In many French-speaking websites or recipe books, it is claimed that the garlic sprout [the green shoot in the centre of a clove], while safe to eat, can be difficult to digest because of higher sulfur concentration.
Example: Pourquoi faut-il retirer le germe de l'ail? [Why should you remove the germ from garlic?]
If it is advisable to remove this little green shoot, it is because of its high sulfur content which makes it indigestible for some people. [Google translate]
But in English-speaking websites, there is no mention about difficult digestion. They specifically say there is no side effect.
Example: Cooking with sprouted garlic
Rashanda Cobbins, food editor for Taste of Home, says spouted garlic is perfectly safe to eat. It has no side effects, unlike sprouted potatoes. In fact, a study in the Journal of Agricultural and Food Chemistry found that garlic that’s been sprouted for five days has significantly higher antioxidant levels than fresh garlic. “It’s a personal preference whether or not you utilize spouted garlic cloves in cooking,” Cobbins says.
Do garlic sprouts contain high levels of sulfur and cause problems with digestion?
