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On 20 May 2005 06:43:27 -0700, wrote:
>Bob wrote:
>> On Thu, 19 May 2005 10:19:36 -0400, Chad Gould
>> > wrote:
>> >Given that the cassava root, a plant that contains a bit more
>cyanide
>> >ppm when mature, is consumed just fine via simple techniques like
>> >toasting or fermentation, I'd speculate that the levels of cyanide
>one
>> >is talking about in sorghum beer are so minimal as to actually be a
>> >nutrient. 
>> You are giving advice that could kill someone.
>> A knowledgeable user (and that includes those who have routinely
>> handled, say, cassava over generations and learned how) will deal
>with
>> it. A naive user may or may not; advising them that it is not a
>> problem is unwise, and dangerous.
>
>If one makes a post like "you can preserve foods by canning at home,
>the risk of botulism can be minimalized with proper techniques such as
>a boiling water bath, etc.", I suppose that too is advice that could
>kill someone? *shrug*
>
Your point is well taken. It is a judgment call. Proper techniques for
canning are commonly available in our society. Proper techniques for
dealing with cyanide in plants not commonly handled at home are not so
common. And I must say that I read the post I replied to more as
saying "don't worry about it" than "be sure you know how".
....
>
>As far as the original request, I'll be damned why you actually want to
>make glucose syrup via enzyme action, except maybe for your own
>chemistry amusement. For consumption, the original poster just should
>by a huge jug of corn syrup for cheap, since corn syrup is nearly 100%
>glucose syrup to begin with.
Agreed. Or just buy some dextrose and dissolve it.
bob
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