Dispelling nutrition myths, ranting, and occasionally, raving

Blue garlic

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Ever had garlic turn blue on you when you’re cooking? Ever wonder why that happened and if it’s still safe to eat? Well, science writer Harold McGee has the answer for you in his column The Curious Cook

For those of you who can’t be bothered to click the link, or read the entire article, I’ll give you the abbreviated version… Apparently there’s a reaction when the sulfur complexes in the garlic react with other substances in the cooking; acids, and copper. I’ve also read that iodine in table salt can cause a similar reaction. It’s still perfectly safe to eat but it does look a little unappealing. 

So, how to avoid this reaction? Apparently, cooking over a high heat can help. Also, avoiding old copper-bottomed pans might be helpful as well as using a non-iodized sea salt when cooking with garlic. 

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Author: Diana

I'm a registered dietitian from Nova Scotia, living and working in Ontario, Canada. My goal is to help people relearn how to have a healthy relationship with food.

2 thoughts on “Blue garlic

  1. Hear you caught Matt having French fries! (Which he is totally allowed to eat whatever he wants he was just being silly :)

    Sent from my iPhone

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