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Fermented Tofu with a Kick
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 |
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