So some cheeses seem to be toxic for you if you eat them when they have mold on them, while others are mainly being consumed when they get moldy. Why is it so that some types of cheese will make you sick, while you can eat others without a problem?
In: Chemistry
A related subject about which molds that grow on compressed tea “designed” for storage are dangerous keeps going over a similar issue. All of those molds are seen as a bad thing, but one common take is that you can brush off a white mold version but anything green or yellow is more dangerous, and you need to throw that “cake” (bing, or disk) away. The other take is that the mold is growing inside the tea too, and even white mold is dangerous, and you should throw the tea away (pu’er, that type).
A type of yellow mold is actually seen as positive in other hei cha (a broader compressed tea category), and is intentionally inoculated. In all these cases the molds aren’t regarded as a poison that will kill you, like cyanide, but are toxic, and cause health problems in other ways, including being carcinogenic, or potentially damaging internal organs. Except for that “good” yellow mold; that is said to have no negative effect.
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