[Sca-cooks] It's a Wrap

[Heleen Greenwald]

See? This is why I posted this....... I, of course, dreamer that I am, thought "Oh cool! A sort of fruit / vegetable leather kind of deal for a packed lunch....." Now of course, what has been posted makes a lot of sense.  If it is edible, how can it not host a bunch of bad pathogens, or if it doesn't, isn't drekky oil the crud if choice to keep the pathogens out. And how appetizing is that?
Phillipa
  ----- Original Message ----- 
  From: Jeff.Gedney at Dictaphone.com 
  To: Cooks within the SCA 
  Sent: Monday, August 25, 2003 10:58 AM
  Subject: Re: [Sca-cooks] It's a Wrap


  > This just came in my email from a health letter I subscribe to. Thought
  > y'all'd find it interesting.
  >
  > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
  > It's a Wrap
  >
  > You can get an extra vegetable serving, while protecting the environment,
  by
  > wrapping your sandwiches in edible food wraps.
  > Scientists have created food wraps made from purees of unstrained fruit
  and
  > vegetables that are then dehydrated in the shape of a thin layer. They
  act
  > much like traditional plastic wrap, but one wrapper is equal to a single
  > serving of fruit or vegetables and is completely edible. Look for them in
  > stores by the end of the year.

  I wonder about this...

  If we can derive nutritional benefit from such a wrapping, as the story
  posits, than so can a host of pathogenic organisms....
  how can that be prevented, or even changed?

  how does the wrap work in humid environments ( like that found in wrapping
  a tuna sandwich on white bread )?
  does it turn to some gummy veggidreck, like fruit leathers do when they get
  wet?
  There has got to be a _host_ of caveats in using this stuff.

  Brandu

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