By: Daniela Silva
Naturally our bodies produce an excessive amount of free radicals which damage the body if it is greater than what we can handle in our bodies; therefore we consume antioxidant rich foods to counteract the damages.
Eating food with a significant amount of antioxidants provide us with a strong foundation for our immune systems; this prevents other molecules from oxidizing. Without antioxidants free radicals are left unchallenged and it further opens our systems to illnesses and diseases.
Scientists have noted that sprouted beans and grains are shown to be rich in antioxidant activity and grew curious as to whether or not garlic-when sprouted, become a beneficial source of antioxidants as well.
The activity within a sprouted clove after 5 days concluded that garlic produced a significant increase in antioxidants as compared to younger and fresher bulbs. With garlic being used as an aid in lowering blood pressure levels and cholesterol, it may be logical to age your garlic five days after sprouting! 
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