Why you should not throw away sprouted garlic

Sprouted garlic is not poisonous, contrary to popular belief, zhne, like the seeds of apples or apricot pits. But there are some ugly things concerning the product.


  What You need to know about the garlic: first, more than half of the total raised garlic in China is grown with the use of human feces as fertilizer. No need to tell You how awful this must be for all of us.

Several large shipments of Chinese garlic was arrested in USA due to mould and insect infestation. China and other countries that sell us your garlic, bleach it and fumigate with methyl bromide, a highly toxic pesticide. Full...

Therefore, when buying make sure that You are buying a product on the market from the farmer, and the store that garlic domestic production.

And now sprouted garlic

Quite an impressive study, funded by Korea Institute of planning and technology assessment, which is published in the ACS’ Journal of Agricultural and Food Chemistry, shows that sprouted garlic has more antioxidant activity than unsprouted.

"Plants are very sensitive to bacteria, viruses and insects during germination," says Jong-sang Kim, researcher of the study.

"This causes them to produce various chemicals called phytoalexins to protect themselves. Most of them are toxic to microorganisms and insects, but beneficial to human health ".

Group Kim suggests that a similar process occurs when the garlic cloves begin to sprout. They found that an extract of sprouted garlic has higher levels of antioxidants than fresh garlic. published

P. S. And remember, only by changing their consumption — together we change the world! ©

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