Scientists have proven that sprouted garlic contains more beneficial nutrients than fresh garlic.
When garlic sprouts, its nutritional content increases. Sprouted garlic not only contains more fiber but also has significantly higher levels of vitamin C compared to regular garlic.
Not only is it good for health, but sprouted garlic is also considered a natural "enemy" of cancer, serving as a natural remedy to prevent this dangerous disease. The sprouting process stimulates the production of phytochemicals, which can block the spread of malignant can.cer cells and inhibit the activity of carcinogenic substances in the body. Additionally, garlic produces a large amount of antioxidants, which help neutralize free radicals – one of the primary causes of can.cer formation.
Benefits of Eating Sprouted Garlic
Dr. Mercola's research has shown that consuming sprouted garlic regularly can provide numerous health benefits, such as:
- Stabilizing blood pressure and cholesterol levels
- Reducing the risk of heart disease, heart attacks, and strokes
- Lowering the risk of osteoarthritis
- Preventing 14 types of cancer, including prostate, brain, and lung can.cer
- Fighting antibiotic-resistant bacteria
This has been explained in various studies where scientists observed that sprouted garlic develops protective compounds against environmental stressors. A research report by expert Jong-Sang Kim and his colleagues in South Korea, published in the journal Agricultural and Food Chemistry, states:
