Ann Brink on mon 15 feb 10
Marion wrote:>
> One note of caution for anyone with chronic granulomatous disease
> (CGD) -- acetic acid bacteria of the species Granulibacter
> bethesdensis has been identified as an agent of invasive human disease
> specific in CGD. Scientists are now watching this common bacteria as
> an emergent human pathogen and those with a claim of CGD might want to
> limit their use of vinegar with regard to clay.
>
> Marian
> Neon-Cat
---------------------------------------------------------------------------=
-----
Hello Marion,
When I was a child...looooong ago.....the bottles of vinegar we had in our
kitchen would grow what we called "mother"...a sort of clear jelly-like ski=
n
on the surface.
This doesn't happen nowadays, no matter how long you keep your vinegar- I
believe today's vinegar is treated some way to prevent that (pasteurized?).
Would that render it harmless in the condition you mention above?
Just curious
Ann Brink in Lompoc CA
Beth Donovan on tue 16 feb 10
Hi, Ann,
Vinegar these days is pasteurized to get all those mothers out! LOL!
You can still purchase vinegar with the mother from some health food stores
and on-line. http://www.bragg.com/books/acv_excerpt.html is a really
popular brand.
Thanks,
Beth
Easton Kansas
-----Original Message-----
From: Clayart [mailto:Clayart@LSV.CERAMICS.ORG] On Behalf Of Ann Brink
Sent: Monday, February 15, 2010 9:23 PM
To: Clayart@LSV.CERAMICS.ORG
Subject: Re: Handles: score & slip vs. water only/re vineagar
Marion wrote:>
> One note of caution for anyone with chronic granulomatous disease
> (CGD) -- acetic acid bacteria of the species Granulibacter
> bethesdensis has been identified as an agent of invasive human disease
> specific in CGD. Scientists are now watching this common bacteria as
> an emergent human pathogen and those with a claim of CGD might want to
> limit their use of vinegar with regard to clay.
>
> Marian
> Neon-Cat
---------------------------------------------------------------------------=
-
----
Hello Marion,
When I was a child...looooong ago.....the bottles of vinegar we had in our
kitchen would grow what we called "mother"...a sort of clear jelly-like ski=
n
on the surface.
This doesn't happen nowadays, no matter how long you keep your vinegar- I
believe today's vinegar is treated some way to prevent that (pasteurized?).
Would that render it harmless in the condition you mention above?
Just curious
Ann Brink in Lompoc CA
Neon-Cat on wed 17 feb 10
Hi Ann, yes Beth is correct -- most common vinegar in the US is
pasteurized and the acetic acid bacteria are easy to kill by this
method. Acetic acid bacteria are fairly common in the environment and
not all vinegars are pasteurized, hence my comment. Only about 1 out
of 250,000 folks may have CGD and thus far only CGD patients seem to
be bothered by this one sub-species of acetic acid bacteria (of which
there are a number) but I thought it was important enough info to
archive and an interesting natural occurrence in itself. The
information was not meant to dissuade anyone from using vinegar
although if I were a vinegar-in-clay-person I'd opt for a pasteurized
version. The good effects attained by using vinegar in a clay body are
not related to any acetic acid bacteria untreated vinegar may
introduce. Probably I should have posted the info separately but I've
been pressed for time and wanted to do this the next time vinegar came
up on list. Ignorance in small things can sometimes be costly.
Marian
| |
|
