1. ChasCPeterson says

    Beets contain this shit. It’s bizarre and unique to the family and the human digestive system sez wtf?
    The red stuff in wine is anthocyanins instead; these are very common plant pigments and I guess they get partially digested. Or it’s a pH thing.
    that’s all I got.

  2. Jeramia says

    I read this, then went on a three hour car trip, and have therefore thought about this WAY too much. I think 3 things are going on:

    1) simple concentration. Wine contains about 80 mg/kg anthocyanins, beets contain about 500 mg/kg betanin. Might be hitting the limit of absorption with beets

    2) extraction. All the anthocyanins in wine are already dissolved in an aqueous solution, and can be more efficiently absorbed. The beets enter your system in various states of pulverization, depending how well you chew your food. The test would be beet juice, naturally.

    3) intensity. The extinction coefficient for betanin is about twice that for anthocyanins, so you need half as much to see the same red color

  3. blindrobin says

    I suppose your next question will be about the persistence of capsicum in fecal matter and whether the ingestion of large amounts of overtly expensive cheeses mitigate the effects thereof?

  4. Grumble says

    No, the next logical question is why your pee smells of asparagus after you eat asparagus, but not of stinky cheese after you eat stinky cheese.

  5. says

    I’m not sure exactly why but this blog is loading very slow for me.
    Is anyone else having this problem or is it a problem on my end?

    I’ll check back later and see if the problem still exists.


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