SC - Spice, Spicey, and Spicier
Mordonna22 at aol.com
Mordonna22 at aol.com
Tue Feb 16 21:58:10 PST 1999
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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