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Re: [Orchid] Safer pickles  
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From: Christine Denayer
Date: Tue Jan 13 22:21:53 2004
 
     
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    I would like to end my contribution to the safer pickle saga with a
    culinairy note. I agree with Jim and Andy that all sorts of messages
    about all sorts of disasters and diseases travel to cyber space all
    the time - and not only there, and that is certainly degenerative. On
    the other hand, I think that the discussion about safer pickles is
    serious and I myself would like to hear more about the concentrations
    of the aerosols we have been talking about. For example, an onion,
    when sliced, dilutes caustic sulphur compounds, still no one has ever
    proven that slicing onions is dangerous to one's health - not that I
    looked up the MSDS for onions, I'm merely assuming this. The
    compounds released by an onion when damaging its cell structure are
    certainly poisonous, but the toxity of it is still zero - so I
    assume - because the concentration is too small to do harm, except 
    perhaps the production of a little pathetic tear which always makes a
    good excuse. However, just imagine that an onion could produce and
    release the same compounds in a concentrastion which would be 150
    times bigger than a real onion is capable off, then slicing an onion
    would be quite a suicidal affair for anyone determined to make onion
    soup - so I assume this, and, again, for exactly the same reason why
    hot pickle is dangerous on the condition that the concentration of
    acids in the mist are high enough to be toxic - of which I do not
    have any data. Anyway, it is also well-known that all compounds
    containg sulphur also attack the first layer of the teeth - have no
    clue how to explain this in English; once this layer has become
    vulnerable, the teeth will start to rot. This has been a problem in
    factories where they produce matches. One could recognize
    matchmakers by the way they used to talk. Best, Will


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