Title: “Garlic in Olive Oil: Understanding the Risks and Myths of Long-Term Storage”
Introduction
Garlic and olive oil are culinary staples worldwide, revered for their flavors and potential health benefits. However, some claims suggest that storing garlic in olive oil for decades—sometimes over 50 years—can lead to a so-called “reverse bodily reaction.” While this notion might capture attention, it’s vital to separate fact from fiction. In this article, we’ll explore what actually happens when you store garlic in olive oil, potential dangers like botulism, and whether there’s any truth to these dramatic claims.
The Basics: Garlic and Olive Oil
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