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Date: | Sun, 31 May 2009 11:52:40 -0400 |
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There are still unknowns though - like the rate of enzymatic activity in
non-chilled food and the period of time between when the food is in your
mouth until it gets into the lower stomach. I can see what you are saying
about meats though... For vegetables it still doesn't strike me that enzymes
could have any beneficial effect as the period is too fast (I assume a
couple of hours for that time period).... However I just don't know enough
about this....
Marilyn
----- Original Message -----
From: "Geoffrey Purcell" <[log in to unmask]>
That said, many cultures, such as the Eskimoes, would deliberately age their
meats so as to increase the rate at which enzymes predigested the raw meats,
thus making digestion for them even easier than with just raw, fresh
meats - a number of RVAFers who go in for aged, raw meats have similiarly
noticed that such foods are more easily/quickly digested than others.
(Incidentally, I do not claim that fresh, raw foods necessarily contain all
the enzymes necessary to predigest them as otherwise there would be no
reason for us or other wild animals to have any digestive-enzyme-producing
capability at all, but it's clear that enzymes in raw foods do help ease the
burden on the body re predigestion of (raw) foods).
Geoff
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