> “Our tests all came back negative for food pathogens, toxins or outside contamination,” the company wrote.
If that's true, then it could be part of the formulation that causes a small percentage of people to get sick. Maybe it's akin to how cilantro causes some people to have a very alkaline taste when they eat it.
There are lots of foods that you can develop a sensitivity to if you eat them more than a couple times per week. So it might not even be a permanent intolerance, but rather something that's more transient.
E.g. supposedly if you eat wine cap mushrooms more than twice in a week then you'll be throwing up everywhere, but then you'll be fine again to eat them a week later.
If that's true, then it could be part of the formulation that causes a small percentage of people to get sick. Maybe it's akin to how cilantro causes some people to have a very alkaline taste when they eat it.