live cell analysis
Laurie
Following link-video-lecture on Live Blood Cell
Some points of disagreement:
1> he claims, as a lot of raw fooders do, also without any support,
that the enzymes in food digest that food -- the "self-digesting" food.
I have seen no credible evidence that this happens, but it would seem
obvious that the enzymes IN the food are there to support the plant's
anabolic metabolism, NOT human digestive metabolism.
EACH enzyme supports ONE VERY SPECIFIC chemical reaction, thus we have
probably several 10's of thousands of enzymes to drive an equal number of
essentially PROTEIN metabolism reactions, since we ARE animals.
Thus, the chemistry to build our bodies is VERY different than that
supporting a plant's metabolism, because the plant builds a body out of
essentially cellulose and other polysaccharides, but we animals build
our bodies out of amino aids we reassemble into OUR PROTEINS.
One should ask HOW plants evolved protein digesting (catabolic) and
enzymes by evolution, and especially HOW the plant KNEW what
human-animal protein biochemistry was, and what magic made the plant
develop human biochemical processes by anticipating the emergence of
humans from the animal kingdom.
Further, each enzyme needs VERY specific external conditions (pH,
temperature, ...) to function, but the inside of an apple is VERY
different than inside the human stomach (higher temperature and very low pH
if the human ate some concentrated protein (which we should not).
Thus, I conclude that food enzymes do NOT enter into human metabolism;
foods do NOT digest themselves for our convenience!
I have argued this position for YEARS, and no one has ever been able to
challenge it rationally. This annoys the raw-food crazies (most
raw-fooders), but they can not refute my argument.
2> He claimed that enzymes are "alive", but they are only proteins,
very special proteins that support biochemistry at a much lower
temperature (that of animal bodies) that wound be necessary without
them. Thus, they MAKE LIFE POSSIBLE, but are NOT "alive" themselves.
They are not "lubricants" as he claimed; rather, they accelerate the
specific chemical reaction withOUT being consumed by it. They function by
altering the bond structure of the substrate (target molecule) of the
reaction. They make the reaction proceed faster, by breaking open chemical
bonds thus freeing smaller molecular fragments available to THEIR reactions,
thus I see why he used the word "lubricate" incorrectly.
3> Pasteurization "preserves" food, NOT by "killing enzymes", but by
denaturing both enzymes and other proteins, so they lose their biochemical
activity.
http://ecologos.org/denature.htm
4> I doubt that plant enzymes are active "throughout the entire pH
range from the mouth to colon", since the plant evolved in essentially
pH-neutral environments, thus had no "selective pressure" necessary to
"evolve" functionality in acid environments (human stomach).
Laurie
Bramble-Stick
"Laurie" <LAWREN...@COMCAST.NET> wrote in message
news:l86dnV68w97S1FLb...@comcast.com...
Lysosomes and autolysis may have some some bearing on this topic.
Bramble-stick
Laurie
> "Laurie" <LAWREN...@COMCAST.NET> wrote in message
> news:l86dnV68w97S1FLb...@comcast.com...
> Lysosomes and autolysis may have some some bearing on this topic.
> Bramble-stick
Any reason you do not supply any meaningful commentary;
let's talk biochemistry.
Laurie