Popcorn: The Healthy Snack You’re Not Eating Often Enough

Um…yeasts are deactivated only when they’re subjected to a certain temperature–usually between 110-125 degrees (depends on the strain of yeast). Low temperature processing for nutritional yeast is well below this temperature. They are simply dehydrated, not killed off.

You may be having a love affair with chemistry, but I’ve got an educational background in microbiology. My knowledge trumps yours!

Roxanne – go to your lab, deactivate a protein or some yeast, and then swallow it and see if it is still bio active – biologically available. As you might know, u can’t do this – we don’t have the technology to see what happens inside the body – we can see in a test tube what happens – so in the tube see if deactivated yeast can do any thing.
See if beer makers want deactivated yeast – no – it’s useless. People always forget or ignore the “de” in things; devalued, degraded, defunct, demoted, denatured – de dead, de useless…
We kill many bacteria etc at the temps u mentioned – even lower temps can do it – pasturization is lower and still effective enough to make moot whatever it is they want to make a “DE”.

Oliver: If you don’t know who these two ladies are then you are on the wrong blog, lol. Sally Fallon is the president of the Weston A Price Foundation (WAPF). Mary Enig is the past president of WAPF and she has a Ph.D. in nutrition. Sarah Pope, AKA the Healthy Home Economist, is on their board of directors. If you disagree with these ladies, then maybe you should go visit another blog.

Roxanne is correct in what she said about how nutritional yeast should be processed. That is why Sally recommended the Frontier brand.

Blair – My girlfriend is a nutritionist as well as two of my dear friends. My girlfriend however, ackowledges that she knows zip about nutrient damage. She knows nothing about moulecules and how they are effected or anything.
The truth will always be in the chemistry. It doesn’t matter what creditials one has in an industry created by the food and health peoples, you should still know your chemistry. It also doesn’t matter how famous someone is at what they do – that doesn’t speak always to what they know or what they don’t know.
Pfizer knows a great deal – do you think they don’t harm people with half of their products? They too are “qualified” and experienced. So too are the people at pepsi and Marlboro.
What people have to realise (or not) is that the point of cooking is to create a molecular change – for color, texture, tatse, smell, shape, size, and a host of other reason we cook or marinate stuff – even marinating is a singular process having to do with creating a molecular change. Putting lemons on raw meat or fish can “cook” it by simply creating a molecular change to the proteins. The acid degrades the proteins.
99 percent of what we do in the kitchen has to do with changing molecules – we forget however that nutrients, vitamins and proteins etc, are molecules. When we fry an egg we change everything about it – it’s shape, size, smell, look, feel, texture, taste, etc – these are all molecular changes (irreversible ones at that). So we are led to believe by food science and marketing that all of these molecular changes have occured, but the molecules that are the nutrients have not changed – that they are somehow impervious to heat or acids or light and oxygen or many other things that happen in the kitchen.
I love an omellete as much as the next person, but i don’t kid myself for one second about it’s nutrient value. I get, everyday, my nutrients (proteins, fats, carbs, vitamins, minerals) from nuts, salads (spinach etc), fruits, veggies (uncooked), seeds, sashemi (both the beef and the fish ones etc).

PS Blair
The nutrient damage petition is in it’s infant stages. We have not begun to effort getting signatures – the few on there now are probably folks who surf that site. This was the first time i mentioned it publically. We have not sent out emails or facebook tags or tweets or anything as yet.
It is secondary to what we will actually be doing in the fall with UNICEF, which is to gather some independent chemists in order that we can put together a comprehensive study that layfolk can read and understand. The American Chemists society (ACS) has done many tests that speak to nutrient damage but no one has heard about them and no lay person can make sense of them. And apparantly the FDA doesn’t feel the need to tell people that proteins in cereals are damaged – even though they have the tests results.
It’s the same way the FDA allows Trader Joes to list their almonds as raw when since 2007, they can not be. It is illegal to sell raw almonds in the US – but they still label it as raw. I also wouldn’t trust them on their organic labeling.

Blair – I am not “bashing” the way anyone is thinking – actually I am doing nothing different from what anyone else is doing here – sharing what they know. Where is the bashing – to say i disagree and how and why I disagree? – Then we are all bashing. Then the back and forth about which corn is GMO or not is bashing, or what is organic or not is bashing or any number of things put forth in this thread.
I did not bash the PHd lady. All I said was the field of nutritional science is at a loss when it come to knowing the science of nutrients – which is strange to me. It is not bashing nor being mean if I am not impressed because someone has a degree as a nutritionist. You can get a nutritionists degree on line – for $500 bucks, in one year. Can a heart surgeon do that?
Ten years of med school is impressive and even they get stuff wrong – check all of the malpractice suits that exist in this country.
We have so many PHD economists in the grand nation – how is that working out?
The reason so many people suffer from some type of vitamin defeciency is because they damage their vitamins. You tell me why so many people are deficient in vitamin c or a or b and d, if there is no nutrient damage existing anywhere – why do you offer up a donut as “okay, that is not nutritioius” – Why not, it has eggs in the batter or flour from wheat soy or corn, and a host of other original whole food sources. It’s not nutritios becaue the nutrient molecules are damaged and that is something no nutritionist can tell you.
For a nutritionist not to know that there is no difference between brown rice or white is negligent – same with whole wheat or white bread – a chemist knows that neither white bread or organic seven grain whole wheat bread has nothing bioactive in except for some toxic trace peptide elements. Does your nutritionist know that? The mill houses, those who mill the flour from wheat or soy or corn tell us that significant damage is done to the nutrients because of the heat in the milling processes and thus most flour has to be enriched or fortified – yet the temps with which we use the flour, for baking frying ect. far excede the milling temps.
All of you, take a slice of bread, any type, and let it sit on a shelf – it will never biodegrade – NEVER! Bread is so dead that you can let a slice sit on a shelf for as long as you want and it will never breakdown or biodegrade or experience any of the natural processes of decay that all other real organisms experience. It will harden once the moisture evaporates but that’s it. There will be no discoloration, no change in size and shape, no odor, nothing. There will be zero biotic activity. Even mold is hard to come by with many of the breads these days. Bread may mold, but that is a topical dynamic, one that can occur with inorganic things like your household sponge or washcloth when left in a warm moist environment. You can find mold on the surface of bricks and bathroom tile even. Mold and bacteria has DNA, bread does not. But just like that sponge, your slice of bread will never bio degrade. It will never breakdown from the inside like all dead things do as well as topically, on their surfaces etc.
Bread has the decay rate of a plastic bottle – 400 years. There is nothing in bread to “give back” to the universe, like an apple or a dead mouse – which will be decomposed long before your slice of bread even hints of going anywhere.
You can try this uber low tech test on your own; take any slice of bread and put it on a shelf with a few true organic items – a peach, a potato, some broccoli, a slab of raw beef or chicken. Watch how all of those things breakdown and go bye bye after some time – the last item remaining will be the bread showing zero signs of change. You can even watch which foods the flies will attract to (not the bread).
We should only be eating things that perish, that decompose, that bio degrade.
Who is telling you about that? No one. Your nutritionist will tell you to boil the beans to get rid of the toxic elements – do they not know that most toxic elements are hardier than the good elements and if you deactivate the bad ones so too go the good ones, rendering your lentil or soy bean an empty mass of starch – this is also the case with rice or pasta etc. But of course pasta is made from flour so that is void of nutrients as well – except for the toxic remnants which bring about issues like celiac etc.
People want to debate about whether corn is organic or not – it doesn’t matter once you boil it in terms of nutrients. Some will even tell you corn was not meant to be eaten by man – the body can’t process or digest it – check your toilet for corn scraps — I’m just sayin
How is it that nutritionists get to lead the health dialogue yet know little if anything about amino acid synthesis and the derivitive nature of ? How is it they can’t tell you what “C63H88CoN14O14P” is or the many things that can damage it, yet they can recommend it?
How is it nutritionists can tell you white meat is better than red yet they don’t realise that once you cook either, it doesn’t really matter. How is it nutritionists don’t realise that once any beast, human, pig, cow, bird, has died it immediatly starts to break down all of the good proteins ( by specially designed enzymes), and that in the decay stages, the good nutrients are one of the first things to go – so if you want real protein from an animal you had better eat it fast and fresh like the lion does.
I am sorry if I don’t always follow conventional lines of thinking and that it can at times take the thread down a different path – I don’t hate any of the hard working folk who are nutritionists – my girlfriend is one. If what I am saying turns you off then you don’t have to read it – but u can be sure on a site that hundreds read, some people will be like “hmmm, let me look into that on my own and see if there is any merit to it – let me see if all almonds are indeed not allowed to be sold raw in america – or anything.
people post some incredulous stuff on these forums – I check them out on my own to see the merit of what they say while some just outright demnounce them – but it is a forum for all peoples, and just like not every one will not agree with me, some will heed somethings i have to say and go and seek further their version of the truth. That is supposedly the beauty and benefit of these types of forums.