Guest guest Posted January 23, 2001 Report Share Posted January 23, 2001 >Something else I could notice repeatedly is that the carbs from very ripe fruit is dealt with differently by the body as for instance honey. When still a "beginner", relatively short on fruit, I could notice the body had a problem with very fruit like apples, pears and grapes - a much faster response, (almost a knock-out) than from eating a quantity like half a lb of honey. Interestingly, this response vanished as if a process of adaptation is involved That there was a process of adaptation to these different kinds of carbohydrates makes sense although it's surprising to hear that carbohydrate rich foods should give such different effects. I do wonder if the differences of metabolic rates for different carbohydrates and cooked vs raw carbos and proteins that you have observed all can be explained by differences in macromolecular structure and changes. >but that is not all: when consuming the "usual" quantity of refined carbs again, the body would start to respond to very ripe fruit in the unpleasant way immediately... In my case, that effect can be shown (and probably measured) easily and if it is general but more pronounced in others, that would explain a lot... If I remember correctly, I have read somewhere that the enzymes responsible for breaking down long carbohydrate chains and also single carbohydrates in the body can fluctuate in amounts and thus effect in the body in the course of just 15 minutes. If these enzymes have a high turn over rate, being recycled quickly, it is perhaps no wonder the adaptation didn't last. I'm afraid I can't report similar observations, as I avoid fruit. Isn't honey treated with heat in some way during the bottling process or does it remain raw ? Love, Amanda. Angelfire for your free web-based e-mail. http://www.angelfire.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 23, 2001 Report Share Posted January 23, 2001 mumble cat wrote: > Isn't honey treated with heat in some way during the bottling process or does it remain raw ? > Most honey is raw, a little is pasteurised. andrew Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 23, 2001 Report Share Posted January 23, 2001 On 1/23/01 at 8:07 PM mumble cat wrote: º>Something else I could notice repeatedly is that the carbs from very ºripe fruit is dealt with differently by the body as for instance honey. ºWhen still a "beginner", relatively short on fruit, I could notice the ºbody had a problem with very fruit like apples, pears and grapes - a much ºfaster response, (almost a knock-out) than from eating a quantity like ºhalf a lb of honey. Interestingly, this response vanished as if a process ºof adaptation is involved º ºThat there was a process of adaptation to these different kinds of ºcarbohydrates makes sense although it's surprising to hear that ºcarbohydrate rich foods should give such different effects. Quite some time ago I came across an article of someone who wasn't exactly thrilled, not to know the "why" of such a triviality so he introduced the term "recognition". It boils down to the idea that some (seemingly unimportant) constituents of a food trigger specific responses and the body learns very fast in the case of natural, unprocessed food (no requirement for veganism here), how to deal efficiently with it. º ºI do wonder if the differences of metabolic rates for ºdifferent carbohydrates and cooked vs raw carbos and proteins that you ºhave observed all can be explained by differences in macromolecular ºstructure and changes. When considering the damaging effects that heating has on food, it is likely that even minor changes can be shown to affect metabolic rates. I certainly had a good laugh, reading an article once in New Scientist, giving the explanation for the use of gamma radiation for food preservation: "because the damage is the same as from cooking" (!) º º>but that is not all: when consuming the "usual" quantity of refined carbs ºagain, the body would start to respond to very ripe fruit in the ºunpleasant way immediately... In my case, that effect can be shown (and ºprobably measured) easily and if it is general but more pronounced in ºothers, that would explain a lot... º ºIf I remember correctly, I have read somewhere that the enzymes ºresponsible for breaking down long carbohydrate chains and also single ºcarbohydrates in the body can fluctuate in amounts and thus effect in the ºbody in the course of just 15 minutes. If these enzymes have a high turn ºover rate, being recycled quickly, it is perhaps no wonder the adaptation ºdidn't last. It took about half a year before the body could take even the ripest fruit in large quantities without a problem. And its memory regarding its "favorite food" appeared to be remarkable... º ºI'm afraid I can't report similar observations, as I avoid fruit. º ºIsn't honey treated with heat in some way during the bottling process or ºdoes it remain raw ? An old friend here has a couple of bees working for him and he is selling honey that hasn't been heated - it comes out of the centrifuge cold... But regarding production, that isn't very efficient and most honey from supermarkets will have underwent a heat treatment, rendering the enzymes ineffective... Love, Jan º º ºLove, º ºAmanda. º º º º ºAngelfire for your free web-based e-mail. http://www.angelfire.com º º// º ºAll paths go somewhere. No path goes nowhere. Paths, places, sights, ºperceptions, and indeed all experiences arise from and exist in and ºsubside back into the Space of Awareness. Like waves rising are not ºdifferent than the ocean, all things arising from Awareness are of the ºnature of Awareness. Awareness does not come and go but is always Present. ºIt is Home. Home is where the Heart Is. Jnanis know the Heart to be the ºFinality of Eternal Being. A true devotee relishes in the Truth of ºSelf-Knowledge, spontaneously arising from within into It Self. Welcome ºall to a. º ºTo from this list, go to the ONElist web site, at º www., and select the User Center link from ºthe menu bar º on the left. This menu will also let you change your ºsubscription º between digest and normal mode. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 23, 2001 Report Share Posted January 23, 2001 Andrew, > Most honey is raw, a little is pasteurised. I don't believe this is correct. Even so called "raw" honey is usually heated to 160 degrees F. How they can call this raw, I don't know, but they get away with it. Enzymes are said to be killed off at 118. The germaphobes want to pasteurize everything. Even fresh juice bars are starting to come under scrutiny. They would rather zap every last E. coli, along with the good bacteria, rather than admit that our bodies are a toxic breeding ground. Mark Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 24, 2001 Report Share Posted January 24, 2001 , "Mark Hovila" <hovila@f...> wrote: > Andrew, > > > Most honey is raw, a little is pasteurised. > > I don't believe this is correct. Even so called "raw" honey is usually > heated to 160 degrees F. How they can call this raw, I don't know, but they > get away with it. Enzymes are said to be killed off at 118. > > The germaphobes want to pasteurize everything. Even fresh juice bars are > starting to come under scrutiny. They would rather zap every last E. coli, > along with the good bacteria, rather than admit that our bodies are a toxic > breeding ground. > > Mark To pour crystallised honey into containers, it's warmed to about 90 F. (30 C.) To make clear liquid honey that won't recrystallise you need to warm it to 125 F. (47 C.) maybe in large operations they heat it to 160 F., but I think heating it that high would make a noticable change in flavour. With our overuse of antibiotics, we've bred new resistant virulent strains of microbes. Rather than clean up our industrial agricultural practises they want to pasteurise and sanitise and cook everything. The number one argument for not eating animal products is the damage animal agriculture is doing to the environment. andrew Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 24, 2001 Report Share Posted January 24, 2001 On 1/24/01 at 1:04 PM a.macnab wrote: [...] º ºTo pour crystallised honey into containers, it's warmed to about 90 F. º(30 C.) To make clear liquid honey that won't recrystallise you need ºto warm it to 125 F. (47 C.) maybe in large operations they heat it to º160 F., but I think heating it that high would make a noticable change ºin flavour. To my knowledge, at 40C the enzymes start losing effect... Heating to temperatures over 40C will also effect recrystallization (slow down) º ºWith our overuse of antibiotics, we've bred new resistant virulent ºstrains of microbes. Rather than clean up our industrial agricultural ºpractises they want to pasteurise and sanitise and cook everything. ºThe number one argument for not eating animal products is the damage ºanimal agriculture is doing to the environment. Not only that, but the present day hygiene is preventing kids to build up a strong immune system - no more contact with dirt etc., only with disinfected materials. In a certain sense, this has triggered an alarm already, as it could be argued that with diseases like TB (resistant for antibiotics), a stronger immune system would be required instead of weakened one... Jan º ºandrew º º º º º º// º ºAll paths go somewhere. No path goes nowhere. Paths, places, sights, ºperceptions, and indeed all experiences arise from and exist in and ºsubside back into the Space of Awareness. Like waves rising are not ºdifferent than the ocean, all things arising from Awareness are of the ºnature of Awareness. Awareness does not come and go but is always Present. ºIt is Home. Home is where the Heart Is. Jnanis know the Heart to be the ºFinality of Eternal Being. A true devotee relishes in the Truth of ºSelf-Knowledge, spontaneously arising from within into It Self. Welcome ºall to a. º ºTo from this list, go to the ONElist web site, at º www., and select the User Center link from ºthe menu bar º on the left. This menu will also let you change your ºsubscription º between digest and normal mode. Quote Link to comment Share on other sites More sharing options...
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