Green leaves are good for you, full of vitamins and minerals…. Don’t over cook them. Cabbages are lovely but they do smell. My hubby says they have mercaptans, a compound with a hydrogen and sulphur compound in them and Di methyl and tri methyl sulphide compounds. Sulphur is one of the essential elements in DNA and RNA, I’m not sure which amino acid it is in but they include Adenine, Guanine, Cytosene, Thiamine in DNA and Urasyl in RNA. (I learned this from my O level biology).
Thinking of school reminds me of school dinners and the cabbage smell from the kitchens! The cabbage was cooked till it was a wet soggy mess… Not hard to chew, but not nice.
Some plants and animals actually live on Sulphur compounds deep in caves and deep in the oceans because there is no light for photosynthesis. They can have anaerobic metabolisms if there is a lack of oxygen. Then the caves they are in can become acidic.
This was part of a discussion with my hubby, he’s the scientist, it’s interesting to talk things through. I do find things fascinating. (if any of this is wrong please tell me in the comments, I am not a scientist).
Mallaband-Brown 
Hello 😊 thank you for sharing. I’m not a scientist either, but I’d just like to share my thoughts in relation to your article. I would like to think of this as collective learning for starters because I’ve only read about mercaptans today, thanks to you 😁
I’m currently studying genomic medicine, which includes learning about the structure of DNA and RNA. Adenine, Guanine, Cytosine, and Thiamine/Uracil are nitrogenous bases that contain (as the name suggests) nitrogen, carbon, hydrogen, and oxygen linked together by phosphates and sugars. A group of three of these bases are called codons. These codons are the amino acids, and when they form a chain, they create proteins. As far as I know, there are 2 (out of 20) essential amino acids that have sulfur, namely cysteine and methionine.
I understand when you said that it’s nice to discuss things with your scientist hubby. My other half is one, too, and I ask him all sorts of things like down drafts, carbon sinks, and what I call “swirly-whirlies” (areas of low pressure on a weather map). Physics of the atmosphere, that’s his forte amongst other things. He taught me how to look for ice crystals in the sky!
We must never stop learning! I know I’m not ready yet ☺️
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Great information, thank you. I like Chaos theory. Things like the Mandelbrot set and how it’s linked with weather, cyclones and anti cyclones, that sort of thing. I’m and artist but I am interested in other things too x
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Best way! I couldn’t settle for “that’s all I know.” I’m too restless for that.
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Same here, the world is an interesting place.
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Oh and I like cabbages and other smelly veggies like broccoli, cauliflower and Brussels sprouts, gravy all over! Heh 👍 take care
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Cooking Brussels sprouts for tea now!
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I wrote an article about the gene that explains why some people find Brussels sprouts revolting/too bitter 😁 although… The taste experience could be subjective. Enjoy your tea, and it’s bed time for me! 🌃
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I, generally, do not like cabbage. Maybe, it is that under smell. It makes sense that sulphur would be behind that.
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Yes some people have a gene that means it tastes horrible I think?
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Maybe, it has more to do with the way it is prepared.
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Could be x
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