On Saturday, March 16, 2013 12:18:51 AM UTC-7, jon_banquer wrote:
Raw Honey, Spirulina, Caco Beans, Goji, Turmeric, Noni, Weatgrass,
Acai, Echinacea, Maca Powder, Ginger, Kelp, Coconut, Dulse, Kombu,
Blue Green Algae, Royal Jelly, Nettle, Propolis, Golden Seal, Wakame,
Bee Pollen, Durian.
Spirulina is the highest protein content food in the world.
Jon:
This is incorrect. You have to be very careful of what you read, and how you're interpreting it. There are a lot of extravagant claims made for food products.
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http://en.wikipedia.org/wiki/Spiruli...ary_supplement)
Nutrient and vitamin content:
Dried Spirulina contains about 60% (51–71%) protein. It is a complete protein containing all essential amino acids, though with reduced amounts of methionine, cysteine and lysine when compared to the proteins of meat, eggs and milk. It is, however, superior to typical plant protein, such as that from legumes.[2][7] The U.S. National Library of Medicine stated that spirulina was no better than milk or meat as a protein source, and was approximately 30 times more expensive per gram.
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Canned real Crab Meat is in the 90% protein range. Egg whites are about 80% protein. Greek non fat yogurt is in the 70-80% range.
Spirulina is in the 51-71% protein range.
Oh, I think it see what the snag was here... Spirulina probably has the highest protein content for a *PLANT* product. But being essentially bacteria, it's kinda like those Japanese and their Turd Burgers made from bacteria. LOL
50 percent of protein is destroyed in any food once you cook the
food.
I hope that's not why you gave your microwave away. DESTROYED, can be a misleading term in this context. Yes, a certain percentage of protein is deaminated by heat (broken down into it's constituent amino-acids). That makes the proteins no longer functional as enzymes or complete cells. But you don't want functional foreign proteins in your body in any case. That's what your stomach acids are there for... to DESTROY and deaminate all proteins into their basic amino-acids so your body can absorb those amino-acids and use them as building blocks for it's own protein uses. So I wouldn't concern myself with a little heat.
--
BottleBob
http://home.earthlink.net/~bottlbob