SC - Nobles and cooking?

[Laura C Minnick]

In a message dated 2/16/99 6:47:47 PM US Mountain Standard Time,
maryann.olson at csun.edu writes:

>  They also
>  note that "Hot spices inhibit 75-100 percent of the food-spoilage bacteria
>  against which they were tested, bacteria that are far more prevalent in hot
>  regions.  Also, hot spices cool people down by making them sweat."

Then Ras said:

>Regarding your observations about spices used to cover up tainted food. 


Not what was observed at all.  The authors noted that such spices retard
spoilage, not cover it up.  

Mordonna
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