Garlic and H2S

As I've often discussed here on my blog and outlined in my published hypothesis about sulfite, "morning sickness," and molybdenum, I think that increased hydrogen sulfide (H2S) usage in the body leads to excessive sulfite levels during pregnancy, and the sulfite excess then causes nausea and vomiting of pregnancy (NVP).

Today while researching a different topic, I came across an article talking about how the organosulfur compounds in garlic are H2S donors. (https://www.sciencedirect.com/science/article/pii/S0278691516302368) I think I finally know why I couldn't stand the smell of garlic during early pregnancy! We often tend to avoid --the scientific term for it is "conditioned taste aversion"-- things that have made us throw up in the past. (http://onlinelibrary.wiley.com/doi/10.1111/j.1749-6632.1985.tb27082.x/full; https://www.sciencedirect.com/science/article/pii/B9780080450469001121) If garlic made me more likely to throw up during my early pregnancies, then it is logical that I would have developed an aversion to garlic that manifested during subsequent periods of morning sickness. Even now, years later and not pregnant, I cringe a little internally at the sight of a ranch dressing bottle because of pregnancy memories of hating the smell of the garlic-containing ranch dressing within.