On May 5, 8:17*pm, Omelet > wrote:
> 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.
> --
I always remove the little green sprout from the center of the clove.
>
> Peace! Om

--Bryan