Green and Bluish Total Tonic

[Guest guest]

Over the years, from time to time students have called or

emailed to report their Total Tonic turned GREEN or a

BLUISH color.

 

This happened to us once and the only thing we could

come up with was that we had accidentally used a silver

plated spoon to stir the Total Tonic. Our thought was

that there had been a chemical reaction between the

silver on the spoon and the vinegar in the Total Tonic.

 

The GREEN/BLUE kept creeping in here and there without

explanation and our advice to students was to toss the

batch and start over as we had done when this happened

to us.

 

As I was casually reading a small booklet entitled

"300 Expert Tips & Techniques" from the editors of

Organic Gardening Revised Edition 1993 by Rodale

Press Inc, I joyfully stumbled upon the following:

 

Page 5 Peeling Made Easier (the underline is my emphasis)

 

"Peeling garlic cloves each time you need them can be a nuisance.

Instead, peel several at a time, put them in a glass jar, and cover

them with warm vinegar. Let them stand, covered for 24 hours.

Then drain off the vinegar, cover them with olive oil and refrigerate.

 

Use the garlic mix within three months. The garlic may turn green

or

blue due to the enzyme reaction. This is not cause for alarm, both

colors are safe to eat. Use the garlic flavored vinegar and oil for

salad dressings or for sauteed vegetables.

 

To remove garlic skins easily, smash each clove with the side of a

knife blade; the peel will slip off. If you're using a garlic press for

one clove at a time, don't even bother peeling it; the press will

squeeze the garlic right through the skin."

 

I'm not promoting any of the above as I believe fresh, raw garlic

is always best to use. When I use a garlic press, I always clean

the garlic press out inside with a knife and use the garlic.

 

The entire reason for this post to Herbal Remedies is to present

this explanation of why Total Tonic turns green or blue.

 

Yours in Knowledge, Health and Freedom,

 

Valorie Shillington

[Guest guest]

I have not been on the list long enough to see any posts about the tonic turning color, but my first thought would have been because of the garlic. There's even a company here in Texas that makes pickled garlic--and once they made a batch that turned blue. They didn't know what happened but when they checked it was because of that chemical reaction. They decided to sell the blue garlic anyway, just to get rid of it, but it was so popular they now sell special batches of blue pickled garlic. :-)

 

Samala,

Renee

 

 

----

 

The entire reason for this post to Herbal Remedies is to presentthis explanation of why Total Tonic turns green or blue.

[Guest guest]

oh , this is great news! Love, Joy D.

 

 

In a message dated 12/26/2009 7:35:06 P.M. Eastern Standard Time, Doc writes:

Over the years, from time to time students have called oremailed to report their Total Tonic turned GREEN or aBLUISH color.This happened to us once and the only thing we couldcome up with was that we had accidentally used a silverplated spoon to stir the Total Tonic. Our thought wasthat there had been a chemical reaction between thesilver on the spoon and the vinegar in the Total Tonic.The GREEN/BLUE kept creeping in here and there without explanation and our advice to students was to toss the batch and start over as we had done when this happenedto us.As I was casually reading a small booklet entitled "300 Expert Tips & Techniques" from the editors ofOrganic Gardening Revised Edition 1993 by RodalePress Inc, I joyfully stumbled upon the following:Page 5 Peeling Made Easier (the underline is my emphasis)"Peeling garlic cloves each time you need them can be a nuisance.Instead, peel several at a time, put them in a glass jar, and coverthem with warm vinegar. Let them stand, covered for 24 hours. Then drain off the vinegar, cover them with olive oil and refrigerate. Use the garlic mix within three months. The garlic may turn green or blue due to the enzyme reaction. This is not cause for alarm, both colors are safe to eat. Use the garlic flavored vinegar and oil forsalad dressings or for sauteed vegetables.To remove garlic skins easily, smash each clove with the side of a knife blade; the peel will slip off. If you're using a garlic press forone clove at a time, don't even bother peeling it; the press will squeeze the garlic right through the skin."I'm not promoting any of the above as I believe fresh, raw garlicis always best to use. When I use a garlic press, I always clean the garlic press out inside with a knife and use the garlic.The entire reason for this post to Herbal Remedies is to presentthis explanation of why Total Tonic turns green or blue.Yours in Knowledge, Health and Freedom,Valorie Shillington