Hi Mudcatters, Back in the late sixties, people used to worry about the amount of garlic they'd put in a meal, in case their body odour on the following day may prove offensive! In those days, I would put a single clove of garlic in a dish and hope that it would not overpower that dish - nor have any "residual" effects. Nowadays, I find that even if I put in a whole corm of garlic, it doesn't even register on the breath!! Why is this?? (I can't believe it's only because "everyone's eating it" and therefore we don't notice it anymore ...)