dAGE (dietary advanced glycation endproducts) in whey protein and olive oil?


#1

Do we have to take dAGE in account? How much of this is true?


#2

This showed up in my feed and am bumping this up since i wanted to bring this to the attention of team soylent since a while, so that they find a way to make it solid in the future without baking/heating etc if possible.