can and stirring from the bottom: the heavy material doesn’t show itself until the whole thing is mixed, and then suddenly the contents are everywhere. That’s what happens inside garlic when the enzyme reaction gets the room it needs.
Most people stop at the smell. The people who keep going understand that smell is the warning label for a much deeper event.
Inside the body, allicin behaves like a wrecking crew moving through a clogged pipe. Bacteria hate it because it disrupts the machinery they rely on to survive, while
