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 counter gets
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 active hydrogen from products
such as
MegaH®) 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 a 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 proliferation 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 guaranteed to make eggs look bad! One of my
professors
in grad school 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!
MegaH 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 MegaH
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 MegaH to preserve 20 ounces of blend.
Is MegaH natural? To me, MegaH 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. Oxidation 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 Glycosylation
End-Products;
some sources spell the second word as "Glycation" or "Glycolisation").
Thus the popularity of antioxidants, both in
nature (occurring
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 in a
blender. Blending is a rather violent action that whips millions 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 monosaturated 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 MegaH or two ounces of a SAM
Type 4
fermented antioxidant brew per six
eggs
to
protect the good "thingies" from oxidative destruction by ROS.
MegaH™
is a registered
trademark owned by Flantech Group.