Guest guest Posted January 12, 2006 Report Share Posted January 12, 2006 I don't think there is a huge worry about botulism and raw garlic.. I think the risk is with garlic left to sit in oil... Dr. Weil's books go on and on about the benefits of Garlic.. I'll have to read it and send info later..but you can look at his site for info and recipes www. from this site.. http://www.garlic-central.com/dangers.html Garlic is a very powerful herb that is generally lauded as a beneficial and health giving. However - partly because it is so powerful - there are risks associated with it. Botulism This is probably the most serious risk associated with garlic. Its sulphurous nature makes it a prime breeding ground for botulism (clostridium botulinum). Botulism is a nasty toxin that can result in major stomach illness sometimes leading to death. The worst danger from botulism comes if raw garlic is stored in oil at room temperature - or even for too long in the refridgerator. Never store raw garlic in oil at room temperature. other links.. or do your own google search.. http://www.eatwelleatsafe.ca/pathogens/botulism.htm http://ohioline.osu.edu/hyg-fact/5000/5567.html www.cdc.gov/ncidod/dbmd/diseaseinfo/botulism_g.htm http://www.food-info.net/uk/qa/qa-fp64.htm there is lots more.. ~ jenni On Jan 12, 2006, at 1:05 PM, genny_y2k wrote: > This is a good site. No fresh veggie including onions or garlic and > fresh herbs (dried are ok because they have no water)should be used > in your home made dressing, unless you are going to use it > immediately. Very seldom do people live after contacting botulism. IT > is deadly. That is why processed food either home canned or store > bought is pressure cooked at very high temps. I also do not cann any > vegetable unless it is *pickled* with vinegar. > Deanna Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 12, 2006 Report Share Posted January 12, 2006 I eat raw garlic all the time. I hope it's just the combination with oil that poses any botulism hazard. I wonder why the oil helps it grow. And if it grows in that medium does that mean it is always (or at least often) present in the bulb itself, but in insufficient quantity to make one sick? -Erin , Jenni Billings <jenni@b...> wrote: > > I don't think there is a huge worry about botulism and raw garlic.. I > think the risk is with garlic left to sit in oil... Dr. Weil's books > go on and on about the benefits of Garlic.. I'll have to read it and > send info later..but you can look at his site for info and recipes www. > > from this site.. http://www.garlic-central.com/dangers.html > > Garlic is a very powerful herb that is generally lauded as a > beneficial and health giving. However - partly because it is so > powerful - there are risks associated with it. > > Botulism > > This is probably the most serious risk associated with garlic. Its > sulphurous nature makes it a prime breeding ground for botulism > (clostridium botulinum). Botulism is a nasty toxin that can result in > major stomach illness sometimes leading to death. > The worst danger from botulism comes if raw garlic is stored in oil > at room temperature - or even for too long in the refridgerator. > Never store raw garlic in oil at room temperature. > > other links.. or do your own google search.. > > > http://www.eatwelleatsafe.ca/pathogens/botulism.htm > http://ohioline.osu.edu/hyg-fact/5000/5567.html > www.cdc.gov/ncidod/dbmd/diseaseinfo/botulism_g.htm > http://www.food-info.net/uk/qa/qa-fp64.htm > > there is lots more.. > > ~ > jenni Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 12, 2006 Report Share Posted January 12, 2006 > I eat raw garlic all the time. I hope it's just the combination > with oil that poses any botulism hazard. I wonder why the oil > helps it grow. And if it grows in that medium does that mean it > is always (or at least often) present in the bulb itself, but in > insufficient quantity to make one sick? The botulism toxin is an anaerobic pathogen and the oil cuts out the oxygen, giving the botulism it's ideal environment to thrive. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 13, 2006 Report Share Posted January 13, 2006 How is this not an issue in the making of kimchi? Or is it? Though oil is not used, you purposely keep the veggies submerged, so as not to be exposed to air. Thanks, -Erin , " Amy " <sandpiperhiker> wrote: > > > > I eat raw garlic all the time. I hope it's just the combination > > with oil that poses any botulism hazard. I wonder why the oil > > helps it grow. And if it grows in that medium does that mean it > > is always (or at least often) present in the bulb itself, but in > > insufficient quantity to make one sick? > > > The botulism toxin is an anaerobic pathogen and the oil cuts out the > oxygen, giving the botulism it's ideal environment to thrive. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 13, 2006 Report Share Posted January 13, 2006 > How is this not an issue in the making of kimchi? > Or is it? Though oil is not used, you purposely > keep the veggies submerged, so as not to be exposed > to air. No, I believe the fermentation that takes place in kimchee provides oxygen to the system. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 13, 2006 Report Share Posted January 13, 2006 > How is this not an issue in the making of kimchi? > Or is it? Though oil is not used, you purposely > keep the veggies submerged, so as not to be exposed > to air. Plus I think oxygen can be dissolved in the water part of the vinegars etc used (vinegars are typicaly only 5% or so acidic). It's a completely different environment! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 13, 2006 Report Share Posted January 13, 2006 Well, I don't use vinegar. I think that's the fake stuff (i.e., they're cheating; that's pickling not fermenting). However, the lactic acid does build up quickly and that's supposed to stop the bad bacterias from taking hold. -Erin , " Amy " <sandpiperhiker> wrote: > > > > How is this not an issue in the making of kimchi? > > Or is it? Though oil is not used, you purposely > > keep the veggies submerged, so as not to be exposed > > to air. > > > Plus I think oxygen can be dissolved in the water part of the vinegars > etc used (vinegars are typicaly only 5% or so acidic). It's a > completely different environment! > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 13, 2006 Report Share Posted January 13, 2006 , " cronzen " <truepatriot@m...> wrote: > > Well, I don't use vinegar. I think that's the fake stuff > (i.e., they're cheating; that's pickling not fermenting). > However, the lactic acid does build up quickly and that's > supposed to stop the bad bacterias from taking hold. Ah, I don't make kinchi so I was guessing about vinegar. But the fermentation still holds. Quote Link to comment Share on other sites More sharing options...
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