450. Salting Pasta Water With Iodized Salt

Dr. Don and Professor Ben talk about the risks of salting pasta water with iodized salt.

Dr. Don - not risky 👍🏼
Professor Ben - not risky 👍🏼

• Four ways to reduce unwanted iodized table salt reactions when boiling pasta - American Chemical Society
• Overlooked Iodo-Disinfection Byproduct Formation When Cooking Pasta with Iodized Table Salt | Environmental Science & Technology
• Overlooked Iodo-Disinfection Byproduct Formation When Cooking Pasta with Iodized Table Salt | Environmental Science & Technology PDF

273. Cooking With Himalayan Soup Salter on a Rope

Dr. Don and Professor Ben talk about the risks of cooking with a Himalayan soup salter on a rope.

Dr. Don - not risky 👍🏼
Professor Ben - not risky 👍🏼

• not a bot on Twitter: "@bugcounter @benjaminchapman Himalayan Soup Salter: Risky or Not? I assume the salt block would be safe, but what about the rope? Dipping in stews, soups, and chili and just rinsing between uses? https://t.co/x47abYjtHV" / Twitter
• Evaluation of oral fluids for surveillance of foodborne and zoonotic pathogens in pig farms - Franziska Schott, Karolin Hoffmann, Eleonora Sarno, Patrick D. Bangerter, Roger Stephan, Gudrun Overesch, Michael Haessig, Xaver Sidler, Robert Graage, 2021

261. Sam's Plowed Snow and Ice

Dr. Don and Professor Ben talk about the risks faced by Ben's son Sam when Sam eats plowed up snow and ice at his school.

Dr. Don - not risky 👍🏼
Professor Ben - not risky 👍🏼

• Amazon.com : Trideer Inflated Wobble Cushion - Wiggle Seat for Sensory Kids(Multiple Colors), Core Balance Disc (Extra Thick), Flexible Seating for All Age(Office & School & Home) (34cm Avocado) : Sports & Outdoors
• 113. Eating Snow — Risky or Not?
• Letterkenny (TV series) - Wikipedia)

152. Traditional Québécois Acadian Salted Herbs

Dr. Don and Professor Ben talk about the risks of eating traditional Québécois Acadian salted herbs.

Dr. Don - not risky 👍🏼
Professor Ben - not risky 👍🏼

• Randal Oulton on Twitter: "Traditional Québécois / Acadian salted herbs
• Herbes salées vide-jardin | Mordu
• CooksInfo Food Encyclopaedia - CooksInfo
• How to make your own sauerkraut | UMN Extension
• ComBase
• (32) Greg Davies "Vegetables" - Would I Lie to You? - YouTube
• Classification of fermented foods: worldwide review of household fermentation techniques - ScienceDirect
• Effect of temperature, sodium chloride, and pH on growth of Listeria monocytogenes in cabbage juice. | Applied and Environmental Microbiology
• New perspectives on the gastrointestinal mode of transmission in invasive Listeria monocytogenes infection - PubMed

44: Salt Cured Egg Yolks

Dr. Don and Professor Ben talk about the risks of eating salt cured egg yolks.

Dr. Don - not risky 👍🏼
Professor Ben - risky ☣️

• Cured Egg Yolks Recipe | Bon Appetit
• Salt Cured Egg Yolks
• Effect of sublethal heat stress on Salmonella Typhimurium virulence
• "salt cured" egg yolk - Google Scholar
• Evaluating the Risk of Contracting Salmonellosis from Egg Yolk 'Parmesan' Based on Water Activity