Re[6]: pickled garlic Why did it turn aquamarine?

September 13, 2006

Yea, its not really that appetizing, but I don't own a silver spoon, Everything in this house is either wood, plastic or stainless steel. I have eaten a couple of them with no ill effects and they taste the same as if they were the right color. Tis a very curious thing.

zoe

Tuesday, September 12, 2006, 1:04:25 PM, you wrote:

>

Thanks Zoe.

I still don't think I'd eat it even with the data below being correct. I certainly wouldn't recommend doing so to another.

Once upon a time, I had 2 gallons of the stuff turn green, but I know it was from using a Silver spoon to do the stirring.

You want to make sure your Garlic is ripe and not too green.

In Health, Freedom, and Love,

Doc

Doc Shillington

727-447-5282

Doc

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zoe w

Dr. Ian Shillington

Monday, September 11, 2006 7:55 PM

Re[4]: Herbal Remedies - "pickled garlic" Why did it turn aquamarine?

Its OK Doc. the question has already been addressed . It seems that anything "acid" will turn the garlic blue green and its still safe to eat. Lots of websites have addressed this phenomenon so its not that unusual. One chef noted it happened when the garlic cloves inserted into slits in his meat entree were covered with slices of orange- after cooking the garlic was blue green. Tony did a search on for "garlic blue" and found several sites with info. I did the same search on Copernic and found quite a few others. Everyone says its safe to eat, so I guess Im stuck with the blue garlic. LOL.

Monday, September 11, 2006, 2:46:05 PM, you wrote:

>

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 Shillington

727-447-5282

Doc (AT) AcademyOfNaturalHealing (DOT) com

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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