Re: Meat Tenderizer

[Guest guest]

At 07:00 PM 11/28/04 -0000, you wrote:

>

>

>One more....

>

>Meat Tenderizer - if Aldolphs meat tenderizer tenderizes meat...whats

>it do to people when they eat it? Is it bad for us?

>

>IF ITS BAD for us, what do you all do to make meat tender....but wait

>a minute...you eat it raw dont you. Forgot about that. Im not " there "

>yet - lol.

>

>Really, what do you know about meat tenderizers?

Thanks to the Glories of The Glutenator ... kefir soak.

MFJ

Yeeeeeeeeeeeee Haaaaaaaaaaaaa!!! ~Hammond of Texas

[Guest guest]

Adolphs uses a protein called papain in their tenderizer. It's a molecule that

breaks down proteins in meat and therefore tenderizes it.

After you eat it, stomach acids probably digest the molecule.

Some more info:

http://www.diet-and-health.net/Supplements/Papain.html

http://www.bilong.com/english/Bio-chemical%203.htm

-----------------------------------------------------------------------

Meat Tenderizer - if Aldolphs meat tenderizer tenderizes meat...whats

it do to people when they eat it? Is it bad for us?

IF ITS BAD for us, what do you all do to make meat tender....but wait

a minute...you eat it raw dont you. Forgot about that. Im not " there "

yet - lol.

Really, what do you know about meat tenderizers?

Thanks,

Dona in OK

[Guest guest]

>

>Meat Tenderizer - if Aldolphs meat tenderizer tenderizes meat...whats

>it do to people when they eat it? Is it bad for us?

It's made from papaya or pineapple enzymes, last I heard. It's not bad

for you unless you inhale it, and my Mom swore by it. It really works!

I don't know if they use " genuine " or manmade enzymes though. I never

got around to buying any because I always thought it was full of MSG,

but apparently that is not the case.

If you want to be more natural, you can use raw pineapple or papaya juice

in a marinade. Or, as someone mentioned, kefir. Or kimchi juice (most bacterial

ferments are loaded with enzymes). I've heard plain milk works too.

As for the effect on your digestion: a lot of folks takes similar enzymes to

help them digest food. Your body produces (or SHOULD produce) similar

enzymes, and your stomach is protected against the effects. Your stomach

is, after all, designed to digest food down to a pulp, and the fact it doesn't

digest itself means it knows what it is doing.

Heidi Jean

[Guest guest]

I believe that papain is the digestive enzyme in pineapple. (either

that or it is papaya.) That is why so many alternative doctors or

nutrtionists tell you to eat pineapple or papaya with your meat. Or to

calm an upset stomach. It helps with the digestion process naturally.

Catz

On Sun, 28 Nov 2004 14:25:54 -0500, Polemeropoulos

<alexp@...> wrote:

> Adolphs uses a protein called papain in their tenderizer. It's a molecule

> that breaks down proteins in meat and therefore tenderizes it.

[Guest guest]

Bromelain is the protein digesting enzyme in pineapple. There are two forms of

bromelain in pineapple. The preferred type is isolated from the stem of the

pineapple. The other is found in the flesh of the fruit. AFAIK bromelain is

not toxic at any level of ingestion.

Any bromelain that disperses into the body via the digestive system can assist

the clearing out of waste proteins in the tissues as well as promoting faster

healing.. Its been proposed that bromelain can reduce the thicker protein

membrane surrounding cancerous cells helping the body to recognize and destroy

them.

Darrell

[Guest guest]

Try kiwi as a tenderizer. It's so potent that, if you use too much, the meat

will start to dissolve overnight in a marinade of it.

Carol

If you want to be more natural, you can use raw pineapple or papaya juice

in a marinade. Or, as someone mentioned, kefir. Or kimchi juice (most bacterial

ferments are loaded with enzymes). I've heard plain milk works too.

Heidi Jean

[Guest guest]

Dona--Personally, I've never used them! I have no idea why I'd even want to!

My meats are tender enough, I think, and I didn't even understand the concept

of " tenderizing " ! Maybe there's something here I'm not getting? Marilyn

[Guest guest]

Catz--Whew! I'm not alone!!! Digestive enzymes I have a rudimentary

understanding of, but not really the role certain meats would play in regards to

digestive enzymes. But " meat tenderizers " --no clue. Marilyn

[Guest guest]

Heeheeeheee! Marilyn, I have ever understood the purpose of a meat

tenderizer either! But I know about naturally occurring digestive

enzymes in certain foods!

Catz

On Mon, 29 Nov 2004 16:23:21 EST, sahmomof8@... <sahmomof8@...> wrote:

> Dona--Personally, I've never used them! I have no idea why I'd even want to!

> My meats are tender enough, I think, and I didn't even understand the

> concept

> of " tenderizing " ! Maybe there's something here I'm not getting? Marilyn

>

[Guest guest]

I just cook in butter... tender every time! I just adjust the

temperature and length of cooking depending on how I think the meat

will be (instinct?). I have always thought that marinades just made

the food taste funny! LOL

Catz

On Tue, 30 Nov 2004 05:55:29 -0800 (PST), Pratick Mukherjee

<pratickmukherjee@...> wrote:

> We don't use meat tenderiser either.

> I have always assumed that it contains chemicals or whatnots.

> We marinate using vinegar and yogurt and the meat becomes soft after

> marinating for a few

> hrs.