viral diseases due to a large number of antioxidants. Sprouted garlic helps to remove symptoms such as stomach cramps and diarrhea and even helps with food poisoning.
We all know that garlic is one of the healthiest groceries on Earth. Rich in minerals and nutrients, this herb helps with food poisoning and colds. It also inhibits the occurrence of free radicals that are the main cause of cancer.
If you do not want to suffer from cancer, eat only garlic, but if you do not want to eat it, then at least put it in your meals, or salads.