In article >,
Frogleg > wrote:

> I disagree on the matter of 'wisdom of the Old Ones.' While chewing
> on willow bark for pain and fevers turned out to be a good idea, myth
> and superstition were, I believe, far more common. Since much
> foodborne illness doesn't strke immediately, but after a delay that
> may be days or even weeks, it would take a very clever Old One to
> associate, say, hemorrhagic colitis with food eaten 3-4 days
> previously.

I'm curious about this. My impression was that the overwhelming bulk of
problems from spoiled food involved food poisoning, with results
observable in hours, not weeks. How common and serious a problem is the
sort of long term effect you describe? How likely is it that techniques
which didn't risk food poisoning would result in a serious risk of such
effects?

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