You might say I’m a well-traveled vomiter (vomiteer?). I’ve puked in several different countries around the world, not to mention over international waters, and I’ve had some sort of GI distress in 6 continents (only because I haven’t been to Antarctica yet). I love to travel, but somehow the damn food gets me every time. I don’t go out of my way to eat chilled monkey brains or day-old street food, but I’ll be damned if I travel somewhere just to eat American peanut butter and energy bars for two weeks. I think one of the strongest expressions of culture is via food, and I would feel shortchanged if I didn’t have the opportunity to taste the native flavors of a new destination.

You can imagine my dismay, then, at a recent report from the journal Clinical Infectious Diseases, which demonstrated persistent contamination of vegetables with coliform bacteria despite cooking.  Coliform bacteria are those bacteria which normally reside in the gut but can end up in unwanted places, like on your dinner plate, due to poor food hygiene practices.  These are the guys that gave Montezuma his revenge.  Turns out that these buggers can persist in cooked veggies, even when served hot.  So it seems like I’m doomed to playing Russian roulette with my gastrointestinal health even if I forgo the fresh salad for a side of steamed vegetables.  Sometimes you just can’t win.