Re[2]: pickled garlic Why did it turn aquamarine?

September 7, 2006

I used nothing metal at all except the regular canning lid. I am for sure going to dispose of this lot, but I would like to have some idea as to what went wrong before wasting another lot of garlic and ACV. The jar and lid were brand new and CLEAN. The garlic was fresh, and the knife i used has a stainless steel blade. The counter was clean and used one of those flexible cutting boards, also clean. The garlic was not organic ( have never seen organic garlic here) and Im wondering if that could have been the culprit. My very first gut reaction to those blue green spots was radiation contamination ( now don't ask me where that came from - it was just the very first thought that went thru my head )

zoe

Thursday, September 7, 2006, 10:48:52 AM, you wrote:

>

If you used a brass, pot metal, or silver spoon, this would cause this and you should not use this tincture.

In the case of Silver, it will not put the silver into colloid form (a safe form), and will contribute to bring about a silver / grey color to the skin if you take too much of it.

Throw it away and chock it up to experience. ;-)

Much love,

Doc

Doc Shillington

727-447-5282

Doc

-

zoe w

Dr. Ian Shillington

Tuesday, September 05, 2006 11:45 PM

Herbal Remedies - "pickled garlic" Why did it turn aquamarine?

I have been sticking raw garlic cloves in regular cider vinegar for years and all was well. THIS time I decided to use the Organic Apple Cider Vinegar Undiluted and of course had to add a wee bit of Habanero pepper ( very small piece). These were all placed in a clean glass canning jar as per usual and left on the kitchen counter. After 2 days my garlic cloves have this eerie bluegreen color !!!! Have any of you ever seen this? Are they safe to eat? It smells OK and i did eat One bulb and it tasted OK, but this odd coloring is really freaking me out, and Im afraid to touch another piece unless someone can put my mind at ease.

Thanks

zoe

September 7, 2006

It appears you contaminated your stuff with copper or some other metal. Might have had a bad lid. Radiation: No way. As for organic, ask doc, but I think you plant garlic cloves in the fall and get the garlic in the spring.

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September 7, 2006

Sometimes this occurs when garlic is cooked with an acid. According to some things I have read, isoallin, a compound found in garlic, is broken down by acid then reacts with amino acids and turns a blue-green. I find that this doesn't affect the flavor, but it can look really strange. It has also been my experience that this happens more often with older garlic.More on the subject........looked into the reason pickled garlic sometimes turns blue. Garlic contains anthocyanins, water-soluble pigments that turn blue or purple in an acid solution. While this color transformation tends to occur more often with immature garlic, it can differ among cloves within the same head of garlic. The garlic flavor remains unchanged, and it totally edible without bodily harm. garlic contains sulfur compounds which can react with copper to form copper sulfate, a blue or blue-green

compound. The amount of copper needed for this reaction is very small and is frequently found in normal water supplies. Raw garlic contains an enzyme that if not inactivated by heating reacts with sulfur (in the garlic) and copper (from water or utensils) to form blue copper sulfate. The garlic is still safe to eat. Garlic exposed to direct sunlight can also turn green and acquire a bitter taste

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September 11, 2006

Hmmmmmm, kinda tough Zoe since I didn't see you make it.

Sounds as if something got in there that shouldn't have, or one of the ingredients wasn't as good as it should have been.

Those are my only guesses.

Love,

Doc

Doc Shillington727-447-5282Doc

-

zoe w

Dr. Ian Shillington

Thursday, September 07, 2006 2:17 PM

Re[2]: Herbal Remedies - "pickled garlic" Why did it turn aquamarine?

I used nothing metal at all except the regular canning lid. I am for sure going to dispose of this lot, but I would like to have some idea as to what went wrong before wasting another lot of garlic and ACV. The jar and lid were brand new and CLEAN. The garlic was fresh, and the knife i used has a stainless steel blade. The counter was clean and used one of those flexible cutting boards, also clean. The garlic was not organic ( have never seen organic garlic here) and Im wondering if that could have been the culprit. My very first gut reaction to those blue green spots was radiation contamination ( now don't ask me where that came from - it was just the very first thought that went thru my head )

zoe

Thursday, September 7, 2006, 10:48:52 AM, you wrote:

>

If you used a brass, pot metal, or silver spoon, this would cause this and you should not use this tincture.

In the case of Silver, it will not put the silver into colloid form (a safe form), and will contribute to bring about a silver / grey color to the skin if you take too much of it.

Throw it away and chock it up to experience. ;-)

Much love,

Doc

Doc Shillington

727-447-5282

Doc (AT) AcademyOfNaturalHealing (DOT) com

-

zoe w

Dr. Ian Shillington

Tuesday, September 05, 2006 11:45 PM

Herbal Remedies - "pickled garlic" Why did it turn aquamarine?

I have been sticking raw garlic cloves in regular cider vinegar for years and all was well. THIS time I decided to use the Organic Apple Cider Vinegar Undiluted and of course had to add a wee bit of Habanero pepper ( very small piece). These were all placed in a clean glass canning jar as per usual and left on the kitchen counter. After 2 days my garlic cloves have this eerie bluegreen color !!!! Have any of you ever seen this? Are they safe to eat? It smells OK and i did eat One bulb and it tasted OK, but this odd coloring is really freaking me out, and Im afraid to touch another piece unless someone can put my mind at ease.

Thanks

zoe