Re: Onions as bacteria magnets.

[Guest guest]

Marty I too believe that something bad is going to happen at the Mississippi. I don't know if you will believe it or not but a couple of years ago I had a dream that an earthquake hit along the river and made it so wide it divided the continent in half. Several friends who have crossed the river also feel something bad there. Safe journeys.

Keep rosemary by your garden gate. Plant roses and lavender for luck. Fall in love whenever you can.~ Practical Magic

From: Joyce Hudson <bjoyfuliglou (DOT) com>Subject: [ ] Onions as bacteria magnets. Date: Monday, March 8, 2010, 5:12 PM

There is an article going around that onions should not be saved after they have been cut. So, I did some research. Here is what I found.

http://chemistkitch en.blogspot. com/2009/ 04/onions- as-bacteria- magnets.html

Monday, April 6, 2009

Onions as bacteria magnets.

..ine asked: there is an email circulating claiming that cut onions are "magnets for bacteria" and should never be stored for later use (even in the fridge for a few days) as they will cause food poisoning. True?Snopes (here) rates it as

"undetermined" .I am willing to go out on a limb and say "false".Reason 1: Nothing is a bacteria magnet. Firstly, bacteria have minimal mobility. They usually travel in water droplets, if at all. Sneezes, for example. Moulds can release spores which get blown around but bacteria usually grows in moist environments and are slimy, making getting airborne difficult. Secondly, if there was such a thing as a 'bacteria magnet' it would be enormously useful in the medical field for drawing bacteria away from the ill and infirmed. Not such use has been made of onions. Contact with unclean hands can introduce bacteria to new surfaces but they need a surface that will support growth, otherwise they will just stay there without multiplying or die.Reason 2: Bacteria like moist, neutral environments. Not many acidic things grow bacteria. That's why vinegar is used for preserving. The surface of a cut onion is acidic due to the

production of sulphuric acid (this is what makes your eyes water). There are some moulds that will tolerate acidic conditions and grow on onions but they are not high risk, they are visible, and any normal person would cut them off or ditch the onion.Reason 3: High risk foods are usually high in protein and available moisture. Onions are low protein, verging on nil, and what moisture they have is contained in their cellular structure. The surface, as well as being acidic, dries soon after cutting and will not support bacterial growth.Reason 4: If onions are attracting bacteria, where are they coming from? Somewhere else in your fridge? Perhaps it is time to clean the fridge.Reason 5: In the 20 odd years I worked in a food laboratory, onions were never mentioned as even a suspect in a food poisoning case.-------Footnote: we did have some onions brought to the laboratory as a food poisoning complaint once. A guy had

eaten them and ended up in hospital. Only problem was, they weren't onions. They were daffodil bulbs.

[Guest guest]



Hi Marty!!! Glad to hear from you. Don't bother to reply to the personal email I sent you, as now I know what's going on. Also, glad to hear you picked up good vibrations in my area. :-) For those of you, who do not know, I live on the mid eastern out skirts of Louisville, KY. With all the earthquakes that have been going on, and with Louisville being near the New Madrid fault line, I was wondering what kind of vibrations. I tend to be de-sensitized to my area, unless I can find some quiet time to tune in. By the way, the New Madrid fault runs right along the Mississippi border. Hmmmm.

I am happy for you on your job. Blessings to you. Stay safe, Marty. I am really glad you are tuned into the surroundings.

Actually Randolph started the group, but had too many groups, so I took over and revamped it. I am so very thankful for Michele and Marty, for all their help. Especially Michele, who picked up the ball for us, while I was concentrating on Dad. By the way, everyone, say a special prayer for Michele. She now is raising two of her little grandchildren, 2 yrs. and 6 yrs old. Her hands are full! Just when she thought all of her children were out of the house, too. She's such an Earth Angel.

Blessings to All, Joy

[ ] Onions as bacteria magnets. Date: Monday, March 8, 2010, 5:12 PM

There is an article going around that onions should not be saved after they have been cut. So, I did some research. Here is what I found.

http://chemistkitch en.blogspot. com/2009/ 04/onions- as-bacteria- magnets.html

Monday, April 6, 2009

Onions as bacteria magnets.

..ine asked: there is an email circulating claiming that cut onions are "magnets for bacteria" and should never be stored for later use (even in the fridge for a few days) as they will cause food poisoning. True?Snopes (here) rates it as "undetermined" .I am willing to go out on a limb and say "false".Reason 1: Nothing is a bacteria magnet. Firstly, bacteria have minimal mobility. They usually travel in water droplets, if at all. Sneezes, for example. Moulds can release spores which get blown around but bacteria usually grows in moist environments and are slimy, making getting airborne difficult. Secondly, if there was such a thing as a 'bacteria magnet' it would be enormously useful in the medical field for drawing bacteria away from the ill and infirmed. Not such use has been made of onions. Contact with unclean hands can introduce bacteria to new surfaces but they need a surface that will support growth, otherwise they will just stay there without multiplying or die.Reason 2: Bacteria like moist, neutral environments. Not many acidic things grow bacteria. That's why vinegar is used for preserving. The surface of a cut onion is acidic due to the production of sulphuric acid (this is what makes your eyes water). There are some moulds that will tolerate acidic conditions and grow on onions but they are not high risk, they are visible, and any normal person would cut them off or ditch the onion.Reason 3: High risk foods are usually high in protein and available moisture. Onions are low protein, verging on nil, and what moisture they have is contained in their cellular structure. The surface, as well as being acidic, dries soon after cutting and will not support bacterial growth.Reason 4: If onions are attracting bacteria, where are they coming from? Somewhere else in your fridge? Perhaps it is time to clean the fridge.Reason 5: In the 20 odd years I worked in a food laboratory, onions were never mentioned as even a suspect in a food poisoning case.-------Footnote: we did have some onions brought to the laboratory as a food poisoning complaint once. A guy had eaten them and ended up in hospital. Only problem was, they weren't onions. They were daffodil bulbs.

[Guest guest]



Michele, so glad you commented on the onion. Thank you for sharing, your experiences. How did you use the peroxide? A gargle maybe? I know you are under stress, and that doesn't help. Stress weakens our immune system so badly. Hope you start feeling energized, Honey.

Dad's and my allergies have acted up more this winter. I know part of it is the wood burning furnace. To help us, we take Allerease and ClearLungs. I get them from vitacost.com. Now, I have taken them for a few years, but started Dad on them this winter. When he says he is feeling poorly, I add fenugreek. When mine gets bad, I add fenugreek and yucca. Dad is already on a small maintenance cortisone, for the Dermatomyositis, which I hope, he will be taken off of in April. Constant use of cortisone or prednisone, lowers our immunity and can lead to diabetes and other problems. I really should make my sinus brew and drink it daily, but just too much going on here. When I do drink it faithfully, I have no allergy reactions, no colds, no flu, and no pneumonia.

By the way, Dad has been on Lysing for years, to prevent reoccurrence of Shingles and Polyneuromyositis. Guess it didn't help with preventing the Dermatomyositis. :-(

Does anyone have anything to share on how to help with colds, flu, bronchitis, pneumonia, ect.?

Blessings All. Joy

[ ] Onions as bacteria magnets. Date: Monday, March 8, 2010, 5:12 PM

There is an article going around that onions should not be saved after they have been cut. So, I did some research. Here is what I found.

http://chemistkitch en.blogspot. com/2009/ 04/onions- as-bacteria- magnets.html

Monday, April 6, 2009

Onions as bacteria magnets.

..ine asked: there is an email circulating claiming that cut onions are "magnets for bacteria" and should never be stored for later use (even in the fridge for a few days) as they will cause food poisoning. True?Snopes (here) rates it as "undetermined" .I am willing to go out on a limb and say "false".Reason 1: Nothing is a bacteria magnet. Firstly, bacteria have minimal mobility. They usually travel in water droplets, if at all. Sneezes, for example. Moulds can release spores which get blown around but bacteria usually grows in moist environments and are slimy, making getting airborne difficult. Secondly, if there was such a thing as a 'bacteria magnet' it would be enormously useful in the medical field for drawing bacteria away from the ill and infirmed. Not such use has been made of onions. Contact with unclean hands can introduce bacteria to new surfaces but they need a surface that will support growth, otherwise they will just stay there without multiplying or die.Reason 2: Bacteria like moist, neutral environments. Not many acidic things grow bacteria. That's why vinegar is used for preserving. The surface of a cut onion is acidic due to the production of sulphuric acid (this is what makes your eyes water). There are some moulds that will tolerate acidic conditions and grow on onions but they are not high risk, they are visible, and any normal person would cut them off or ditch the onion.Reason 3: High risk foods are usually high in protein and available moisture. Onions are low protein, verging on nil, and what moisture they have is contained in their cellular structure. The surface, as well as being acidic, dries soon after cutting and will not support bacterial growth.Reason 4: If onions are attracting bacteria, where are they coming from? Somewhere else in your fridge? Perhaps it is time to clean the fridge.Reason 5: In the 20 odd years I worked in a food laboratory, onions were never mentioned as even a suspect in a food poisoning case.-------Footnote: we did have some onions brought to the laboratory as a food poisoning complaint once. A guy had eaten them and ended up in hospital. Only problem was, they weren't onions. They were daffodil bulbs.

[Guest guest]

Hi Marty,

Thank you for your reply. Yes, I try to send us messages that are informative, things that I read to keep up with the times.

Good that you are working, lucky enough to find a job. Blessings to you and your family.

We have been blessed with snow this morning, though no school closures, which will make the kids sad, but me happy. Its is beautiful here now, all white and wintery, and quiet.

Take care and much love,

Michele

From: Joyce Hudson <bjoyfuliglou (DOT) com>Subject: [ ] Onions as bacteria magnets. Date: Monday, March 8, 2010, 5:12 PM

There is an article going around that onions should not be saved after they have been cut. So, I did some research. Here is what I found.

http://chemistkitch en.blogspot. com/2009/ 04/onions- as-bacteria- magnets.html

Monday, April 6, 2009

Onions as bacteria magnets.

..ine asked: there is an email circulating claiming that cut onions are "magnets for bacteria" and should never be stored for later use (even in the fridge for a few days) as they will cause food poisoning. True?Snopes (here) rates it as

"undetermined" .I am willing to go out on a limb and say "false".Reason 1: Nothing is a bacteria magnet. Firstly, bacteria have minimal mobility. They usually travel in water droplets, if at all. Sneezes, for example. Moulds can release spores which get blown around but bacteria usually grows in moist environments and are slimy, making getting airborne difficult. Secondly, if there was such a thing as a 'bacteria magnet' it would be enormously useful in the medical field for drawing bacteria away from the ill and infirmed. Not such use has been made of onions. Contact with unclean hands can introduce bacteria to new surfaces but they need a surface that will support growth, otherwise they will just stay there without multiplying or die.Reason 2: Bacteria like moist, neutral environments. Not many acidic things grow bacteria. That's why vinegar is used for preserving. The surface of a cut onion is acidic due to the

production of sulphuric acid (this is what makes your eyes water). There are some moulds that will tolerate acidic conditions and grow on onions but they are not high risk, they are visible, and any normal person would cut them off or ditch the onion.Reason 3: High risk foods are usually high in protein and available moisture. Onions are low protein, verging on nil, and what moisture they have is contained in their cellular structure. The surface, as well as being acidic, dries soon after cutting and will not support bacterial growth.Reason 4: If onions are attracting bacteria, where are they coming from? Somewhere else in your fridge? Perhaps it is time to clean the fridge.Reason 5: In the 20 odd years I worked in a food laboratory, onions were never mentioned as even a suspect in a food poisoning case.-------Footnote: we did have some onions brought to the laboratory as a food poisoning complaint once. A guy had

eaten them and ended up in hospital. Only problem was, they weren't onions. They were daffodil bulbs.

[Guest guest]

Boozhoo ,

My path is more of a Spiritual one,and as time goes on and i look over the land,thinking of the ones that walked it before us.I seem to be more in tune with the land and the Spirits.

I have found the higher your vibration..your spirituality,the more you see.feel.

This group is for healing in a natural way,so no talk of religion here.

BUT...there is a cure for all things out there on our Mother Earth and groups like this will lead us to what we need.

Driving a truck down the road give me a lot of time to think/reflect on things,and the land is one of them I spend a lot of time with every day.

where is this going///////

I can feel things and I think the land is talking..or I really think the Spirits/or Angels if you are Christan,are trying to talk to us but we listen with our brain/ears.instead of our intuition/spirit.

But,I could feel the unhappiness down there,like on a scary movie in the woods and the trees are all scary looking...

there are remedy's out there that are natural.

let us hope we get in tune or in harmony we everything/creation and we will be

the !!!!!!!!!!

Marty Stompingelk

living in the cosmic swirl,going round and round,singing my song,Dancing my dance...Stompingelk,

From: Joyce Hudson <bjoyfuliglou (DOT) com>Subject: [ ] Onions as bacteria magnets. Date: Monday, March 8, 2010, 5:12 PM

There is an article going around that onions should not be saved after they have been cut. So, I did some research. Here is what I found.

http://chemistkitch en.blogspot. com/2009/ 04/onions- as-bacteria- magnets.html

Monday, April 6, 2009

Onions as bacteria magnets.

..ine asked: there is an email circulating claiming that cut onions are "magnets for bacteria" and should never be stored for later use (even in the fridge for a few days) as they will cause food poisoning. True?Snopes (here) rates it as

"undetermined" .I am willing to go out on a limb and say "false".Reason 1: Nothing is a bacteria magnet. Firstly, bacteria have minimal mobility. They usually travel in water droplets, if at all. Sneezes, for example. Moulds can release spores which get blown around but bacteria usually grows in moist environments and are slimy, making getting airborne difficult. Secondly, if there was such a thing as a 'bacteria magnet' it would be enormously useful in the medical field for drawing bacteria away from the ill and infirmed. Not such use has been made of onions. Contact with unclean hands can introduce bacteria to new surfaces but they need a surface that will support growth, otherwise they will just stay there without multiplying or die.Reason 2: Bacteria like moist, neutral environments. Not many acidic things grow bacteria. That's why vinegar is used for preserving. The surface of a cut onion is acidic due to the

production of sulphuric acid (this is what makes your eyes water). There are some moulds that will tolerate acidic conditions and grow on onions but they are not high risk, they are visible, and any normal person would cut them off or ditch the onion.Reason 3: High risk foods are usually high in protein and available moisture. Onions are low protein, verging on nil, and what moisture they have is contained in their cellular structure. The surface, as well as being acidic, dries soon after cutting and will not support bacterial growth.Reason 4: If onions are attracting bacteria, where are they coming from? Somewhere else in your fridge? Perhaps it is time to clean the fridge.Reason 5: In the 20 odd years I worked in a food laboratory, onions were never mentioned as even a suspect in a food poisoning case.-------Footnote: we did have some onions brought to the laboratory as a food poisoning complaint once. A guy had

eaten them and ended up in hospital. Only problem was, they weren't onions. They were daffodil bulbs.

[Guest guest]

Keep rosemary by your garden gate. Plant roses and lavender for luck. Fall in love whenever you can.I like this and I do!!

Marty Stompingelk

From: mary colfer <Kitrina98@...>Subject: Re: [ ] Onions as bacteria magnets. Date: Tuesday, March 9, 2010, 5:49 PM

Marty I too believe that something bad is going to happen at the Mississippi. I don't know if you will believe it or not but a couple of years ago I had a dream that an earthquake hit along the river and made it so wide it divided the continent in half. Several friends who have crossed the river also feel something bad there. Safe journeys.

Keep rosemary by your garden gate. Plant roses and lavender for luck. Fall in love whenever you can.~ Practical Magic

living in the cosmic swirl,going round and round,singing my song,Dancing my dance...Stompingelk,

[Guest guest]

Hi all,

have you ever tryed Tea tree oil...

I think it is one of the most healing oils of all.

I just put not even a drop,just tilt the bottle upside down and back right up again,just to get a small smear,then touch the tip of my nose,and ears..

EARS....

how do we get a flu,cold,almost anything....

well,the flu and cold enter our bodys thru

ears

nose

mouth

eyes

all of these are conected,so when the flu enters ..say the ears,it will go thrug our nasal passages and at this point

we do not have the flu...yet

it enters our bloodstrean,our bodys..

now we have it and there is no turning back at this point.

BUT

while it is in our ears,mouth,eyes.nose,it can be killed

and tea tree oil will do this...

make sure you get good pure oil

not prossesed,

joy might be able to get you some..

if not contact me.

living in the cosmic swirl,going round and round,singing my song,Dancing my dance...Stompingelk,

From: Joyce Hudson <bjoyfuliglou (DOT) com>Subject: [ ] Onions as bacteria magnets. Date: Monday, March 8, 2010, 5:12 PM

There is an article going around that onions should not be saved after they have been cut. So, I did some research. Here is what I found.

http://chemistkitch en.blogspot. com/2009/ 04/onions- as-bacteria- magnets.html

Monday, April 6, 2009

Onions as bacteria magnets.

..ine asked: there is an email circulating claiming that cut onions are "magnets for bacteria" and should never be stored for later use (even in the fridge for a few days) as they will cause food poisoning. True?Snopes (here) rates it as

"undetermined" .I am willing to go out on a limb and say "false".Reason 1: Nothing is a bacteria magnet. Firstly, bacteria have minimal mobility. They usually travel in water droplets, if at all. Sneezes, for example. Moulds can release spores which get blown around but bacteria usually grows in moist environments and are slimy, making getting airborne difficult. Secondly, if there was such a thing as a 'bacteria magnet' it would be enormously useful in the medical field for drawing bacteria away from the ill and infirmed. Not such use has been made of onions. Contact with unclean hands can introduce bacteria to new surfaces but they need a surface that will support growth, otherwise they will just stay there without multiplying or die.Reason 2: Bacteria like moist, neutral environments. Not many acidic things grow bacteria. That's why vinegar is used for preserving. The surface of a cut onion is acidic due to the

production of sulphuric acid (this is what makes your eyes water). There are some moulds that will tolerate acidic conditions and grow on onions but they are not high risk, they are visible, and any normal person would cut them off or ditch the onion.Reason 3: High risk foods are usually high in protein and available moisture. Onions are low protein, verging on nil, and what moisture they have is contained in their cellular structure. The surface, as well as being acidic, dries soon after cutting and will not support bacterial growth.Reason 4: If onions are attracting bacteria, where are they coming from? Somewhere else in your fridge? Perhaps it is time to clean the fridge.Reason 5: In the 20 odd years I worked in a food laboratory, onions were never mentioned as even a suspect in a food poisoning case.-------Footnote: we did have some onions brought to the laboratory as a food poisoning complaint once. A guy had

eaten them and ended up in hospital. Only problem was, they weren't onions. They were daffodil bulbs.