Garlic has been used by people for thousands of years. Even today, though, we’re discovering new properties and learning new things about the pungent bulb.
Did you know, for example, that you should never throw out sprouting garlic?
Here’s why …
We’ve all been there: You’re in the middle of cooking and you decide that your meal needs some garlic. You get the garlic out, only to realise that it looks far from inviting. In fact, the garlic is older than you thought; it’s dry and sprouting green tips. So, naturally, you throw the clove in the bin.
Except you shouldn’t. Because although virtually all of us have thrown ‘bad’ garlic out at one time or another, it’s actually not the best idea to do so.
Why, you ask?
It’s no secret that garlic can be of benefit to the body in many ways. Several studies have shown that garlic is good for the heart; it contains antioxidants that strengthen the immune system, and, amongst other things, helps to reduce cholesterol and high blood pressure.
Now, a research team in Kyungpook University, South Korea, has released some of their own interesting findings. They had noted that almost all positive research on garlic had centred around the use of fresh garlic only. They would, therefore, investigate the effects of eating sprouting garlic. They expected to find something, especially since it’s been said in the past that certain ‘past-their-best’ foods have nutritional content that’s more easily absorbed by our bodies than their fresher counterparts. Could the same be true of garlic?
The results of the study were reported in the Journal of Agricultural and Food Chemistry, in 2014, and they’ve given plenty to think about …
The research showed that garlic cloves sporting green shoots have significantly more useful antioxidants than fresh garlic. In fact, when the garlic had been left for five days, the levels increased dramatically.
This, in turn, meant that the nutrition was more readily absorbable by the body.
So far, the research is far from conclusive, and you don’t have to avoid eating fresh garlic. All the same, it’s certainly food for thought when it comes to throwing sprouting garlic away. Why not give it a try in your food sometimes? Chances are, your body will thank you for it.
Please share this information with your friends on Facebook. It could both reduce food waste and improve your overall health. Definitely worth a go in my book!
