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DAN SAGALYN, Son of Avital Sagalyn: It wasn't until 2017 that I really got a sense of all her work

: Currently many commercially available forms of cheese, salami, soy sauces, and other food substances have greatly reduced levels of tyramine compared to the past due to a widespread adoption of non-decarboxylating starter cultures for commercial fermentation that produce greatly reduced levels of tyramine

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Although the data currently available may be inaccurate and certain estimates are unreliable, the fact remains that the food industry waste and byproducts contribute alarmingly to the degradation of the planet, contributing heavily to the worlds carbon footprint [34,35]