>One thing I will always remember is that Vitamin C(natural or synthetic
ascorbic >acid) both had huge zones of inhibition
>around them. As large as the zone around penicillin on many but not all
>of the cultures.   Many others had none or at least much less.


 Vitamin C exhibits the same affect as high sugar concentrations. This
is one reason why honey is slow to ferment or support bacterial growth.
  A sugar cured ham is another example.
  The trick is to fool the bacteria into thinking (if they do think)
that the vitamin C or other substances are of higher concentration then
they really are.
  If a bee was fed 100% vitamin c it would also fail to grow.
This idea of utilizing substances other than traditional antibiotics to
inhibit disease can not be ignored.

Tom Martin
Shippensburg, Pa



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