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Date Posted: 08:04:12 01/19/03 Sun
Author: reg
Author Host/IP: Montreal-ppp47828.qc.sympatico.ca / 209.226.140.77
Subject: Re: Morton's TQ
In reply to: Peter 's message, "Morton's TQ" on 17:49:55 01/18/03 Sat

morning Peter, from the research that i have done in the last couple of years, this is what i have found. ascorbic acid is the main component in vitamin c. studies done by the US FDA and their counterpart in England found that ascorbic acid will not stop the growth of the botulism bacteria. a quote from the book Great Sausage Recipes and Meat Curing by Rytek Kutas, one of the most respected people in the field.

" in recent years a number of books have been written on mear curing by people with no background or personal experience in this field. it is frighting to read these people have recommended the use of ascorbic acid to cure meat. there is no documented scientific proof that botulism can be prevented by using ascorbic acid " another quote
" unfortunately there is no other substitute in the world today that can do the job of nitates "

in this book it goes on and on about the tests performed by the FDA, Department of Agriculture, Health and Welfare and so on. also just to let you know this book is also used by many US universities on these subjects.

hope this helps some Peter.

reg

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