Kirt:
> > Do you find any support in your reading of which enzymes besides the
> > hydrolytic might survive the hydrocloric acid present in the stomach during
> > protien digestion? I especially wonder about lipase in raw fat.

JL:
> I have no precise ideas about the subject, but I have read somewhere that,
> even when you eat meat, the pH of your stomach takes some time to rise,
> thus allowing some chemical reactions (involving enzymes) to occur.

Yes, I too read that the pH is 0.8 at the surface of the cells where HCl is secreted, but as soon as
a large amount of food enters the stomach  this would be buffered quickly and the pH become optimal
for all the
enzymes in the food.

I think if I could get pastured beef in NYC I would eat a lot of it. I
eat mostly wild fish, because I can't get beef. And I am very attracted
to the liver in Boston mackeral. I tasted some organic beef liver and it
was terrible. I may try to get some goat meat. Do you think that would be
more pastured?

My best, Ellie