Why You Shouldn't Toss That Sprouted Garlic

It’s no secret that garlic offers a wide range of health benefits.

Multiple studies have shown that garlic supports heart health, strengthens the immune system, and may help reduce cholesterol and lower high blood pressure.

Recently, researchers at Kyungpook National University in South Korea uncovered striking findings about sprouted fresh garlic; garlic that develops green shoots from its head. For those unfamiliar, sprouted garlic was once thought to be harmful, but that misconception is now outdated.

In fact, research published in the Journal of Agricultural and Food Chemistry highlights that sprouted garlic may be even more beneficial than regular fresh garlic. The study found that garlic sprouted for just five days contains significantly higher levels of antioxidants, which help protect the body from damage. Even more impressively, consuming sprouted garlic may improve the absorption of nutrients from other foods eaten alongside it.

So, what makes sprouted garlic so powerful?

Sprouted garlic is rich in allicin, disulfides, and other potent antioxidants. These compounds support enzymes in the body that help combat harmful cells, including potential cancer cells. Dr. Jungsung Kim, one of the study’s leading authors, explains: "Plants are highly sensitive to bacterial and insect attacks during sprouting, so they produce various chemicals to protect themselves. These chemicals are toxic to insects and bacteria, but they are healthy and beneficial for us. One such chemical is phytoalexin. When its level increases in the body, it destroys free radicals and viruses that circulate freely, potentially causing diseases."

In short, sprouted garlic is a natural powerhouse, packing even more health-boosting benefits than ordinary garlic. Adding it to your meals is a simple and effective way to enhance both flavor and nutrition.