[Leica] OT: Garlic

[rangefinder at screengang.com (Didier Ludwig)]

Peter

When I cook, and I do it everyday, I first peel the garlic and the onions. 
And then I look into the fridge and decide what menu I could make today. I 
believe that the fresher the garlic is, the less problematic it is for my 
intestine. When it begins to look yellowish and dry, it's definitely gone. 
Maybe you could try several different fresh garlic breeds. Meanwhile I plant 
it myself, and even have a covered winter yard for it, so I'm never out of 
fresh supply. I avoid prefab garlic spices. 

Taking out the sprout of the garlic when cut through the middle is another 
recommendation, but I'm not shure if this really makes a difference. People 
say it helps, too.

Didier




>I love garlic.  But it no longer loves me.  In recent years, I have found 
>that I have middle-aged out of the ability to eat raw garlic or onions 
>without, shall we say, some uncomfortable gastric backlash a couple of 
>hours afterward.  I'm now finding that about half the time, cooked garlic 
>has the same effect--be it roasted cloves of garlic brushed with olive oil 
>(yum!), or even dishes with lots of minced garlic in them.