Posted by Larry Hoover on October 17, 2003, at 11:09:31
In reply to Re: raw foods » Larry Hoover, posted by tealady on October 10, 2003, at 23:53:13
> > You have an uncanny ability to find important issues within a body of writing.....
> >
> > In retrospect, I now recognize that I have allowed my bias to over-ride my intellect.
>
> Seems to happen in all professions, no?Oh, yes. It's a human trait.
> Guess that's the problem with theories/rules etc..we make them up to explain and suit the given knowledge..but when presented with enough evidence that contradicts one's theories we have to at least question our theories/rules as the unknown is far greater than the known.
Some people are able to do that more readily than are others.
> Re digestive enzymes: I had always thought that some bromelaine, papain, pepsin were first used as a digestive aid in the stomach and kept working the intestines..Pepsin requires an acid environment to function. It's totally deactivated in the alkaline intestinal environment. Papain seems to not require acidity, but I think it might be inactivated by really strong acid. Bromelain has been found in the blood after oral intake, which quite flies in the face of established wisdom....
> and others like pancreatin(providing lipase,protease, amylase)needed to be enteric coated to bypass liver
Enteric coatings are insoluble in acid, but soluble in alkaline (basic) solutions. It gets them past the stomach, but lets them dissolve in the enteric (intestinal) environment. Lipase digests fats. Amylase digests certain starches. That's done in the intestine, via pancreatic and liver secretions.
> to prevent them being broken down ...probably on nothing more scientific than this is how my digestive enzymes (that I used to be able to get) were formulated <g>. Although I think there was some reason why I started buying this formulation years ago.....
Oral enzymes fall into the "can't hurt, might help" category.
> I would assume that whole foods may contain something else that allows the needed enzymes not to be destroyed....No, I don't think so. It's merely because heat distorts proteins like enzymes (called denaturing), which destroys their activity. Think about watching an egg fry. Heat permanently changes the proteins. You can't unfry an egg.
> Also when I think about it, most people I know in the country just "know" that fresh is best..and canned stuff is very unhealthy..and frozen not much better..and even animals will select the fresher food (this may of course be on some other factor than enzymes).
Smell, methinks.
> It seems to be something that modern city folk tend to forget...due to the the logistics/cost of a daily supply of fresh food. I still remember at my Grandma's as a kid the vege truck used to come around daily to deliver fresh daily veges...grown locally too.
I used to have massive organic gardens. I've got quite the green thumb, though it's currently on sabbatical.
> I found out last week they use Mg Cl (technical grade) to spray oysters and some veges..broccoli? I think he said amongst others as a preservative??
Not, strictly speaking. MgCl is hygroscopic. It draws moisture out of the air. It keeps things from drying out. Of course, the magnesium is still there, later on, when you eat such a product.
> Of course I was told I would need a better grade to take as a supp??
Hard to know. It depends on the other stuff that makes a particular grade impure. I don't think there's a generic answer to the grade issue.
> So there might be more magnesium in my food than I expect <g>
Apparently, if this practise is widespread.
> > Thanks for the reality check.
>
> Lar, hope you took this in the context of "some ideas that may help for some people" rather than a correction of old stuff?
>
> JanI never take criticisms of my thoughts personally. You're not criticising me, after all. If I never learn of my mistakes, I never learn. Period.
Lar
poster:Larry Hoover
thread:265684
URL: http://www.dr-bob.org/babble/alter/20031003/msgs/270208.html