Guest guest Posted February 27, 2002 Report Share Posted February 27, 2002 I've heard more than one person now agree: Lemon juice-soaked fish is nutritionally-speaking no longer having the same value as raw fish??? Is this true? If so, the " raw flesh " category of dishes to eat must be smaller than I thought! Thanks. This transmission may contain information that is privileged, confidential and/or exempt from disclosure under applicable law. If you are not the intended recipient, you are hereby notified that any disclosure, copying, distribution, or use of the information contained herein (including any reliance thereon) is STRICTLY PROHIBITED. If you received this transmission in error, please immediately contact the sender and destroy the material in its entirety, whether in electronic or hard copy format. Thank you. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 27, 2002 Report Share Posted February 27, 2002 >I've heard more than one person now agree: >Lemon juice-soaked fish is nutritionally-speaking no longer having the same >value as raw fish??? > >Is this true? If so, the " raw flesh " category of dishes to eat must be >smaller than I thought! > What do we mean by " cook " ? Alter protein structure? Or kill resident enzymes? I would think that lemon juice wouldn't do the latter. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 27, 2002 Report Share Posted February 27, 2002 wrote: > I've heard more than one person now agree: > Lemon juice-soaked fish is nutritionally-speaking no longer having the same > value as raw fish??? > > Is this true? If so, the " raw flesh " category of dishes to eat must be > smaller than I thought! Hi , I think that this strikes at the heart of the difference between the two categories of people who believe in consuming raw animal foods. One group (including me) believes that cooking destroys certain compounds that are good for us and possibly creates certain compounds that are bad for us (ie trans fats, oxidized fats and altered proteins). The other group, I think, believes what the first group believes, but they also believe that the bacteria itself (including e.coli, salmonella, and listeria) is a good thing. If you belong to that second group, then certainly treating the flesh in any way prior to consumption would be a bad thing. If you're only in the first group, however, I can't see any argument against using the lemond juice or vinegar. Especially since it makes it taste sooo much better! :-) I'm comfortable getting all my dietary bacteria from my lacto-ferments. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 27, 2002 Report Share Posted February 27, 2002 - >I'm comfortable getting all my dietary bacteria from my lacto-ferments. Me too, but as acid can denature proteins, I am concerned about what marination does to meat. At the very least it's got to be way less damaging than cooking -- I'm sure it's not going to oxidize fats, let alone create trans fats -- but I am curious to know how much of the benefit of raw meat, if any, is lost by marination. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 27, 2002 Report Share Posted February 27, 2002 > Me too, but as acid can denature proteins, I am concerned about what > marination does to meat. Two thoughts on the acid denaturing the proteins. Any denaturing as a result of a relatively quick marinade is going to be quite minor. If lemon juice is going to " denature " the proteins, what on earth is going to happen to them in the presence of hydrochloric acid in the digestive system? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 27, 2002 Report Share Posted February 27, 2002 - >Any denaturing as a result of a relatively quick marinade is going to be >quite minor. Hmm, another point -- what are the virtues of quick versus long marination? >If lemon juice is going to " denature " the proteins, what on earth is going >to happen to them in the presence of hydrochloric acid in the digestive >system? To be sure, they'll be denatured massively and quickly, but perhaps the action from lemon juice (and other acid marinades) is different from that of the stomach, and perhaps marinating it for awhile before consumption leads to further break-down products which wouldn't arise in human digestion. I'm not trying to be annoying here, just thinking out loud. Well, in email, anyway. <g> - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 28, 2002 Report Share Posted February 28, 2002 On Wed, 27 Feb 2002 17:17:52 -0500 Idol <Idol@...> writes: - >Any denaturing as a result of a relatively quick marinade is going to be >quite minor. Hmm, another point -- what are the virtues of quick versus long marination? ME: I don't know, but I do know you can store (marinate) meat for an awful long time in buttermilk (real) and it comes out just dandy. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 28, 2002 Report Share Posted February 28, 2002 > > I've heard more than one person now agree: > > Lemon juice-soaked fish is nutritionally-speaking no longer having the > same > > value as raw fish??? > > > > Is this true? If so, the " raw flesh " category of dishes to eat must be > > smaller than I thought! > > Hi , > > believes what the first group believes, but they also believe that the > bacteria itself (including e.coli, salmonella, and listeria) is a good > thing. If you belong to that second group, then certainly treating the > flesh in any way prior to consumption would be a bad thing. If you're only > > >>>Dennis wonders:- are those in the second group sure they've eaten these: e.coli,salmonella, listeria and survived? Do they keep a strain of these bugs around for cocktails? The recipes in NT for raw meats are treated with salt spice and acid for a good reason, I thought, part of which was to control " pathogens " . Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 1, 2002 Report Share Posted March 1, 2002 ---Hydrochloric acid is a strong acid and I'm thinking lemon juice and lactic acid are weak acids. The weak acid will act significantly different than the hydrochloric. I think a weak acid will denature very slowly if at all as the protein will not begin to denature until reaching a pH quite different than " ambient " . Without being redundant I'm trying to say the weak acid will not change the food pH quickly therefore it won't denature quickly. And there are unknown buffers in each food also. Dennis h > > > > Quote Link to comment Share on other sites More sharing options...
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