All about fruitarianism with a long-term fruitarian, Lena

Charles Marlowe (TheVeganCheetah) has published a video about the termination of a youtube channel of Martin Louis and his reflections on his own content. The description of the video: 

Earlier this week Marin Louis lost his YouTube channel. In this video I am reaching out to him, and showing support for his channel going back online. This is another reason why we need to move in a new direction this year with my channel. 

My comment: 

Charles, you've been kind to me when I tried to start a channel a few years ago, I wish I could say something good but honest to you. Your vlogs are very good, I've actually enjoyed most of them from the beginning: your story is strong, you have a nice presence on camera. I think, you possess some excellent material for a documentary film - maybe you could find a filmmaker to work on it (unfortunately, though, it is hard to make money with documentaries, but if film is recognized by some festivals, you can be noticed by the right people in the industry). If you cannot make a film, right a script in your spare time. 

Your drama channel has two flaws from my perspective: your provocative ideas are expressed in a too unpleasant way, and you do not research enough for a proper argument. I do believe you can find a good audience among people who approach veganism from various directions, but it is good to acknowledge that being fully vegan is still a personal accomplishment and a social position, and respect that as well. You had a good opportunity to bring people together with that idea, but the way you did it was counterproductive (if it was your intent, I doubt it though). Stay critical, but invest some time in improving your critical thinking. Good luck in LA. 

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Erich Fromm

It is naively assumed that the fact that the majority of people share certain ideas and feelings proves the validity of these ideas and feelings. Nothing could be further from the truth. Consensual validation as such has no bearing on reason or mental health.

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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