[Sca-cooks] Preserved Foods

[vicki shaw]

I make a dry skin cream that contains, among other things, comfrey.  Comfrey
is a good knitter of wounded skin, but should never be used on deep wounds
because the surface layer is quickly knitted, but the rest of the wound
becomes covered and provides a warm anaerobic environment for certain
bacteria to feed on, thrive and multiply, thus causing a sub-cutaneal
infection.  I can't give you more detail than that, but this is what I know
and why I put a warning label on the jar for people not to use the cream
where there is a deep wound.  It is excellent for abrasions and shallow
cuts, tho.

Angharad ferch Iorwerth; MKA Vicki Shaw
Barony Beyond the Mountain
East Kingdom
vhsjvs at gis.net

>
> > If the air is excluded, preserved items should last indefinitely.
> >
> Could someone with a biology/medical background explain about anaerobic
> bacteria and the dangers there of?
>
> Daniel
> > >_______________________________________________