www.msnbc.msn.com/id/8963709/
A little from the article:
WASHINGTON - People tend to love garlic or hate it, but few probably associate it with pain. Nonetheless, it turns out that pain-sensing nerves respond to the sulfur-based chemicals in garlic.
Indeed, the same mechanism the body uses to react to the sharpness of chili peppers and hot mustards like wasabi is the one that detects garlic, according to a study in Tuesday’s Proceedings of the National Academy of Sciences.
A little from the article:
WASHINGTON - People tend to love garlic or hate it, but few probably associate it with pain. Nonetheless, it turns out that pain-sensing nerves respond to the sulfur-based chemicals in garlic.
Indeed, the same mechanism the body uses to react to the sharpness of chili peppers and hot mustards like wasabi is the one that detects garlic, according to a study in Tuesday’s Proceedings of the National Academy of Sciences.
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Re: Study explains why garlic 'hurts so good'
Fri, August 19, 2005 - 10:04 AMOnions too. From "Good Eats with Alton Brown" we learn that some chmeical (sorry, i'm far from a chemist) in the onion mixes with the salt in your eyes to make hydrocholric acid (i think that's the one) - hence making your eyes water.
wonder if this effect of garlic, wasabi, etc., is why herbalists say it's an antibiotic.
