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BS: Poisoned pancakes?
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Subject: RE: BS: Poisoned pancakes? From: Don Firth Date: 22 Dec 07 - 08:49 PM . . . and then slurp up what's left on the plate. The principle I live by. . . . Don Firth |
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Subject: RE: BS: Poisoned pancakes? From: GUEST,Slag Date: 22 Dec 07 - 12:00 AM Sop those floppy soppy panckies fulla maple surple and supple up those tummy mubbles! |
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Subject: RE: BS: Poisoned pancakes? From: Q (Frank Staplin) Date: 21 Dec 07 - 11:01 PM The Spanish spelling is simpler: filosofía. |
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Subject: RE: BS: Poisoned pancakes? From: Don Firth Date: 21 Dec 07 - 10:45 PM Hmm. Interesting typo I just came out with. Perhaps that should read "philo-soppy." Don Firth |
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Subject: RE: BS: Poisoned pancakes? From: Don Firth Date: 21 Dec 07 - 10:42 PM That's my philosopy! Don Firth |
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Subject: RE: BS: Poisoned pancakes? From: Sorcha Date: 21 Dec 07 - 10:29 PM Food--a platform for maple syrup. |
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Subject: RE: BS: Poisoned pancakes? From: Stilly River Sage Date: 21 Dec 07 - 10:27 PM That's a switch! Here I am visualizing a plate of onion rings and bacon in a puddle of maple syrup. LOL! |
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Subject: RE: BS: Poisoned pancakes? From: GUEST,Slag Date: 21 Dec 07 - 12:59 PM SRS, You beat me to it! No excuse for buying boxed mix! Ugh! You can also use virtually the same formula for great onion rings! Back off on the sugar and way back on the baking powder and make it just a little thinner with extra milk. Add bread crumbs if you want it to have a breaded texture. Try it, you'll like it! |
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Subject: RE: BS: Poisoned pancakes? From: Sorcha Date: 20 Dec 07 - 10:47 PM Or just keep it in the FREEZER below 0 F!!! |
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Subject: RE: BS: Poisoned pancakes? From: Q (Frank Staplin) Date: 20 Dec 07 - 10:08 PM Mold? That reminds me of a joke. Mamma mole, papa mole and baby mole lived in a hole outside of a farm house. Papa mole stuck his head out of the hole and said, "Mmmmm, I smell sausage." Mama mole reached her head out of the hole and said, "Mmmm, I smell pancakes." Baby mole tried to stick his head outside the hole, but couldn't because of the two larger moles. Baby mole said, "The only thing I can smell is molasses." |
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Subject: RE: BS: Poisoned pancakes? From: GUEST,Peg_Leg Pierce Christmas Pirate Date: 20 Dec 07 - 09:59 PM It's the MOLD. We get this a lot on the ship. Prepared Pancake mizes that come in a box as opposed to a sealed polybag can grow mold. The usually culprit is often listed as Aunt Jemima's. The reaction is to the mold or the waste product from the mold and not from any "chemicals" in the mix. The mixes were fine to begin with but get contamined with mold spores once opened or stored in somebody's house or some pirates galley cupboard. Moral of the story - toss all bakery mixes more than 6 months old or at least buy the kind in the poly bags and then once opened - toss if not used up after 6 months from date of purchase |
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Subject: RE: BS: Poisoned pancakes? From: Q (Frank Staplin) Date: 20 Dec 07 - 09:38 PM Yep, we like waffles, pancakes or French Toast with ham or back bacon for dinner, too. More often than for breakfast which usually is OJ and oatmeal. |
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Subject: RE: BS: Poisoned pancakes? From: Stilly River Sage Date: 20 Dec 07 - 08:42 PM Sometimes when it's cold out and we just don't feel like anything else, I'll pull out some bacon and cook up some fresh pancakes for dinner. Breakfast for dinner is comfort food at it's best! SRS |
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Subject: RE: BS: Poisoned pancakes? From: Q (Frank Staplin) Date: 20 Dec 07 - 08:40 PM Hey, what about a pancake smothered in apples n' cinnamon-sugar glaze, made at an "Original Pancake House"? Forget all this mix it yourself and package mix stuff. Unless the pancake café near you is like this one in London: typical English caf |
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Subject: RE: BS: Poisoned pancakes? From: Sorcha Date: 20 Dec 07 - 06:38 PM Look, OK...I usually DO make from scratch, but I use a blender to put more AIR in them....fluffier! It's not easy to use an electric blender when camping...so, I get the MIX stuff. NO, it's NOT as good as My Own Homemade, but it works in a pinch. All you people who are 'dissing' Krusteze and other mixes can just.....erm...uh...oh gee whiz. Hey, Sorch, lighten up, it's the Holidays. Yes ma'm. |
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Subject: RE: BS: Poisoned pancakes? From: Deckman Date: 20 Dec 07 - 06:37 PM I know that by suggesting all these neat and safe recipes, we will avoid the dreaded pancake poison. But think it through folks ... if we don't occasionally end up in the hospital, how are we ever going to meet new people? Bob |
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Subject: RE: BS: Poisoned pancakes? From: Bert Date: 20 Dec 07 - 06:23 PM I'm with Squeaks and Garg on this one. Make your own. A basic batter for English pancakes, crepes and Yorkshire pud, use Flour eggs - For Yorkshire pud at high altitudes add more eggs salt milk water you can add some cooking oil or melted butter to the batter to stop them sticking to the pan, but don't stir it in too much, you want to be able to see it swirling in the batter. for American pancakes or waffles Add baking soda cream of tartar (or use buttermilk instead of milk) and if you like add vanilla sugar |
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Subject: RE: BS: Poisoned pancakes? From: Liz the Squeak Date: 20 Dec 07 - 04:09 PM For the Terminally Confused - the WHO = the World Health Organisation and not a rock group from the '60s. That'd be me then.... LTS |
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Subject: RE: BS: Poisoned pancakes? From: JohnInKansas Date: 20 Dec 07 - 02:55 PM A somewhat more detailed description of the botulin organism is at: Clostridiumbotulism.pdf from the WHO. Botulin toxins would probably be fairly unlikely in stored milled cereal products, since the bacterium requires anaerobic conditions for growth. It does grow in soil and is sometimes found - as pointed out by the Mayo brief - in honey and corn syrup. Since it's actually fairly common in the environment, it could grow enough to produce harmful concentrations of the toxin in flour or other cereal products stored in sealed airtight containers, or in storage where bulk quantities are sufficient to contain air-deprived areas. Simple oxidation of the "flour" could provide sufficient reduction in air exposure for growth, if there's no "stirring" to re-aerate regularly. Because of the need for relatively anaerobic conditions, botulin producing bacteria frequently thrive, as in the soil, in the presence of other decay processes that "suck up the air." Since the bacteria (there appear to be several that produce the toxin) do not generally grow in acid-rich materials, the baking pre-mixes could have some enhanced likelihood of supporting growth. Most such mixes contain fairly liberal amounts of "baking powder" of one kind or another, most of which have a fair amount of simple Sodium Bicarbonate, which IIRC buffers at a slightly alkaline pH. The WHO .pdf indicates a requirement for 250F (121C) for 30 minutes for safely killing the botulin producing bacteria for canning. That temperature of course requires a pressure cooker - at least, and while that may kill the bacteria it's unclear whether even that will "detoxify" any toxins they've already produced in food that's "slightly spoiled." John |
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Subject: RE: BS: Poisoned pancakes? From: Q (Frank Staplin) Date: 20 Dec 07 - 01:15 PM The Mayo Clinic has a good overview of botulism on its website, including symptoms, causes, treatment and prevention. botulism |
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Subject: RE: BS: Poisoned pancakes? From: gnomad Date: 20 Dec 07 - 01:21 AM Ergot is a spore-bearing fungus, parasitic on various grasses, but principally on rye. It now seldom occurs in cultivated cereal grains due to pre-planting treatment of the seed. It is, however, actively cultivated as a crop on rye (mostly in eastern Europe) for the industrial harvesting of its various toxic alkaloids. The basis of the alkaloids is lysergic acid (LSD, anyone?) from which therapeutically important substances are derived, uses include both obstetrics and psychiatry. My reference doesn't indicate how (or even whether) the alkaloids can be destroyed, but cases of ergot poisoning from bread products indicate that normal oven temperatures are not sufficient to do it. |
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Subject: RE: BS: Poisoned pancakes? From: JohnInKansas Date: 20 Dec 07 - 12:38 AM Regarding the urban myth that "cooking kills all the bad stuff," ... Cooking generally renders most "parasitic organisms" harmless. Quite fortunately there are many organisms that can infect food that are in this category, so we survive in spite of their common appearance. There are a few organisms, bacterial and fungal, where the toxic hazard is not as much from the organism itself, but from the waste products the organism secretes. Botulin is one of these, and there is good reason to suspect that the ergot fungus may also be of this kind. While cooking will generally kill the botulin producing organism, it does not significantly affect the botulin toxin secreted by the "bug" while it was growing in the can. You CANNOT make a botulin tainted food safe by cooking it, at least according to all the "home canning instructions" and medical reports on botulin toxicity that I've ever seen from several authoritative sources. While I haven't seen comment specific to the ergot fungus, it is quite obvious, from the number of cases of toxicity reported, that ordinary baking temperatures do not reliably inactivate toxins that it produces. Anybody got any better info? John |
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Subject: RE: BS: Poisoned pancakes? From: JohnInKansas Date: 20 Dec 07 - 12:24 AM As nobody seems to have answered Mr Red's: Even today with the formula changed (and ownership) I have tried to clean the tin with hot water - closing the lid and shaking causes an build-up of pressure inside. Mostly burnt sugar - what is going on there? Risking that he knows the the answer and is just dropping a bit of predigested bovine flavor bits on us - When you put hot water in a can and put the lid on it, if there's enough air to allow you to shake it, the air usually is quite a bit cooler than the water. When you shake it, air and water are splattered in and amongst each and t'other so that they become the same temperature. The tiny loss in temp of the water (very hight specific heat relative to air) causes very little contraction of the water, but the warming of the air causes it to wish to expand, often quite a bit. Since it's contained in a fixed volume because you closed the lid, the pressure increases. The burnt sugar has little to do with it. Hot water, shaken in a sealed can with initially even slightly less hot air, will always show an increase in pressure (sometimes sufficient to make getting the lid off immediately a bit risky). John |
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Subject: RE: BS: Poisoned pancakes? From: Don Firth Date: 19 Dec 07 - 11:44 PM Well, I was just describing my own expertise, such as it is (or isn't). Fortunately, Barbara usually beats me to the kitchen in the morning, while I'm still prying my eyes open and trying to figure out which way the floor is. Don Firth |
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Subject: RE: BS: Poisoned pancakes? From: Stilly River Sage Date: 19 Dec 07 - 11:33 PM I posted two of my recipes so he never has to use a mix again. Is this MikeN? I haven't seen him post here for a long time. What a way to return to circulation. Ouch! Contrary to Don's suggested haute cuisine in the morning, some of us actually do cook breakfast. I decided many years ago that I wasn't setting a great example or giving my kids the best breakfast by heating a store-bought bagel every morning and sending them out the door. Breakfast is IMPORTANT! I don't spend hours cooking--it only takes a couple of minutes to mix a batch of pancakes, and they taste so good from scratch. Other breakfasts are scrambled eggs and ham or French toast (my son's all time favorite!) or oatmeal (one of my favorites). When I have a freshly homemade loaf of bread we'll have toast and fruit. I'm sorry Mike got sick--what a horrible situation to find himself in. I didn't say I disbelieved it (and you didn't suggest that all of us were doubters). He probably won't want to eat pancakes for breakfast for a while anyway, but the recipes are good ones. Maggie |
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Subject: RE: BS: Poisoned pancakes? From: Q (Frank Staplin) Date: 19 Dec 07 - 10:27 PM Coyote pancake mix- We have used it, but like the corn flour mix of Aunt Jemima. Corn flour skillet cakes were very popular in earlier times in North America, but have mostly disappeared from our tables. Corn bread remains, but not the cakes. Egg pancakes are served at some of the Hutterite colonies. EGG PANCAKES 4 eggs 1/2 cup cream milk (or use coffee cream) 1/2 cup flour 1/2 teaspoon salt Mix ingredients together. Fry both sides in butter. From The Hutterite Treasury of Recipes, Hofer Publishing, Red Deer, AB. (later editions printed in Saskatchewan). |
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Subject: RE: BS: Poisoned pancakes? From: Deckman Date: 19 Dec 07 - 09:52 PM I just now talked with the fellow that this happenned to. He's just home and is too tired to post tonight. But perhaps in a few days he'll post to this thread and tell his story hisself! Bob |
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Subject: RE: BS: Poisoned pancakes? From: bobad Date: 19 Dec 07 - 09:37 PM I use this stuff: Bob's Red Mill 10-GRAIN PANCAKE AND WAFFLE MIX "10-Grain Pancake and Waffle Mix is perfect if you want whole grain nutrition, a hearty texture, and delectable flavor. Contains freshly milled wheat, whole wheat pastry flour, rye, triticale, oats, corn, barley, soy beans, brown rice, millet, flaxseed, non- fat dry milk, leavening, baking soda, and sea salt." Q, have you tried Coyote Pancake Mix made by Hutterites in Magrath, AB.? A friend used to mail it out to me when he was living in Alberta - good stuff. |
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Subject: RE: BS: Poisoned pancakes? From: Q (Frank Staplin) Date: 19 Dec 07 - 09:12 PM We will stick with Aunt Jemima Pancake Mix, as used in the family for about four generations. Just the right mix of wheat and corn flour, sodium bicarbonate and phosphate, and a touch of sugar and salt. The recipe on the box is good: 1 1/4 cup of Aunt Jemima mix add 2 eggs add 1 cup milk add 1 1/2 tablespoons vegetable oil Stir well and let stand for about 2 minutes Optional- Add blueberries or dried cranberries or apple and cinammon or chocolate chips, etc. (If 'you know who' is coming to dinner, spice his up with sprinkles of arsenic). Pour enough for into preheated griddle for one pancake. Or pour the basic formulation into a waffle (gaufre) iron; when done add maple syrup, enough to fill the depressions. |
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Subject: RE: BS: Poisoned pancakes? From: Don Firth Date: 19 Dec 07 - 04:29 PM Here ya go, gargoyle. Have a pancake. . . . Don Firth |
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Subject: RE: BS: Poisoned pancakes? From: Don Firth Date: 19 Dec 07 - 03:57 PM Yeah, Bob, I'm sure Mike will be glad to hear that it was all just an illusion. Which makes me wonder: is the hospital still going to bill him? I mean, after all. . . . Well, Rapaire, that's probably what I would do, but Barbara has a whole bunch of arcane and exotic cook books and she doesn't particularly mind something being a bit labor-intensive. What she has in mind is something called moussaka. Other folks are also bringing stuff. I don't know how it fits with the theme, if at all, but for dessert, someone is bringing mince pie and someone else is bringing flan. Wine, of course. I'm looking forward to sitting around afterwards just burpin' and scratchin'. Don Firth |
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Subject: RE: BS: Poisoned pancakes? From: Deckman Date: 19 Dec 07 - 03:40 PM As soon as my friend "Mike" gets home from the hospital, I'll be SURE to tell him that this didn't really happen ... that is was just a "cock and bull" story. I think he'll feel a lot better then! Bob |
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Subject: RE: BS: Poisoned pancakes? From: Hollowfox Date: 19 Dec 07 - 03:16 PM Well, er, I actually have some Krusteaz pancake mix at home. See, I go to a big camping event every August, and when it's over I take home the usable food that can't be donated to the local food pantry (e.g. opened pancake mix) and friends don't want to haul back home. No gastric distress so far. I've also been given homemade chocolate liqueur, beer, and other such useful stuff. |
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Subject: RE: BS: Poisoned pancakes? From: Rapparee Date: 19 Dec 07 - 03:13 PM Don, just drench everything in ouzo and feta cheese and call it "Greek." Nobody'll know the difference. (This will also work with Big Macs.) |
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Subject: RE: BS: Poisoned pancakes? From: Don Firth Date: 19 Dec 07 - 03:07 PM Where the hell did all these self-appointed ruban bleu gourmet chefs come from here on Mudcat? I mean, here, in a country where most people believe that potatoes are to be found by locating a puddle of gravy and probing around in it? Or where a huge percentage of the population wouldn't know how to manufacture an angel food cake without reaching for the box of Duncan Hines cake mix? So you get up in the morning and are in a bit of a hurry, but you feel like something a little more upscale than a bowl of Froot Loops or generic granola for breakfast. You decide pancakes might make a nice change. Besides, you have a hankering for a large dollop of maple syrup and pancakes provide an excuse. Then you notice that you don't have any eggs or baking powder in the house, so you reach for the pancake mix. This makes you some kind of lazy, rock-headed doofus? Most people—most people—are under the impression that this stuff lasts forever, and it is fast and convenient. And no, this is not a "cock and bull" story. Read the link to Snopes that I posted above! My concept of everyday cooking is to pour some milk on a bowl of cereal. But when it comes to haut cuisine, I make one helluva peanut-butter and jelly sandwich. My ham and cheese sandwich is worthy of international awards. One of my favorite breakfasts is a couple two or three slices of toast made with Trader Joe's "Cinnamon Swirl" bread with soy butter and orange marmalade on it (soy butter tastes a bit like peanut butter, but it's smoother, and if you spread it carefully, it caulks the holes in the cinnamon toast so the marmalade doesn't drip through onto your shirt front). Yum!! As to making dinner and such, I am an ordained expert at putting a casserole dish (ingredients constructed by my wife) into a microwave oven and pressing the necessary buttons. It's all in the index finger. I have watched Julia Child and Jeff Smith, the Frugal Gourmet in the past, so I do have a concept of the intricacies of it all, but I leave the really exotic stuff to my wife. Christmas dinner is gonna be a real doozy this year. Several guests coming for dinner and she's doing a sort of Greek theme. Don Firth |
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Subject: RE: BS: Poisoned pancakes? From: Backwoodsman Date: 19 Dec 07 - 08:57 AM 'PANCAKE MIX' !!!!!!!!!*@"># I'm flabbergasted that anyone could be so bone-idle and plain f**kin' useless as to involve themselves with this crap. Batter's simple and quick to make, why fart about with 'pancake mix'? Anyone who does deserves what they get for being so lazy. |
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Subject: RE: BS: Poisoned pancakes? From: The Fooles Troupe Date: 19 Dec 07 - 07:57 AM YouTube - mouldy old dough |
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Subject: RE: BS: Poisoned pancakes? From: Deckman Date: 19 Dec 07 - 06:47 AM To LTS: What key is that song in? Bob |
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Subject: RE: BS: Poisoned pancakes? From: The Fooles Troupe Date: 19 Dec 07 - 05:00 AM Mouldy Old Dough by Lieutenant Pigeon Album: Best Of Lieutenant Pigeon Released: 1972 UK Chart: 1 Couldn't resist, sorry! |
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Subject: RE: BS: Poisoned pancakes? From: GUEST,LTS pretending to work Date: 19 Dec 07 - 03:18 AM Laying in a store of food against famine has been around a lot longer than Brigham Young - remember Joseph and his dream of seven fat cows and seven thin cows? The Apocalypse is coming people!!! LTS |
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Subject: RE: BS: Poisoned pancakes? From: Q (Frank Staplin) Date: 19 Dec 07 - 12:25 AM No problem, but if you need one to keep you happy, I will create one. My post was intended to be informational and to bother the squeamish. (worked in a lab at a U. S. Army hospital that checked quality of food being sold to the military in that region. The injunction to keep a years supply of food wasn't pronounced by Moroni, but was given by Brigham Young, who led the exodus to Utah. A crop failure would have had serious consequences in the early days of settlement when migrants were arriving with very little in the way of supplies, many of them pushing a handcart across the prairies containing all of the family's belongings. Young's statement was "Learn to sustain yourselves, lay up grain and flour and save it for a day of scarcity." I am not a Mormon, but the advice was good for the times. We pretty much follow Rapaire's practice. Here in western Canada, if one leaves the cities, it pays to have a 'winter kit'- survival gear and food- in the car at all times. |
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Subject: RE: BS: Poisoned pancakes? From: Stilly River Sage Date: 19 Dec 07 - 12:15 AM When I cleared out Dad's estate I found some canned goods that fit the description above, of rotting through the cans. They were stored where they had been forgotten. I don't suppose I would have put it past him to have some really old pancake mix, but we always made it from scratch when I was growing up. I don't know if Dad made them by scratch on his own or not, in later years. Here are my recipes: 1 1/4 C white flour 1/2 C whole wheat flour 1 Tablespoon baking powder 1 Tablespoon sugar 1/2 teaspoon salt 1 beaten egg 1 cup milk 2 tablespoons melted butter Mix dry ingredients, mix wet ingredients except butter. Mix wet into dry, add butter as you mix. Don't over mix. I make a Scandinavian thin pancake, so I add between 1/4 and 1/2 cup extra water to the batter. Or, buttermilk variety: 1 1/4 C white flour 1/2 C whole wheat flour 1/2 teaspoon baking soda 2 teaspoons baking powder 1 Tablespoon sugar 1/2 teaspoon salt 1 beaten egg 1 cup buttermilk 2 tablespoons melted butter Mix dry ingredients, mix wet ingredients except butter. Mix wet into dry, add butter as you mix. Don't over mix. I make a Scandinavian thin pancake, so I add between 1/4 and 1/2 cup extra water to the batter. |
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Subject: RE: BS: Poisoned pancakes? From: Rapparee Date: 18 Dec 07 - 11:02 PM Heck, I keep a bunch of food around just because it's a good idea. We have at LEAST a week's worth of food on hand at all times, and probably more like a month's. Bottled water, too. Not counting the three days or so in each car in the "Winter Kits." |
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Subject: RE: BS: Poisoned pancakes? From: GUEST,.gargoyle Date: 18 Dec 07 - 10:56 PM It is going to BAKED (400 F)
Or BROILED (325 F)
Or BOILED (212 F at sea-level)
All will become cleansed in the process.
What is your "problem" Q
If MORONI determines a "hedge more protein in your diet" why be a moron and defeat the promised bonus with less carbs?
Sincerely,
Why repent or convert? We will be baptized and married even after our death. Holy JOSEPH!!! I'm OK being in heaven...as long as some member Mudcatters are far...far...far on the far-flame-side of paridise. |
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Subject: RE: BS: Poisoned pancakes? From: Q (Frank Staplin) Date: 18 Dec 07 - 04:38 PM Strict Mormons keep a year's supply of basic foods in storage. At university, married couples could get temporary university housing which was raised off the ground, leaving a space beneath. One Mormon couple put their supply in this crawl-storage space and we joked about the increasing protein content and when it would crawl away. This was in Austin, Texas- hot and sometimes wet. Re Sorcha's comments about freezing products made with grains, "whut folks don't know won't hurt 'em." The top grade wheat standard specifies a count of no more than one specimen of animal filth (rat dropping usu.) and 3 unknowns per kilogram, and no more than 31 insect-damaged kernels per kilogram. I remember that over 50 years ago, the number of rat droppings allowed in test samples was 9 per 100 grams. Weevil eggs probably would count as unknowns (or perhaps too small to be noticed?). |
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Subject: RE: BS: Poisoned pancakes? From: Mr Red Date: 18 Dec 07 - 04:38 PM Not heard this one but a few years back Fowlers Black Treacle was known to explode if kept too long. Even today with the formula changed (and ownership) I have tried to clean the tin with hot water - closing the lid and shaking causes an build-up of pressure inside. Mostly burnt sugar - what is going on there? |
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Subject: RE: BS: Poisoned pancakes? From: GUEST,.gargoyle Date: 18 Dec 07 - 04:32 PM Typical "Cock and Bull" story in the style of both the "D" men.
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Subject: RE: BS: Poisoned pancakes? From: Sorcha Date: 18 Dec 07 - 02:49 PM I have a box of Krusteze that I know is at least 3 years old. Maybe 4. We ate some of it last summer. Five of us. Nobody sick, however, I keep it in the deep freeze at below 0F temp. At home, I make scratch pancakes. I only use the mix when camping, so a box lasts a LONG time. And, keeping flour, grains, cereal, etc in plastic bags or things with lids will not necessarily keep the weevils out. The EGGS were probably already in there. When you purchase the stuff, put it in the deep freeze below 0 F for a week or two, THEN put in in the bag, bin with lid, etc. The freezing kills all the active weevil eggs that might have been in it. All this stuff keeps fresher and much longer in the freezer anyway, if you have room to store it there. |
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Subject: RE: BS: Poisoned pancakes? From: Melissa Date: 18 Dec 07 - 02:29 PM I heard a story about moldy pancake mixes on the radio a while back..it didn't mention any particular brand name as being worse for growing the mold--but did mention cake mixes and other floury products. I think the story connected the mold as a relative of the stuff in the Salem grain. |
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Subject: RE: BS: Poisoned pancakes? From: JohnInKansas Date: 18 Dec 07 - 01:57 PM My discovery that I was "allergic to penicillin" came when a Doc gave me a "synthetic" variety, Amoxycilin, that caused intense itching that just wouldn't quit. Althouth this wasn't "regular" penicillin, it apparently induced a rather generic allergy to the more common similar ones, with the result that since then I have to avoid all sourdough breads due to the very high percentage of them that use, or include, a yeast from the penicillin family. Fortunately, I never cared much for sour bread to begin with. There are a few fungal infections, particularly in ceral grain products, that don't require you to be allergic to produce undesirable effects. Some fungi produces toxins (poisons) that affect anyone who ingests them. The classic example is the ergot smut that's fairly common in barley. It can infect wheat or corn products, but that seems to be extremely rare. The ergot toxin attacks the central nerve system, and can cause physical spasms and/or bizarre behavioural deviations before, fairly frequently, leading to death. The death may occur as a direct result of the toxin, or as in the case of the "Salem Witch Trials" (perhaps) from the indirect reaction/action of superstitious neighbors to the characteristic symptomatic behaviour. John |
