⚠️ Botulism ⚠️a life-threatening food born toxin: Clostridium botulinum bacteria

These bacteria are created by improperly processed foods where the anaerobic environment is not sour enough to kill off this bad guy. This is why garlic-oil can be a danger, but not garlic-honey! Garlic-honey allows fermentation to take place and create a safe and botulism free environment. Preserve your foods safety for more taste and health through fermentation!