Rot/Not

[Guest guest]

~spinning off from wondering if Freezing is OK etc.~~

> " We also know that cooking, freezing, radiating or processing kills

> food, stopping its cellular activity and that once we have taken the

> life from food, there is nothing we can do that can restore that

> life. This irreversible change alters amino acids (protein) and

> minerals, and destroys all enzymes and most vitamins. "

---

Live food is food that will sprout or rot.

We can eat it after sprouting but do it before it rots.

If that raw live lettuce head has developed some brown at the stem, cut that

off etc. If one toe of garlic has a rot spot, throw out the whole toe,

don't just cut out the rot. To keep this wonderful stuff edible for some

time one should delay but not stop the rotting process. Every living cell

[human's too] contains a P-53 gene that when triggered gives the order for

the cell to produce self digesting enzymes when the cell is removed from

it's life source. The p-53 is a default switch that is held off by the

connection of the telomars at the top of the double DNA helix. When this

connection is broken the cell begins the self destruction process. This

enzyme activity seems to collect at the flowering end of the fruit not at

the stem end where the severing takes place. If, for example, one cuts off

the very tip of the cucumber from the flowering end it will dramaticly slow

down the softening or decay process. The fruit is still live for eating, but

the shelf life is extended. So these old wives tales from the Ukraine on

how to make a perfect pickle have some basis in fact.

BTW. I'm not promoting pickling, just noting that clipping the tip of the

flowering end will extend the shelf life.

rusty