The time lag on food poisoning depends what type it is. Viral and bacterial food poisoning take longer to onset (a day or two, iirc), whereas food poisoning from toxic chemicals is faster (can be as fast as an hour or two, again iirc).
My stomach is a delicate flower, so I've had occasion to look it up—though none too recently, thankfully, which is also why the exact time ranges are hazy.
There's also the kind where bacteria grows on the food (bacteria is on pretty much ALL of your food all the time anyway), and reheating or cooking it kills the bacteria, but the toxic byproduct from the bacteria still remains. The textbook example (as in, the thing that's in all of the medical textbooks I've read on food poisoning and will be on the test) of this is reheated rice and Bacillus cereus. It can leave behind a toxin that is heat-stable even when cooked at 250 degrees Farenheit for 90 minutes!
never reheating rice again
This is the thing: 99% of the time, reheated rice is fine and safe. In fact, most of the time, Bacillus cereus won't cause illness! They are competing with all sorts of other microorganisms in the microbiome of the food and can't generate enough numbers to cause you to queef or barf. But that other 1% of the time, you are a textbook example for a medical student.
+1
Options
amateurhourOne day I'll be professionalhourThe woods somewhere in TennesseeRegistered Userregular
I got toxin food poisoning from a steakhouse a few years ago. Literally halfway through dinner I was like "we have to go."
Barely made it home.
I spent ~18 hours barfing, shitting (mainly shitting) and crying
I haven't eaten at a sit down restaurant in nearly 6 months after mine.
It was the worst 2 days I've ever experienced in my life.
idk if it's like this everywhere, but at least here you can report food poisoning online to the health department and then they'll do a surprise inspection
which, even if they don't find anything, is at least some form of punishment
some places require a sample of the food to culture before they will do that
Who still has that by the time they're getting sick, tho?
The time lag on food poisoning depends what type it is. Viral and bacterial food poisoning take longer to onset (a day or two, iirc), whereas food poisoning from toxic chemicals is faster (can be as fast as an hour or two, again iirc).
My stomach is a delicate flower, so I've had occasion to look it up—though none too recently, thankfully, which is also why the exact time ranges are hazy.
There's also the kind where bacteria grows on the food (bacteria is on pretty much ALL of your food all the time anyway), and reheating or cooking it kills the bacteria, but the toxic byproduct from the bacteria still remains. The textbook example (as in, the thing that's in all of the medical textbooks I've read on food poisoning and will be on the test) of this is reheated rice and Bacillus cereus. It can leave behind a toxin that is heat-stable even when cooked at 250 degrees Farenheit for 90 minutes!
never reheating rice again
This is the thing: 99% of the time, reheated rice is fine and safe. In fact, most of the time, Bacillus cereus won't cause illness! They are competing with all sorts of other microorganisms in the microbiome of the food and can't generate enough numbers to cause you to queef or barf. But that other 1% of the time, you are a textbook example for a medical student.
i
queef?
Allegedly a voice of reason.
0
Options
amateurhourOne day I'll be professionalhourThe woods somewhere in TennesseeRegistered Userregular
I shit blood once.
I just lied down like a tiger in the wild waiting to die.
I made peace with the idea of being found in the bathroom dead.
The time lag on food poisoning depends what type it is. Viral and bacterial food poisoning take longer to onset (a day or two, iirc), whereas food poisoning from toxic chemicals is faster (can be as fast as an hour or two, again iirc).
My stomach is a delicate flower, so I've had occasion to look it up—though none too recently, thankfully, which is also why the exact time ranges are hazy.
There's also the kind where bacteria grows on the food (bacteria is on pretty much ALL of your food all the time anyway), and reheating or cooking it kills the bacteria, but the toxic byproduct from the bacteria still remains. The textbook example (as in, the thing that's in all of the medical textbooks I've read on food poisoning and will be on the test) of this is reheated rice and Bacillus cereus. It can leave behind a toxin that is heat-stable even when cooked at 250 degrees Farenheit for 90 minutes!
never reheating rice again
This is the thing: 99% of the time, reheated rice is fine and safe. In fact, most of the time, Bacillus cereus won't cause illness! They are competing with all sorts of other microorganisms in the microbiome of the food and can't generate enough numbers to cause you to queef or barf. But that other 1% of the time, you are a textbook example for a medical student.
i
queef?
One of those things that you start to google but then realise it's stopped giving search suggestions
I just lied down like a tiger in the wild waiting to die.
I made peace with the idea of being found in the bathroom dead.
Near the end, after waking up a dozen times to shit myself to death and dry heaving up bile, I begged my g/f to kill me to end my suffering.
"It's okay" I assured her
"I'll write the police a note and call 911 and tell them it was okay"
not a doctor, not a lawyer, examples I use may not be fully researched so don't take out of context plz, don't @ me
+2
Options
LudiousI just wanted a sandwich A temporally dislocated QuiznosRegistered Userregular
the funny thing is, when you're delirious from shitting and you're delicately patting your angry, red, ruined sphincter with toilet paper you start trying to make different blood splotch patterns
The time lag on food poisoning depends what type it is. Viral and bacterial food poisoning take longer to onset (a day or two, iirc), whereas food poisoning from toxic chemicals is faster (can be as fast as an hour or two, again iirc).
My stomach is a delicate flower, so I've had occasion to look it up—though none too recently, thankfully, which is also why the exact time ranges are hazy.
There's also the kind where bacteria grows on the food (bacteria is on pretty much ALL of your food all the time anyway), and reheating or cooking it kills the bacteria, but the toxic byproduct from the bacteria still remains. The textbook example (as in, the thing that's in all of the medical textbooks I've read on food poisoning and will be on the test) of this is reheated rice and Bacillus cereus. It can leave behind a toxin that is heat-stable even when cooked at 250 degrees Farenheit for 90 minutes!
never reheating rice again
This is the thing: 99% of the time, reheated rice is fine and safe. In fact, most of the time, Bacillus cereus won't cause illness! They are competing with all sorts of other microorganisms in the microbiome of the food and can't generate enough numbers to cause you to queef or barf. But that other 1% of the time, you are a textbook example for a medical student.
i
queef?
One of those things that you start to google but then realise it's stopped giving search suggestions
the funny thing is, when you're delirious from shitting and you're delicately patting your angry, red, ruined sphincter with toilet paper you start trying to make different blood splotch patterns
like some fucked up spirograph
Did you wet it down so it stopped hurting so much too?
not a doctor, not a lawyer, examples I use may not be fully researched so don't take out of context plz, don't @ me
the funny thing is, when you're delirious from shitting and you're delicately patting your angry, red, ruined sphincter with toilet paper you start trying to make different blood splotch patterns
like some fucked up spirograph
Did you wet it down so it stopped hurting so much too?
nah when I felt I was done for a bit I'd swab with vaseline
So....the lawnmower might be broken (yard is an open dumpster for cars to dump their bags, beer cans, and raising canes to go boxes) and has plastic bag wrapped around the blade shaft.
I also stepped on a fire ant hive so my foot is covered in pus-bug bites.
the funny thing is, when you're delirious from shitting and you're delicately patting your angry, red, ruined sphincter with toilet paper you start trying to make different blood splotch patterns
like some fucked up spirograph
Did you wet it down so it stopped hurting so much too?
nah when I felt I was done for a bit I'd swab with vaseline
Jesus. You all have had major havoc in your bholes.
the funny thing is, when you're delirious from shitting and you're delicately patting your angry, red, ruined sphincter with toilet paper you start trying to make different blood splotch patterns
like some fucked up spirograph
Did you wet it down so it stopped hurting so much too?
nah when I felt I was done for a bit I'd swab with vaseline
Jesus. You all have had major havoc in your bholes.
Everyone in chat has had at least one buttbarf experience that left us the scarred emotionless husks we are now
the funny thing is, when you're delirious from shitting and you're delicately patting your angry, red, ruined sphincter with toilet paper you start trying to make different blood splotch patterns
like some fucked up spirograph
Did you wet it down so it stopped hurting so much too?
nah when I felt I was done for a bit I'd swab with vaseline
Jesus. You all have had major havoc in your bholes.
Posts
The first one at Proms, the Second one at Weddings.
I love it
no one
):
Just like the real smash smouth
i
queef?
I just lied down like a tiger in the wild waiting to die.
I made peace with the idea of being found in the bathroom dead.
heres a picture of my rect-
pre or post cooking?? i have found no true answer, except "it depends"
maybe i'm streaming terrible dj right now if i am its here
oh once
yeah me too
just
just once
as you can see per the label figure 1a
One of those things that you start to google but then realise it's stopped giving search suggestions
But chicken is pretty great for eating a big meal when calorie restricted.
Near the end, after waking up a dozen times to shit myself to death and dry heaving up bile, I begged my g/f to kill me to end my suffering.
"It's okay" I assured her
"I'll write the police a note and call 911 and tell them it was okay"
like some fucked up spirograph
@Hakkekage
oh i know what it means
just
never related it to food poisoning
maybe you don't have this word on your side
Did you wet it down so it stopped hurting so much too?
like i just ate chicken.. i dunno, probably the size of my hand, 1-1.5 inches thick
i have it calculated at 600 cals but it seems way too high
maybe i'm streaming terrible dj right now if i am its here
nah when I felt I was done for a bit I'd swab with vaseline
A thick breast cutlet is probably round 600 Cals without skin.
I also stepped on a fire ant hive so my foot is covered in pus-bug bites.
Can I go home?
You are way into Pokemon Go.
oh hmm
Jesus. You all have had major havoc in your bholes.
If it was a chicken breast, those usually weigh in around 200g each or so. Which would put it at 220kcal.
i guess the thing is
it's not going to gain calories when you cook it
and 600 cals would be like 1.5lbs of chicken
that's a lot of chicken
vague posting is the best
what is the appropriate level of self-flagellation in a email when you fix a fuckup
Everyone in chat has had at least one buttbarf experience that left us the scarred emotionless husks we are now
yea! i've been conservative and using pre-cook weights but it can be like an almost 2x difference in calories
some days i could be either undereating by 300-500 calories or overeating by the same, depending on which one is right
maybe i'm streaming terrible dj right now if i am its here
I eat rice or pasta every day, I have very likely reheated rice around 5000 times. Never barfpooping.
Lady, it was like clay aiken's first Fantasy Fest