Hi Everyone,
I'm testing everything with iodine... especially fruit. I'm being a bit paranoid, and I get a little confused when the iodine is mostly it's normal red color, but brown specs or brown coloring shows up on the edges of the fruit. It's not obvious to me that there's a reaction happening, but what does a change to a darker brown mean? Is it just the fruit going bad after coming in contact with the iodine?
Also, how do you test food that's already black or dark blue. Like a blackberry for instance?
Any help you can offer is greatly appreciated!
Cheers!
Michelle
