Sprouting garlic: Hidden health boost or health risk?

Garlic enhances the flavour of your favourite dishes and exhibits a range of health-promoting properties. Its consumption is recommended. But is sprouting garlic as safe for our health as fresh one?

Sometimes, we forget about garlic stored in the cupboard, and it starts to sprout. In such situations, a question often arises - is sprouting garlic safe to consume? Should we throw it away, or is there a way to still use it? Is there a risk that this commonly used culinary ingredient could become toxic?

As indicated by Dr. Marek Skoczylas in the material published on YouTube, sprouting garlic is several times richer in health-promoting substances than non-sprouting garlic. Above all, it contains several times more antioxidant substances. Moreover, with each passing day of the shoot growth, the concentration of antioxidants also increases. These, in turn, effectively protect the body from the harmful effects of free radicals. Free radicals are responsible for damaging cells and accelerating the ageing processes of the body, as well as promoting the development of many serious diseases, including cancer and cardiovascular diseases.

However, as Dr Skoczylas emphasises, the sprouting garlic cloves show these health-promoting properties, not the sprouts themselves. Raw sprouts should not be consumed, as they may be contaminated with bacteria.

It should be noted that garlic sprouting is an entirely natural phenomenon. It usually happens when garlic is stored too long in elevated temperatures. Although the sprouting of garlic itself adds to its value, storing it in inappropriate conditions may, over time, cause the vegetable to rot.

The best place to store garlic heads would be a dry and cool place. In such an environment, garlic can be stored longer without losing its taste and health properties. A basket made of wicker or a box that provides proper air circulation would be ideal.