Guest guest Posted April 11, 2006 Report Share Posted April 11, 2006 I posted the " good news. " about thai coconuts. now here's the other story...(also from SF Life) love , Chava Pat, hi! I have not heard formaldehyde preservation alleged for coconuts...I have heard sodium metabisulfite. Three years ago, Dr. Tim Trader received an email from a personal source, a (Mexican, if I recall) young coconut supplier who sent us the following statement, which he said we could use as long as we retained his anonymity: " Each trimmed nut is immersed in a solution of sodium meta bisulfite - SMS (at a concentration of 3%, mixed with a fungicide, thio bendazole) for 5 minutes, then dried. This is to avoid that the nut turns brown upon exposure to air " John Kohler then did some research and wrote his now-famous article, which many have seen. I am pasting it below. Tim tells about birthday parties in Hawaii where they float coconuts in water with food coloring, and how delighted the children are when they open the coconuts and pour blue or green coconut water into a cup. This indicates that the " hard " shell of the coconut is utterly permeable, and whatever fungicide it is dipped in goes directly into the water and meat. For what it's worth... Laurie Laurie Masters, freelance editor Precision Revision " I turn what you wrote into what you meant! " LaurieM 408-289-1011 > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 17, 2006 Report Share Posted April 17, 2006 I probably missed this coconut info. in the past. Can someone tell me if the consensus is that all young white coconuts are treated with sodium metabisulfate and fungicide as mentioned below, unless organic? Or is it just Mexico? Gratefully, Janaki Rose - " Chava Shoshanna " <mariposapaloma8 <RawSeattle > Monday, April 10, 2006 8:22 PM Yikes [RawSeattle] Cuckoo for Thai Cocos > I posted the " good news. " about thai coconuts. > now here's the other story...(also from SF Life) > love , Chava > > Pat, hi! > > I have not heard formaldehyde preservation alleged for > coconuts...I have heard sodium metabisulfite. > > Three years ago, Dr. Tim Trader received an email from > a personal source, a (Mexican, if I recall) young > coconut supplier who sent us the following statement, > which he said we could use as long as we retained his > anonymity: > " Each trimmed nut is immersed in a solution of > sodium meta bisulfite - SMS (at a concentration of 3%, > mixed with a fungicide, thio bendazole) for 5 minutes, > then dried. This is to avoid that the nut turns brown > upon exposure to air " > John Kohler then did some research and wrote his > now-famous article, which many have seen. I am pasting > it below. > > Tim tells about birthday parties in Hawaii where they > float coconuts in water with food coloring, and how > delighted the children are when they open the coconuts > and pour blue or green coconut water into a cup. This > indicates that the " hard " shell of the coconut is > utterly permeable, and whatever fungicide it is dipped > in goes directly into the water and meat. > > For what it's worth... > > Laurie > > Laurie Masters, freelance editor > Precision Revision > " I turn what you wrote into what you meant! " > LaurieM > 408-289-1011 > > > > > > > > > > Visit the Seattle Raw Foods Community: http://rawseattle.org > Quote Link to comment Share on other sites More sharing options...
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