Guest guest Posted January 4, 2010 Report Share Posted January 4, 2010 Oils are often flavored with garlic cloves. Commercially prepared oils are widely available, but when preparing garlic-infused oil at home, there is a risk of botulism if the product is not stored properly. To reduce this risk, the oil should be refrigerated and used within one week. Manufacturers add chemicals and/or acids to eliminate the risk of botulism in their products. Storing it in acv would be better. Suzi List Owner health/ What is a weed? A plant whose virtues have not yet been discovered. Quote Link to comment Share on other sites More sharing options...
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