All about fruitarianism with a long-term fruitarian, Lena

I appreciate your intention and time you are willing to spent on writing me a letter. I want you to know that, but also something else in respect to the precious time of your life.

Several years ago, I stopped discussing fruitarianism privately, except for very special cases. Talking about veganism and vegetarianism via email has even lower priority in my to do list, which is extensive. There are probably very few arguments I haven't heard yet, and I can imagine only few of them are able to spark my interest - I have been discussing fruitarianism and veganism for a very long time. I might not respond, human lives are to short to do as nearly as much as I want.

I do not date romantically or for casual socializing.

So if you still want to contact me privately, please consider that I will prioritize letters with offers of collaboration on creating public fruitarian content (including critical), friendly "hello" messages, and consultation requests. 

If you are interested in fruitarianism, I invite you to register on this site and participate with your answers, stories, and comments, and receive feed and email updates. You can subscribe to feeds for articles on almost every category section of the site (a link this feed-image RSS Feed on the top of the page, above titles), so you can pick and choose with your feed reader. If you see an interesting topic, please express your opinion in a comment, and we can keep a dialogue over time.

If you want to to keep in touch with me as a fruitarian person, but do not see yourself developing a friendship, please consider these fruitarian profiles on social networks, where I rarely post - it would be hopefully easy for you if you already spend time there, and our link may lead to something in the future:

I must add that I am not interested in investing much time on most social media outlets, including most of the named above, but I kept these profiles for many years now, and do check on them.

Skype: fruitarians.net

You might find other fruitarian connections in these groups:

Looking forward to hearing from you!

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George Berkeley

To be is to be perceived.

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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