OK..You people...

[richierich]

That walk around smelling like GARLIC...need to chill with that....WTH is that all about???

[Bill Blake]

I guess you never been around Koreans? Don't ride the bus from Port Authority that goes to Fort Lee.

[MYOR]

Some people just permeate the smell more than others.

[richierich]

I guess you never been around Koreans? Don't ride the bus from Port Authority that goes to Fort Lee.


The vampire in me finds that shit repulsive...

I don't know what's worse..Folks that sweat and smell like cheap Gin or the garlic smell..YUK!!

[richierich]

Some people just permeate the smell more than others.

PERMEATE!! Tryna sound all studious and shit..lol!!

"Yo you permeate shit"....I'm gonna werk that one...

[Brut by Faberge]

PERMEATE!! Tryna sound all studious and shit..lol!!

"Yo you permeate shit"....I'm gonna werk that one...

Hahahaha, "they have a particularly porous epidermal sheath."

[richierich]

Hahahaha, "they have a particularly porous epidermal sheath."

A certain malodorous aura about themselves...

SHEATH..OMG!!

Y'all are killing me softly..bwahahahaaa

[OneMasterMixer]

A certain malodorous aura about themselves...

SHEATH..OMG!!

Y'all are killing me softly..bwahahahaaa


I think they should personally be denegrated.

(look it up)

[mjoseph]

I guess you never been around Koreans? Don't ride the bus from Port Authority that goes to Fort Lee.

seaweed cracker breath is worse than lining your pockets with moth balls

[Martin Red]

The world may be “just a great big onion” in the words of the song – but nothing divides us quite like garlic. In this edition of Ever Wondered About Food, chef Paul Merrett discovers:

why the onion caused the first strike in recorded history;
how people have used garlic for centuries as a cure-all (some even believed it had aphrodisiac properties); and
why our changing taste is impacting on how our favourite vegetables are grown.
He also finds out that onions are being used in break-through cancer research and garlic really does have medicinal properties since this stinking bulb could help cut heart disease.

http://www.open2.net/everwonderedfood/onions_onions.html

[Martin Red]

History
The ancient Indians valued the medicinal properties of garlic and thought it to be an aphrodisiac. But it was not considered to be suitable food for the upper classes who despised its strong odour. It was also forbidden by monks who believed it to be a stimulant which aroused passions. Widows, adolescents and those who had taken up a vow or were fasting could not eat garlic because of its stimulant quality.

It appears in the Sanskrit medical treatise, the Charaka Samhita dating from around the 2nd century BC to the 2nd century AD. Its medicinal properties were also described in the Navanitaka text written in the 4th century AD by Buddhists. This is a literature is written in a mixture of Sanskrit and Prakrit languages and forms part of the Bower Manuscripts found by Lt. H. Bower in Chinese Turkestan in the late 19th century. It was believed to cure several illnesses and promote a long life.

Garlic also has a history of use in Ayurvedic medicine. It was thought to possess five of the six rasas or tastes defined in the Ayurvedic system, only missing the sour taste. This gave it its Sanskrit name, lasuna (or rasuna). It was thought that hanging garlic bulbs on doors would check the spread of diseases such as smallpox.

Although highly regarded as a medicine, garlic was avoided in cookery. The Buddhists and Jains avoided eating it as did high-born Hindus and Brahmins. The Chinese pilgrim Xuan Zang visiting the sub-continent in the 7th century AD, stated that the food use of garlic was unknown, which would have been particularly true of the Buddhist circles in which he moved.

This attitude changed with the centuries and by the period of Muslim rule, garlic, ginger and onion were, and continue to be, an indispensable trio of flavours in cuisines of South Asia.

http://www.plantcultures.org/plants/garlic_history.html

[Martin Red]

Antioxidant, anti-inflammatory,
and antimicrobial properties of
garlic and onions

http://www.emeraldinsight.com/Insight/ViewContentServlet?Filename=/published/emeraldfulltextarticle/pdf/0170370304.pdf

[Martin Red]

http://content.answers.com/main/content/wp/en-commons/thumb/c/c2/250px-St_Basils_Cathedral_closeup.jpg

[jojaujae3]

That walk around smelling like GARLIC...need to chill with that....WTH is that all about???
Man, you better get with the new fragrance that's out there. :rofl:

[ProvocativeElement]

History
The ancient Indians valued the medicinal properties of garlic and thought it to be an aphrodisiac. But it was not considered to be suitable food for the upper classes who despised its strong odour. It was also forbidden by monks who believed it to be a stimulant which aroused passions. Widows, adolescents and those who had taken up a vow or were fasting could not eat garlic because of its stimulant quality.

It appears in the Sanskrit medical treatise, the Charaka Samhita dating from around the 2nd century BC to the 2nd century AD. Its medicinal properties were also described in the Navanitaka text written in the 4th century AD by Buddhists. This is a literature is written in a mixture of Sanskrit and Prakrit languages and forms part of the Bower Manuscripts found by Lt. H. Bower in Chinese Turkestan in the late 19th century. It was believed to cure several illnesses and promote a long life.

Garlic also has a history of use in Ayurvedic medicine. It was thought to possess five of the six rasas or tastes defined in the Ayurvedic system, only missing the sour taste. This gave it its Sanskrit name, lasuna (or rasuna). It was thought that hanging garlic bulbs on doors would check the spread of diseases such as smallpox.

Although highly regarded as a medicine, garlic was avoided in cookery. The Buddhists and Jains avoided eating it as did high-born Hindus and Brahmins. The Chinese pilgrim Xuan Zang visiting the sub-continent in the 7th century AD, stated that the food use of garlic was unknown, which would have been particularly true of the Buddhist circles in which he moved.

This attitude changed with the centuries and by the period of Muslim rule, garlic, ginger and onion were, and continue to be, an indispensable trio of flavours in cuisines of South Asia.

http://www.plantcultures.org/plants/garlic_history.html

hmmmm . . . onion, garlic and ginger together is and extraordinary thing!