> Botulism is extremely rare, though. Precisely because we have engineered our foods and processes for safety. None of this is new: "When Every Ketchup But On

> Botulism is extremely rare, though. Precisely because we have engineered our foods and processes for safety. None of this is new: "When Every Ketchup But One Went Extinct" https://www.atlasobscura.com/articles/history-of-heinz-ketchup https://www.atlasobscura.com/articles/history-of-heinz-ketch... "Their earlier ketchups “were medium bodied with average acidity,” Smith writes. In 1906, they replaced this ketchup with a shelf-stable, preservative-free ketchup that had twice as much salt, sugar, and vinegar as other commercial ketchups" Is a ketchup with extensively boiled tomatoes (which kills quite a bit of their nutritive value), double the salt and double the sugar better than one with small amounts of benzoate?