At 08:29 AM 5/3/2009, you wrote:
Pathogens in food are usually bacterial, which generally can survive in a
much broader range of temperatures than viruses.
While that may be true,
It is not the complete answer to the question.
>> 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?
( not within the body, ....... or I think this reference is not
within the body )
Scientists have known for many years,
Conditions that exist in a test tube, or outside the body,
Have no bearing at all,
on what can happen within the body.
( Vivo and Vitro, Two major differences, Life and NOT life )
Many factors enter into the picture.
To name a few,
Enzymes, solutions, pH, Ion Concentration, Type of Ion's
Unknown factors about the immune system,
( no scientist in the world, fully understands this, even the ones that
have studied it all their life )
Infinite is the Word.
( Temperature is not the main concern )
Now what else ?
Then genius chemist within the body
and Intercellular communications, ....... for a start.
Finally,
It is a great mistake to compare the chemical laboratory
with the body. Nothing to compare.
Other ideas welcome, different explanations,
and I might be wrong,
But that is based on many years of study, ........ MINE,
Only 50 years.
Have you studied enough ?
I have not !
Wayne
It costs ONE Nickle to change the subject.
If you do not have the Nickle, I will give you one, or a pocket full
========================
- An Old Chinese Proverb
1. He who knows and knows not that he knows.
He is asleep... wake him.
2. He who knows not and knows not that he knows not.
He is a fool... shun him
3. He who knows not and knows that he knows not.
He is a child... teach him.
4. He who knows and knows that he knows.
He is a king... follow him. Author unknown
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