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View Diary: How regulation came to be: Pasteurization (205 comments)

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  •  It is well known that live enzymes in food (0+ / 0-)

    aid in digestion, mineral absorption, nutrient absorption and a host of other factors.

    You have no idea what you are talking about.

    •  can you please elaborate on this? (4+ / 0-)
      Recommended by:
      gnbhull, mmacdDE, dsteffen, ebohlman

      This is a serious comment, because if specific enzymes are able to help with digestion, I'd like to learn how they do it. Is it well known in published literature? If so, can you please point me to specific publications (Medline isn't proving very helpful). I'm a skeptical biochemist, but I'm always open to real data to change my mind.

      If you put a raw egg in stomach acid, it will look like it's been cooked because its proteins irreversibly denature (unfold). Stomach acid also serves as a catalyst to help break apart the proteins in our diet. Ingested proteins will also encounter pepsin (cuts up proteins into smaller parts) in the stomach as well as trypsin, chymotrypsin, and other protein cutters in the intestine. Few proteins will survive a trip through the digestive tract.

      Which enzymes from food survive? How are they acid and digestive enzyme resistant? What do they do to aid in digestion and absorption? I know it's possible for a protein to survive the trip, as this seems to be the pathway of entry for prions that lead to mad cow disease, scrapie, kuru, etc. But I have yet to

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