BLG Health - Mayo, Onions, Potatoes

Larry from BLG Health here, just received the
following in an email and thought I would send it
along for your information file. I hope it saves
just one person from serious food poisoning.
Hope it helps someone.

Watch out for Those Onions Written by Zola Gorgon -
author of several  cookbooks

LEFTOVER ONIONS

Everybody should read this. I have used an onion
which has been left in the fridge, and sometimes I
don't use a whole one at one time, so I saved the
other half for later.

Now with this info, I have changed my mind... will
buy smaller onions in the future.

I love onions, But  I'm sticking to small ones..
Mmmm Mmmm.

And it continued,

I had the wonderful privilege of touring Mullins
Food Products, makers of  mayonnaise. Mullins
is huge, and is owned by 11 brothers and sisters
in the Mullins family. My friend, Jeanne, is the
CEO.

Questions about food poisoning came up, and
I wanted to share what I learned  from a chemist.
The guy who gave us our tour is named Ed. He's
one of the Mullins brothers.

Ed is a chemistry expert and is involved in
developing most of the sauce formula. He's
even developed sauce formula for
McDonald's. Keep in  mind that Ed is a
food chemistry whiz kid.

During the tour, someone asked if we  really
needed to worry about mayonnaise. People
are always worried that  mayonnaise will
spoil.

Ed's answer will surprise you.

Ed said that all commercially-made Mayo is
completely safe.

"It doesn't even have to be refrigerated. No
harm in refrigerating it, but  it's not really
necessary."

He explained that the pH in mayonnaise is set
at a point that bacteria could not survive in
that environment.

He then talked about the quint essential picnic,
with the bowl of potato salad sitting on  the
table and how everyone blames the mayonnaise
when someone gets sick.

Ed says that when food poisoning is reported,
the first thing the officials  look for is when the
'victim' last ate ONIONS and where those
onions came from (in the potato salad?)....

Ed says it's not the mayonnaise (as long as it's
not homemade Mayo) that spoils in the outdoors.

It's probably the onions, and if not the onions,
it's the POTATOES.

He explained, onions are a huge magnet for
bacteria, especially uncooked onions

You should never plan to keep a portion
of a sliced onion. He says it's not  even safe
if you put it in a zip-lock bag and put it in
your refrigerator It's already contaminated
enough just by being cut open and out for a
bit, that it can be a danger to you (and doubly
watch out for those onions you  put in your
hot dogs at the baseball park!)

Ed says if you take the leftover onion and cook
it like crazy you'll  probably be okay, but if you
slice that leftover onion and put on your sandwich,
you're asking for trouble.

Both the onions and the moist potato in a potato
salad will attract and grow bacteria faster than any
commercial mayonnaise will even begin to break
down.

So, how's that for news? Take it for what you
will. I (the author Zola Gorgon ) am going  to be
very careful about my onions from now on. For
some reason,I see a lot  of credibility coming
from a chemist and a company that produces
millions of  pounds of mayonnaise every year.'

Also, dogs should never eat onions. Their
stomachs cannot metabolize onions.

Like I said I hope the above helps even one
person.

For more nature health info visit   BLG Health 

Presented by   Larry Guzda

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