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Don't ferment corn or flour. It starts a biological process that creates bongkrekic acid which is extremely toxic.
Wow: scary.
Rice, corn, wheat, coconut could be involved. No signs of spoilage and some implicated rice noodles were unfermented! https://pubmed.ncbi.nlm.nih.gov/31524538/
That is sad. I looked up the toxin bongkrekic acid. It was used to identify the transport mechanism of mitochondria that allows ADP and ATP to travel in and out respectively.
I wouldn't have a problem eating year old food that had been frozen.
Right.. or dried beans, pasta, etc. Do it all the time. I've got plenty of canned and boxed goods in my pantry that don't expire until late 2021, 2022 or ever.
Sounds like this occurred from homemade noodles. Hopefully store-bought noodles aren't using old water or fermented corn and flour in their noodle making process.
I wouldn't have a problem eating year old food that had been frozen.
Freezing won't help with this problem if the original manufacturing was at fault. The noodles in the story had been frozen for nearly a year.
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