Given the background description of some cooking related query, summarize the question into a title

Ex Input:
I love spicy foods. Anything with ghost pepper is going to be gobbled up instantly. I however do not like the negative effects when it comes to getting rid of the waste.Is there anything you can put in your spicy dishes that maintain the spiciness, but neutralize it during digestion?

Ex Output:
Counteract the negative effects of spicy ingedients with other ingredients

Ex Input:
To provide my diabetic guests with a low-carb option for dipping, I make cheddar cheese "crackers" by melting small mounds of cheddar on a silpat at 400 F. Once the cheese has started to bubble very slowly, I remove them, dab them with a towel to remove excess grease, and then place them on paper towels or brown paper, flipping them once, to cool and wick away additional grease. Not surprisingly, the crackers are always very greasy even with the dabbing/wicking. What could I add to the shredded cheese to make the crackers less greasy without dramatically increasing their carbohydrate count, and how much of that ingredient should I use (assuming two cups of cheddar per "recipe")? In lieu of adding anything to the cheddar, is there an ingredient with which I could dust the crackers to help cut down their greasiness without dramatically increasing their carbohydrate count?

Ex Output:
How do I make my cheese "crackers" less greasy?

Ex Input:
When using garlic cloves for pretty much anything, is it ever necessary to cut the slightly brown end off (that which connects to the head), or the middle out? Often times when I peel a garlic clove and cut into it I'll notice that the middle portion is slightly to moderately green and I'm always wondering if this should be discarded along with the brown end(s). If there are obvious blemishes in the garlic I'll remove those, but other than that is there a general rule of thumb?

Ex Output:
Should one always use the whole garlic clove?