2021 The Year of Reaping

[SuburbanFarmer]

Same thing as you do in your kitchen:

“According to the United States Department of Agriculture (USDA), processed food is defined as any raw agricultural commodity that has been subject to washing, cleaning, milling, cutting, chopping, heating, pasteurizing, blanching, cooking, canning, freezing, drying, dehydrating, mixing, packaging or other procedures.”

But from a biochemistry pov, the only molecular changes made are “saturation,” which is achieved through mixing.

“A saturated fat is a type of fat in which the fatty acid chains have all or predominantly single bonds. A fat is made of two kinds of smaller molecules: glycerol and fatty acids. Fats are made of long chains of carbon atoms. Some carbon atoms are linked by single bonds and others are linked by double bonds.”

And cooking, which breaks down protein bonds, but protein doesn’t cause weight gain.

Now there’s an oral illusion.

[Martin Hash]

My sentences or the ones from the internet?

[The Conservative]

Same thing as you do in your kitchen:

“According to the United States Department of Agriculture (USDA), processed food is defined as any raw agricultural commodity that has been subject to washing, cleaning, milling, cutting, chopping, heating, pasteurizing, blanching, cooking, canning, freezing, drying, dehydrating, mixing, packaging or other procedures.”

But from a biochemistry pov, the only molecular changes made are “saturation,” which is achieved through mixing.

“A saturated fat is a type of fat in which the fatty acid chains have all or predominantly single bonds. A fat is made of two kinds of smaller molecules: glycerol and fatty acids. Fats are made of long chains of carbon atoms. Some carbon atoms are linked by single bonds and others are linked by double bonds.”

And cooking, which breaks down protein bonds, but protein doesn’t cause weight gain.

You are seriously going to use a government definition to justify your beliefs?

How I cook, vs the shit you buy in a box is night and day. Sorry Hash, you hold your Doctorates, but you are talking out of your ass here. If you can't tell the difference between cooking (processing) fresh foods, and a boxed variant, your common sense filter has broke.

[Martin Hash]

Dude, how many biochem & nutrition classes have you taken? (Reader's Digest articles don't count.)

[Xenophon]

Dude, how many biochem & nutrition classes have you taken? (Reader's Digest articles don't count.)

I haven't even seen a Reader's Digest in two decades.

[Martin Hash]

Dude, how many biochem & nutrition classes have you taken? (Reader's Digest articles don't count.)

I haven't even seen a Reader's Digest in two decades.

Hence the lack of those little folded-page, gold-painted triangular Christmas trees this holiday season.

[The Conservative]

Dude, how many biochem & nutrition classes have you taken? (Reader's Digest articles don't count.)

Answer me this, and go from there. The salt content and other preservatives thrown into most "box prepared" food is what on average?

[Martin Hash]

Dude, how many biochem & nutrition classes have you taken? (Reader's Digest articles don't count.)

Answer me this, and go from there. The salt content and other preservatives thrown into most "box prepared" food is what on average?

Dude, I know all about salt; what do you want to know? (Do you have high BP?)

[Martin Hash]

NaCl ions control the flow of H2O into the bloodstream; the more water volume, the higher the BP; the higher the BP, the harder the heart has to work to pump blood, plus stretching the arteries and allowing cholesterol plaque to build up in the vessels. But without salt, you die.

[The Conservative]

NaCl ions control the flow of H2O into the bloodstream; the more water volume, the higher the BP; the higher the BP, the harder the heart has to work to pump blood, plus stretching the arteries and allowing cholesterol plaque to build up in the vessels. But without salt, you die.

When the average food made and put into a box has an average percentage of salt or other preservatives of 9% or greater per volume, what does that mean?