Warren > writes:

> 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...

I think it's more than anecdotal. Activities people have been engaged
in for millennia have lots of negative (and positive) effects on their
longevity. But Rick Chappell actually knows something about this.
You there, Rick?

/Lew
---
Lew Perin /
http://www.panix.com/~perin/babelcarp.html