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cluckindan 2 days ago

Why not? Ethanol kills competing bacteria and is only produced in microscopic quantities.

Methanol is produced by a lot of bacteria, almost every human produces it within their body.

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OutOfHere 2 days ago | parent [-]

Isn't methanol a strong poison? I do not believe that any probiotic or native strains produce it.

Chemically the problem with ethanol is that it's too close to methanol.

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cluckindan 2 days ago | parent [-]

From Wikipedia:

”Small amounts of methanol are present in normal, healthy human individuals. One study found a mean of 4.5 ppm in the exhaled breath of test subjects.[19] The mean endogenous methanol in humans of 0.45 g/d may be metabolized from pectin found in fruit; one kilogram of apple produces up to 1.4 g of pectin (0.6 g of methanol.)[20]”

”Ingestion of as little as 3.16 grams of methanol can cause irreversible optic nerve damage, and the oral LD50 for humans is estimated to be 56.2 grams.[66]”

19: https://iopscience.iop.org/article/10.1088/0967-3334/27/7/00...

20: https://onlinelibrary.wiley.com/doi/10.1111/j.1530-0277.1997...

66: https://aoemj.org/journal/view.php?doi=10.1186/s40557-017-01...

	▲	OutOfHere a day ago \| parent [-]
		It doesn't mean it's safe to risk adding to the burden. The danger is that low-grade non-acute toxicity over the natural level could still be harmful over time. All it could take is one mutation.