On Sun, 31 Jan 2010 10:55:52 -0800, Mark Thorson wrote:

> Sqwertz wrote:
>>
>> On Sat, 30 Jan 2010 11:48:29 -0800, Mark Thorson wrote:
>>
>>> If you like fermented Asian vegetables, you might consider:
>>>
>>> http://blackgarlic.com/
>>>
>>> I've never tried it, but it sounds interesting.
>>> I wouldn't expect a buzz, though.
>>
>> Our local upscale grocer advertised this in their weekly flyer wioth
>> a 200-word write up about it's mysterious health benefits, etc...
>> claiming to be the exclusive Austin retailer.
>>
>> So I went there the next week any nobody there ever heard of it,
>> including the produce manager. 2 months later, still no black
>> garlic.
>
> I'd be a bit hesitant to try this product. As near
> as I can tell, it's a new product category, not
> some ancient ingrediant like fermented tofu.
> I'd like to know the species which performs the
> fermentation. I'd like to be sure it doesn't
> produce aflatoxin, which was the case with certain
> types of fermented tofu. (Aflatoxin is a
> powerful carcinogen.)
>
> FDA is already aware of this product:
>
> http://www.accessdata.fda.gov/script...ineId=1&SfxId=
>
> That might be how come you haven't seen it.
> I read an article that said the manufacturer is
> looking at sourcing U.S. garlic to make the product.
> That might mean they are looking at moving
> production to the U.S., which would get around
> the import ban.

<yawn>

-sw