I remember reading somewhere that some people are highly allergic/sensitive to dust from spalted wood due to the fungi that inhabits/created it.
A quick search revealed not-so-specific and conflicting opinions on spalted wood and food. What do you guys think? Does the finish matter, i.e. need to seal the wood, for it to be foodsafe? or are the warnings just fearmongering overreactions? (Nobody likes fearmongerers... )