Header [wpcode id="144"] Body [wpcode id="144"]
The Ageless Adept…

Does Pasteurization Kill Vitamins and Nutrients in These Bottled Smoothies?

I’m trying Chia Sisters™ smoothie drinks. They taste great, but wouldn’t pasteurization nullify the antioxidants, vitamins, etc. in their Superfood Smoothie (cacao, banana, strawberries, chia flour, and hemp plant protein) and the Berry Smoothie ( blueberries, blackcurrants, bananas, chia flour, and hemp plant protein)?

Pasteurization does cause some loss of heat-sensitive nutrients, but it doesn’t completely nullify the nutritional value of smoothies like those from Chia Sisters™. Here’s a breakdown:


Impact of Pasteurization on Nutrients

  1. Heat-Sensitive Nutrients:

    • Vitamin C: Pasteurization can degrade a significant portion of Vitamin C, which is highly heat-sensitive.

    • Certain Antioxidants: Anthocyanins (in blueberries and blackcurrants) and flavonoids (in cacao) can break down with heat exposure, reducing their potency.

  2. More Stable Nutrients:

    • Minerals: Calcium, magnesium, potassium, zinc, and iron are not affected by pasteurization, so these remain intact.

    • Macronutrients: Proteins (from hemp), fats (from chia), and carbohydrates remain unaffected.

    • Fat-Soluble Vitamins: Vitamins A, D, E, and K are relatively heat-stable and remain in the smoothie.

  3. Plant-Based Nutrients:

    • Fiber: Fiber from chia flour, banana, and hemp remains unaffected by pasteurization.

    • Proteins: The hemp plant protein and other protein content are stable during heat processing.


Chia Sisters™ Advantage

Chia Sisters™ smoothies may use gentle pasteurization techniques like flash pasteurization, which heats the product for a shorter time. This minimizes nutrient loss compared to traditional methods. Additionally:

  • Antioxidants from chia and cacao: Chia seeds contain stable antioxidants like quercetin, and cacao has polyphenols that are heat-resistant to an extent.

  • Hemp Protein: The amino acids and other nutrients in hemp protein remain intact.


How to Maximize Nutritional Benefit

If you’re concerned about nutrient loss:

  1. Drink smoothies fresh: Fresh smoothies or cold-pressed juices retain more nutrients.

  2. Pair with raw foods: Eating raw fruits or nuts alongside these smoothies can supplement any nutrient losses.

  3. Consider alternatives: Look for “cold-pressed” or “HPP (high-pressure processing)” smoothies, which preserve nutrients without using heat.


In summary, while pasteurization reduces some antioxidants and heat-sensitive vitamins, the smoothies still retain minerals, proteins, and fiber, making them a nutritious option. They are less potent than raw smoothies but still provide value, especially if fresh options are unavailable.


A.I. Disclaimer

Please note that the AI-generated responses to my health-related questions are often slightly customized based on a special prompt that includes my stated preferences for natural remedies, vegan-friendly products and protocols, alternative therapies, Traditional Chinese Medicine, and my personal medical history.

I encourage you to begin your own dialogue with AI to tailor recommendations to your specific needs. —The Ageless Adept

***


Save $$$ on Products I Use (Click Image to View All)


For discount coupon codes and direct links for some of unique health products I use, check out The Coupon PageThe Ageless Adept

***

Does Cooking Destroy Vitamins?

I’m eating mushrooms for their Vitamin content. Does stir-frying shitake mushrooms destroy any of its Vitamin B content or other nutritional properties?

Stir-frying shiitake mushrooms can cause some loss of nutrients, but the impact depends on the specific nutrient and the cooking method. Here’s a breakdown:


Vitamin B Content:

  • B vitamins (such as B1, B2, B3, and B6) are water-soluble and sensitive to heat. Cooking, especially at high temperatures, can degrade these vitamins.

    • Impact of Stir-Frying: Stir-frying is a relatively quick cooking method, so it typically preserves more B vitamins compared to boiling or stewing. However, prolonged exposure to high heat can lead to some loss.


Other Nutritional Properties:

  1. Polysaccharides:

    • Shiitake mushrooms are rich in beta-glucans, which support immune health.

    • Impact of Stir-Frying: These compounds are relatively heat-stable, so stir-frying has minimal impact on their effectiveness.

  2. Minerals:

    • Minerals like selenium, potassium, and copper are not significantly affected by heat, as they are heat-stable.

  3. Antioxidants:

    • Shiitake mushrooms contain antioxidants like ergothioneine, which are fairly heat-stable.

    • Stir-frying can even increase the bioavailability of some antioxidants by breaking down cell walls.

  4. Protein:

    • Protein is largely unaffected by stir-frying, though extreme heat can denature it slightly. This has minimal nutritional impact.


Tips to Preserve Nutrients:

  • Short Cooking Time: Keep stir-frying time brief (5–7 minutes) over medium heat to minimize nutrient loss.

  • Avoid Overheating: Use moderate heat rather than high heat to retain more B vitamins.

  • Use Minimal Oil: Too much oil can add unnecessary calories and may interfere with nutrient absorption.

  • Don’t Overcrowd the Pan: This ensures even cooking and reduces the time needed.


Conclusion:

Stir-frying shiitake mushrooms is one of the better methods for preserving nutrients compared to longer, wetter cooking methods like boiling. While there might be a slight reduction in B vitamin content, the overall nutritional value remains high. To maximize their benefits, aim for quick cooking and moderate heat.

While we’re on the topic, does boiling pumpkin seeds (as in a soup) decrease the zinc content?

Boiling pumpkin seeds, such as in a soup, does not significantly decrease the zinc content because zinc is a mineral and is heat-stable. Unlike vitamins (e.g., vitamin C or B vitamins) that can degrade with heat, minerals like zinc are not destroyed by cooking.

What Might Happen During Boiling:

  1. Leaching into the Water: Some zinc may leach into the soup liquid during boiling. However, if you consume the soup broth along with the seeds, you won’t lose the zinc.

  2. Nutrient Bioavailability: Cooking can sometimes enhance the bioavailability of certain nutrients by breaking down anti-nutrients like phytic acid, which can bind to zinc and reduce absorption.

Maximizing Zinc Retention:

  • If you’re boiling pumpkin seeds in soup, make sure to consume the liquid as well to retain any zinc that has leached out.

  • For better absorption, you can roast the seeds instead, as roasting is less likely to cause mineral leaching and may also reduce phytic acid levels.


A.I. Disclaimer

Please note that the AI-generated responses to my health-related questions are often slightly customized based on a special prompt that includes my stated preferences for natural remedies, vegan-friendly products and protocols, alternative therapies, Traditional Chinese Medicine, and my personal medical history.

I encourage you to begin your own dialogue with AI to tailor recommendations to your specific needs. —The Ageless Adept

***


Save $$$ on Products I Use (Click Image to View All)


For discount coupon codes and direct links for some of unique health products I use, check out The Coupon PageThe Ageless Adept

***

How to Make Kimchee

How to Make Kimchee!

 

Why Fresh Coconut Water Feels So Rehydrating — Especially to the Eyes

It seems that after drinking fresh coconut water (I’m here in the tropics, so I can get actual straight-off-the-tree coconuts) that I feel better hydrated. Particularly, my eyes feel less fatigued/itchy shortly afterwards. If this is not my imagination, what nutrients is the coconut water providing that my Cal/Mag/Zinc supplement, and my 10,000 Volts™ electrolyte supplement, and my Celtic sea salt, and my Moringa/wheatgrass powder are not?

Here’s how ChatGPT responded:

Not your imagination at all — what you’re describing is a real, measurable physiological response, and it makes perfect sense given your current eye-healing focus, detox protocol, and the unique properties of fresh, raw coconut water.

Let’s break it down:


🧪 Why Fresh Coconut Water Feels So Rehydrating — Especially to the Eyes

✅ Unique Combination of Electrolytes in Natural Ratios

Coconut water contains:

  • Potassium (~600mg per cup) – higher than most supplements

  • Sodium – in smaller but balanced amounts

  • Magnesium, Calcium, and Phosphorus

  • Chloride, glucose, and trace enzymes

👉 Unlike supplements, which often deliver isolated minerals, coconut water gives these in natural, synergistic ratios — making them more bioavailable, especially to cells under stress (like healing tissues).


✅ High Potassium-to-Sodium Ratio = Intracellular Hydration

This is key:

  • Most hydration supplements focus on sodium, but it’s potassium that pulls water into cells, especially in soft tissues like:

    • Eyes

    • Skin

    • Kidneys

    • Lymphatic vessels

Your 10,000 Volts and Celtic salt are good for plasma volume and blood pressure — but coconut water excels at cellular hydration, especially for tissues like eye capillaries.


✅ Naturally Occurring Cytokinins & Antioxidants

Coconut water (especially from young green coconuts) contains:

  • Cytokinins – plant growth hormones that reduce inflammation and oxidative stress

  • Small amounts of vitamin C, B vitamins, and L-arginine

👉 These may support microvascular circulation and tissue regeneration, which would benefit your eye fatigue, post-surgery healing, and general hydration.


✅ Hypotonic Nature = Fast Absorption

Unlike many electrolyte drinks or powders, coconut water is hypotonic — its osmolarity is lower than blood plasma, allowing:

  • Faster absorption

  • Immediate hydration at the cellular level

  • Minimal digestive energy required (perfect during detox or fasting)

You’re likely absorbing it within minutes, which explains the rapid improvement in eye feel and systemic clarity.


🆚 Compared to Your Other Hydrators:

Substance Strengths Limitation (re: your goal)
Cal/Mag/Zinc supplement Structural minerals, good for bones/nerves Low potassium, synthetic forms, slower
10,000 Volts Electrolytes Strong Na-Mg-K boost, good for adrenal recovery Often more sodium-heavy; intracellular hydration limited
Celtic sea salt Excellent trace minerals and sodium Very low potassium; not enough alone
Moringa / Wheatgrass powder Great for iron, chlorophyll, enzymes Not fast-acting for electrolyte balance
Fresh coconut water Balanced K:Na ratio, fast absorption, eye-specific benefits Less structural support than supplements

✅ Summary: What Coconut Water Is Providing That the Others Aren’t

  1. High potassium in a naturally balanced matrix

  2. Cytokinins that reduce inflammation and support tissue repair

  3. Rapid cell-level hydration, especially for soft tissues like your eyes

  4. Natural enzymes, trace B-vitamins, and low osmolarity = fast uptake


🔁 Suggested Integration Into Your Protocol

  • Use fresh coconut water:

    • Mid-morning or early afternoon

    • Before/after sauna, flushes, or eye strain

    • Mixed with wheatgrass, moringa, or chlorella for a chlorophyll-electrolyte super blend

  • You might also consider using it as a base for ozonated water enemas or mixing with aloe vera for post-enema rehydration.


Would you like a protocol for combining coconut water with supplements or herbs (e.g., triphala, adaptogens, or electrolytes) for maximum eye and kidney hydration?

Are You Aware of These Heavy Metal Levels in Rice?

My trusty MRAN device revealed higher-than-normal levels of arsenic in my system, so I did a little research to find out the possible source. Here’s what I found. The folks at Health Babies Brighter Futures (HBBF) conducted their own independent research to determine which samples of rice contained the highest levels of arsenic and other heavy metals. According to the report:

[Rice] is the top source of arsenic from solid foods in the diets of children under two, and a concern during pregnancy, the most critical window
for brain development. New tests commissioned for this report found arsenic in 100% of 145 rice samples purchased nationwide. More than one in four exceeded the FDA’s action level for infant cereal, a limit above which FDA can consider the cereal to be adulterated. For parents making baby food at home, this means homemade rice cereal could contain arsenic levels considered unsafe if sold in stores.

We found four toxic heavy metals in rice — arsenic, cadmium, lead, and mercury. While each contaminant has different health effects, they can contribute to serious risks like cancer, developmental harm including IQ loss, and accumulation in the body over time. Arsenic was found at the highest levels, with cadmium next.
Like many crops, rice absorbs these metals that are naturally present in soil.

But rice tends to accumulate significantly more arsenic*, making it a unique and concerning source of exposure. Tests also showed elevated cadmium in
some samples, and, in a saffron-seasoned rice, lead levels far above amounts in other samples.

Therefore, if you want to reduce your exposure, it’s important to know which type of rice is safer than others. Here’s a chart from the report:

The full report is here: https://hbbf.org/sites/default/files/2025-05/Arsenic-in-Rice-Report_May2025_R5_SECURED.pdf

Footer [wpcode id="144"]

Check Out My Youtube Channels:

Ageless Adept
Ageless Adept™
Ask a Vegan
Ask a Vegan™
Rope Worm Cure
Rope Worm Cure
Walt's Passionpreneur
The Passion Prophet Channel
DiscoverSaipan
DiscoverSaipan
Jamaican in China
Jamaican in China & Beyond
Walt's Life Rhymes
Walt's Life Rhymes
Walt's Random Thoughts
Walt's Random Thoughts