I was getting toasted to a crisp from both sides in a crevo flamewar.
That, and I'm still "digesting" (har!) your posts.
I appreciate your taking the time to look up stuff from the peer-review lit (and it looks like talking to professional chemist friends).
Cheers!
You probably weren't able to access those abstracts since it's a pay site. The company I work for subscribes to these kinds of sources for us and many times I link them not thinking others will be unable to view them. I've cited those particular studies many times on the forum.
My grad degree was in biochem with a food science focus. I spent about 10 years in the lab before setting myself free. We have several PhD's in our lab but only one really knows his stuff. He's a top flavorist that doesn't have time for anything like this. The others?...Well, I guess you get what you pay for. However, they'd all agree that Sears plays fast and loose with the facts for his own personal financial gain. There's a lot of that going on out there and some of them are accomplished charlatans.