On Sun, May 03, 2009 at 05:56:42AM -0700, MaryAnn Helland wrote: > > He said something to the effect that he couldn't > see how a temperature of 102 or 103 in the human body could kill a virus, > when it requires temps of 140 and up to kill pathogens in the food we > eat. Wonder if someone here would have a good answer for him? >
Pathogens in food are usually bacterial, which generally can survive in a much broader range of temperatures than viruses. -- indi -- The Silver List is a moderated forum for discussing Colloidal Silver. Instructions for unsubscribing are posted at: http://silverlist.org To post, address your message to: [email protected] Address Off-Topic messages to: [email protected] The Silver List and Off Topic List archives are currently down... List maintainer: Mike Devour <[email protected]>
