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The Watercooler
Mucinex...never again
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<blockquote data-quote="GoingNorth" data-source="post: 721284" data-attributes="member: 1963"><p>I haven't had Avgolemono in many years. I was friends with a little Greek girl as a child and used to eat it at her house all the time. That and the very rich, eggy Easter cookies. They used to make a tea out of oregano for colds. It also upset my stomach. Like I said, I like oregano as an herb and it was a staple in my herb garden. I just can't stomach the concentrated version. Thyme, by the way, is also a potent antiseptic. The extract, called thymol, is the active ingredient in original Listerine. In fact, if you are familiar with original Listerine, and go too heavy with thyme in cooking, you will immediately taste the similarity. (and throw out the dish.) The thing to remember is that the flavors that give many herbs their good taste and medicinal properties are actually toxins produced by the plants to protect them from creepy-crawlies that want to eat them. In quantities used in cooking they are harmless, but in larger quantities they can be toxic to germs. Larger still and they can make us sick, too.</p></blockquote><p></p>
[QUOTE="GoingNorth, post: 721284, member: 1963"] I haven't had Avgolemono in many years. I was friends with a little Greek girl as a child and used to eat it at her house all the time. That and the very rich, eggy Easter cookies. They used to make a tea out of oregano for colds. It also upset my stomach. Like I said, I like oregano as an herb and it was a staple in my herb garden. I just can't stomach the concentrated version. Thyme, by the way, is also a potent antiseptic. The extract, called thymol, is the active ingredient in original Listerine. In fact, if you are familiar with original Listerine, and go too heavy with thyme in cooking, you will immediately taste the similarity. (and throw out the dish.) The thing to remember is that the flavors that give many herbs their good taste and medicinal properties are actually toxins produced by the plants to protect them from creepy-crawlies that want to eat them. In quantities used in cooking they are harmless, but in larger quantities they can be toxic to germs. Larger still and they can make us sick, too. [/QUOTE]
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