>> Before telling others that they "lack a prerequisite to participate in a high level scientific discussion" (ooh, that smarts ;), I think you need to learn what the scientific method is, and most particularly what the burden of proof is (and who carries it when a particular claim is made). That fine and dandy for a particular experiment - when proving something, proof is needed. But when there is a body of research, you can't walk into a serious discussion without first being familiar with what research has already been done. In fact, you and brendan are "suggesting a new theory" - that dandelion has no proven effects on the liver or flow of bile. That is an issue that medical regulators have looked into, and decide. Unless you presenting new evidence to refute the accepted science, you have nothing to contribute to the discussion except for dilatory diversions. >> Specifically, when anyone is making a bold claim, either positive or negative, it is not someone else's responsibility to disprove the claim, but is rather the responsibility of the person who is making the bold claim to prove it." Specifically, when anyone is making a bold claim, either positive or negative, it is not someone else's responsibility to disprove the claim, but is rather the responsibility of the person who is making the bold claim to prove it." Nice sentiment, but do you live by it? Where is the proof for your statement that "The very best thing we can do for our livers is to leave them alone to do the job they are highly suited for" ?? It is not clear how we can 'leave the liver alone' in any case - we are always consuming various plant and animal substances. The only question is which ones have no effect, which are beneficial, and which should be limited or avoided.

Here's a recipe I tried once for dandelion wine. It turned out okay, a little syrupy, but fine. No one could really get over the ick factor of drinking something that had been sitting out on the counter for months, though. Dandelion Blossom Wine The late Edna Lewis was a Southern-cooking legend. She grew up in a small farming community in Virginia. In The Taste of Country Cooking (Alfred A. Knopf 1990), she wrote that in the very early spring, she would see her neighbors picking dandelions. For winemaking, she wrote, they had to be picked before noon. After that, the blossoms would close up tight. The wine was drunk at breakfast. This is adapted from her recipe. 1 gallon open dandelion blossoms 5 quarts boiling, noncarbonated water 3 1/2 pounds sugar Pick dandelion blossoms far away from polluted areas, in clear, open fields. Have at hand a good, clean stone crock or Pyrex container, because you will be pouring boiling water over the blossoms and a glass jar will crack and spoil your blossoms. Pick over the blossoms. See to it that there are no spiders or bugs in them. Rinse. Drop the blossoms into the crock and pour the boiling water over them. Cover with a clean white napkin and let stand for three days where it's not too cold. Strain through a thin, clean, odor-free cloth into a clean glass jar. Add the sugar and stir until the sugar dissolves. Cover again with a clean cloth and leave in the kitchen in a warm, draft-free place for three weeks. Then strain into clean, dry jars, filling up to the top. Tie a clean cloth over the mouth of each jar and leave to finish fermenting, which will take about four months, or until the wine stops being effervescent. Then strain carefully into clean bottles, leaving behind any sediment that settles on the bottom. Fill the bottles nearly full and cork tightly. Store in a dry, dark place.

Another idea using canning jars. Insert pieces of pines-usually about3-4 inches long-, 3 or 4 pieces-, fill with water about 2/3 full, put in a hand full of fresh cranberries. I take an inexpensive tea candle, remove the metal holder, make certain the wick doesn't have the tendency to fall out(I usually remove the wick, use a match to melt the bottom of the candle slightly and quickly push the wick thur the candle again). Push the candle down into the cranberries about half way-it will float. light the candle and enjoy. I use different sizes and shades of jars. When done, I drain the water, put cover on jar-aluminun foil works fine- and store in refrig. If you give as gift, I try and find lids for the jars at garage sales. They last for a very long time if kept in refrig.

I think so too, too much air surface in a canning jar. Wine bottles don't explode if there's no yeast activity in the wine. You would never bottle wine that wasn't completely finished and you will need a hydrometer to check that. It's just a little, inexpensive glass tube that floats in a bit of wine with a reading on it like an oldtime thermometer. Not at all complicated. I have made dandelion wine before. It needs at least two years to age properly but is great stuff if you can wait that long! We always drink our wine before it's time, usually fairly green but I'm used to the jet fuel flavor. :-)