From: owner-rawlife-digest@rawtimes.com (rawlife-digest) To: rawlife-digest@rawtimes.com Subject: rawlife-digest V1 #991 Reply-To: rawlife@rawtimes.com Sender: owner-rawlife-digest@rawtimes.com Errors-To: owner-rawlife-digest@rawtimes.com Precedence: bulk rawlife-digest Friday, May 24 2002 Volume 01 : Number 991 ---------------------------------------------------------------------- Date: Thu, 23 May 2002 11:06:45 -0500 From: "Jay Banks" Subject: [rawlife] Enzymes deactivated by stomach acids? Enzyme Nutrition: RESEARCH FINDINGS by Dr. Edward Howell Let us check the Law of Adaptive Secretion of Digestive Enzymes against research findings. Some people believe that the low pH of the human stomach stops most of the digestive activity of salivary, and, presumably, supplemental enzymes, because the pH (measurement of the acidity or alkalinity of a solution) of human saliva is neutral (7). It can be seen, however, that salivary amylase does assist in digestion in the stomach, and that food and supplemental enzymes are even more effective. Olaf Bergeim, professor of physiology at Illinois College of Medicine, reported his research on gastric salivary digestion of starch with 12 dental students as subjects. Bergeim stressed that starch digestion cannot be studied in vitro (in the laboratory), but that the investigation must be done on specimens of material that have been removed from the living stomach after undergoing digestion. His results showed that an average of 76 percent of the starch of mashed potatoes, and 59 percent of the starch of bread was converted to maltose, and an additional percentage was changed to dextrose. Bergeim quoted Muller, who used rice cereal as a test meal on human subjects and found 59 to 80 percent of the carbohydrate was rendered soluble, and 50 to 77 percent of the starch in bread was made soluble when human subjects ate test meals. Professor Bergeim aspirated the digested food from the stomach after 45 minutes, but concluded that even 15 minutes in the stomach allowed time for significant digestion. The subjects were instructed to masticate the food thoroughly, which ensured initial digestion by saliva even before the food was swallowed. The professor explained experiments he made in vitro in which hydrochloric acid, a chemical present in stomach juices, was added to saliva and caused permanent inactivation. However, investigations by others have since shown that the average human secretions of hydrochloric acid are not as concentrated as was believed. This not only allows more stomach digestion to occur by salivary amylase and exogenous enzymes, but permits more reactivation of the enzymes after the stomach contents become neutralized in the alkaline duodenum. More recent experiments conducted in Europe in vivo (in the living organism) found that salivary amylase and supplemental enzymes were recovered in the duodenum and lower in the intestine, showing that supplemental enzymes and food enzymes may be reactivated by the juices of the intestine. Research by Dr. Beazell reported in the Journal of Laboratory and Clinical Medicine, 1941, and the American Journal of Physiology, 1941, holds more information. Using 11 normal, young adult males, Beazell found that the human stomach digested several times more starch than protein at the end of an hour. Therefore he felt that the emphasis placed on the stomach as an organ for protein digestion is misplaced, because the stomach digests more starch than protein. Furthermore, if the salivary amylase can digest considerable starch at a pH no lower than 5 or 6, how much protein, fat, and starch can food enzymes or supplemental enzymes digest, since their range for activity extends down even below 3 in some instances? The foregoing evidence clearly establishes that a large quantity of starch is regularly digested in the human stomach by salivary amylase, even though it is not the ideal enzyme to work in the stomach. Where, then, do critics get the authority to state that food enzymes and supplemental enzymes do not digest food in the stomach? Reading such statements in textbooks is misleading. They may merely be the opinions of the authors, unless they are shown to be based on actual research work that is recorded in scientific periodical literature. What is to prevent food enzymes and supplemental enzymes, with better pH credentials than salivary amylase, from digesting even more protein, fat, and carbohydrate in the stomach? Work done at the laboratory of physiology at Northwestern University bears heavily on the quantity of supplemental enzymes passing through the stomach uninjured. In the Journal of Nutrition, A. C. Ivy, C. R. Schmitt, and J. M. Beazell showed by experiments on humans that an average of 51 percent of malt amylase, an enzyme produced by germinating barley, passed into the intestine in active form, after it had digested starch in the stomach. In human subjects, malt amylase augmented the digestion of starch when a deficiency of salivary secretion was simulated. It must be remembered that the subjects used were healthy, young males and not older adults deficient in salivary amylase. The Food Enzyme Concept holds that human digestive fluids have an unacceptably high enzyme content, much richer than those of wild creatures. There are indications that this anomaly may impede production of hundreds of specific metabolic enzymes needed for diverse metabolic chores. The digestive secretions of humans in the prime of life are pathologically rich, at the expense of metabolic enzymes. In a set of experiments on human subjects, it was found that the average strength of salivary amylase was 30 times higher in a group of younger adults than in a group of older adults. Dr. W. H. Taylor, University of Oxford, investigated the optimal pH at which the stomach digested protein in vitro. Surprisingly, he found not one, but two zones of maximal activity. One was pH 1.6 to 2.4, at which the enzyme pepsin is active. The other zone extended from pH 3.3 to 4.0, where cathepsin acts. It was found that the amount of protein digestion taking place at each zone was approximately equal. This meant that pepsin is not the only enzyme performing stomach digestion, but that cathepsin does an equal amount of work in digesting meat and vegetable proteins. Animal flesh and organs, particularly muscle meat, are amply provided with cathepsin. It is found in every pound of meat in the butcher shop. When a tiger or other carnivore tears off chunks of flesh from his prey and swallows them, the cathepsin within the meat itself is right at home, and lightens the burden of digestion for its counterpart in the warm confines of the stomach, because it operates at precisely the same pH. If it is conceded that there are no reasons why the food enzyme cathepsin should not engage in gastric digestion equally with the cathepsin secreted by the stomach, on what grounds should other food enzymes with like pH characteristics be disqualified from participating in gastric digestion? Gastric cathepsin and food cathepsin operate at pH 3 to 4. Amylases in wheat and other grains also function well at pH 3 to 4. Various vegetable proteases and lipases likewise operate in this range. How can these food enzymes be prevented from digesting food substrates in the human stomach, when nature has provided the ideal gastric pH environment for them to digest protein, carbohydrate, and fat? - -=-=-=-=-=-=-=-=-= Unlocking The Secrets Of Eating Right For Health, Vitality And Longevity ENZYME NUTRITION The Food Enzyme Concept Dr. Edward Howell Foreword by Linda Clark ISBN 0-89529-300-5 ISBN 0-89529-221-1 (pbk.) Copyright © 1985 by Edward Howell - -- rawlife - http://www.rawtimes.com/rawlife.html ------------------------------ Date: Thu, 23 May 2002 11:55:47 -0400 From: Bob Avery Subject: Re: [rawlife] exotic fruit trees/Greg Wooley Greg, >no problem glad to help :) Lychees are highly fragrant and deliciousness >itself. Longans are less fragrant, unusual, musky, interesting flavour, also >very enjoyable to eat. The varieties of longan I have are kohala, chompoo, biew >kiew and haew and of these the kohala is by far the most vigorous. FWIW, I wasn't very impressed with the longans I sampled in Hawaii, but maybe they weren't such good ones. I do love lychees and rambutans (also similar). >The varieties of longan I have are kohala, chompoo, biew >kiew and haew and of these the kohala is by far the most vigorous. There is a mountain volcano in Hawaii called kohala. Maybe this variety comes from there? jr, >if people didn't eat cows >there would be no cows Except in India? Why not other places? >on the other hand, most of the fish we eat are captured wild >we are not helping the fish population It's getting to be so that the majority of the commonly eaten ones are factory farmed. They are still fed on fish meal from lesser wild species though. >i don't even know if there are important questions >i don't know why i decided to write this >no one has brought up the topic All important questions have been answered. Hence the list has grown silent. (:-) I suppose you could also argue that it takes one person many months to eat a single cow, but he could eat several fish in a week. Bob Avery ________________________________________________________________ GET INTERNET ACCESS FROM JUNO! Juno offers FREE or PREMIUM Internet access for less! Join Juno today! For your FREE software, visit: http://dl.www.juno.com/get/web/. - -- rawlife - http://www.rawtimes.com/rawlife.html ------------------------------ Date: Fri, 24 May 2002 12:05:44 -0400 From: dori_joy@juno.com Subject: Re: [rawlife] bio for garden diet Dori Joy here wondering if Nutman is still in Michigan On Wed, 22 May 2002 16:00:27 -0700 "info@thegardendiet.com" writes: > Bio - Storm (Nutman) Talifero > A long-time raw-vegan (over 30 years!), the author himself is a > walking > advertisement for the diet! Talifero is a body-builder, athlete, > artist, > and film-maker who at 53 is often taken for being in his 30's. > > A note from Nutman: I grew up in East-side Detroit. We had a large > family > of 21 members, who when I was coming up visited on holidays, had > summer > Barbecues at the parks and exchanged gifts on Christmas. Of those 21 > family > members only 5 are still alive. Everybody else is dead. I don't just > mean > old people. I mean my cousins, my aunts, my uncles and my mother. > And just > about all of them died from some form of debilitating disease > resulting > from bad health habits. I'm not talking about government stats or > some > numbers that I read in a magazine. I'm talking about my family, an > average > normal family. This leads me to believe that death from bad health > habits > is a national epidemic! > > When I was 18 I had a heart attack resulting from my poor eating > habits. > When I was 20 I became a vegetarian. That was over 30 years ago. I > have not > been sick a day since then. In 1985 I helped to found Ekaya > Institute, a > nonprofit organization, through which I have conducted research and > education programs in healing and nutrition through living foods. I > have > also written The Garden Diet, a publication to address the issue of > the > quality of our diets. The purpose of this publication is to get > people > thinking. > > > -- rawlife - http://www.rawtimes.com/rawlife.html - -- rawlife - http://www.rawtimes.com/rawlife.html ------------------------------ Date: Fri, 24 May 2002 12:10:47 -0400 From: dori_joy@juno.com Subject: Re: [rawlife] meat or fish Dear Betaman, Do you consume "real milk" from the cows which is not processed? Curious...Dori Joy On Thu, 23 May 2002 02:51:53 -0400 betaman writes: > i think we can be happiest and healthiest on a plant based raw diet > however, i was thinking... > i imagine lots of people rationalizing a vegan diet or a mixed diet > for > humane reasons > some people may think its ok to eat fish as long as they don't eat > cows > i think the exact opposite > it is more humane to eat cows than it is to eat fish > and this is why > we grow cows > we keep a cow population that makes cows one of the more prolific > species > on earth > we keep them free of disease > we keep them healthy into their prime > while the quality of life may not be as good as wild animals > they really wouldn't exist as wild animals > we have already destroyed most populations of wild animals > if we didn't cultivate them for food and supplies > they would all be extinct > except for some cousins in india > considering the way we have exterminated most of the other species > around > cows have a good deal > if people didn't eat cows > there would be no cows > eating cows helps the future of cows > > on the other hand, most of the fish we eat are captured wild > we are not helping the fish population > the fish we are eating are not grateful to us for their lives > just their deaths > > of course, these are not the important questions > the answers illustrate the absurdity of the questions > i don't even know if there are important questions > i don't know why i decided to write this > no one has brought up the topic > i just figure that if you have anything more relevant to say about > any > other topics > lets hear it > > love > betaman > > > -- rawlife - http://www.rawtimes.com/rawlife.html - -- rawlife - http://www.rawtimes.com/rawlife.html ------------------------------ Date: Fri, 24 May 2002 00:38:04 -0700 From: Greg Woolley Subject: Re: [rawlife] longan - kohala Bob Avery wrote: > FWIW, I wasn't very impressed with the longans I sampled in Hawaii, but > maybe they weren't such good ones. I do love lychees and rambutans (also > similar). Bob, that may be a common experiences, I didn't like the first longans I tasted either, it was only after a a few trials when I began to like them. From there onwards my appreciation developed and now I love them. They don't have the immediate fragrant appeal of a lychee or a mango but in IMO they do have their own subtle blend of flavours which has special character. > >The varieties of longan I have are kohala, chompoo, biew > >kiew and haew and of these the kohala is by far the most vigorous. > > There is a mountain volcano in Hawaii called kohala. Maybe this variety > comes from there? That's interesting, I know the Kohala longan was bred and developed in Hawaii but I don't know which exact location, perhaps it was close to that volcano. Perhaps a group of horticulturists were standing around one afternoon celebrating their new variety of longan and were discussing and wondering what name to give it, in the distance loomed the kohola mountain volcano so they decided to name it after that? Sounds feasible :-) Regards, Greg Woolley - -- rawlife - http://www.rawtimes.com/rawlife.html ------------------------------ Date: Fri, 24 May 2002 01:32:04 -0700 From: Greg Woolley Subject: [rawlife] Photos of white sapote fruit and seeds Here are a few photos of white sapote fruit halves and seeds:- http://www.amitar.com.au/~gregw/FruitGarden/WhiteSapoteHalves.JPG http://www.amitar.com.au/~gregw/FruitGarden/WhiteSapoteHalf.JPG http://www.amitar.com.au/~gregw/FruitGarden/WhiteSapoteSeeds2.JPG Regards, Greg Woolley - -- rawlife - http://www.rawtimes.com/rawlife.html ------------------------------ Date: Thu, 23 May 2002 21:41:29 -0400 From: Bob Avery Subject: Re: [rawlife] bio for garden diet Dori-Joy, >Dori Joy here wondering if Nutman is still in Michigan He lives in Ojai, CA with his wife and kid. Here is his web site: http://www.thegardendiet.com/storm.html Greg, >Perhaps a group of horticulturists were standing around one afternoon >celebrating their new variety of longan and were discussing and wondering >what name to give it, in the distance loomed the kohola mountain volcano so >they decided to name it after that? Sounds feasible :-) That whole northern region of the Big Island is called the Kohala district, so it wouldn't have required too much hard thinking. (:-) >Here are a few photos of white sapote fruit halves and seeds:- You sure know how to tease a guy! They look perfectly ripe. Bob Avery ________________________________________________________________ GET INTERNET ACCESS FROM JUNO! Juno offers FREE or PREMIUM Internet access for less! Join Juno today! For your FREE software, visit: http://dl.www.juno.com/get/web/. - -- rawlife - http://www.rawtimes.com/rawlife.html ------------------------------ Date: Thu, 23 May 2002 21:32:21 -0700 From: "John Rabin" Subject: Re: [rawlife] Photos of white sapote fruit and seeds While I was in hawaii, I had the fortune of finding a white sapote at a local fruit stand. It was very scrumdillyicious, but unfortunately I had to really look to find many different kinds of fruit while I was there. Of course it was their Spring, so many things were not in season, but still. There's a greater variety of fruit here in Ottawa. I guess fruit is not at the top of most people's food priority list, even in Hawaii. The best thing I had was a rollinea, that was a gift from Manis at Pangaia (pronounced pan-guy-a). I swear it tastes like apple pie. John - -- rawlife - http://www.rawtimes.com/rawlife.html ------------------------------ Date: Fri, 24 May 2002 03:39:45 -0400 From: pilipych@kahovka.net (Andy Pilipych) (by way of JR Ellis ) Subject: [rawlife] Entry to Guestbook You have a new entry in your guestbook: - ------------------------------------------------------ I invite everybody who wants to spend summertime in a small rawfood colony near river Dnieper in Ukraine. Andy Pilipych New Kahovka, Ukraine - Thursday, May 23, 2002 at 20:17:03 (EDT) - -- rawlife - http://www.rawtimes.com/rawlife.html ------------------------------ Date: Fri, 24 May 2002 18:12:00 -0700 From: Greg Woolley Subject: Re: [rawlife] Rollinia John Rabin wrote: > The best thing I had was a rollinea, that was a gift from Manis at Pangaia > (pronounced > pan-guy-a). Hi John, cool, am intrigued to hear the rollinia is so delicious. I have two grafted trees (small as yet) growing here in my yard, supposedly different varieties to each other, the first is "rollinia deliciosa" and the other is "rollinia mucosa" (aka biriba). I've never tasted the fruits but have seen photos and they look really unusual with their yellow skin and dark pointy bumps, I find them attractive in their own weird kind of way. My "rollinia deliciosa" has been in the ground for 3 full seasons but is struggling and is only 4' tall, each winter takes a heavy toll as the leaves and even some branches die back from the cold. This winter I'll keep up the potassium fertilizer, I've read potassium increases resistance to cold so it will be interesting to see how that goes. The other tree "rollinia mucosa" is said to be more cold hardy and has only been in the ground for 3 months but is already looking stronger and more vital than the other. I'll give that one doses of potassium fertilizer too (in the form of diluted urine from 'me' who eats a high potassium vegan diet) and will erect a frame and put clear plastic around it for protection against the cold winter winds and light frosts. Hopefully they'll both get through the winter okay and get off to a good start next growing season. I think if all goes well, perhaps in a year or two or three I may get some rolllinia fruits to try. But then again I am hoping-planning on moving to a warmer climate in near future, so perhaps all the satisfaction I'll get from my rollinia trees is to receive a letter from the new owner of this house telling me how lovely they were to eat, that would be nice too! :) > I swear it tastes like apple pie. I had read a few descriptions saying they taste like lemon meringue pie, does that sound right? Regards, Greg Woolley - -- rawlife - http://www.rawtimes.com/rawlife.html ------------------------------ Date: Sat, 25 May 2002 02:07:34 -0700 From: Greg Woolley Subject: Re: [rawlife] kohala longan - white sapote fruit Bob Avery wrote: > >Perhaps a group of horticulturists were standing around one afternoon > >celebrating their new variety of longan and were discussing and > wondering what name to give it, in the distance loomed the kohola mountain > volcano > so they decided to name it after that? Sounds feasible :-) > > That whole northern region of the Big Island is called the Kohala > district, so it wouldn't have required too much hard thinking. (:-) Bob, aaah I see, yes it probably didn't take them too long to come up with that name then :) > >Here are a few photos of white sapote fruit halves and seeds:- > > You sure know how to tease a guy! They look perfectly ripe. It does look super juicy and aching to be eaten doesn't it lol... that particular fruit came from my horticultural friend, he gave me some of his over-supply. The flesh is so soft that it's a bit difficult to eat it, often ends up all over my fingers with bits and pieces falling through, can be messy eating. Regards, Greg Woolley - -- rawlife - http://www.rawtimes.com/rawlife.html ------------------------------ End of rawlife-digest V1 #991 ***************************** --- ******************* END OF POST ****************************** RAWLIFE-DIGEST - faq at http://www.rawtimes.com/rawlife.html