Guest guest Posted June 16, 2006 Report Posted June 16, 2006 - Apparently this is true with proteins, too : just a > few " knocks " in the molecular structure and the protein is not a good > quality anymore. > HI I don't post very often but this one I just felt the need to reply to. I work as a clinical lab tech, and view living cells under scopes all day. When you start talking about molecules your going to a smaller structure than most people can't even start to picture. It is going to take more than the average blender blade to break down to that level. Also, just for something to think about...chewing produces a few knocks to anything long before it hits our guts to be attacked by our own juices to be used, saliva is only the first step of many. I just wanted to throw a different view out, to think about. Quote
Guest guest Posted June 17, 2006 Report Posted June 17, 2006 Think of the centrifuge used in bio labs to seperate organic components. The chemicals aren't altered by the process; if they were centifuging couldn't be used for analysis. Remember that there's a lot of fraudulent info on the net, spread by greedsters only interested in selling you their (usually worhtless) product. >- Apparently this is true with proteins, too : just a >> few " knocks " in the molecular structure and the protein is not a good >> quality anymore. >> > HI I don't post very often but this one I just felt the need to >reply to. I work as a clinical lab tech, and view living cells under >scopes all day. When you start talking about molecules your going to >a smaller structure than most people can't even start to picture. It >is going to take more than the average blender blade to break down to >that level. > Also, just for something to think about...chewing produces a few >knocks to anything long before it hits our guts to be attacked by our >own >juices to be used, saliva is only the first step of many. > I just wanted to throw a different view out, to think about. > > > > > > > > > Quote
Guest guest Posted June 22, 2006 Report Posted June 22, 2006 On 16 Jun 2006 at 18:09, Beth Schiros wrote: > > Also, just for something to think about...chewing produces a few > knocks to anything long before it hits our guts to be attacked by our > own > juices to be used, saliva is only the first step of many. > I just wanted to throw a different view out, to think about. In some cases, minimal processing such as chopping actually increases the bioavailability of nutrients. I found this article on garlic chopping interesting: From our new book: The World's Healthiest Foods, Essential Guide to the Healthiest Way of Eating The latest scientific research tells us that slicing, chopping, mincing or pressing garlic before cooking will enhance the health- promoting properties of garlic. A sulfur-based compound called alliin and an enzyme called alliinase are separated in the garlic™s cell structure when it is whole. Cutting garlic ruptures the cells and releases these elements allowing them to come in contact and form a powerful new compound called alliicin which not only adds to the number of garlic™s health-promoting benefits but is also the culprit behind their pungent aroma and gives garlic its œbite. The more finely the garlic is chopped, the more alliicin is produced. Pressing garlic or mincing them into a smooth paste will give you the strongest flavor and the greatest amount of alliicin. The stronger the smell and flavor of garlic, the more health-promoting nutrients they contain. So the next time you chop, mince or press your garlic, you may have a greater appreciation of its strong aroma knowing that the more pungent the smell the better it is for your health! Because this process takes some time, I recommend letting garlic sit for about 5-10 minutes after cutting while you prepare other ingredients. This is to ensure the maximum synthesis of alliicin. Once the compounds are formed they are quite stable and will withstand low heat for a short period of time, approximately 15 minutes. Research on garlic reinforces the validity of this practice. When crushed garlic was heated its ability to inhibit cancer development in animals was blocked; yet, when the researchers allowed the crushed garlic to ˜stand™ for 10 minutes before heating, its anticancer activity was preserved. http://www.whfoods.org/genpage.php?tname=foodtip & dbid=22 Tana Quote
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