Note: Please excuse the disorganization
and rough edges of this page -- it is still under development!
Introduction
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If an egg blend sitting out on the countergets oxidized,
not only are good "thingies" (gosh, I love these techie terms which I dream
up!) deactivated (meaning less of them) by oxidation, but, worse, some
rather nasty ROS (reactive oxygen species) are formed, including oxidized
cholesterols, peroxidized fats, some superoxide ions, and some other nasty
"thingies". The nasty thing about these nasties (gosh, I am really impressed
with my broad and wide vocabulary!) is that that these ROS are far more
powerful and aggressive (promiscuous) oxidizers of poor innocent bio-molecules
than were the original oxygen atoms in the air bubbles which started the
whole thing. It is kinda a chain reaction as well, and a bit runaway
unless natural antioxidants (including Microhydrin®) are present to
donate electrons and satiate (and neutralize) the horny promiscuous ROS
molecules. Sorry about the interspersed sexual lingo, it's the neurosyphilitic
damage; can't help it! (Or, it may be that everything in our bio
universe is rather governed by those darned F---- ing electrons!)
So, with brief passage of time after blending, the egg
blend becomes not only less nutritious, but also becomes a bit of a nasty
cocktail due to the proliferatin of ROS.
Incidentally, the above is why whole dried eggs are so
nasty (I do love my techie terms!) to the body, and why some folks believe
that soy-industry-funded "researchers" in the 50s and 60s chose to use
oxidized dried eggs in their studies to compare to soy oil and soy protein,
rather than fresh eggs. Whole dried eggs contain lots of highly-oxidized
cholesterol, and damaged cholesterol is as bad for your body as fresh clean
cholesterol is good for it. Using dried eggs in a nutritional study on
humans is guaranteeed to make eggs look bad! One of my professors
in grad schol mentioned that something similar was done by like-minded
researchers in the 60s and 70s when they wished to discredit coconut oil
and make soy oil look good: their studies used hydrogenated (crosslinked;
full of TFAs) coconut oil rather than raw coconut oil!
Price of Microhydrin® (MH, for short!): MH is
rather expensive, but one can buy it in bulk as pure powder, if one chooses,
and save a lot. However, even at the price of a small bottle of caps,
it is extremely powerful stuff and a little bit goes a long way.
For many applications, a third of a capsule is all that is needed.
At a recent medical conference on managing cases of Hepatitis C, a practitioner
revealed that he had had over 300 remissions of Hep C viral load counts
(to undetectable viral load) by having patients mix 1/3 cap of MH with
water every 4-5 hours and drink it. That is a cap or two a day!
I often use a fraction of a cap of MH to preserve 20 ounces of blend.
If we were going to really talk prices, then we'd have
to look at the (immediate) monetary costs of an RAF raw food diet as well.
However, as we all know, the calculus is more complex and magical than
that! In any case, while you might drink a whole glass of milk at a time,
you might use a few milligrams (100 or 150) of MH at a time. So, the price
thing falls apart a bit.
Is MH natural? To me, MH simply supplies the body
with a nutrient (the H- ion) which was always ubiquitous in nature in our
planet's early history: present in high altitude mountain well-water, in
glacial runoff water, in some oceans and lakes, and in all fresh and raw
foods (produce, eggs, meats, especially liver and kidney), but which is
markedly deficient in modern tap water, in processed and cooked foods,
and even in much non-organically-grown
raw foods (I guess the pesticides, often being oxidizers,
neutralize the H-ion).
Oxidation can happen in living or non-living systems,
and at any temperature. Rusting is a form of oxidation: oxygen
or some other reactive species (atom, ion or molecule) steals an electron,
changing the original substance. Oxidation of iron results in "destruction"
of iron (meaning it is no longer in the metallic form) and formation of
iron oxides. Oxdiation can occur at any temperature above absolute
zero kelvin. In the non-living world, burning is an example of very
rapid oxidation, occurring at high temperatures. However, oxidation
can occur in the Arctic at sub-zero temps. Indeed, in the biological
world, our lives depend upon a delicate balance of oxidation versus reduction,
although, on this planet at this time, usually the oxidative processes
get the upper hand in our bodies, resulting in accelerated aging (for us
life forms), due to damage DNA and cells (forming tissues), cross-linking
of tissues, the accumulation of oxidized end-products such
as lipofuscins, and finally accumulation of "damaged" oxidative endproducts,
many of which are substances known as AGEs (Advanced Glycolization Endproducts;
some sources spell the second word as "Glycation" or "Glycolisation") .
Thus the popularity of antioxidants, both in nature (occuring
in almost all raw plant foods and animal foods), and on vitamin store shelves.
They help slow runaway oxidative processes caused by Reactive Oxygen Species
(ROS). Much of my remote mountain laboratory is devoted to nutrition
research in the area of powerful biologically-friendly substances as found
in nature and raw foods which can act as powerful primitive antioxidants.
Our ancestors got plenty of these in their environment, food and water.
Modern folks do not. I have lab instruments which can
measure the degree or amount of oxidation (damage) versus reduction (antioxidant
activity, and usually good unless it is extremely excessive) in foods and
substances.
Now to address the action of blending foods n a blender.
Blending is a rather violent action that whips milloins of tiny air (containing
oxygen) bubbles into the substance, while also, at the same time destroying
any integrity of the whole which protected the contents (the eggshell is
gone, the fruit skin is removed, etc.), from the air (and oxygen). Those
little air bubbles have lots of surface area, exposing lots of good thingies
in the blended mix to lots of oxygen FAST. So oxidation is
vastly accelerated. The presence of oils from nuts, of fruits, or
of honey, to some extent protects the oxidation-prone "thingies" (such
as raw cholesterol and some enzymes) in eggs from oxidation. Raw
olive oil helps as well, because it contains mostly monosat fats which
can coat the small particles and globules of cholesterol, protecting them,
and it also contains lots of neat antioxidants, which will slow the oxidative
processes. If I am
going to let an egg smoothie sit for more than 1 minute
before drinking, I add 1/3 capsule of Microhydrin® per six eggs to
protect the good "thingies" from oxidative destruction by ROS.
Microhydrin®
is a registered trade-mark owned by RBC Globenet.
MegaH™ is a registered
trademark owned by Flantech Group.