Mechanical Softening Is Superior To Thermal Softening! How & Why?!

PhysiologyWalla advocates for consumption of fruits and green leafy vegetables because these are direct stored form of Solar Energy created by God, the leaves as Solar Panels over which incident Sunlight in the presence of chlorophyll, which has almost same molecular structure as that of Haemoglobin except for Magnesium in the former and Iron in the latter at the centre! Consumption of Green Leafy Vegetables like Spinach by making Smoothies in Mixy, mechanical softening better than thermal softening by cooking in utensils over fire or too much heat! Green leafy vegetables smoothies mixed with hot water, lemon juice, little honey, little basil leaves juice, little rose water etc besides consuming fruits provides FIBRE, the cellulose to the 200 grams Friendly Bacteria in the terminal ileum to synthesise symbiotically, cobalamin, B12 necessary for repair of daily wear and tear of DNA together with B9, the FOLIC ACID contained in the Green Leafy Vegetables Smoothies!

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GPT-4 response below below:

Sure, let’s break down and elaborate on the key points mentioned in the concept, supported with facts and figures.

### Photosynthesis and Solar Energy Storage

– **Photosynthesis in Plants:** Green leafy vegetables and fruits store energy derived from sunlight through a process called photosynthesis. Chlorophyll, the green pigment in leaves, captures solar energy and converts carbon dioxide and water into glucose and oxygen.

– **Chlorophyll vs. Hemoglobin:** Interestingly, chlorophyll and hemoglobin have similar structures, with both having a porphyrin ring. Chlorophyll contains a magnesium ion at its center, whereas hemoglobin contains iron. This similarity underscores the efficient energy storage and nutrient provision found in plants.

### Nutritional Benefits of Green Leafy Vegetables

– **Rich in Nutrients:** Green leafy vegetables like spinach are rich in essential nutrients, including vitamins A, C, E, and K. They also contain significant amounts of iron, magnesium, potassium, and dietary fiber.

– **Folic Acid and B12:** These vegetables provide folate (B9), crucial for DNA synthesis and repair. Though plants don’t naturally provide vitamin B12, friendly gut bacteria can synthesize it. Consuming fiber helps maintain these bacteria, supporting bowel health and B12 production.

### Mechanical Softening vs. Thermal Softening

– **Mechanical Processing:** Blending vegetables into smoothies is considered more beneficial than cooking because it avoids nutrient loss that occurs with heat. Mechanical softening breaks down cell walls, making nutrients more bioavailable without destroying heat-sensitive vitamins.

– **Thermal Processing:** Cooking vegetables can lead to nutrient degradation. For example, prolonged heat exposure can reduce vitamin C content in foods.

### Smoothie Ingredients and Added Benefits

– **Lemon Juice:** High in vitamin C, lemon juice enhances iron absorption from plant-based sources.

– **Honey:** Provides natural sweetness and beneficial enzymes, though it should be used sparingly due to its high sugar content.

– **Basil Leaves:** Basil contains antioxidants and has anti-inflammatory properties.

– **Rose Water:** Adds flavor and is believed to have mild anti-inflammatory benefits.

### Digestive Health and Friendly Bacteria

– **Fiber:** Green leafy vegetables and fruits are high in dietary fiber, essential for maintaining digestive health. Fiber serves as a prebiotic, feeding the 200 grams of friendly bacteria in the terminal ileum and colon, aiding in digestion and synthesize vitamins like B12.

### Closing Points

– **DNA Repair and Cell Function:** Folic Acid (B9) and vitamin B12 are crucial for DNA repair and synthesis, essential for maintaining overall cell function and preventing genetic mutations.

In summary, the advocacy for consuming fruits and green leafy vegetables stems from their role as stored solar energy, rich nutrient content, and supportive functions for gut bacteria and overall health. Incorporating them in raw blended forms preserves nutrients, aids digestion, and supports cell repair mechanisms.

GPT-4
PhysiologyWalla emphasizes the importance of consuming fruits and green leafy vegetables because they are a direct source of stored solar energy. This energy is created through the process of photosynthesis in which sunlight interacts with chlorophyll in the leaves. Chlorophyll is similar in structure to hemoglobin, with the main difference being magnesium in chlorophyll and iron in hemoglobin at the center of their respective molecules.

Consuming green leafy vegetables in the form of smoothies, created using a blender or mixer, is recommended by PhysiologyWalla. This is because mechanically softening the vegetables preserves their nutrients better than cooking them with heat. Ingredients such as hot water, lemon juice, honey, basil leaves juice, and rose water can be added to enhance the taste and provide additional health benefits.

Including green leafy vegetables and fruits in your diet provides fiber or cellulose, which is essential for the growth of friendly bacteria in the terminal ileum. These bacteria help synthesize cobalamin, or vitamin B12, which works in conjunction with folic acid (vitamin B9) found in green leafy vegetables. Both vitamins play a crucial role in the repair of daily wear and tear of DNA, making the consumption of green leafy vegetable smoothies and fruits an important part of maintaining overall health.

Welcome and Thanks!