DEAR DR. BLONZ: I wouldn't say I like the dominant taste and smell of garlic, but I remain interested in all the health claims associated with it. I read that the main "active ingredient" in garlic is allicin. How much is there in a clove of garlic? Is there any way to get the benefits without the taste, and are there risks from taking it as a supplement? Also: Why is it that garlic only smells when it is cut or crushed? -- G.T., Las Vegas

DEAR G.T.: Ironically, an intact clove of garlic contains no allicin whatsoever. It contains the chemical alliin and the enzyme alliinase, stored in separate areas of the clove. When a clove is cut, crushed or munched by a hungry animal, these compounds meet and react. That's when the allicin is formed.

Allicin rapidly breaks down to several compounds, including allyl methyl sulfide, which is the primary one responsible for the garlic smell. This explains that burst of characteristic aroma whenever we cut or crush the clove. Garlic's odorous compounds serve as a deterrent for poaching animals, who have learned to stay away because a telltale stink would threaten their ability to hunt or hide.

The potential health benefits from garlic are based in limited, mixed evidence regarding an ability to protect against heart disease, blood pressure, cancer and infections. The research is not at the point that you'll be hearing your doctor say, "Take two cloves and call me in the morning," but it has progressed far enough to recognize that this flavorful herb has health assets to complement its culinary uses. (Read more on garlic from the NIH at b.link/ydfsrk, and from the Memorial Sloan Kettering Cancer Center at b.link/jtt4ru.)

Regardless of its potential benefits, garlic introduces foreign substances to the body; they get tagged for excretion and wait their turn to leave. Breath and perspiration are two ways the body eliminates excess and unwanted substances, and garlic compounds end up in that queue. Breath mints after a garlic-laden meal can have only limited effects.

Another health matter is that garlic can interfere with blood clotting; avoid using garlic supplements with aspirin or with medications intended to affect blood clotting or platelets. Other medications can also be affected, so be sure to clear the use of garlic with your health professional. Those with gastroesophageal reflux (GERD) should also be wary, as garlic compounds may irritate the digestive tract.

Measuring the allicin content of a clove is tricky because the compound breaks down soon after forming. Allicin content will vary according to the clove's age, growing conditions and size, but 2 to 4 milligrams per gram of fresh garlic is reasonable. (An average clove weighs about 3 grams.) One-third of a teaspoon of fresh garlic powder will contain about 5 milligrams of allicin.

I use garlic when I cook, but if you want garlic's benefits without the taste or smell, you could consider one of the deodorized garlic supplements on the market. Please read the entire label and contact the company to find out what's in their particular pill and how it compares with the genuine article.

Send questions to: "On Nutrition," Ed Blonz, c/o Andrews McMeel Syndication, 1130 Walnut St., Kansas City, MO, 64106. Send email inquiries to questions@blonz.com. Due to the volume of mail, personal replies cannot be provided.

DEAR DR. BLONZ: I don't eat much bread, but I do enjoy sandwiches, and I always choose bread made with whole grains. A new bread at the market says it is 100% whole wheat, but it looks more like white bread after opening the package. Does this mean it is a blend of flours, or is something being done to lighten the color? -- B.F., Tulsa, Oklahoma

DEAR B.F.: A bread described as being "made with whole grains" or "multigrain" should not be assumed to be 100% whole-grain. Check the entire label, including the ingredient statement, to find out all types of flour used; whole-grain flour may only be a minority in that loaf.

While looking at ingredient lists on packages, be aware they are listed in order of decreasing prevalence. If it is a 100% whole-grain food, any flour mentioned should be described as whole grain. (Brown rice, oats and wheatberries can also be part of 100% whole-grain bread.)

As for your experience, there is an albino whole-wheat variety that provides the nutrients and fiber of the whole grain in a lighter texture and color. For a slice of information on whole grains, visit the Whole Grains Council at b.link/cvkn6p.

DEAR DR. BLONZ: There is a supplement that boasts it can cause weight loss while we sleep. Is this possible? How many calories are burned while we sleep? -- F.S., Alameda, California

DEAR F.S.: We all burn calories and lose weight throughout the day, including while we sleep. If you think about it, the only time we are not losing is when we are eating or drinking. I don't know the details about this product, what it contains or how it claims to work. But the idea that a dietary supplement alone can help us drop a few sizes while we slumber smacks of a dubious sales pitch, so don't be fooled.

Regarding calories, the rate at which we burn calories depends on our age, diet, body composition and activity level. Activity can burn anywhere from 10% to 30% of the day's calories; another 10% is taken up by the thermic effect of food (TEF), which is the energy used in the processes of eating, digestion and storing food.

The most significant component -- accounting for a whopping 50% to 75% of calories burned -- is our resting metabolic rate (RMR). The RMR is the energy used to keep your body's engine at idle, so to speak. It includes essential functions like breathing, maintaining body temperature, keeping the heart beating, and general cellular housekeeping. A calculator to estimate your RMR can be found at b.link/guy7xf.

Sleep is, or at least should be, the longest period during which the body is idle. Stimulants will increase caloric consumption, but they are not what you want when attempting to nod off. An online calculator to estimate calories burned while sleeping can be found at b.link/avqbr9.

A way to increase calorie burning 24/7 is to be more active during the day in ways that increase your muscle mass. Muscle is metabolically active body tissue, which means the larger and more active our muscles, the more calories we burn while sleeping or sitting around doing nothing. As an analogy, think of the greater amount of gas burned by an 8-cylinder car versus a 4-cylinder while idle.

Send questions to: "On Nutrition," Ed Blonz, c/o Andrews McMeel Syndication, 1130 Walnut St., Kansas City, MO, 64106. Send email inquiries to questions@blonz.com. Due to the volume of mail, personal replies cannot be provided.

DEAR DR. BLONZ: I am seeking supplements to help with my psoriasis. One article recommended taking turmeric to get rid of psoriasis, but the article did not go into detail. The piece is no longer online, and I was hoping you could shed some light on this possibility. -- M.S., Charlotte, North Carolina

DEAR M.S.: Psoriasis (sore-RYE-uh-sis) is a chronic condition that affects the skin but can also involve the joints and connective tissue. Our immune system normally protects the body, but when psoriasis is present, certain immune system cells are mistakenly activated to consider our own cells as the enemy, and they begin to attack.

Inflammation results with characteristic red patches or scaly skin lesions, but patterns can vary. Psoriatic arthritis results if the joints are involved, and irregularities in fingernails and toenails can be evident if connective tissues are involved. Nasty stuff. (For more on psoriasis, check b.link/74vhgh9.)

Unfortunately, there is no blood test for psoriasis, but the diagnosis can be made by observing and examining the affected areas. Psoriasis is not believed to be caused by infection, allergy, dietary deficiencies or excesses, or nervous tension, and it's not contagious. Genetics can be involved as it tends to appear along family lines, but this is not a solid link where children of parents with psoriasis are destined to get the condition.

Could turmeric help?

Turmeric (Curcuma domestica, Curcuma longa) is a member of the ginger family native to southern Asia and is a common spice in Asian cuisines. It has a powerful golden-yellow pigmentation, and this spice is a natural colorant in mustards, Worcestershire sauce and other foods. It stains, which also explains why it is used in hair and clothing dyes and to give a distinctive color to medications.

The pigments and active elements in turmeric have antioxidant, anti-inflammatory and other potential beneficial qualities, so in addition to its culinary uses, turmeric is also used in herbal medicine. For more on turmeric, see b.link/btmhdxr.

Regarding the use of turmeric for psoriasis, there is no evidence that it can get rid of that nasty element in your life, though its features may help with the symptoms. However, do exercise caution: Adverse effects from using turmeric as a spice or colorant are uncommon, but the larger doses in supplements can raise concerns of interactions and side effects. A partial list of conditions includes those with stomach or intestinal disorders, such as gallstones, bile obstruction, stomach ulcer or hyperacidity, and blood disorders, because turmeric has anticoagulant properties. As for interactions with medications, it is always wise to check with the prescribing physician or your pharmacist. To hint at this complexity, check this link to the drugs.com site that lists medications known to interact with turmeric: b.link/8kgh73x.

It falls upon us to always let our health professionals know what we are taking so they have this information when making decisions regarding our health. It is also a good idea to keep a list so that if an unfortunate emergency visits our lives, others can find out needed information that might affect decisions made on our behalf.

Send questions to: "On Nutrition," Ed Blonz, c/o Andrews McMeel Syndication, 1130 Walnut St., Kansas City, MO 64106. Send email inquiries to questions@blonz.com. Due to the volume of mail, personal replies cannot be provided.