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Arthur T Knackerbracket has processed the following story:
At least 25 people in two states were likely poisoned by toxic batches of the "Re2al ," including five children who suffered acute liver failure and one person who died.
The toxic water made headlines earlier this year when health investigators initially linked alkalized water sold by Nevada-based water company Real Water to severe illnesses in five children in Clark County, Nevada. But the new report from the CDC offers the most complete look at the identified cases and illnesses.
The saga began in November and December of 2020, when the five children—ranging in age from seven months to five years—became severely ill with acute liver failure after drinking the water. They were hospitalized and later transferred to a children's hospital for a potential liver transplant—though they all subsequently recovered without a transplant. Local health officials investigating the unusual cluster found that family members had also been sickened. The only common link between the cases was the alkalized water, which Real Water claimed was a healthier alternative to tap water.
In mid-March, the Food and Drug Administration contacted Real Water about the cases and urged the company to recall their water, which was sold in multiple states, including Nevada, California, Utah, and Arizona. Real Water agreed to issue the recall. However, by the end of the month, the FDA reported that retailers were still selling the potentially dangerous water, and the regulator tried to warn consumers directly. By then, Nevada health officials had linked the water to six additional cases, including three more children, bringing the total to 11.
Now, according to the new report, the tally has increased to 25: 18 probable cases and four suspected cases in Nevada, as well as three probable cases in California.
All 21 probable cases ended up hospitalized, and 18 required intensive care. One woman in her 60s with underlying medical conditions died of complications from her liver inflammation.
(Score: 4, Interesting) by PinkyGigglebrain on Monday November 22 2021, @02:33AM (1 child)
Surprisingly there is food grade Lye available. It has it's place in the serious kitchen, cureing fresh picked olives and making pretzels are two that I know off the top of my head. When picked olives are loaded with Oleuropein [wikipedia.org] making them too bitter to eat so they spend about 2 weeks in a lye bath to leech it out and neutralize it. And professional bakeries will give pretzels a quick dip in a lye solution before baking to give them their distinctive crust. However it is recommended the average home baker use a hot baking soda solution for making pretzels due being safer but the results are not as impressive.
"Beware those who would deny you Knowledge, For in their hearts they dream themselves your Master."
(Score: 2) by VLM on Monday November 22 2021, @03:05PM
Lutefisk. Fing disgusting, but I suppose if you're hungry enough anything is edible. So if salt is precious but you got lots of wood ash, you can use lye to "cure" raw fish the same way civilized people would have used salt.
You'd think pH screwing around would ruin the proteins and stuff but apparently it does not. Lutefisk is, to me, very smelly kind of like Vietnamese or Roman fish sauce. I've never tried roman fish sauce but I really have no desire to so thats OK.
Now if you make a spicy beer batter and deep fry it and drink lots of beer to avoid the lutefisk, then the batter and beer taste nice. But not the lutefisk.
Its the kind of food you'll find if you hear a kantele (its a musical stringed instrument from Finland)