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Don’t toss your garlic bulbs when they start to sprout green shoots… because they’re just getting good. Older garlic has up to 46% more antioxidants than fresh ones. Because sprouting bulbs produce more of the antioxidants that prevent cell damage linked to heart disease. And sprouted garlic is perfectly safe to eat, and tastes just the same. So don’t toss older bulbs… Cook with them to stay healthy.