The key difference between fermentation and rotting is whether the food is alive. Raw food ferments — its pH becomes more acidic, protecting it from necrosis bacteria. Cooked food rots — it’s dead, loses its enzymes, and turns alkaline, attracting necrotic bacteria that produce dangerous toxins. Fermentation is life continuing. Rotting is death consuming. Raw food turns sour — alive, self-protecting. Cooked food turns alkaline — dead, inviting decay and toxins. #raw #biology #bacteria

Now this is #raw grass fed grounded mutton, with raw beef bone marrow and smoked and then dried bacon with some dijon mustard. Even had 10g of frozen lamb liver with coconut aminos (instead of soy). The bacon was an eureka moment, because one of the bad things about bacon is the high AGEs you get from frying them. Dry them instead and they still taste great, they are still crispy but you avoid all the AGEs. This way of eating is oddly, more #antiaging and healthy than Bryan Johnsons ”million dollar” #vegan diet. Not only is he not considering glycation and AGEs, he’s ignoring all the anti-nutrients from plants that is stealing nutrition and bioavailability. #carnivore