SC - Spice, Spicey, and Spicier
Philip & Susan Troy
troy at asan.com
Wed Feb 17 05:40:29 PST 1999
Mordonna22 at aol.com wrote:
>
> 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
In fairness, while the authors of the study and article didn't refer to
spices being used to cover up tainted food, the observation was made,
for practical purposes, by a postor to the list, and I believe that was
what Ras was referring to.
Adamantius
- --
Phil & Susan Troy
troy at asan.com
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