But that's not really true. Humans have for thousands of years tried and succeeded to make food not palatable to bacteria. Drying stuff is comparatively simple, but salting, smoking it, by either adding acid or fermenting (which makes the bacteria produce the acid that inhibits them), by adding alcohol (or again, letting the bacteria produce the alcohol), by introducing organisms that produce bactericides - namely fungi (cheese mold) that produce antibiotics. By adding sugar. Honey is shelf stable beyond your wildest dream. There's a lot of ways to get things shelf stable that use natural ingredients only and are - at least in reasonable amounts - perfectly safe to eat.
Your body will do a lot of work on food before it is in the end absorbed. It adds enzymes that break up molecular bonds. It will use acid on it. You will mash it with physical energy. It will be watered down and mixed and in the end, the molecules will be absorbed by your body.
That doesn't mean that you should eat just about everything, that's not true. But I believe making the connection via "bacteria won't eat that, it's not good" doesn't make a good point.
Your body will do a lot of work on food before it is in the end absorbed. It adds enzymes that break up molecular bonds. It will use acid on it. You will mash it with physical energy. It will be watered down and mixed and in the end, the molecules will be absorbed by your body.
That doesn't mean that you should eat just about everything, that's not true. But I believe making the connection via "bacteria won't eat that, it's not good" doesn't make a good point.