This study explores the effects of saurkraut juice, and other substances, on cows: “Oral Application of Charcoal and Humic acids to Dairy Cows Influences Clostridium botulinum Blood Serum Antibody Level and Glyphosate Excretion in Urine,” H.A. Gerlach, Gerlach, W. Schrödl, B. Schottdorf, and S. Haufe, Journal of Clinical Toxicology, vol. 4, no. 186 (2014): 2161-0495. […]
Tag: sauerkraut
Computational gastronomy – part 2 – ‘Active Odor Cancellation’
The Varshney twins – Dr. Kush Varshney (currently at IBM) and Professor Lav Varshney (previously at IBM) – have authored a series of papers on the theme of computational gastronomy, one of which, on Food Steganography, we looked at recently. Example 2. Active Odor Cancellation. (IEEE International Workshop on Statistical Signal Processing, Gold Coast, Australia, June-July 2014.) […]