> wrote in message
...
> Hi everybody. I hope somebody can help with a concern about No Salt.
>
> I've got a 4 pound pork sirloin in my crockpot (used a ziploc liner)
> and seasoned it with black pepper and No Salt. I then put a half of a
> yellow onion and one large clove of garlic through my mini-processor
> and coated the top of the roast with the pureed mixture. An hour and a
> half of cooking on high in the crockpot, and my onions have turned
> green. First light green, but it's getting darker. Anybody know
> anything about this, and should I worry about serving this tonight? I
> hadn't planned on serving the onions with the meal.
>
> Thanks.

It's the garlic, not the onions. It has to do with the chemical composition
of garlic, but I'll defer to someone with a chemistry degree to explain.