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You bought garlic, but only at home did you discover green shoots emerging from the cloves? You surely think that such garlic must be used immediately to still be good. However, this assumption is wrong. Why?
Garlic
If you are throwing away already sprouted garlic, you are making an incredibly big mistake. The sprouting clove contains nutrients that you will never find in an ordinary clove. It is a collection of important antioxidants that are more than helpful for us. Have you ever heard of allicin, alliine and diallyl disulfide? Neither have we. But today we know that when we have the chance, we should get them into our bodies.
Miraculous garlic
During the sprouting process of garlic, new enzymes are formed that can strongly affect many serious diseases. If you have ever tasted a garlic sprout, you know it has an amazingly sharp flavor and is sometimes stronger than the garlic itself. And that is good. Especially for people who are often sick and have weakened immunity. A garlic tincture that also contains extract from the sprouts completely and one hundred percent cleans the blood vessels and normalizes heart function. If you don’t feel like preparing a homemade tincture, it’s enough to eat the garlic sprouts.
No more illnesses
Traditional medicine recommends sprouted garlic especially for the prevention of stroke and the formation of thrombosis. It is also an excellent remedy for diarrhea or abdominal viruses. It prevents the formation of malignant cells and cleans the body of carcinogens. The antioxidants in the garlic sprout are able to halt premature aging of cells and thus prevent the early appearance of wrinkles.
How to use sprouted garlic?
Home-grown garlic is of course much more beneficial than store-bought and imported. Be careful, because supermarkets usually sell ordinary agricultural garlic from China and it is of questionable quality. Always check the country of origin.
The best is to have garlic sprout intentionally. Before using, cut the clove in half so that you also cut through the sprout. This way you ensure it hasn’t started to rot inside. In that case you’re out of luck and you must throw the sprout away. For it to be healthy it must have a deep green color; that’s when it’s best. Add it together with the garlic clove to your food, or on bread, or to a fresh salad. Try to subject it to as little heat as possible. Notice that your food will have a sharper garlic taste. And that’s just the external manifestation. You may not be aware of the internal one, but your body and health will richly reward you for this dose of antioxidants.
Sprouted products are often recommended in diets. Grains, peas, fennel, or alfalfa. These products contain an enormous amount of plant proteins, vitamins and antioxidants. Therefore do not dismiss sprouts as a health food fad. If you don’t overeat them, they can be truly useful for you.
