I cooked chick peas today. The pack said to soak them for 12 hours in water with a little bicarbonate of soda, then change the water and boil them for 2 and a half hours. After an hour of boiling the pot gave off a stink like rotten eggs. The chick peas were mostly a dark greyish green and the water was black.
Does this mean there is hydrogen sulphide in the water? Could anything else have an eggy/farty smell? Why would the water be black?
And above all, what contamination would be in the water in the first place that could create this reaction?
There are always rumours tat the water in this village is contaminated and now I am certain there is something. Lots of the children here get ill. My son and I are always ill, always have tummy upset and are always tired. When we visit my mother in London we always feel better.
Can anyone explain what could be in the water?
Does this mean there is hydrogen sulphide in the water? Could anything else have an eggy/farty smell? Why would the water be black?
And above all, what contamination would be in the water in the first place that could create this reaction?
There are always rumours tat the water in this village is contaminated and now I am certain there is something. Lots of the children here get ill. My son and I are always ill, always have tummy upset and are always tired. When we visit my mother in London we always feel better.
Can anyone explain what could be in the water?