In article
>,
Bobo Bonobo® > wrote:

> ³Breaking up
> > garlic triggers an enzymatic reaction that releases
> > a healthy compound called allyl sulfur; waiting to
> > cook garlic allows enough time for the full amount
> > of the compound to form.²
>
> Interesting, and worth looking into.

I did some reading on garlic some time back. I have no cites, but garlic
powder retains more of it's Allicin when cooked than fresh garlic does.

Gives me more of an excuse to use it. <g> I like it and fresh garlic in
excess gives me indigestion while powder does not.
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Peace! Om

"My mother never saw the irony in calling me a Son of a Bitch."
-- Jack Nicholson