Text 21036, 52 rader
Skriven 2009-02-18 22:18:38 av Nancy Backus (1:261/1381.0)
  Kommentar till text 20962 av DAVE SACERDOTE (1:123/140)
Ärende: Re: whatsinit
=====================
-=> Quoting DAVE SACERDOTE to DALE SHIPP on 17 Feb 09  07:24:52 <=-

 NB>> No apple juice, that's good.  But I wonder about the pectin and the
 NB>> malic acid... I think they might come from apples?  And I generally
 
 DS> sour to eat. It was originally isolated from apples, but it's found 
 DS> in just about all unripe fruit.  It's used in the food industry 
  (...)
 DS> it's cheaper than using citric acid.  I don't know how it's produced,
 DS> but given that apples are a huge and cheap cash crop and unripe apples
 DS> are loaded with the stuff, if I had issues with apples I'd leave it
 DS> alone.
  (...)
 DS> But almost all commercial pectin is nowadays extracted from citrus
 DS> fruits.  So that shouldn't be a problem.

Thanks.  That's helpful info... :)

 DS> BTW, that just reminded me that my great-grandmother, Hazel Stuart,
 DS> used to put eight or ten citrus seeds in a cheesecloth bag and 
 DS> drop it into the jelly or jam when she would cook it. She said that
 DS> made it "better;" when I got older I found that was an old trick to
 DS> extract some of the pectin out of the seeds without changing the 
 DS> jelly's flavor.

That's neat.  :)

 DS> Also, I don't mean to make light of anyone's allergies or food
 DS> issues, but it seems to me that there is very little "apple"
 DS> left in the purified extract of something taken from an apple.
 DS> For instance, malic acid.  Malic acid has a very specific chemical
 DS> makeup, and if we're talking ppm or ppb of "apple" left in that
 DS> tan powder in the beaker over there, well...

If I knew exactly what it was in "apple-anything" that was giving me
grief, I'd know better what was safe and what wasn't.  So far, all I've
found is that anything that clearly has apple in it, cooked or raw,
juiced or pulp or whatever, gives the same nasty reaction, in fairly
small amounts even.  I'd guess that malic acid might be safe when
processed to that degree, but there are some days I'd rather not test it
to find out that I might be wrong...  ;/  I've been able to pick out the
pieces of apple in a Waldorf salad and eat the rest and not provoke the
reaction, so tiny bits may not trigger things... but only a small amount
in a "taster" of juice got me before I'd walked down the entire length
of the grocery aisle...  At least it's not life-threatening, just not
very pleasant...  ;>

ttyl     neb

... Skydiver's chute didn't open...he jumped to a conclusion.
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