Botulismo en macerados: lo que nadie te cuenta

In this video, I explain what botulism (Clostridium botulinum) is, why it can be a risk in plant-based macerations for internal use, and how to minimize it. I review the critical points (water, pH, anaerobiosis, temperature) and compare options: oleates, vinegars, alcoholic tinctures, and other safer preparations. 🌱 My online school: https://escuelaherbal.com