People who cook garlic have sometimes been alarmed to see their garlic turn green, blue, or turquoise as it cooked. What the hell happened? Bacterial infestation? Poison added by assassins? Actually, it was just chemistry.
Tellurium is usually found stuck to various metals in the ground. It forms ores with gold, silver, copper, and lead. When refining these metals, some unfortunate people have come into contact with purified tellurium—and exposure means you reek of garlic for weeks.
Garlic smells delicious when it's being sautéed in butter, but foul when it's in someone's mouth. Why? We'll tell you about the remarkable tour a garlic compound takes around your body, and why it ends up right back in your mouth.
In 1994, a group of Norwegian researchers embarked upon a groundbreaking study as to whether garlic was an effective deterrent against blood-sucking Nosferatus. Did this timeworn wisdom withstand the rigors of the laboratory?