Um, food borne bacteria is killed around160-165 F. Why do you think it's important to cook chicken and pork to those temps? To insure killing of Salmonellosis in chicken and the trichinosis worm in pork. Sal won't likely kill ya, but may wish it did, but Tric will eat you from the inside out, while bot will slowly shut all life functions down. Scary stuff, if ya think about it.
Trust me, am well versed in how to most painfully hurt and even terminate consumers by accidently cross contaminating prepared food, or through improper canning of root vegetables, yeah botulism is a nasty way to go, but it is destroyed at 185 F. Shure 212 will still kill everything, but there is no need, see, bring it up to boil, all is dead, but then reduce to 190, which is the ideal temp to extract out flavor from food sources, which ramie being plant, is in that category from a food prep frame of mind. Also rapid boiling can tangle and bruise things. A nice gentle roll is more than sufficient, and more beneficial imo.
I do it as a precaution and for accelerating break in time. Also builds seem to wick better from the start when ramie is prepared in this manner.
Bring something to a boil, and boiling the pisz out of something at two entirely different things, and will produce two different products. Poach an egg at a rapid boil, you end up with wet scrambled eggs, and no tip, poach an egg at 190 F, whip up some hollandaise toast up an English muffing, ya got eggs benedict. Just saying.

