DogMa wrote:
> Lew wrote:
>>> ... the fact that you don't get immediately sick from these
>>> things is only part of the story. There are fermentation byproducts
>>> that raise your chance of eventually getting cancer. Certainly not in
>>> all fermentation, but the potential danger is not to be dismissed
>>> airily.
>
> Warren wrote:
>> ... the esters, etc, that are produced in fermentation, when we're
>> talking Kombucha and other home fermented products, the levels are so
>> low that it's practically immaterial.
>
> I'd be fascinated to know what data support that unconcern. Fungal
> metabolites are, AFAIK, among the most dangerous (i.e., toxic and
> common) biochemicals known. Esters, most terpenes, etc. are largely OK.
> But delayed lethality from mere specks of things like amanita cyclic
> peptides is well known. The aflatoxins and kin are both severe acute
> toxins and proven carcinogens in microgram daily doses. I'm with Lew -
> not to be fearful, but neither to minimize both known and unknown risks.
>
> -DM
Well, honestly it's anecdotal. People have been drinking and eating
kefir, yoghurt, kombucha, tea, cheese, etc for millennia with no adverse
affects...

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