The headline is broadly defensible, but the qualifications matter. Effect sizes vary by population, the strongest claims rest on shorter trials, and credible voices push back on how it's typically framed.
I think it's because you're changing the structure of the meat to very far away from how it should be when you cook it when you cook it versus air drying it is retaining different critical enzymes things like that that actually stabilize the product of the meat for a long period of time
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Native comments, Twitter mentions, and Reddit threads about this claim — surfaced together so the conversation isn't fragmented across platforms.
Bookmarking — the dossier-vs-overview split is the right call. Most of the time I want overview; sometimes I want receipts.
Would love a "what would change this verdict" RSS feed. Sign me up if it exists.
if you cook something or to dehydrate you still need to put some preservative on it generally or else it will get moldy it will grow bacteria and I think it's because you're changing the structure of the meat to very far away from how it should be when you cook it when you cook it versus air drying it is retaining different critical enzymes things like that that actually stabilize the product of the meat for a long period of time