Garlic truly is a superfood—it lowers blood pressure and triglycerides…enhances the immune system…and has potent antibacterial, antifungal, antiviral, anticancer and antioxidant properties. Researchers decided to see whether “old” garlic that has sprouted would show any changes in its nutritional powers, so they allowed ordinary garlic to sprout. Then the garlic and sprouts were minced, ground and turned into an extract. For comparison, a similar extract was prepared using unsprouted garlic.
According to a study published in the Journal of Agricultural and Food Chemistry [1] sprouted garlic actually has stronger health benefits than unsprouted ones. They conjecture that the pod, when sprouted for five days, showed the maximum ability to help the human body.
The researchers aren’t sure which of the compounds in sprouted garlic are responsible for the increased antioxidant activity. However, they did find that sprouted garlic contains compounds that don’t exist in unsprouted garlic. This makes sense when you think about the fact that nature is meticulously protective of its species. By amping up antioxidant activity and creating protective new compounds, the immature plant—meaning the sprout—may be better able to protect itself from harmful pathogens.
Garlic has been used since ancient times as a medicinal remedy. It is a member of the allium family of plants, which also includes onions, chives and leeks. Garlic’s medicinal powers are attributed to its sulfur compounds, including a substance called allicin, which is formed when garlic is crushed or chopped. Besides fresh cloves, garlic is available in supplement form made from fresh, dried, or freeze-dried garlic, garlic oil and aged garlic extracts.[2]
Garlic is a great friend to our bodies.
It has cancer-fighting properties: The process of sprouting garlic stimulates the production of phytochemicals, which has the ability to block and inhibit the activity of carcinogens (cancer causing chemicals) in the body. Garlic also produces a large amount of anti-oxidants that have preventative qualities for scavenging free oxygen radicals – one of the fertile soils for cancer growth.
It protects your heart: Phytochemicals boost enzyme activity and block the cholesterol deposits that lead to plaque formation – an important factor in heart and artery disease.
A recent meta-analysis in China looked at 26 randomized, double-blind, placebo-controlled trials—the “gold standard” in scientific research. In that meta-analysis, researchers concluded that garlic reduces total cholesterol by 5.4% and triglyceride levels by 6.5% compared with a placebo. Garlic powder and aged garlic extract were found to be the most effective at lowering total cholesterol, while garlic oil had a greater effect on lowering triglyceride levels.[3]
It can prevent strokes: Garlic on its own is a rich source of anjoene , an antithrombotic (anti-clotting) agent which helps prevent platelets in the blood from forming blood clots, and is packed with nitrites – a compound that helps dilate (or widen) the arteries. Both of these nutrients can help prevent the onset of a stroke (a condition caused by the formation of a blood clot in the blood vessels of the brain).
It can delay wrinkles and premature ageing: Antioxidants help prevent premature ageing by scavenging free radicals in our body – the leading cause of ageing. According to the Journal of Agricultural and Food Chemistry study, garlic pods sprouted for five days have the highest antioxidant activity – making them a youth elixir for your body.
It does boost your immune system: If you suffer from frequent colds, coughs or infections you might also benefit from sprouted garlic. Sprouted garlic provides your body with a strong boost of antioxidants. Antioxidants strengthen your immune system which help you ward off infections. Historically, garlic has received attention as a potent antibacterial agent. In 1858, Louis Pasteur touted garlic as an antibiotic. Garlic was later used in World War I and World War II as an antiseptic to prevent gangrene.
How to sprout your own garlic:
Garlic normally sprouts on its own if left out in the open. But if you want to sprout them yourself, here is a way to hasten the process:
Place a pod of unpeeled garlic and gently poke in three tooth picks on three sides of the garlic. Make sure you place the toothpicks in the fleshy part of the pod. Fill up a small glass with clean water (tap water is fine.). Balance the garlic pod on the rim of the glass using the toothpicks as braces to partially submerge the root section in the water.
Allow the glass to stay on the windowsill for five days, making sure the bottom is always submerged in the water. Once it is sprouted, wash it well and add to foods for the nutritional benefits it provides.
If you have a personal or family history of heart disease, ask your doctor about using garlic (in food or supplements) as part of a heart-healthy lifestyle. Be sure to consult your doctor first if you take a blood pressure or statin drug.
Because garlic may also interact with certain prescription drugs, such as warfarin(Coumadin), consult your doctor before significantly increasing your intake of the herb if you take any medication or have a chronic medical condition.