Originally Posted by
Carbonfiberboy
Stories about the fragility of Perpetuem really make me wonder. I use my own mix of maltodextrin and either soy or whey protein. I don't add any funny chemicals. This stuff never spoils. I can take it on a ride, come back, put it in the fridge, and a week later it's still fine. So what the . . .? Some ingredient must be full of bacteria, or?
The hidden premise is that funny chemicals cause food to spoil faster. But in fact, most fresh foods will spoil (bacteria buildup) pretty quick on its own. Maybe what Hammer meant is that on a hot summer day, and on a long ride, that water bottle gets pretty warm on its own.
You know, there's those who just love all kinds of cheese, even the smelly one's. Do you think if I scraped some of that off and tested for bacteria, I would find more than just a little?