>Ellie Rotunno wrote:
(Snip)
>> > Heat or sun merely speed up the reaction, so that a temp. of 105F isn't a
>> > point at which Mallaird's molecules suddenly form.

Hi, Ellie,

I got out my long board today and searched for Maillard's molecules all over
the cyberworld, and all I got was wet.It was either too high over my head,
or too brief to illuminate. What I gather is that this is a reaction between
sugars and amino acids, that food chemists are salivating to figure out to
make them in tasty forms for to sell the food, ya know, and that actually
they are not so great to have in our gullet. (Tho some are maybe actually
anticarcinogenic!) And that they are involved in the diabetic debacle.The
amines are altered by cooking and combining , apparently, so they perhaps,
like estrogenics, do not hook up properly with partners for the dance of life?

I would appreciate some more digestible info, when you have the time?

(snip) My understanding of protein is that it is broken down in the
>> > digestive tract to amino acids
(sniP) We are each in need
>> > of billions of combinations of amino acids(snip) I don't understand the
>> > arguement that if bovine milk protein is not similar to human protein
>> > that it is then not usable for us.

I am having the same puzzlement here, and hope there will be a more posts on
this. I conjecture that the same principles apply throughout
nutrition---that we evolved to use
certain molecules in certain ways, that some are quite specific, and reject
copycats, that others can bond but do not yield the desired result. That's
probably too simplified, but does seem reasonable, sort of the same as
hormone reactions.

I'd really like to hear more of your work, Ellie, another reasonable and
fascinating
concept.

Pat