"U.S.D.A. research service microbiologist ... says properly fermented vegetables are actually safer than raw vegetables, which might have been exposed to pathogens like E. coli on the farm."

Date:   7/30/2009 2:42:09 AM ( 15 y ago)

Scientists admits that this food practice (which is probably as old as agriculture itself) is safe! Imagine that!

http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2009/06/07/FDS617UQKF.DTL


"So, is it really safe?

Leaving foods unrefrigerated for two weeks or more can be disturbing to those who weren't raised with a crock of pickles in the hallway. But U.S. Department of Agriculture research service microbiologist Fred Breidt says properly fermented vegetables are actually safer than raw vegetables, which might have been exposed to pathogens like E. coli on the farm."

Read more:
http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2009/06/07/FDS617UQKF.DTL#ix...


Now if we can only find a government microbiologist who is willing to make a similar truthful statement regarding cultured raw dairy! That would be something!

Chef Jem




 

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URL:   http://www.curezone.org/blogs/fm.asp?i=1464689

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