Bollywood Adelaide Review

We stayed in a hotel in central Adelaide for a few days (waiting for a train, believe it or not!) and one of those days, tired after long hours of sightseeing, we ordered a take away from what we thought would be a good bet – an Indian restaurant. This showed British kind of thinking (I have been consistently disappointed in Indian food in Australia, New Zealand and, to lesser extent, Canada too), as IMHO it’s hard to completely mis-cook a curry, and as the few reviews on Google were good, we thought we would be fine with Bollywood.

We should have ordered a pizza: we have never, ever, in our whole, long lives of curry eating (and that included some really not-that-great British take awayas, many fairly mediocre restaurant meals and quite a few imperfect products of our own cooking) we ever had such a horrible Indian (?) meal. What we received from Adelaide’s Bollywood was not only the worst curry take away I have ever had, it was quite possibly the worst (and I only hesitate due to a memory of some horrible, cheese-flooded, oil-soaked Polish pizza) take away I ever had, and in the league down there with the worst meal I have ever had a misfortune to pay for.

Considering that it also happened to be possibly the most expensive take away we ever had (we paid 75 Australian dollars for the abomination, which at the time was close to 50 pounds), I am less than happy with our Bollywood experience.

We ordered three curries: a beef Bhuna, a beef Madras, and Dal Ghost (lamb). We also had onion bhaji and mix vegetable pakoras, plus naan and rice.

Well, the rice was OK, and the naan was pretty good, although not outstanding. Of the rest, the onion bhaji, although made with spring onions and coming in a rather strange loose format (i.e. individual strings of the stuff fried in chick pea batter) was just about edible, though a bit stringy and not quite what I expected – but then maybe Aussie onion bhajis are different.

But the curries? The curries, that, according to my own opinion, are so hard to completely muck-up?

They were inedible. I don’t exaggerate: not inedible as not-particularly-enjoyable-but-that’s-all-we-have so-it-will-do, not even just not-worth-the-money. Inedible, as in: throw-in-the-bin and-take-downstairs-and-we’ll-have-some-dried-bread-please.

Now, I am not a fussy or overtly sophisticated eater (which is amply demonstrated by my ample girth). I like nice food, but can enjoy junky fast food, and will forgive a lot if a sauce is laden with spices and chilli. And I tried all three of the curries: and they were all below par. This shows clearly that it could not have been an accident of mis-matched taste or one-off cock-up. All three dishes we had were bad.

The “Madras” takes the prize for Bollywood horrors. The sauce (the “sauce”?) was thin and runny, but with a gooey stringiness to it. It was pale in colour, and tasted as if it was cooked by throwing a lot of ready-made Madras curry powder into the pot, boiling once and then throwing in some more, possibly with extra turmeric for bitterness. The meat was in thin, slimy slices that tasted plain wrong. This was left completely uneaten.

The Bhuna was just a little better. The meat was the same (as thin, as slimy and as horribly-tasting), but the sauce was thicker than the excuse for Madras and bordered on edible, in small quantities and with a big dollop of rice or a chunk of naan. Still, it was too tomatoey and lacked any subtlety or development of flavour. Some of this (sauce only) was eaten, most went in the bin.

The Dal Ghost was the best of the three, as in this one the meat was – just – edible, although not exactly nice, consisting of cubes of (not slimy, yipee!) lamb that was, however, too gristly to be enjoyable. The thick, green-brown lentil based sauce would have been interesting if it wasn’t as bitter as it was, but mixed with some rice it wasn’t as bad as the other two. This one was mostly eaten (but without enjoyment).

On the initial bite into the pakoras I though they were a saving grace for Bollywood, as the outside was nicely fried, well spiced and a bit chewy. The inside (as in: about half of each fritter) was, however, and very disappointingly, uncooked, with a cold and bitter blob of raw chickpea batter sitting in the middle.

Altogether, an unmitigated disaster.

I would have gone or phone to complain (and I don’t do it normally just because I don’t like the food) but we were leaving and thus I am using this review to warn potential customers: do keep away, and if you want to risk it, go inside and check first (the good reviews were of the eat-in, maybe they give the yesterday’s rejects to take away customers), but whatever you do, do not on any account order a take away!

17 Leigh St

Adelaide SA 5000

1. Bollywood Indian Restaurant, Adelaide – Restaurant Reviews …
2. Foods To Detox For Weight Loss
3. Taste of Bollywood, Hindmarsh, Adelaide – Urbanspoon/Zomato

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Breakfast Pizza

How many times has your teenager turned up their nose at breakfast and wanted pizza instead? Why not give them pizza? I have tried many times and many ways to get my children to eat a healthy breakfast and nothing seems to work; then I tried severing pizza for breakfast.

Breakfast pizza may take a little longer to prepare than normal breakfast, but the reward and the fun is worth it. What I do is take a can of biscuits or if you really want to be creative you can make your own dough from scratch. Roll all the biscuits together, and then roll them out to make a round disk shape. You have your base start.

Then you start making white gravy for the second layer. This takes the longest to make because the gravy has to thicken. In the mean time you can be cooking your bacon. Make the bacon crisp so it can be easily crumbled, or you can use bacon bits – either one is good.

After your gravy is thick and the bacon ready, you can start scrambling your eggs. Be sure to make them light and fluffy. Also have cheese ready, packed shredded is good or you can shred your own. With everything ready it’s now time to assemble your pizza.

Pre-heat the oven to 350 degrees.

Take the biscuit dough that you rolled out and place it in a lightly well-greased dish or on a cookie sheet. If you use a cookie sheet roll the edge’s up slightly so the gravy will not run out.

After you have placed your dough, take a large spoon and spoon the gravy on the top of the dough. Spread the gravy evenly over the dough. The next step will be your eggs. Crumble them up and scatter them evenly all around the top.

The bacon is next.

Crumble it up or if you are using bacon bits sprinkle them in your hand and scatter them over the eggs. What is a pizza if there is no cheese? Take some shredded cheese any flavor you or our family likes and cover the entire the top of your pizza.

It is now time to cook your pizza.
Place the pizza in a pre-heated oven for the same time that you cook your biscuits, about 10-15 minutes. When the biscuits are golden brown around the edges and the cheese melted, your pizza is ready. I would wait about five to ten minutes before cutting and severing it. The gravy can get boiling hot at this point.
After the cooling down time, cut and enjoy. My son has not missed breakfast since I have started serving pizza at anytime. This is a simple recipe, but it is will worth the effort and time to see them eating and smiling at the breakfast table.
Using this same recipe you can also make little croissants molding the biscuits in a muffin pan. These make wonderful little bit size tidbits for children and are just plain fun.

1. Breakfast Pizza I Recipe –
2. How to Preserve Healthy Cucumbers
3. Breakfast Pizza recipe from

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Beer Reviews Ofallon Pumpkin Ale

As the summer begins to wane and the sights and smells of autumn are just around the corner, my thought turn to beer, of course. They turn that way a lot, as my friends would be quick to point out, but the end of summer marks a special time for beer-lovers. On the way out are the light, easy-drinking wheat ales and lagers that are so well suited for hot weather and on the way in are the darker, more robust ales that readily warm the soul on a chill fall evening.

One of my favorite fall seasonal ales is a pumpkin ale. Generally an amber ale with actual pumpkin (in whole or extract form) and spices like cinnamon, nutmeg and clove added. A well-crafted pumpkin ale is rich with the splendor of fall a cornucopia of harvest scents and flavors in a bottle. Spiced beers are not for everyone, but if you enjoy something different and are a fan of “holiday” seasonings and spices, like I am, you can really appreciate the festive spirit these ales evoke.

I am fortunate enough to live in an area of the country that produces one of the better Pumpkin Ales available in the craft beer market O’Fallon Brewery’s Pumpkin Ale. O’Fallon has been in the brewing business since 2000 and they have managed to produce some truly fine and distinctive ales in their relatively short history. Most notable of these is their Smoked Porter winner of a Gold Medal at the 2004 Great American Beer Festival. O’Fallon also has the distinction of producing one of my very favorite summer standby beers they call Wheach a peach infused wheat beer that is subtle yet flavorful and refreshing.

Despite the cartoon-like label depicting a Halloween jack-o-lantern, O’Fallon’s Pumpkin Ale is not a novelty beer. With a solid malt backbone and a disciplined amount of spice in the nose and palate, this beer is a terrific accompaniment to a hearty fall feast, or all on its own.

Here is my review of their 2006 batch:

Pours a slightly hazy medium orange color with a thinnish almond head. Good carbonation. Nose is terrific … cinnamon, cloves, nutmeg and pumpkin … all of what you’d expect. There is a slight doughy aspect in the nose as well, from the roasted malts, that make this beer seem like a fresh pumpkin pie. Palate is consistent with the nose … nice spiciness and subtle malt sweetness. There is a distinctive hop “bite” in here as well, almost ginger-like. This one is really quite well balanced. Mouthfeel is maybe slightly thin, but very good over all for the style. Residual spiciness lingers on the tongue. Slightly sweet finish. This is a very drinkable pumpkin ale. One of the better ones I’ve had. Another very good offering from O’Fallon … I just wish they had better labels … the jack-o-lantern, like the Wheach label, just looks a little low-brow to me, but that is strictly a personal preference and in no way takes away from the great beers that O’Fallon produces.

Look for O’Fallon’s Pumpkin Ale at retailers in September and get ready to spice things up with a great fall seasonal!

1. Pumpkin Beer | O'Fallon Brewery | BeerAdvocate
2. Stop Eating Too Much & Eat Less Healthy Guidelines
3. O'Fallon Pumpkin Beer – RateBeer

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Beginners Guide to Buying Wine

If you are a novice wine-drinker and have enjoyed a glass of wine with friends or in a restaurant setting, it can be quite challenging to go out and buy wine when there are literally thousands of choices, and perhaps even dozens of choices in local supermarkets.  Here are a few suggestions that will serve you well as a basic guide to buying wine. 

*Finding out What You Like

The key to buying wines that you will enjoy is to know what kind of wine you like.

For this purpose, your best bet is to go to a wine specialty shop.  The advantage to this is that most good specialty stores have tastings on the weekends where you might be able to try 6 to 10 wines at their tasting table and be assured that you will go home with the wine that tastes good to you. 

The second reason is that the staff in wine specialty shops are generally far more knowledgeable than in your local supermarkets and shopping clubs. 

A good sales person can steer you towards good bargains and even assist you in wine pairing for dinners or parties. 

If there isn’t a good wine shop conveniently located near your home, then organize a wine tasting party and invite good friends to bring one or two bottles of wine each and taste them side by side in a casual, friendly environment. 

The best way to do this is to taste the same grape varietal in a similar price range to see which brands and wine growing regions stand out. 

You can make it a game by covering the bottles with brown paper bags and marking them with letters or numbers and have people vote for their favorites. 

A simple buffet of bread, cheese and deli meats is all you need to have with your wine to see which ones go best with food. 

You can choose the wines from a similar price point, let’s say $10 to $20, all from the same growing region (California, Australia etc.) or across regions to begin to understand the difference between Cabernet Sauvignon from Chile or California.

Keep a list of favorite wines you discover and have them handy as your own personal “house wines”. 

*Where Do You Start?

According to Andrea Immer, award winning sommelier and author of the book, “Great Wines Made Simple”, 80% of all wines are made from the “Big Four” wine grape varietals.  They are two red wine grapes, Cabernet Sauvignon and Merlot and two white grape varietals, Chardonnay and Sauvignon Blanc. 

As you taste, you will find that the Cabernet Sauvignon will be more robust and have more “mouth feel” because of the tannins from that grape and the Merlot will taste slightly fruitier and silkier. 

Chardonnay will generally taste  richer and have a fuller “mouth feel” and Sauvignon Blanc will taste lighter and slightly more acidic.  However, the effect of the contact between the wine and oak, either from barrel aging or the addition of wood chips to the wine (in cheaper wines) will give a softer, even buttery quality to the wine.  It is an interesting experiment to try oaked and un-oaked wines made from the same grape varietal side by side to illustrate this. 

Because of the heartier, more tannic quality of red wine, they are all usually barrel-aged to bring out the maximum flavor in the wine. 

Once you find individual wines from the grape varietals you like, start trying them side by side with other varietals to see which you like best. 

Learning about the “Big Four” will give you a strong wine background, considering how many wines are made worldwide from these four grapes. 

Once you get a good feel for these wines, there are many other wines made from other grapes that are worth trying and are quite delicious.  Try red wines made from Pinot Noir, Pinotage, San Geovese and Gamay, then whites made from Viognier, Pinot Grigio And Riesling. 

*Exploring Wine Regions

There are many famous wine growing regions around the world that specialize in local grape varietals, such as, Malbec from Argentina, Zinfandel from California and Shiraz from Australia.  These are unique and tasty wines that should not be missed.  Though, some can be pricey, like good Zinfandel from California, there are some great values like the Argentine Malbec from Mendosa and the Australian Shiraz from the Barossa Valley. 

Inspired by the great wines of Bordeaux in France, the “Super Tuscans” in Italy and the wines of the Rhone river valley, many wines are made from blending grape varietals to create unique regional wines.  Once you have been acquainted with the single varietal wines, try some of these regional wines for their unique attributes.  Here is where a good wine salesperson can help to guide you to a wonderful wine tasting adventure. 

*Specialty Wines

All the wines mentioned above are dry wines, meaning the sugars that occur naturally in the grapes have been fully fermented to create the alcohol in the wine.  They are generally drunk with food or at social gatherings with savory snacks. 

In the making of champagne or other sparkling wine, a second fermentation is induced to create effervescence in the wine. 

Such “sparkling” wines make any occasion feel special and can be paired with savory or sweet foods.  Be sure to choose a sparkling wine that is clearly marked “Methode Champagne” on the bottle, or any true Champagne made in the Champagne region of France.  The best examples from France can be quite expensive, but the Moet Chandon White Star can be found for around $20.  This is an excellent entry-level French champagne.  The korbel Natural is a California sparkling wine made in the true “method Champagne for around $12.  This is a good introductory wine for the California style of this sparkling classic. 

There many varieties of fortified wines for after dinner or evenings by the fire.  These fall under the heading of port and Sherry.  These are generally made by adding neutral grape spirits (alcohol) to the fermenting wine while there is still some residual sweetness to stop the fermentation process, yielding a sweeter, after-dinner wine with a higher alcohol content, usually around 20%.    They are delicious sipping wines for sharp cheeses, nuts and fruit.  They are a truly elegant way to end a fine meal or just relax by the fire with good friends. 

This is a simple beginners guide that will get you on your way to trying and developing a love for good wine.  Remember that the best definition for good wine is wine that you like.  So get out there and start trying as many kinds of wines as you can, and you will have a great knowledge base in no time. 

1. Wine Basics – A Beginner's Guide to Drinking Wine | Wine Folly
2. How to Get Off Coffee
3. Best Wines for Beginners – LoveToKnow

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Beer Reviews Dogfish Head Chateau Jiahu

Those that know me well know that I have an affinity for “extreme beers.” I enjoy beers that push the boundaries and defy styles. Sometimes these beers are just “big” versions of classic styles, like Double IPAs or Imperial Pilsners, and other times they don’t fit into any known category cleanly. I am not one of those people, however, who go “big” or don’t go at all. My first and greatest love is still a well-crafted, balanced session beer you can enjoy without doing extreme violence to your palate.

But sometimes it’s just fun.

Because of my fascination with beers that push the limits and defy categorization, I have come to consider the Milton, Delaware craft brewer Dogfish Head among my very favorites. I’ve sampled virtually every beer from Dogfish Head I’ve been able to get my hands on and I’ve enjoyed every one if not for the sheer quality of the beer then certainly for its unashamed spirit of adventure. These are rebellious beers and that’s a good thing for the hardcore beer lover.

What may be Dogfish Head’s most ambitious experiment yet is a beer that finds it’s origins in ancient China yes, China. The recipe for DFH’s Chateau Jiahu is based on the residual ingredients found in clay pots unearthed in the Neolithic village of Jiahu in northern China. The recipe is said to be over 9,000 years old. Based on the chemical compounds found in these ancient brewing vessels, Dogfish Head set out to reproduce this ancient brew as closely as possible to what the original might have been like almost ten centuries ago the result may not be precisely the same, and modern technology certainly gives the brewer of today a decided advantage, but the spirit of the brew is alive and well in Chateau Jiahu.

Brewed using pre-gelatinized rice flakes, honey, Muscat grapes, hawthorn fruit and chrysanthemum flowers is enough to solidify the claim that Chateau Jiahu is one of the most unique beers ever brewed … or at least in the last 9,000 years but add to this the fact that sake yeast was used to ferment this “beer” and you’ve certainly got something that defies every extant beer style known to man. Leave it to Dogfish Head to convert something old into something completely new and innovative. This it truly one of the most unique and unusual beers in the world. Antiquity meets modernity the result? Here’s my tasting notes:

Poured from a 750ML bottle, this strange fluid pours a medium yellow color, with highlights of light honey. Active carbonation bubbles soar to the surface of the liquid in the large white wine glass I’m using to review this beer. The rather thin head is tight and quite sticky, leaving spots of lacing inside the glassware. The nose is quite simply otherworldly is this beer or possibly a complex white wine? The Muscat grapes used in this beer are present right from the start and lend a very unusual wine-like bouquet to the nose, making you think you might be drinking a sparkling white wine instead of a (technically) beer. Slightly sweet on the nose as well, the wildflower honey is evident and makes one think a bit of a mead. This is either one of the most complex beers ever, or it has a serious identity crisis. Slight floral notes, which I can only assume is from the chrysanthemum, are very inviting as well. The nose is, quite honestly, more like a wine or a mead than a beer, on first blush. The palate does not pale in comparison to the nose, but grants a fuller picture of what the nose only hints at. Again, a sparkling white wine comes to mind, but the mouth feel is obviously thicker and the initial flavor substantially sweeter. The sweetness subsides a little bit as the beer sits in the mouth, and yields to a spicier, fruitier composition that reminds me of a good Belgian tripel. Without a doubt though, the honey and the grapes are dominant on the palate. The finish is moderately dry, and the carbonation is just adequate to keep this beer from being sticky and cloying. In a nutshell, this beer has a lot going on all at once. I’m a little bit torn whether it all melds together masterfully, or it’s just a little outside the realm of congruence. Whatever your take is, however, this is clearly a well-crafted and seriously complex beer that defies style and stretches the palate in a very good way. I think if you really like a Belgian Tripel, or maybe even a saison, you’ll at least appreciate this beer. For me, I genuinely like it and would like to revisit it again. Like anything new, a beer that is this unique takes some getting used to. Dogfish Head does it again.

So, there you have it. Chateau Jiahu is definitively one of the most unique, and challenging, beers you can find. While it doesn’t hit you over the head with a ridiculously high ABV (although it is at 8.0%), or scorch your palate with an IBU level that could peel pain off the wall, it challenges you with unique ingredients and resulting flavors that are known in no other beer at least no other beer I’ve tried, and I’ve tried a few.

If you can find this one it is a limited availability beer you may want to give it a try. If you haven’t tried any Dogfish Head beers, by all means find them. Dogfish Head is legendary for their unique ales and any craft beer lover needs to include this great brewer’s beers on his/her “tried that” list.

1. Dogfish Head Brewery
2. Does Flaxseed Lower Cholesterol
3. Chateau Jiahu | Dogfish Head Craft Brewery | BeerAdvocate

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Beer Reviews Belhaven 60 Shillings

It’s strange, but considering all the beers I’ve tasted from all over the world, one which I hadn’t until very recently was Behaven 60/-, a fairly local brew. I don’t know why. Maybe it was because it has a fairy low alcohol content and I was afraid I wasn’t going to get a decent ‘buzz-for-the-buck’. Whatever. That state of affairs ceased to exist when I tried a foaming pint of the stuff at a Belhaven Pub where I paid the not unreasonable price of £1.95 for the pleasure.

Belhaven Brewery is situated on the shores of the Firth of Forth in Dunbar – around 30 miles east of Edinburgh. It was founded by Benedictine monks around 1415, although the present brewery dates from 1719. It’s the largest regional (and independent) brewery in Scotland, and is one of the oldest in Britain.

They brew a wide range of beers, among them: 90/-, and this one, 60/-.


Traditionally, the price a hogshead barrel (54 gals) determined the categorisation of Scottish ales. All the way from 40/- (a very light, low alcohol beer) right up to 12 and 15 Guinea ales (a guinea was 21/-).

Some of the beers in this unique categorisation were:
54/- and 60/- for light and mild beers, and 70/-, 80/- and 90/- for progressively stronger heavy, and export quality beers.

Naturally, inflation means that the cost of a hogshead cask is considerably greater than 40/-, or 60/- etc, but the shilling system has remained, and in fact is the legal terminology denoting an ale’s quality and strength in Scotland.

A 60/- could be said to be similar in style to an English mild, and is usually sweet, malty and dark, which is why it’s strange that they’re sometimes called light. This has nothing to do with the shade of the beer though, rather it’s the original gravity which is light, usually around 1030.

A 60/- is usually brewed with Scottish pale malt with a little roasted barley, crystal or chocolate malt and English hops. It has a long, cool fermentation which lends itself to a clean, malty character.

Phew! That was a bit longwinded.

This beer pours a heavy, dark brown colour although there are traces of amber when held to the light. It’s topped by a thick and creamy half-inch or so of off-white foam that sticks around all day while sticking around all the glass leaving a pretty good lace pattern.

The aroma is relatively fruity but definitely malty, with a hint of spice for good measure. There’s little to no hops on the nose, just a little leafiness, but you’ve got to sniff like a bloodhound to find it. Nope, this is sweet and sticky with maybe a touch of chocolate in the background.

It’s medium-to-light bodied, not highly carbonated and the mouthfeel is smooth and creamy. The initial taste is sweet, with vinuous fruit and a good sense of caramel although there are some more heavily roasted malts in the background. Malt dominates this one, but there’s just enough hop bitterness to hold it in balance and prevent it from becoming cloyingly sweet. There are some faint toasty flavours, and the chocolate is present on the palate too and, if I’m not mistaken, a plume of smokiness. As you can imagine, it finishes on the sweet side, with a sticky, syrupy aftertaste.

At 3.5% ABV, this is quite a nice pint, although it’s not really to my taste. It’s noticeably weak. It’s not that I want to drink beer that’ll blow my head off…usually, but I like to taste the alcohol, y’know? Having said that, the good thing is that you could sink a few of these and still feel pretty sober, although I personally think it’s a little too rich and sweet to drink all night.

It’s not bad, and certainly worth the occasional pint, but I don’t think it’d become a regular for me.

Would I drink it again? – Yes…but not regularly!

1. Beer in Scotland
2. Rice Diet Menu
3. Belhaven 60/- (Cask) – RateBeer

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Health Benefits of Garlic

Garlic, or Allium Sativum, has been used for medicinal purposes in many cultures for thousands of years. The oldest use of garlic has been as an antibiotic, but over the years research has shown that it can help treat and prevent many illnesses and ailments, including reducing the pain in those with Rheumatoid arthritis. Garlic is part of a species in the onion genus, Allium.

Garlic is an herb best known for flavoring food, but its well-researched health benefits have been gaining it attention for centuries. Conditions that have been treated with garlic are high blood pressure, high cholesterol, coronary heart disease, heart attack, Atherosclerosis (hardening of the arteries), prostate cancer and bladder cancer.

Garlic has also been used to prevent colon cancer, rectal cancer, stomach cancer, prostate cancer and lung cancer.

Studies have shown its effectiveness in lowering LDL cholesterol levels without hurting HDL cholesterol levels. Research shows that garlic seems to block the liver from making too much LDL cholesterol. It also helps to prevent blood clots so it’s able to reduce the risk of heart attack and stroke.

As an antibiotic, garlic is effective against athlete’s foot, thrush, viral diarrhea and Helicobacter pylori (ulcer-causing bacteria).

It’s best to eat fresh garlic to attempt to obtain the full medicinal effect. Supplements may also be used. Good supplements will contain alliin.  This allows the body to make the best use of it. Garlic is classified as both a food and medicinal herb.

Interesting facts about garlic

Grave diggers drank crushed garlic in wine in early 18th century France, because they thought it would protect them from the plague that was responsible for the deaths of many people in Europe.

Soldiers were given garlic to prevent gangrene during World War I and World War II.

Garlic is second in sales as a best-selling herbal supplement.  Echinacea is the first.

Garlic has been found in the tombs of the ancient pharaohs dating back to 3200 B.C.  It has also been found in Greek temples.

It was used by pyramid builders because they believed that it gave them strength.

There are almost 70 variants of garlic growing in the Holy Land.

Louis Pasteur demonstrated in 1858 that garlic could kill infectious germs.

Garlic was given to the original Olympic athletes in Greece possibly as a performance enhancing agent. 

Ancient medical texts from Egypt, Greece, Rome, China and India prescribed medical applications for garlic.

Hippocrates advocated the use of garlic for pulmonary complaints and for abdominal growths.

Garlic is possibly the most researched herb for medicinal uses.  While there is still over its effectiveness, centuries of research and use do show that there is some degree of health benefit, but there is still no solid research on how much a person has to consume in order to obtain the full benefits.

Dangers of Eating Raw Horseradish

Most people wouldn’t consider a delicious condiment to be dangerous, but there are actually some mild dangers presented when eating raw horseradish. Horseradish is a plant in the same family as mustard and wasabi. The root is ground and combined with vinegar to create the popular and potent condiment used in dishes around the world. Horseradish roots and leaves have been used throughout history for both culinary and medicinal purposes. In medicine, it is used to treat a number of conditions such as urinary tract infections, kidney stones, bronchitis, some gallbladder issues, and joint pain. It can be taken orally for these conditions or, in some cases, applied directly to the skin for pain. There are some potential dangers when eating raw horseradish though.

Mustard oil

Anyone who has eaten horseradish sauce is familiar with its distinct pungency, which helps to make it a great condiment and cooking ingredient. The pungency is the result of the high concentration of mustard oil contained in the root. In general, for most people, horseradish is safe when consumed in food amounts or mixed with other ingredients. Problems arise when large amounts are consumed, or it is eaten plain and raw because this is when the mustard oil is the most undiluted. 

To begin with, mustard oil can be extremely irritating to mucus membranes like those in the mouth and throat. It can also irritate the eyes, nose, and cuticles like onions and garlic. It can also irritate the entire digestive system and even urinary tracts. It can then result in upset stomach, bloody vomiting and diarrhea. The mustard oil is highly condensed in raw horseradish.

If you suffer from a mustard oil allergy, stomach or intestinal ulcers, inflammatory bowel disease or any sort of digestive tract infection, the mustard oil can result in more severe symptoms and horseradish should not be consumed at all. Horseradish should also never be given to children under four years of age, much less raw horseradish. Their digestive tracts are more sensitive and the mustard oil can cause extreme digestive problems. When pregnant or nursing, horseradish should be consumed very minimally, again because of the mustard oil content.

Effects on the tyroid

Research has also indicated that horseradish can result in the slowing of the thyroid gland. If you suffer from hypothyroidism (an already under active thyroid) horseradish should be avoided. It also potentially interacts with the medicine used to treat hypothyroidism, making the active ingredients less effective.

Again, horseradish consumed in normal amounts in food and for medicinal purposes is not particularly dangerous. The benefits of eating small amounts of horseradish are many. Mustard oil contains glucosinolates, which are known for their cancer-fighting properties and ability to detoxify the liver. Horseradish is only harmful if consumed raw, in excess or if you have preexisting conditions where you should also be avoiding other spicy and strong foods. Eat with caution if you cannot handle food with a kick.