Isadora
Member
- Joined
- Feb 11, 2013
- Messages
- 213
This is in continuation of the discussion that started in a previous thread: viewtopic.php?f=2&t=1431
So we find out that toxins are an issue, that our precious amino-acids tend to be decarboxylated into less desirable compounds called biogenic amines (of which histadines are just one class, derived from one of the 19 essential amino acids, called "histidine"). Basically, the world of bacteria outside our bodies wants and gets access to "our" food and we need to not waste any time between the moment "we" harvest or kill our future food and the moment we eat it.
Now, this sounds like common knowledge, somehow, we always knew that.
But, is that the case? Did we really pay enough attention to the science behind the recommendations of the "fresh is best" type, or were we considering "safe" a whole world of foods we've been digesting through the years, based on FDA approvals and good faith, mostly?
With the notable and very rare exception of those who grow their own fruits and vegetables and animals, from now to be considered by me the last true aristocrats of this planet, most of us have been eating garbage for the most part of our lives.
Am I going too far?
I'm sure you have tasted occasionally fruit directly from a tree and you wondered at its taste and freshness. Supermarket stuff can never be truly fresh. Radiation is not OK, so there is that, too.
Eating animals that have just been sacrificed may be easier than eating vegetables that have just been picked or unearthed. Frozen fruit may be better than "fresh". Canned must be the worst. When in doubt, best avoid veggies, concentrate of the animal foods, whose chain is more controlled, by necessity. Also, because the "biogenic amines" at work there leave their mark very fast -- as if bacteria, too, had a preference, go figure! Ring a Peatoid bell?
I'll do more research and post results. What do you guys know about this?
So we find out that toxins are an issue, that our precious amino-acids tend to be decarboxylated into less desirable compounds called biogenic amines (of which histadines are just one class, derived from one of the 19 essential amino acids, called "histidine"). Basically, the world of bacteria outside our bodies wants and gets access to "our" food and we need to not waste any time between the moment "we" harvest or kill our future food and the moment we eat it.
Now, this sounds like common knowledge, somehow, we always knew that.
But, is that the case? Did we really pay enough attention to the science behind the recommendations of the "fresh is best" type, or were we considering "safe" a whole world of foods we've been digesting through the years, based on FDA approvals and good faith, mostly?
With the notable and very rare exception of those who grow their own fruits and vegetables and animals, from now to be considered by me the last true aristocrats of this planet, most of us have been eating garbage for the most part of our lives.
Am I going too far?
I'm sure you have tasted occasionally fruit directly from a tree and you wondered at its taste and freshness. Supermarket stuff can never be truly fresh. Radiation is not OK, so there is that, too.
Eating animals that have just been sacrificed may be easier than eating vegetables that have just been picked or unearthed. Frozen fruit may be better than "fresh". Canned must be the worst. When in doubt, best avoid veggies, concentrate of the animal foods, whose chain is more controlled, by necessity. Also, because the "biogenic amines" at work there leave their mark very fast -- as if bacteria, too, had a preference, go figure! Ring a Peatoid bell?
I'll do more research and post results. What do you guys know about this?