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Date: | Sun, 19 Aug 2012 09:50:46 -0400 |
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Botulism spore is on and in just about everything..
it can not become active in an aerobic environment, needs an-aerobic
environment to thrive.
There is a hydrogen peroxide (oxygen) type reaction when honey comes in
contact with the mucosa... It not only makes no sense that honey can cause
botulism, but there was NO solid concrete evidence that the cases presented
(I believe 2) that it was actually the honey that caused the botulism
poisoning.
In a message dated 8/19/2012 9:27:14 A.M. Eastern Daylight Time,
[log in to unmask] writes:
> Don't get me wrong...clean is good, really clean is even better, but
there are downsides for total sterilization....
Seems like I Dean and I disagree on a lot of things. But not this. The
move to sterilize everything has had many negative consequences for health and
aesthetics as well.
We are huge fans of raw apple cider. NY State came in and mandated that
apple cider be pasteurized. What a joke! It ruins it, of course. Neither
honey nor apple cider need to be pasteurized. These are raw agricultural
products and should be classed as such, not slipped into the same category as
milk or meat. The level of sanitation required should fit the product, not the
notions of misinformed government regulators.
Pete
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