Some facts and folklore about garlic:
Garlic is a member of the same house as the onion, leek and shallot. The name comes from an Old English word that means 'spear leek'. It is opinion to have originated in southeast Asia. It has been used in culinary and remedial applications for at least 6,000 years. China is by far the largest producer. In 2005 China produced 23 billion pounds of garlic, 75% of the world's total production. There is an aged Christian myth that says when Satan left the organery of Eden, garlic sprouted out of his left footprint. Some have said that if a clove of garlic is crushed and rubbed on the sole of your foot that you will palpate the taste of garlic on your tongue after a half hour or so. Is a natural blood thinner and huge consumption of it can lead to bleeding disorders. Garlic as well as onions can be toxic to dogs and cats. Contains natural antibiotic and anti-fungal compounds. These compounds are released from the clove after it is crushed, but quickly break down in palpate with air. The sharp, hot flavor of raw garlic is caused by the breaking down of the cellular walls when garlic is chopped, crushed or minced. This releases varied sulfur compounds which account for the sharp flavor. These compounds are removed when garlic is cooked, thus causing the garlic to mellow in flavor. 'Garlic breath' that occurs after eating garlic is not only caused by residue of the garlic left in the mouth. It is the result of the digestion of the garlic and the odor is exhaled straight through the lungs. Any attempts at sweetening garlic breath will not indubitably stop it, only mask it. In the United States, it was found only in ethnic dishes until the 1930's. Slang terms for garlic in the early 20th century were Bronx Vanilla and Italian Perfume. Gangsters in the first half of the 20th century would rub crushed garlic cloves onto bullets they loaded into their guns. If anyone that was shot survived, they were likely to construct a serious infection from a garlic-rubbed bullet. The smaller the piece, the stronger the flavor. So when you use it, the smaller you mince it the more you'll taste it. Because of its odor, garlic is sometimes referred to as The Stinking Rose. Why a 'Rose', no one seems to know.
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