Just one person's opinion but still - from Western Living Magazine:
Garlic: “One of the most dangerous ingredients in your kitchen”
Forget sharp knives and open flames—garlic is one of the most dangerous things in your kitchen.
In a private demonstration at the Pacific Institute of Culinary Arts, Chef and instructor Julian Bond took Western Living staff on a harrowing journey through food safety and the many unassuming dangers in the kitchen—the first stop? Garlic.
Watch Out for Sprouts
When a garlic clove sprouts even the smallest green shoot in its centre, it’s now unsafe for eating. “It’s a perfect garlic if you want to grow garlic,” says Bond. “But this sprout, if moisture gets in here in any shape or form, it’s actually a mild form of salmonella will grow in there and give you an upset belly.” The chef explained that often when diners get an upset stomach after a meal, it’s the garlic—not suspect meat—that’s to blame.
Interesting - I use a lot of garlic in my cooking and I do avoid the sprouts but for more of a taste issue than a disease one. They taste bitter.
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