It seems every time I go out & have a wood splitting session with my log splitter, I end up with a sore throat & a cold the next day or the day after and am sick for a couple of weeks. I am wondering if the wood has mold ,mildew & bacteria in it, especially the dust that sometimes waffs up from the log when I split it. I have been paying a local guy to delever wood rounds to me with his pick up truck & prehaps I should change guys and insist on freshly cut wood to split, even if I end up paying more for the wood. I would guess that freshly cut wood might be less likely to make you sick from splitting the wood, -___as opposed to some of the wood he sold me, only 3 months ago, that may be begining to turn rotten. ___-. I am in the northeast, so rain every other day, & I notice that even healthy trees that I cut down myself, so that I know when they were cut, begin turning bad in 9 months outside in the rain & after 18 months are on the edge or past the edge of being rotten. That Is one reason why I wonder when I read about people on other posts talking about seasoning their wood outside for two years. Here it would all go rotten outside before the two years of seasoning could be compleated. If any one has any ideas on these subjects, please chime in here. Sick of / or from/ rotten wood.