Re: Erythritol

"And I know fermentation has a bad name, but it is not inherently bad. Kefir is fermented. Yogurt is fermented. So is miso, tofu, sauerkraut, and many other beneficial foods."

And there is the big question. What makes one fermentation BAD and another GOOD? Why is kefir and yogurt GOOD and the green fuzzy stuff in the frig or on the kitchen counter BAD? Is it the WAY it's fermented or the KIND of bacteria used or both?

I had read a JAMA article from 2002 that said corn is now "universally contaminated" with fungus. Hard to know who to believe any more.