EndAllDisease
Member
- Joined
- Jul 6, 2014
- Messages
- 195
In Ray's article Meat physiology, stress, and degenerative physiology he informs us that there are carcinogenic breakdown products produced by meat "ageing" (also known as rotting), called polyamines.
This got me thinking about dairy and how I've never heard him mention that deliberate ageing or fermentation of dairy to make yogurt or cheese causes the production of these breakdown products.
My question is this:
Why is it that aged meat produces toxic biproducts but aged dairy like cheese and yogurt don't?
This got me thinking about dairy and how I've never heard him mention that deliberate ageing or fermentation of dairy to make yogurt or cheese causes the production of these breakdown products.
My question is this:
Why is it that aged meat produces toxic biproducts but aged dairy like cheese and yogurt don't?