I always have garlic in my kitchen. Peeled cloves in my fridge, minced in olive oil, fresh, and even dried garlic. It’s one of my favorite ingredients and I never want to risk being out of it.
Sometimes, I get busy (translated: lazy) about cooking and I forget to use the fresh bulbs. I go for the pre-peeled or minced variety. The bulbs age and sprout bright green stems from the top.
I always took that as a sign that it was time to throw them out. Now that I’ve learned the benefits of sprouted garlic, I could kick myself.
Thousands of studies have been done on this member of the Allium family (along with onions, chives, leeks, shallots, and scallions) with incredible results. Garlic is documented in medicinal writings by ancient civilizations such as the Egyptians, Romans, and Greeks.
It’s good stuff…and it’s been around a long time.
Garlic is considered a nutrient-dense food, meaning it offers serious nutrition with very few calories (only 27 for every 6 cloves). It has a “low” ranking on the glycemic index and is naturally fat free, sodium free, and cholesterol free.Garlic is considered a nutrient-dense food, meaning it offers serious nutrition with very few calories. #BenefitsClick To Tweet
A compound called allicin is what scientists believe gives garlic its incredible antioxidant properties but it’s certainly not the only nutritional pop garlic offers.
- Vitamin B6
- Vitamin C
Garlic possesses trace amounts of many vitamins and minerals the human body requires like all the B vitamins, beta-carotene, vitamin E, calcium, iron, phosphorus, and so much more.
It’s kind of a one-stop vitamin shop.Garlic is kind of a one-stop vitamin shop. You have everything you need in one small clove. #BenefitsOfGarlicClick To Tweet
In addition, there are 22 sulfur containing compounds that have been identified in garlic (allicin being one of them). Sulfur is a critical substance required by your body.
There isn’t a recommended daily allowance for sulfur (which seems odd) but it’s used in cell detoxification, joints, connective tissues, and metabolism.
The best sources are found in meat-based foods such as eggs, grass-fed meat, wild seafood, and dairy. In the plant world, garlic, onions, broccoli, cauliflower, coconut oil and milk, and leafy greens are your best options.
9 Powerful Garlic and Sprouted Garlic Benefits (Proven by Science)
1. Helps kick colds and flus in fewer days with less severe symptoms.
2. Reduces risk of Alzheimer’s disease and other neurodegenerative disease.
3. Protects your organs from heavy metal toxicity (including lead).
4. Raises estrogen levels naturally in women, which aids bone health.
5. Aids in exercise recovery that includes fatigue and muscle soreness.
6. Lowers cholesterol and blood pressure with regular consumption.
7. Improves blood vessel elasticity.
8. Decreases system-wide inflammation that benefits your entire body.
9. Minimizes your risk of several forms of cancer.
While the nutrients in whole food form are easier for your body to digest, absorb, and put to work, garlic supplementation is something to consider if you’re not getting enough in your diet.
Consuming 4-6 cloves or 1500mg daily is enough to help your body utilize the disease-fighting properties of this bulb vegetable.
Sprouted garlic benefits are the same as those of young, fresh garlic – only stronger. When seeds grow into plants, the antioxidant substances change. It happens again when garlic ages. Garlic sprouted for 5 days or more results in new (and more powerful) antioxidant compounds!
A study published by the American Chemical Society’s Journal of Agricultural and Food Chemistry discovered that your heart may be better protected by aged garlic than fresh.
Jong-Sang Kim, PhD, author of the study, explained, “Plants are very susceptible to attack from bacteria, viruses, and insects during sprouting. This causes them to produce a variety of chemicals called phytoalexins to defend themselves. Most of these are toxic to microorganisms and insects, but beneficial to human health.”
The benefits of sprouted garlic shouldn’t be ignored. Don’t throw it out! Chop all of it up and use it liberally as often as you can. If you don’t get enough in your meals, supplement with a quality organic product. Just make sure you get it!
Garlic at any age is good for your brain, heart, and immune system. Garlic with a little aging is even better. Kind of like people.Garlic is good for your brain and heart. Garlic with a little aging is even better. Kind of like people. #BenefitsClick To Tweet