Shroud of Turin: expect a 40-point summary of final conclusions very shortly, based on my 6 years of detailed scrutiny, to say nothing of hands-on modelling of that ‘enigmatic’ body image.

Site banner: see how a simulated sweat imprint (my wet hand pressed down onto dark fabric) responds magnificently to 3D-rendering computer software (ImageJ) before and after tone-reversal (negative back to positive image). Remind you of anything? Like those supposedly “unique”  and “encoded” 3D-properties of the Shroud of Turin body image? For a more realistic aged/yellowed sweat imprint, see the many postings on this site since 2014 obtained with the aid of my Model 10 (imprinting off  parts, notably head and hands, of a real body (mine!) onto linen with white wheaten flour, followed by heat-development of the image to generate carbon-based and thus bleachable straw-coloured melanoidins via Maillard reactions between wheat proteins and reducing sugars).


Yes, 40 key points will accompany my next posting – but not all in one go. Expect bite-size instalments, arriving over several days, maybe weeks. (Readability – not this investigator’s strongest suit – will be given a little more attention than before!).

Yes, the time has finally come to distil the essence of  6 years of fairly non-stop investigation by this long-retired science bod (mainly biomedical research in hospitals, medical schools and a food research institute –  eye-glazing stuff for the most part).

Warning: the conclusions will not generate a warm inner glow in those who are hung up on Shroud-authenticity (like it representing the actual burial shroud of the crucified Jesus).

Think simulated sweat/blood imprint onto a ‘fake’ version of Joseph of Arimathea’s ‘fine linen’, made to seem as if pressed into service as a transport, NOT burial shroud to convey the crucified founder of Christianity from cross to tomb.

Think an entirely novel process of imprinting an entire body (front and back, not sides!) onto wet linen using dry powdered white wheaten flour as imprinting agent, followed by thermal development of the body image by gentle roasting over hot charcoal embers.

Think a final wash with soap and water to generate that oh-so-subliminal faint body image, later touched up with “blood” as a marker for body wounds incurred before and during crucifixion… The proposed technology is staggering in its simplicity, given the manner in which it has defied explanation over the centuries, right through to the present day.

So how did it succeed so brilliantly? Answer: by resort to  breath-taking originality (to say nothing of audacious mimicry of what happens when one ‘simply’ bakes a loaf of bread from flour dough to give it a golden-brown crust!).

Nope, the conclusions are not good for Shroud authenticity (but then, nor was the radiocarbon dating – 1260-1390).

Sorry all you folk who yearn for something tangible with which to back up your (possibly wavering?) religious belief.  But no apologies either for popping pseudoscience balloons (the latter being a fair description I say of the excesses of modern day pro-authenticity Shroud narratives, notably those  based on miraculous snapshots onto linen via ‘resurrectional incandescence’. Oh please, do rejoin us no-nonsense realists on Planet Earth!

But I say they are good for our collective global pride in humanity’s never-ending display over the centuries of inventiveness, resourcefulness and ingenuity. Shame about the intermittent fallings-out over this or that divisive issue (world wars etc).

I blame ideas (despite considering myself an ideas man).  Having ideas is good for the most part, but they do have an unfortunate habit of becoming first ideals, then ideological doctrines …  As the lady said, it’s a funny old world…

First instalment of next posting? This coming Friday (Jan 12) at the latest… That’s a promise…




About Colin Berry

Retired science bod, previous research interests: phototherapy of neonatal jaundice, membrane influences on microsomal UDP-glucuronyltransferase, defective bilirubin and xenobiotic conjugation and hepatic excretion, dietary fibre and resistant starch.
This entry was posted in Shroud of Turin, Uncategorized and tagged . Bookmark the permalink.

2 Responses to Shroud of Turin: expect a 40-point summary of final conclusions very shortly, based on my 6 years of detailed scrutiny, to say nothing of hands-on modelling of that ‘enigmatic’ body image.

  1. Colin Berry says:

    Oh dear. It’s almost a year since I penned this posting, telling this site’s visitors to expect a 40 point summary of my current thoughts based on some 7 years of fairly continuous modelling research.

    Having just spent some two weeks on holiday in central Chile (in and around its capital and nearby Andes and Pacific coast, 5 hotels in all) I’ve had plenty of time (with some dodgy wifi connections) to take stock.

    To my horror, I find I failed to properly deliver on the 40-point summary, having it seemed got repeatedly side-tracked off the highway into byways.

    As an old boss of mine used to wryly observe : “Having lost sight of our objectives, we redoubled our efforts…”.

    Time maybe for a renewal of that 2018 New Year’s resolution, updated for 2019.

    But I’ve decided to abandon the 40 point Summary. Lengthy screeds run off the back of
    sindonology and its practitioners (well, the pro-authenticity variety at any rate) like water off the proverbial duck’s back. Even my fellow sceptics are not immune from water-shed tendency…

    How many points? Still 40? Nope! Probably, hopefully, no more than 10, all in a single posting.

    Expect it early in the New Year!

    In the meantime, Merry Christmas, one and all.

  2. Colin Berry says:

    Speaking of Chile, one has to include a mention of its magnificent ‘Mojito’ cocktail (while acknowledging that it was supposedly born in neighbouring Peru).

    It’s the intensity of the mint flavour (assisted with additional crushed lime fruit and sugar) that makes it special.

    I’ve been trying to reproduce the taste-bud assault of Chilean mojito back in my home. First two attempts only partially successful, using the wikipedia recipe.

    Then inspiration struck. In order to get the strong mint flavour, indeed super-mint-flavour, start by adding white rum (Bacardi) to the crushed mint leaves (I used a garlic crusher!)

    Then, and only then, add everything else (crushed lime, solid sugar, etc etc).

    The end-result is magnificent (just like Chilean Mojito).

    Secret? Use the strong alcohol component (white rum) to dissolve ALL the goodies out the mint leaves! Don’t rely on oh-so-weak water solvent alone! It pays to be chemically-wised-up…

    Oh, boy. There’s then one enormous hit on the taste buds! Life is full of surprises (assisted by foreign travel).

    Thank you Chile!

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