Garlic is already known as a potent cancer-fighter, but apparently it's also great for lowering blood pressure and relaxing the arteries. At least that's according to this garlic study just out of the University of Alabama at Birmingham.
The scientists say it all has something to do with hydrogen sulfide interacting with red blood cells and relaxing your arteries--or well, at least that seems to be the case if you're a rat. But, as the article points out, hydrogen sulfide is "is a toxic, flammable gas responsible for the smell of rotten eggs."
Thus the problem. (Not the toxic flammable part--Crabby isn't worried about consuming so much garlic she bursts into toxic flames). She means the smell.
Does anyone else deal with the following household dilemma? Suggestions would be most welcome.
The Crab loves the taste of garlic, and is a Big Fan of eating tasty healthy foods no matter how offensively odoriferous they may be. Garlic is just one example; this same issue comes up with regard to broccolini, cabbage, and seafood. To the Crab, these food odors are (a) not that bad and (b) worth it for the pleasure of enjoying the smelly food items and for all the bonus health benefits that come with them.
However, the Lobster is not as big a fan of garlic, or of seafood or cruciferous vegetables. She can handle a little bit of garlic in spaghetti, but nowhere near as much as the Crab would enjoy. She can do without smelly fishy things and could happily abstain from eating cooked cabbage or broccoli or its cousins for the rest of her life.
Compromise and occasional Separate Dinner Menus are needed for the Crab to get the garlic/seafood/broccolini she craves. But even then there remains a problem: the house stinks to high heaven when she cooks these foods.
(And as an aside--why do the cooking odors seek out the master bedroom, which is far far away from the kitchen, to linger for another day or two? What's with that? Even Crabby is not entirely happy to smell two-day old garlic in the bedroom).
So the Crab cooks these foods far less frequently than she would enjoy them, but still much more frequently than the Lobster cares to breathe seafood/broccolini/garlic fumes.
Alas, opened windows (no matter what the temperature); air fresheners; fans; all these help a little but none has been able to eliminate the problem.
Does anyone else grapple with this? Is there a Secret Miracle Cure for nasty/healthy cooking odors? Does everyone in your household have the same tolerance for food odors?