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laba garlic

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Why is my garlic blue?

It was a little disconcerting when the garlic in my potato salad turned bluish-green the other day. What had caused it, and was it safe to eat? The flavour of garlic is created by a few different sulfur compounds and some enzymes (an enzyme is something that affects the speed of a chemical┬áreaction). Basically, what … Continue reading

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