Originally posted by triplereiki
I am currently drying venison to make into peemican, and I think crushed white oak acorns would also be a great addition to the pemmican. .....I have a question, though in regards to pemmican if anyone would know at all. Does the meat HAVE to be dried (like in the sun method) or can I bake a nice large chunk of meat, slice it, and let it dry then crush it for the pemmican? With the cooked meat, will the nutritional value be reduced? Really need to know. Thanks so much anyone who can help. PLEASE U2U me if you know.
To OP, fantaastic thread by the way. it is funny thing that comes to my mind that if our gardens will be destroyed by TPTB, then it would be hilarious if they have to resort to stripping every wild plant and tree to ensure we are starved or under control....shoot, I got acres of weeds if they want to clear my land for me LOL Oh and those pesky blackberries that go out of control. Just remember, that we really are surrounded by food even at the edges of freeways, there are edible plants. Just takes time, effort and knowledge.
Effect of Cooking on Protein Quality
Apart from the inherent quality of the various proteins a reduction in quality takes place if there is damage to amino acids when the food is cooked. At a temperature below 100°C when proteins are coagulated, there is no change in nutritional quality.
The first changes take place when food is heated to temperatures around 100°C in the presence of moisture and reducing sugars, present naturally or added to the food. There is a chemical reaction between part of one essential amino acid, lysine and a sugar to form a bond that cannot be broken during digestion, and so part of the lysine is rendered unavailable.
When proteins are analysed in order to determine their amino acid composition the procedure involves a preliminary hydrolysis with strong acid which does break the lysinesugar bond, so chemical analysis does not reveal this type of damage and special methods are needed. At a higher temperature or with more prolonged heating, the lysine in the food protein can react with other chemical groupings within the protein itself and more becomes unavailable. In addition the sulphur amino acids (cystine which is not essential and methionine which is) are rendered partly unavailable.
The lysine-sugar reaction results in a brown-coloured compound (the so-called browning or Maillard reaction) which produces an attractive flavour in food and is the main cause of the colour of bread crust and roast meat. While such severe heating reduces the amount of lysine available in these foods the loss is nutritionally insignificant since it affects only a very small fraction of the total amount present.
At the temperature needed to cook meat there is little loss of available lysine or the sulphur amino acids but there can be some loss if the meat is heated together with reducing substances, as may be present when meat is canned with the addition of starch-containing gravy or other ingredients.
Originally posted by g146541
reply to post by jiggerj
@ the 3:35 mark of this video, and I thought this was friggin a remarkable comment.
Then I looked into it and it seems very plausible.
Ummm... LOL sorry, here it is.