#skills #lifehacks #health #routine #wellnesstips

I'm smelly, I have something important to tell you. You often eat without asking questions. You think I'm hungry, easy to conserve and without any danger. But there is a truth that a lot is going on. And I can't keep it for myself. Once I'm cold, I become one of the most risky food to conserve. Very quickly, I can develop invisible bacteria in the eye. You can't see anything, but they are good there. Certain bacteria pass unopened. Lundel is called Bacillus Serre. It spreads out completely, produces toxins, and what you feel at the beginning, as a simple disease, can become much more slow in terms. Since the beginning of 20th century, Japan has understood the danger of the risk to conserve it. That's why, in many Asian cultures, the risk of heating is avoided. The problem is to kill a large quantity, to put it in the fridge, and eat it for several days. Reality, the risk should not be more than 24 hours after cooking. Because even heating, the toxic products can remain active. The heat does not always suffice to destroy them. So, it remains a thing. If you laugh at more than 24 hours, don't take risk. Get it!