Re: Hulda Clark interview- Garlic/onions feed F. Buski

A vegan Buddhist I know, also avoids all the onion/garlic families...it's part of their teachings.

And, he is a five-star chef!

I love his food!


I also love onions, garlic, leeks, etc.

So, maybe I'll give the onions, et al, a rest for a while, lull the critters into a dream-like state, then hit 'em hard with my next round of Humaworm.


In the old days onions were thought to bring good sleep, since they contain or make laudanum.

Also, when dh seemed to have a cold coming on, his mom would peel an onion; pierce it with a darning needle and string, and hang it on the head of his bed. (Circa 1920's.)

In the morning the onion would be black (from mold) and all signs of the cold would have vanished.

Garlic in the garden helps protect against some pesky things, they say. Some food plants reportedly love it, according to some gardening gurus who talk about companion planting.


The odor of onions frying on the grill attracts customers to concession stands, I know that for sure.

Maybe the onions, etc., are part of the scent differences between westerners and Asians, along with beef and milk?

Thanks for the heads up.

F.

P.S. Could there be a difference when the onions, etc. are cooked? I know that onions become more sugary-tasting. And may have some influence on our Sugar intake when they are cooked.


P.P.S. Is tofu, etc., 'fermented', as is reportedly necessary to convert soy to edibility?

My chef friend uses a fair amount of what he calls 'veggie meats'. I've wondered how to discuss this with him since he hasn't much English. His wife does, though, but technical discussion may be beyond her.