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> to put the effect into context I'd be interested in the effect of, for example, normal food. I bet that it's also gonna depend alot on the person, and their history. This has always stuck with me: > After he was fired for incompetence, he took it on himself to sue the restaurant, claiming that his gastrointestinal problem, caused apparently by amoebas, was a result of his work there. Management took this litigation seriously enough to engage the services of an epidemiologist, who obtained stool samples from every employee. The results-which I was privy to-were enlightening to say the least. The waiter's strain of amoebas, it was concluded, was common to persons of his lifestyle, and to many others. What was interesting were the results of our Mexican and South American prep cooks. These guys were teeming wWh numerous varieties of critters, none of which, in their cases, caused illness or discomfort. It was explained that the results in our restaurant were no different from results at any other restaurant and that, particularly amongst my recently arrived Latino brethren, this sort of thing is normal-that their systems are used to it, and it causes them no difficulties at all. Bourdain, Anthony. KITCHEN CONFIDENTIAL: Adventures in the Culinary Underbeily. Bloomsbury Publishing, 2014. https://archive.org/stream/Anthony_Bourdain_Kitchen_Confiden... People sure are different! |
I’ve seen the symptom first hand in SE Asia. Things that got me sick wouldn’t phase the locals who were used to it.