According to research, sprouted garlic is higher in nutrients than fresh garlic. Sprouted garlic boosts the quantity of nutrients it already has. Not only does sprouted garlic include a lot of fiber, but it also has a lot more vitamin C than regular garlic. Spouted garlic is not only healthy for your health, but it is also the “nemesis” of cancer, a natural way to prevent this deadly disease.

The germination process in garlic encourages the creation of phytochemicals, which have the power to prevent the spread of malignant cancer cells and reduce carcinogen activity in the body. Garlic also produces a huge amount of free radical scavengers, which is one of the primary causes of cancer. Benefits of consuming sprouted garlic. According to Dr. Mercola’s research, frequent use of sprouted garlic can provide numerous health benefits, including:

– Managing blood pressure and cholesterol – Lowering the risk of heart disease, preventing heart attacks and strokes. – Lowering the risk of osteoarthritis. – Preventing 14 types of cancer cells, including those in the brain, prostate, and lungs – Maintaining pharmaceutical standards while combating dangerous germs. This has been explained in several research after it was discovered that garlic sprouts have chemicals that protect them from plant infections.

According to a study published in the journal Agricultural and Food Chemistry by Korean experts Jong-Sang Kim and his colleagues, “Plants are particularly vulnerable to attack by bacteria, viruses, and insects in the garden. This enables many plant species to manufacture phytoalexins, which they use to protect themselves. “This substance repels microorganisms and insects while benefiting human health.”

According to the researchers, extracts from 5-day sprouted garlic have the highest antioxidant qualities, whereas raw garlic or recently sprouted garlic have substantially lower antioxidant activity.