When asked, "Where is that smell coming from?" my biochemist roommate launched into a lesson about putriscine, cadaverine and the decarboxylation of lysine. He did not, however, explain why he'd put a raw chicken in a pan and left it in the cabinet next to the stove for a month.
This, to me, has always been the problem with science.

Hmm. Perhaps, in a kind way, he was gently persuading you to up your game a bit and learn enough science for you to avoid being taken in. It behoves us all, you know.