Originally Posted By: EricaK
Originally Posted By: Sue22
Originally Posted By: EricaK
Did you know that purple potatoes make lavender mashed potatoes, but purple string beans turn green when you cook them? It's a curious fact that I would love an answer for if anyone has one.


one simple possibility could be that some colors change color depending on pH, that's how pH indicators work, a dye that's one color at one pH and another at another. like for example red cabbage is red if you add a little vinegar, keep it acidic, otherwise it turns blue.


Oooooo... what could I add to keep it more purple?


try a little (balsamic) vinegar? if it needs to be more acidic, that will work. if it needs to be more basic, can't help then, don't want to be adding lye or baking soda to the food....BLECK! LOL!
_________________________

sue

Spondyloarthropathy, HLAB27 negative
Humira (still methylprednisone for flares, just not as often. Aleve if needed, rarely.)
LDN/zanaflex/flector patches over SI/ice
vits C, D. probiotics. hyaluronic acid. CoQ, Mg, Ca, K.
chiro
walk, bike
no dairy (casein sensitivity), limited eggs, limited yeast (bread)