That being said, depending on odor there are other strategies to lock it in or neutralize it depending on the type of odor (acid/protein/uric/etc.).

I like to cook and if I'm doing so, I will try to use other sources of protein than meat itself.

The spike protein on the surface of the virus that allows COVID to gain entry into your cells!

Burgers will be made of veggie protein that bleeds or some other meat alternatives.

Here is my point:While it's true that some folks react to the mycotoxins created by live molds, most of the asthmatic and allergy-prone individuals who react to the presence of mold are reacting to the proteins in the mold body. 

I work in international trade in the protein industry and have been for 15 years.  

If you were to put their dna in an electron microscope you’d see tiny garbage bags of trash everywhere in their proteins and enzymes of the helix ..It’s part of who they are .

Grab a protein bar and protein drink and I head to the gymLift weights and write therapy notes and listen to audio books or podcasts between sets until 7:45Get to work by 8 am to meet with my first client of the day. 

Its like humans... you may need protein and someone else calcium, the doctor usually doesnt make the exact same prescription to two different people.

Got a big glass of water and a protein bar.