Why do we export our sub-quality food while complaining that other countries also do the same?  This week on the Nutrition Heretic's Weekly Q&A, the discussion revolves around garlic.  Is it a poison?  Why isn't it good for preserving?  What has Nikola's experience been with it?  Adrienne talks about what she's learned while earning a certificate as a Master Food Preserver to shed some light on the ins and outs of preserving and why starchy foods are not preserved. What do you consume for breakfast?  What's the difference between what Europeans and Americans eat; find out what our hosts typically eat, and how they change things up.