Re: Why do indians have a low incidence of cancer

[Guest guest]

Sea Orca wrote:

> Is it just the garlic, or the whole ferment that is green? The only

> bug I know of ofhand that produces green pigment is Pseudomonas

> aeruginosa or it's relatives. Some of these pigments are water soluble

> and some are not,

>

>

>

It's the copper, I think. Garlic goes green in a number of situations,

because

it has a high copper content.

-- Heidi

[Guest guest]

Sea Orca wrote:

>Is it just the garlic, or the whole ferment that is green?

The whole ferment, in this instance, is garlic. Bright green! Really

freaked me out the first time I saw it, and I posted here about it. I'd

go with what Heidi said - probably a copper compound. It tones down to a

nice creamy yellow after a few days, before turning a lovely golden

colour.

--

Ross McKay, Toronto, NSW Australia

" Let the laddie play wi the knife - he'll learn "

- The Wee Book of Calvin

[Guest guest]

Where do I go to see your photo's?

On Apr 18, 2006, at 6:22 AM, kefir king wrote:

> It is very easy..you just put the ginger chunks in brine solution for

> 2 weeks...you will see the bubbling..make sure the top of the glass

> jar is covered with a water bag...see my photos..

> After 2 weeks..you take the ginger out, and discard half to 3/4 the

> brine solution...add a mixture of rice vineger and small amount of

> sugar to top up and leave standing for 1 week...you will see it turing

> pinkish color...

Parashis

artpages@...

zine:

artpagesonline.com

portfolio:

http://www.artpagesonline.com/EPportfolio/000portfolio.html

[Guest guest]

Ah, good thought. As always Heidi, you are a great interdisciplinary resource.

We micros tend to forget all about chemistry whenever possible!

Re: Why do indians have a low incidence of cancer

Sea Orca wrote:

> Is it just the garlic, or the whole ferment that is green? The only

> bug I know of ofhand that produces green pigment is Pseudomonas

> aeruginosa or it's relatives. Some of these pigments are water soluble

> and some are not,

>

>

>

It's the copper, I think. Garlic goes green in a number of situations,

because

it has a high copper content.

-- Heidi

[Guest guest]

Sea Orca wrote:

> Ah, good thought. As always Heidi, you are a great interdisciplinary

> resource. We micros tend to forget all about chemistry whenever possible!

>

>

That's the advantage of being a dilettante!!! But thanks.

I really appreciate the specialists who know of which

they speak.

The garlic thing has come up before though, on other lists. It turns

green a LOT, esp. when it gets around acid, and it's a really

unnatural green, so people wonder if they should toss it

or not. Kind of amazing it has so much copper in it though.

Like testing for iron in potatoes is surprising too ... when they

oxidize and turn black from all that iron!

-- Heidi