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#31
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| I packed 2 kg of the stuff in my suitcase home from Portugal. Home grown purple,huge juicy bulbs...Anyone salivating yet? Split 2 and put them in a med oven with 1kg of split organic cherry plum tomatoes and a good sprinkle of malden salt to roast. Basis for the most amazing spaghetti sauce.
__________________ www.onebitewonders.co.uk |
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#32
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| Maybe it tastes bad or smells rotten but it's good for you: BBC NEWS | Health | Why garlic is good for the heart Luc H.
__________________ I eat science everyday, do you? |
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#33
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| Quote:
As you know, I frequently visit the World's Healthiest Foods site and subscribe to their weekly newsletter. They have some good things to say about garlic as well, although with certain qualifications: Numerous studies have demonstrated potential benefits of regular garlicWHFoods: Garlic Regardless of the qualifiers - which is understandable in this instance - I shall continue to eat and enjoy fresh garlic. Hardly a day goes by when I don't enjoy a clove or two in my food. I'll stay away from garlic supplements and capsules though. Natural garlic (and natural foods) have it all over processed foods and synthesized vitamins, etc. shel Last edited by shel : 10-17-2007 at 06:39 AM. |
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#34
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| All well and good, but must it be raw? I much prefer roasted or sauteed garlic to a plain ol' diced clove! |
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#35
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| Until we got the Food Network on cable, I scarcely ever used any form of garlic-maybe (shudder) garlic salt, rarely-and then I started watching FN and now I can't imagine not having garlic in the kitchen. It's like a whole other layer of flavor. And besides that, it may even be good for me. So . . . the vampires need to stay away from my house. ![]()
__________________ más vale tarde que nunca |
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#36
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| Mind you, if you invite them in, you lose all power over them. Do not trust Romanian royalty. |
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