Guest guest Posted March 4, 2001 Report Share Posted March 4, 2001 Whilst on the subject of herb fumigation /irradiation etc, I noticed in the current issue on JCM (also has Todd's review of Wen Bing Xue) on the back page they have pictures of herbs being sulphured and unsulphured. This was totally eye opening to me , it never occurred that they would do that. I was wondering if any nutritionists/naturopaths or ex-naturopaths on the list could comment about the sulphur content. Would boiling the herbs for half an hour or so possibly bring out the sulphur more or neutalize it . Or are all the herbs getting a bit of a heating quality because of the sulphur....? Heiko Quote Link to comment Share on other sites More sharing options...
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