Bad breath (halitosis) and body odor, described as a pungent, garlicky smell when sweating, are both known side effects of […]
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In domestic settings, garlic is kept dry and warm (above 18 °C, or 64 °F) to prevent sprouting. It is […]
Allicin, ajoene, diallyl polysulfides, vinyldithiins, and S-allylcysteine are compounds that contain sulfur. When cooked, garlic also produces enzymes, saponins, flavonoids, […]
In mild climates, garlic can be grown year-round and is easy to grow. Despite the fact that garlic can be […]
Due to the sterility of its numerous cultivars, cross-testing with wild relatives is difficult to identify common garlic’s wild ancestor. […]
Particularly, “cookie dough” is almost always chlorinated. King Arthur Flour makes at least one flour with the label “unbleached cake […]
Preservation of flour was a major issue during the industrial revolution. Natural shelf life collided with transportation distances and a […]
By grinding raw grains, roots, beans, nuts, or seeds, flour is produced as a powder. Many different foods are made […]
Grases account for 70% of all crops grown. Cereals or grains are the agricultural names for grasses that are grown […]
Fossil evidence from before 2005 suggested that grasses evolved around 55 million years ago. This date has been pushed back […]