If you’re like most health-conscious people, you’re probably eating more fish these days. But along with heart-healthy omega-3 fats, you may be getting something in your seafood that’s not so welcome: contaminants.
Potatoes can harbor spores of the bacteria responsible for causing botulism. These spores can persist even after cooking—and thrive when baked potatoes are left wrapped in the foil they're baked in.
Rest easy—there is no harm in eating garlic that has sprouted. What's more, a study suggests they may even be higher in antioxidants.
