Some interesting topics have been touched on. I have done a lot of sprouting, soaking, and muesli and yogurt making, and have been fairly careless about bacteria and other so-called nasties. However, I must admit that in the back of my mind I've often wondered just how reckless I am being.

In third world countries I am not reckless. In India, Mexico, Thailand and other countries, I am extremely careful. I have seen many people get sick from foods, water, and drinks in these countries. Sometimes very seriously sick.

Yet the people who live full time in these countries are usually able to eat the same foods, and drink the same drinks without getting sick. (Some of them do get sick, but those people are often not seen. They are in bed or in the hospital, or in some cases no longer alive. So they aren't out and about; and even those who are don't always wear a sign saying I'm sick.)

I've spent time in medical school, and have studied microbiology quite a bit. Yet I do not fully understand all of the issues involved here. I would like to understand more. If anyone has anything to add please do.

One thing I can add about potential food poisoning is that the Buddha probably died from food poisoning, in India.

Older people are more at risk.

Among the microorganisms that are common and can cause serious health problems, cancers specifically, are some of the aflatoxin molds. They are among the most potent liver carcinogens. And liver cancer is a painful way to die.

As I understand it, aflatoxins are not a problem unless the molds are growing at temperatures above 80 or 85 degrees Fahrenheit.

Some of these molds are odorless and tasteless and not visible under normal conditions. So detection is a problem. They do show up under ultraviolet light, however. And ultraviolet lights are inexpensive on Amazon. They are also useful in spotting scorpions at night.

Switching gears a bit, I'm a big fan of sprouted lentils. They are much less toxic than most raw legumes, and can be eaten safely in larger quantities. They are excellent in salads and sandwiches and wraps. They seem to be a much underappreciated food. They are also very high in protein. And they are easy and quick to sprout.

There are some less common varieties of lentils that are much better than the most commonly seen large green lentils. There are small black lentils that are excellent. There are French lentils that are also excellent. And there are others.

High protein wheat berries are also easy and versatile.