All about fruitarianism with a long-term fruitarian, Lena

Swimming in the Pacific Ocean 3.5K

Today I did one of my longest swims in open waters: over 3.5 km (3.5K), not counting curves, waves, zigzag swimming to avoid kelp, kayakers, fishermen, birds, and even one big seal.

This is my 3rd consecutive day swimming in the ocean, ~ 2 km (2K), ~ 2.7 km (2.7K) in two previous days, plus brisk walks up and down the hills (~ 110 m slope) 5 km (5K), 7 km (7K), and 10km (10K) today. Earlier this Summer I swam 3-4 times a week, but not regularly.

The water temperature was 70-71 F / ~ 21 C, and it felt very pleasant. I swam without wet-suit, and today after being in water for over 2 hours I felt a bit chilled in my toes by the end. I stopped or slowed down to chat with guys on boats and surfers, and to rest and enjoy on the surface, laying on my back totally relaxed.

I also approached the coast in few places to see beautiful rocks. One young seagull was following me for a while :) Another one screamed in my ear, almost landing on my head from the back. A huge pelican passed me, and also other types of birds, who were speeding up flying right above the water. When it happened to me the first time couple of weeks ago I was scared and dived each time :)

I have been getting around 1500 kc (Cal, or food calories) per day last weeks, from fruits and seeds, as usual (my normal range is about 700-2300 Cal), and I am glad my body can give me such pleasures - swimming freely in this amazing clear water! 

This map in the beginning with 2.18 miles is more precise, and made with google maps' tools.

Swimming fro La Jolla Shores to the Cove
I also measured the distance on freemaptools.com: Swimming fro La Jolla Shores to the Cove
Water Temperatures
And this is the water temperature map for the Pacific Coast I made from one on surf-forecast.com: Water Temperatures
Water Temperatures
The La Jolla Cove with Birds

Dalai Lama

Life is as dear to a mute creature as it is to a man. Just as one wants happiness and fears pain, just as one wants to live and not to die, so do other creatures.

Protein Structure, Cooked and Denatured Proteins

Proteins are chains of amino acids. The sequence of amino acids in a chain is known as the primary structure of a protein. The chains fold up to form complex three dimensional shapes. The chains can fold on themselves locally (secondary structure) and wrap around themselves to form a specific three dimensional shape (tertiary structure).

The secondary / tertiary structure of a folded protein is directly related to its function. For example, enzymes are proteins that catalyze reactions. They have binding sites that interact with other molecules. These binding sites are created through the folding of the amino acid chains that gives rise to the three dimensional shape of the enzyme.

Denatured Protein

Denaturation of proteins involves the disruption and possible destruction of both the secondary and tertiary structures. Since denaturation reactions are not strong enough to break the peptide bonds, the primary structure (sequence of amino acids) remains the same after a denaturation process. Denaturation disrupts the normal sheets in a protein and uncoils it into a random shape.

Denaturation occurs because the bonding interactions responsible for the secondary structure (hydrogen bonds to amides) and tertiary structure are disrupted. In tertiary structure there are four types of bonding interactions between "side chains" including: hydrogen bonding, salt bridges, disulfide bonds, and non-polar hydrophobic interactions. which may be disrupted. 

Proteins can be denatured through exposure to heat or chemicals. Denatured proteins lose their three dimensional structure and thus their function. 

Digestion of Proteins and Cooking

Protein digestion begins in the stomach, where the acidic environment favors protein denaturation. Denatured proteins are more accessible as substrates for proteolysis than are native proteins. The primary proteolytic enzyme of the stomach is pepsin, a nonspecific protease that is maximally active at pH 2. Thus, pepsin can be active in the highly acidic environment of the stomach, even though other proteins undergo denaturation there.

Heat disrupts hydrogen bonds and non-polar hydrophobic interactions. This occurs because heat increases the kinetic energy and causes the molecules to vibrate so rapidly and violently that the bonds are disrupted

Foods are cooked to denature the proteins to make it easier for enzymes to digest them. Cooking food denatures some of the proteins in it and makes digestion more efficient. Heating to denature proteins in bacteria and thus destroy the bacteria.

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