Biochemistry textbooks often refer to polyamines as “dead flesh” proteins. When living tissue is shocked, or dies it protein structure cracks open. Bacteria or enzymes contained in the food itself subsequently convert many of the protein fragments in polyamines. This is why polyamines are found in very high amounts in the tissues of severely injured trauma patients and in food product wow texture and taste has been permanently altered—shocked by excessive processing such as rapid freezing. Though some advocates of universal vegetarianism use polyamines as a justification for avoiding meat and seafood, polyamines are found as abundantly in vegetables, grains, fruits, and sprouts as they are in animal foods. And often, if they’re not found in plant foods per se, they are produced by the body in response to the lectins contained in many plants, grains and legumes.