Botulism is an anaerob, does not grow in the presence of Oxygen. It is a
risk in canned foods for this reason. Sprores can be found in raw honey
as well, although rarely happens, it is recommended that raw honey not
be given to the immune deficient such as toddlers or the infirm.

It is said that boiling canned foods for 20 minutes is preventative, but
if there is a can or jar with a popped lid or swelling throw it away for
goodness sake. It is extremely toxic in small amounts.

As well E. coli takes only a very few organsims to make you sick. It can
shut down your kidneys in short order and kills quickly. Again not
something to experiment with.

Salmonella on the other hand is not so risky for mature immune systems
as they develop resistance. However still very risky for the immune
deficient or in sufficient quantity.

I would caution anyone to throw out any food that they think is spoiled,
it is simply not worth the risk. Even for daily EIS consumers.

On another note . .  A few weeks ago my husband and daugher got food
poisoning from something we all ate, at a restaurant. I had been
drinking EIS, up to a cup a day preventatively. I did not get sick.

Garnet

On Thu, 2004-04-22 at 09:35, James Holmes wrote:
> This is probably true.  Botulism, once created by the bacteria, must be
> boiled to break it down.  The CS would have killed the bacteria, but
> probably had no effect on the toxin already in the body.  
> 
> JOH
> 
> -----Original Message-----
> From: Garnet [mailto:[email protected]] 
> Sent: Thursday, April 22, 2004 7:47 AM
> To: [email protected]
> Subject: Re: CS>The Foolish Experiment
> 
> 
> I doubt they were dealing with Botulism, more likely Salmonella. Even E.
> Coli would have been worse than what they had.
> 
> 
> 
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