You’d be hard pressed to find a dish that doesn’t contain garlic or onions. Even the world’s oldest cookbook has them listed as ingredients. Dr. Eric Block explains the colorful history of alliums as well as the science of why they make us cry, give us horrible breath and taste so wonderful.
What You Will Learn
- How sulfur plays a remarkable role in nature, in everyday kitchen and garden chemistry, as well as in the laboratory
- How the natural defensive properties of Allium organosulfur compounds have been used to develop a potent environmentally benign pesticide
- How garlic-derived compounds have gone from components of health supplements of questionable value to promising drugs for treatment of deadly cancers
The Fine Print
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