Garlic that has started to sprout is often dismissed as unusable, but did you know it actually offers more health benefits than fresh garlic? Instead of tossing it out, you might want to keep this “superfood” for your daily diet. Here are 12 reasons why sprouted garlic deserves a second chance.
1. Enhanced Antioxidant Power
Sprouted garlic contains higher levels of antioxidants compared to fresh garlic. These antioxidants help fight free radicals, slow aging, and reduce the risk of chronic diseases like heart disease and cancer.
2. Reduces Risk of Heart Disease
The potent antioxidants in sprouted garlic lower bad cholesterol (LDL) and protect blood vessels, improving overall cardiovascular health.
3. Boosts the Immune System
Sprouted garlic stimulates the production of white blood cells, enhancing your body’s ability to combat bacteria, viruses, and other harmful invaders.
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