When I was a child, we never ate strong spicy food. Our food tasted of the vegetables that were in it and pork, beef, poultry or fish, where the taste was enhanced with salt and a little pepper, and that was it. The only exception to it was an occasional spoonful of mustard if we had sausages or cold cuts of meat on rye.
We never ate chili or horseradish or garlic, only onions and they were usually cooked in the food.
The spices we used were cinnamon for porridge, cookies and canned produce like apples, pears and pumpkins; vanilla for cookies, cakes and whipped cream; bay leaves and mustard seeds for more canned produce like cucumbers and red beets, and that was pretty much it.
When I was about 8 or 9, I started baking cakes and cooking food and added a few more spices to our staple, like cardamom and paprika, but still nothing really spicy.
Eating spicy food was not a big thing in my part of the world back then, and I think that we would probably have blamed people of ruining some perfectly good food by adding to many spices.
Since then my eating habits have changed quite a lot. I’ve learned to add more spices and condiments to my food, and used in moderation I’ve also learned to appreciate some stronger spices like chili, garlic, jalapenos and different kinds of peppers. I prefer to eat a really good organic mustard with my organic goat sausages instead of any ketchup, would never eat my sashimi and sushi without wasabi, pickled ginger and soy sauce, and absolutely love raw meat with raw onions, capers, horse radish and an egg yolk. I even eat my shawarma with a little chili and garlic.
You will never see me in a contest about eating the strongest peppers though or adding more chili to my food, and after eating raw garlic as a part of Alma Nissen’s drinking cure for two days, there is one more thing I know you will never see me doing again, and that is eating raw garlic.
I think it’s unpleasant. Chewing the 10 garlic cloves 3 times a day hurts in my mouth, and swallowing the garlic gives me an unpleasant feeling in my stomach. It makes me nauseated.
While I appreciate that eating very spicy food, in places where the hygiene is poor, can be a way of killing germs and bacteria, and while I furthermore appreciate the health benefits of garlic, I still must say that eating 30 cloves of raw garlic is not for me. Maybe if I got used to it little by little, maybe if I had a health problem which garlic could aid, but I didn’t and I haven’t, and so I stopped eating garlic.
Doing this to my self just for the kicks of it is too much.
So I will continue the drinking cure for the last 4 days without garlic, and I’ve also decided not to do anything about any gallstones I might have. The idea of drinking a glass full of oil just doesn’t appeal to me.
I look very much forward to Monday to see if I lost any more weight and to start on a new chapter of my experiment.