Most whey proteins are
produced under high heat processes that destroy some of the fragile nutritional components of the whey.
Not exact matches
I learned something interesting recently in my environmental health class — that when
heated under high heat, ALL
high carbohydrate foods as part of the Maillard reaction
produce something called acrylamide and glycidamide.
Wood naturally contains chloride compounds that are oxidized
under high heat,
producing chlorine that readily reacts with organic compounds to form organochlorines, including dioxins.
On the other hand, meal # 2 is made up of mostly wholesome nourishing real food — real meat, real cheese, real tomato, real grains; no industrially
produced oil artificially altered
under high heat,
high pressure, flushed with hexane solvents, deodorants, and bleaching chemicals like the oil that is soaked into that breaded chicken breast.
Consider a box willed with gas,
under two conditions: (1) the first box is in equilibrium, at
high temperature, and thus has a
high energy content; (2) the second box has low energy content, but is out of equilibrium: it is stirred by turbulent convection,
produced by
heating from below and cooling from above.