12 February 2003 -
2:52 p.m.
I'm back at work after being sick for two days. I must have had food-poisoning or some kind of fast-acting stomach bug, although I've heard that most of the time if you have flu syptoms for less than a week it's usually food-poisoning. The reason that it happens in the winter more often is because people's immune systems are down and food isn't as fresh in the first place because it takes longer to ship and people aren't as worried about keeping it refrigerated when it's cold outside. The problem is you get food-poisoning most often not from food that's gone bad, but from food that's been frozen and thawed several times. See the freezing and thawing kills off any weak bacteria on the food, but allows more resistant bacteria to continue to grow, and even after you cook the food at that point, the toxins which produce the food-poisoning are still present in the food. Food-poisoning isn't caused directly by the bacteria, but by the waste chemicals they produce. It's not an infection it's really a poisoning. That's why it's gone so fast. And that's why your body works so hard to . . . um . . . get rid of it.
Wasn't that fun? And now I have work to do.
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