5 food sprouts more harmful than TOXIC 'still appears in many family kitchens, quit immediately before it's too late

Lost

Sprouted peanuts, their nutrient content is very low, and in the germination process, the increased water content is more susceptible to poisoning. Toxins are produced during growing germs. This toxin is harmful to the human body, causing liver cancer.

Ginger

Sprouting ginger is a common phenomenon in family kitchens, and we often use them. However, sprouting ginger is no longer of any nutritional value, even though it significantly reduces the nutrition of the eaters. Because, broken moldy ginger will produce safrole toxins (a substance belonging to the group can causes cancer 2B) degrades liver cells, necrosis, and even leads to liver cancer.

Garlic

Research by the National Institute of Biological Engineering, Food Science and Technology, Korea has found that garlic sprouts are more beneficial than fresh garlic. In garlic sprouts that contain a lot of selenium, a stronger antioxidant effect, can reduce the damage of free radicals, beneficial to cardiovascular health. The anti-cancer effect is also stronger than regular garlic.

Brown rice

Brown rice is not easy to digest, the taste is also not easy to eat, processing takes a lot of time, but brown rice germs compensate for these disadvantages, it works to make aminobutyric acid (gaba - a god transmitting agent Kinh belongs to the group of amino acids) and other beneficial components are significantly improved.

Potato

Potato sprouts contain solaine - a bitter and toxic glyco-alkaloid, which is 50 times more toxic than normal potatoes, far exceeding the permissible safety standard. This toxin will focus on the spike, the outer blue shell makes the potato bitter and poisonous to the point that it can't be used.