Today's Words of Wisdom

Any guesses why I've thought of Lebanon Bologna recently?

Heed this comment on that page:

"Sweet mother of God, if you're going to preserve meats, make sure you get the recipe right so you don't kill anyone. "

Also: Prague Powder #2? Corn syrup solids? Powdered Dextrose?

Fermento? FERMENTO!?

I realize one is not supposed to see how sausage or laws are made, but this takes it into entirely different territory than I'd previously considered.