Helene Onions and garlic

[Guest guest]

Thank you for tyhis most interesting post. Would scapes be in the

onion or garlic family? Are they a large green onion?

I believe I use onions and garlic in almost everything I cook.

 

Marsha

 

, Helene P <helene2k

wrote:

>

> Just to add a little to that discussion... Though I would not wish

to eliminate onions and garlic as they are a key part of most of my

dishes, I've heard of another reason that some people choose to do

so. Some believe that onions and garlic prevent the brain from

achieving alpha state (deep meditative state) and have gone so far as

to calling onions and garlic " brain poison " . Though that has not

proven the case for me, I respect other people's beliefs and choices

and just thought I'd mention this.

>

> Note to garlic lovers: I discovered this by accident a few years

ago - the absolutely best garlic taste comes from fresh garlic (not

dried). When garlic grows in the spring, it matures and dries while

still in the ground. This produces the papery skin and helps its

keeping properties. If you are able to get garlic bulbs before they

dry, you're in for a treat. It's milder (so I use more) and it has a

wonderful garlic taste without the sulphuric aftertaste. One of the

best things about late spring is a salad with fresh tender lettuce,

freshly picked local strawberries and raw sugar snap peas in a

vinaigrette made with fresh garlic. Yum!

>

> Helene

>

>

[Guest guest]

Garlic and onion make our food taste good but to learn about the toxicities in

both watch how eyes tear when cutting them, the toxic gas gets into eyes and the

body secretes liquid to rinse out the toxic gases, however most of the toxic

gases are gone when food is cooked, so I still add onion to most of my recipes

 

 

 

 

 

Ed

 

 

 

 

 

 

 

darkcydesky <darkcydesky

 

Tue, 6 May 2008 10:27 am

Helene Re: Onions and garlic

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Thank you for tyhis most interesting post. Would scapes be in the

 

onion or garlic family? Are they a large green onion?

 

I believe I use onions and garlic in almost everything I cook.

 

 

 

Marsha

 

 

 

, Helene P <helene2k

 

wrote:

 

>

 

> Just to add a little to that discussion... Though I would not wish

 

to eliminate onions and garlic as they are a key part of most of my

 

dishes, I've heard of another reason that some people choose to do

 

so. Some believe that onions and garlic prevent the brain from

 

achieving alpha state (deep meditative state) and have gone so far as

 

to calling onions and garlic " brain poison " . Though that has not

 

proven the case for me, I respect other people's beliefs and choices

 

and just thought I'd mention this.

 

>

 

> Note to garlic lovers: I discovered this by accident a few years

 

ago - the absolutely best garlic taste comes from fresh garlic (not

 

dried). When garlic grows in the spring, it matures and dries while

 

still in the ground. This produces the papery skin and helps its

 

keeping properties. If you are able to get garlic bulbs before they

 

dry, you're in for a treat. It's milder (so I use more) and it has a

 

wonderful garlic taste without the sulphuric aftertaste. One of the

 

best things about late spring is a salad with fresh tender lettuce,

 

freshly picked local strawberries and raw sugar snap peas in a

 

vinaigrette made with fresh garlic. Yum!

 

>

 

> Helene

 

>

 

>