Don’t throw away sprouted garlic is inexcusable…

don’t throw away sprouted garlic – is an unforgivable mistake! Make the best that Garlic, like onions, closer to spring pushes out roots and green shoots A throw rested a vegetable, considering that he lost his favor and taste In fact it is not In a sprouted clove contains those nutrients that are not present even in the normal garlic that alone is worth the whole set of antioxidants: allicin, alliin and diallyldisulfide 1 In the process of sprouting in garlic appear new enzymes with powerful action able to withstand many diseases Even taste the green feathers are sharper and with a rich aroma 2 it is Useful to eat sprouted clove per day with reduced immunity and viral infections 3 of the garlic make a lot of tinctures for cleaning vessels and normalization of heart But sprouted garlic in such cases, it is not necessary to soak, infuse or dissolve — take and eat! 4 Sprouted garlic folk medicine recommends to use for the prevention of stroke and prevent blood clots 5 Prevents the development of cancer cells, cleanses the body of carcinogens 6 Antioxidants sprouted garlic is able to suspend premature aging of cells and wrinkles How to use sprouted garlic is best to grow garlic on their own, creating favorable conditions for the emergence of the greens Before use, cut the garlic in half and make sure that the sprout has a rich color, not blackened and began to rot, Add this seasoning to your favorite dishes without resorting to heat treatment Note that sprouted garlic in a rich sharpness taste than ordinary, and you can overdo it with the amount!

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