[Kitsa]

I've had actual, Health Department-grade food poisoning twice. This actually is not as bad as those times. I got Salmonella from sour cream at a fast food place in Niagara Falls when I was eight or nine (feeling of a heavy boulder lodged painfully in my stomach, followed by a week of throwing up) and E coli in college, from apparently unwashed green peppers on a pizza (they said this was common). Jokes have been made about how I need to get botulism for the hat trick, but I don't think I need to mess with my nervous system any more than it already has been.

I think everything else has been the unfancy variety of either preservatives that don't agree with me or food that's ever so slightly off.

When dining out, I avoid sour cream and salads (because of the preservatives) and am usually okay.