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A member asked:
Is it safe to eat garlic if it turns green after mashing, why does it change color?, after crushing and after putting in apple cider vinegar?
A doctor has provided 1 answer
Green garlic: The discoloration is f pigments that form between sulfur compounds in garlic and amino acids. When garlic tissue is disrupted an enzyme is liberated and reacts to form thiosulfinates compounds that then react with the natural Amino Acids in the garlic to form blue or green pigments. The age of garlic determines how much isoalliin there is.
Answered 6/24/2014
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