How do I avoid reeking of garlic (not just breath)?
Garlic Body Odour or Hyperhidrosis Some love it–some hate it! Countless people praise its merits, while its denigrators reject it in disgust. Poor, innocent garlic is the victim of a love/hate relationship throughout history Garlic stinks and we can blame it on alliin that is converted to allicin by the action of the enzyme allinase. When raw garlic is cut, broken, or chewed, the “fragrant” allicin releases its powerful essential oil. When cooked, garlic loses its strong odor because the enzyme allinase is destroyed, preventing its conversion to the smelly allicin. So the answer is to enjoy it cooked. The Japanese developed a method of curing raw garlic that retains its medicinal properties and its nutrients. Canadians can purchase Leopin, while U.S. residents can find Kyolic (kyo-Leopin) in health food stores. The organically grown garlic, cured for 20 months in large vats without the use of heat, ferments naturally and loses its odor. The aged garlic is sold in liquid or tablet form
