Discover the surprising benefits of sprouted garlic

Garlic not only boosts the flavor of our favorite dishes but also offers a range of health benefits. Its consumption is highly recommended. But what about when garlic begins to sprout? Is it as safe and beneficial for our health as fresh garlic?

It's common to find garlic sprouting in the cupboard, forgotten for too long. This leads to the question: Is it safe to eat sprouted garlic? Should we discard it, or can it still be used? And more importantly, could this culinary staple turn toxic once it sprouts?

Sprouted garlic is actually richer in health-promoting substances than its non-sprouted counterpart. Most notably, it contains a higher concentration of antioxidants. Furthermore, the level of antioxidants increases with each day the shoot grows. These antioxidants protect the body from the damaging effects of free radicals, which are linked to cell damage, accelerated aging, and the development of many severe health conditions, including cancer and cardiovascular diseases.

However, Dr. Skoczylas points out that while the sprouted cloves are beneficial, the sprouts themselves should not be eaten due to the risk of bacterial contamination.

Garlic sprouts naturally, typically when it's stored too long in warm conditions. Though sprouting can enhance garlic's health properties, improper storage may eventually lead to decay.

To preserve garlic's flavor and health benefits for as long as possible, it should be kept in a cool, dry place. Using a wicker basket or a box that allows for good air circulation is ideal for storage.