Was listening to a WIM, with Robert Breedlove podcast, while painting and there was the usual talk about MEAT 🍖 and the subject of collagen as it pertains to anti aging…

FYI, the Japanese process of fermenting #Koji is directly linked to amino acids aka Proteins— the building blocks of collagen production

Koji fermentations are power houses of the best proteins for anti aging— that’s why - traditionally—Japanese women are so beautiful and live so long so don’t let anyone fool you into thinking that meat protein is the only way to delay aging — in fact if you marinate meats in a Koji mix like Shio Koji it will be made UMAMI AND more delicious!

#meat #carnivore #fermentation #protein

“Fermentation biotechnology is older than documented history, even outside Asia. To give an example, malting and brewing were already taking place in Mesopotamia (current-day Iraq) in 4000 BC (Tramper and Zhu, 2011). Traditional fermentations of foods such as bread, beer, cheese, wine and soy sauce, are the forefathers of modern biotechnology (Fig. 1). These products still occupy a key place in our life today.“