How you handle food can affect your health
This week: Keep garlic in the cupboard
GARLIC kept in the fridge is unlikely to grow any sprouts – but sprouts give you a health boost.
A 2014 study by researchers in Korea, published in the Journal of Agricultural and Food Chemistry, found that bulbs of garlic left to shoot for five days had higher levels of antioxidants. These protect cells against damage that may play a role in heart disease and cancer.
"Sprouting may be a useful way to improve the antioxidant potential of garlic," the researchers said. Antioxidant compounds in garlic include allixin and selenium.
If potatoes sprout, however, it increases levels of a harmful compound called solanine that can cause upset stomachs. Keep potatoes out of the light and eat them before they sprout.
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