Date:   11/29/2009 5:03:35 AM ( 15 y ago)
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URL:   https://www.curezone.org/forums/fm.asp?i=1531773

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 I see Justin never learns. If calcium hydroxide is so safe then why do they say it needs to be washed off before consuming the products:

http://www.practicallyedible.com/edible.nsf/Pages/limechemical

"Lime is used in South America in processing corn. Corn is soaked in water to which Lime has been added. The corn swells, loosening the husks. The corn is then rinsed to wash away both the Lime water and the husks."

"Pickling Lime helps to improve the firmness of pickles by introducing calcium that reinforces the pectin in the vegetable being pickled. In using it, a vegetable such as cucumber is soaked first in water mixed with the pickling Lime, for up to a day, then the food to be pickled is rinsed thoroughly -- at least 3 times -- before the actual pickling process begins.

Because Pickling Lime is alkaline, you have to get rid of it all. People haven't always rinsed thoroughly enough, leaving some alkalinity and thus weakening the required acidity of the pickling batch. On account of this, cases of botulism have been recorded, and for that reason it's not generally recommended to use Pickling Lime anymore. Some swear by using grape leaves instead to help with crunchiness instead of using Lime."

By the way Justin, pickles are not all canned foods. So have you figured out why canned foods use calcium chloride instead of calcium hydroxide for the canning process?

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