Follow-Up on Food Sanitation and Gut Health: The Myths

Oh, wow! I didn’t realize what a response I’d get from the post about Healthy Eating and Disinfecting Food in Mexico.

In addition to Microdyne, more recommendations came in, both from blog and Facebook readers, and from my housekeeper Rosario.

I decided to take these additional recommendations seriously and look them up.

One person recommended vinegar and purified water as a better option to chemicals. In the USA, this can work. In Mexico, vinegar isn’t as effective as we think: https://www.forceofnatureclean.com/diy-cleaning-products-vinegar-drawbacks/

Another swears by bleach, having used it for years. This solution has merit, with a caveat: https://www.mnn.com/health/healthy-spaces/stories/disinfectants-a-guide-to-killing-germs-the-right-way

Rosario says she disinfects fruit and vegetables with lime juice and salt.

What AARP says about the lime juice and salt disinfectant myth: https://www.aarp.org/home-garden/housing/info-03-2010/myth_buster_can_you_sanitize_kitchen_tools_with_lemon_juice_and_salt_.html

Maybe, just maybe, I ate fresh tomatoes at the Quinciñeara last weekend that were probably not disinfected. Quien sabe?

Food borne illness is a big deal and is borderless. We get sick anywhere in the world, even in Los Estados Unidos aka El Norte. One friend says she is going to take Microdyne back with her when she returns in December.

13 responses to “Follow-Up on Food Sanitation and Gut Health: The Myths

  1. To Audrey Baird: I’ve read the article you posted a link for & am concerned I may not being doing enough. However, this article does not address the potential harm to the planet posed by bleach. So now what……????

  2. I got sick from insufficiently grilled chorizo sausage. It was in Oaxaca, at a good restaurant. I should have spit out the bite as soon as I realized that the meat was cool, not hot on the inside. In the future, I will specify “bien cocido” when I order food, especially meat of any sort.

    • Yes, bien cocido — well done — thanks for this reminder, Lew, especially for meats that are sausage-like chorizo. Even in the U.S. now, I order my burgers medium, barely pink in the center, for the same reason! Now, let’s talk about SUSHI!

  3. I worked for a dining room in Manhattan
    And they had a company call Ecolab
    Testing salads that we had prepared.
    The test results came in once very high
    In the ecoli count and we found that the herbs that we were getting from
    Purveyors were creating the source
    Of the ecoli count so we washed
    all our herbs in a bath of water with a capful of bleach and that took care of the problem.
    Of bleach

  4. And yet another alternative is colloidal silver, sold in many Mexican stores as ALBÍOSAN. We’ve been using it for a year. The water can be safely used on plants afterward.

  5. Thanks for the update, I would recommend this comprehensive article by Dr Steven Fry a Physician living in the Yucatan. He reviews many different alternatives and why they work or don’t work, backed by research from US CDC, NIH, Mexican hospitals, and Mexican Medical Schools.

    https://yucalandia.com/science-health-issues/salmonella-food-contamination-in-mexico/

  6. Although lime juice and vinegar give the semblance of clean but cannot be said to kill bacteria.

    • Thanks, Deborah. When Rosario told me she disinfected with lime juice and salt, I was dubious, or maybe incredulous. So, I looked it up. As you say — cannot kill bacteria! Likely Zapotec women in her family have been doing it this way for a long time! Not for my gringa stomach.

  7. Hola, I was wondering where in the market would Microdyne be located? In the produce section?

    • Here in Mexico, we find it at the Farmacia (pharmacy), at the corner markets, in the produce section of the larger stores (like Chedraui or Soriana). I’d check the Farmacia first. The bottle is tiny and easy to overlook. I’ve also seen disinfectant drops at the health food stores. Here in Oaxaca, it’s at Xiguela.

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