Title : Why You Must Never Throw Away Your Sprouted Garlic
link : Why You Must Never Throw Away Your Sprouted Garlic
Why You Must Never Throw Away Your Sprouted Garlic
id = " nder" germinated "are actually old garlic bulbs with bright green shoots sprouting teeth. Almost everyone who throw away regularly, not realizing the potential benefits it can bring.
namely, certain fermented foods can be dangerous as they release toxins that can have a detrimental effect on our body. However, on the contrary, sprouted garlic can be very useful.
one study, which was funded by the Korea Institute of Planning and evaluation of Technology, and was published in the ACS 'Journal of Agricultural and Food Chemistry, showed that the antioxidant properties of garlic sprouted are even more stronger than fresh garlic, young
studies Dr., Mercola has found that eating raw garlic regularly can provide numerous health benefits, such as :.
- normalizes blood pressure and cholesterol
- decreases the risk of heart disease, such as myocardial infarction and stroke
- reduces the risk of osteoarthritis
- prevents cancer, including prostate, brain and lung cancer
- effective against bacteria resistant to drugs
the research team included in this study were aware of the fact that as seedlings become green plants create numerous compounds, as well as those that preserve the plant pathogens.
This has been explained by one of the researchers, Jong-Sang Kim: "plants are very susceptible to attack by bacteria, viruses and insects during sprouting This makes a variety of chemicals occurs. calls fitoalexinas to defend themselves. most of these are toxic to microorganisms and insects but beneficial to human health. "
Kim and colleagues have suggested that a similar process could take place when the green shoots grow old from garlic cloves. And it found sprouted grains and beans have more powerful antioxidant properties than non-germinated, and this has encouraged the experts to find out if this is the case with garlic too.
The results showed that extracts of sprouted garlic for 5 days had the strongest antioxidant properties, while the antioxidant activity of extracts of garlic oil was relatively low
Moreover, the garlic metabolic profile has been altered by sprouting :. namely the metabolic profile sprouted garlic for 5-6 days was different from sprouted garlic 0-4 days. Again, this showed that sprouted garlic for 5 days had the strongest antioxidant properties.
Therefore, his conclusion was that the outbreak is potentially feasible to increase the antioxidant potential of this plant method.
However, researchers have not yet determined the specific mechanisms behind raised antioxidant levels found in the sprouted garlic.
on the other hand, this does not mean that you should avoid consuming garlic regularly and sprouted only one. However, it is advisable that you enter the sprouted garlic in your diet.
Garlic is very beneficial to your health because it strengthens the immune system, promotes heart health, has powerful anti-inflammatory properties and inhibits 14 types of cancer cells. It also contains a high sulfur compound called allicin, effectively destroying viruses, fungi, bacteria and parasites, but does not cause toxic side effects
Source :. www .realfarmacy.com Author: Paul Fassa
(Paul Fassa is partner of Realfarmacy.com Visit his blog following this link and follow him on Twitter here .)
Other sources included in the actual linked Pharmacy article:
www.acs.org
vitalitynation.com
articles.mercola.com
www.prevention.com
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