Garlic, it's good for you

One more health post, while I'm thinking about it and have the windows open. Rand Simberg links to a NY Times article:

In the latest study, performed at the University of Alabama at Birmingham, researchers extracted juice from supermarket garlic and added small amounts to human red blood cells. The cells immediately began emitting hydrogen sulfide, the scientists found.

The power to boost hydrogen sulfide production may help explain why a garlic-rich diet appears to protect against various cancers, including breast, prostate and colon cancer, say the study authors. Higher hydrogen sulfide might also protect the heart, according to other experts. Although garlic has not consistently been shown to lower cholesterol levels, researchers at Albert Einstein College of Medicine earlier this year found that injecting hydrogen sulfide into mice almost completely prevented the damage to heart muscle caused by a heart attack.

One of my favorite things to do with garlic is to grow it and then clip the leaves. They are not as fibrous as the leaves of "garlic chives," and are pleasantly oily, making them a good substitute or supplement for scallions in salads or anywhere else that you might want to use green onions.