The Stinking Rose

     Garlic has been considered both a food and a medicine for thousands of years, dating back to the construction of the pyramids in Egypt.  It was given to soldiers for the prevention of gangrene and is linked with the treatment of several ailments such as the common cold, heart disease, atherosclerosis, high cholesterol, hypertension and even some cancers.
     Allium sativum originated in central Asia and is related to the onion, shallot, leek and chives.  It is rich in antioxidants and helps destroy free radicals in the body that can damage cell membranes and DNA and aids and abets the aging process.
     The pungency of garlic comes from two chemicals: diallyl disulfide, which gives it its distinctive odor, and allicin which contributes to its unique spiciness.  Cooking breaks down allicin that then mellows the flavor.  A natural chemical, allyl methyl sulfide, is broken down by the gastro-intestinal system and is then released through the skin and breath.  Beside being an effective repellent for vampires, garlic is also known for its antibiotic, anti-fungal, and LDL lowering properties.  It is a very popular ingredient in many dishes.  And the town of Gilroy, California holds an annual Garlic Festival in July each year to celebrate its use.
     To remove the smell from your hands, rub them on stainless steel.  The ions in the metal attract the smelly ions left by the garlic.