Pyro-Dextrinization’s Sweet Spot
Re: HOW do I dextrinize different foods? There is an enormous lack of information on the specific process of how to dextrinize foods online.
There’s actually *too much* info on *too many* forms and processes of dextrinization … mostly semi-accurate info about the “wrong” forms and processes.
It’s enough to make your head spin like a cue ball.
Why? Patent protection.
It’s Mushroom Marketing. Keep We the People in the dark and feed us plenty of guano.
If We the People knew that the best form of dextrinization is pyro-dextrinization and the best ways to do it are also the easiest, how could business entrepreneurs fill their pokes with our hard-earned cash?
We wouldn’t take the bait for such highfalutin sales-pitch scientism as “malto-dextrinization/monomerization through thermo-pressurized aqueous phosphoric acid.”
What the bleep is that?
Sounds technological as all get-out though, doesn’t it?
Corporate beaker boys *must* know what they’re doing if they can contrive (and even pronounce) hippo-monstro-sesquipedalian doozies like the one above.
The HIGHEST CHOICE of pyro-dextrinization (semi-demi-quasi-correctly called “protein coagulation”) is too easy to patent.
Step Number 1 — Cook ANY food ANY way you like.
Step Number 2 — Then expose that food to dry heat between 180°-200° Fahrenheit for an hour or so.
Grains are exceptions to the rule.
Pyro-dextrinizing grains for more than a half-hour or so transforms them into the indigestible equivalents of little particles of rock.
Maybe Mother Nature is trying to tell us something about grains?
The Second, Third, and Fourth Highest Choices for pyro-dextrinization are all totally unsuitable for grains.
2ND HIGHEST CHOICE (one step only, not two) — Bake any food at a temperature between 266°-338° Fahrenheit.
3RD HIGHEST CHOICE (one step only, not two) — Bake any food at a temperature between 212°-356° Fahrenheit.
4TH HIGHEST CHOICE (one step only, not two) — Bake any food at a temperature between 167°-482° Fahrenheit.
Vibrant Gal and I prefer the Third Highest Choice for our nightly baked potato.
Adding butter accomplishes two things …
The dextrinized potato starch makes the butter more digestible and easier to assimilate.
The butter makes the potato starch granules more digestible and easier to assimilate.
It’s a case of biological quid pro quo.
Warning — Don’t dextrinize Morning (Growth Zone 1) foods.
Doing so won’t kill you … but it will probably age you.
Does anyone know why?
July 13, 2017 @ 3:07 pm Atom
A single Body Dowsing can almost always (99% of the time?) ID the Prime Cognitive Shock.
Due to a recent legal issue, I’m limited to doing Body Dowsing in a group or workshop setting.
Most people know their “issues.” Less know their Actual Trauma Orbit (Originating Shock and Resultant Repeat Pattern).
The Resultant Repeat Pattern accounts for why we keep running into the same spouse no matter who we marry, or working for the same boss no matter how many times we change jobs, or replicate the same health issue no matter what dietary measures we take to prevent it.
What about Clearing? Ay, there’s the rub! (to quote Hamlet).
Clearing is Self-Healing. No “healer” can heal us, any more than any bodybuilder can work out for another one or any yoga instructor can do postures for their students.
Read all about it in Mind Reading For the Millions …
July 13, 2017 @ 3:32 pm Atom
Steal from one person, it’s called plagiarism.
Steal from many, it’s called research.
I’ve been standing on the shoulders of giants all my life.
July 13, 2017 @ 3:33 pm Atom
2:30-3:00 a.m. is the most potent time for the Audible Life Stream and its omni-healing power …
July 13, 2017 @ 3:38 pm Atom
According to Swami Nitty-Gritty …
“The dream state is a reservoir of unfinished dreams in terms of geometry and the association plane. Delta is the dreamless state — all geometry disappears.”
July 13, 2017 @ 3:46 pm Atom
ACIDITY is a coffee industry (and wine industry) term for PIZZAZZ, SNAP, LIVELINESS, ALTITUDE (usually caused by an elevation of 3,500 feet-plus — the higher the better) …
July 13, 2017 @ 4:34 pm Atom
According to Swami Nitty-Gritty …
“The designer, container, and occupant is God. You and I don’t exist. ‘Me’ is a state of isness. The unified field of me, I-amness, organizes relativity, which is personality. If the ‘I am’ can understand it’s I-amness while asleep, the result is Delta, in God we trust.”
July 13, 2017 @ 6:41 pm Trent
I would say the reason why you wouldn’t dextrinize zone 1 foods is because they are tree foods.
The sun slowly dextrinizes or ripens the fruit for us. Trees are nice to us and save us a step ;)
July 14, 2017 @ 6:01 pm Atom
Well phrased, Trent. :)
And dextrinization can only generate dextrose (glucose), not fructose, the latter being essential to our sexual and reproductive life, etc.
July 17, 2017 @ 1:22 pm Trent
I am definitely a big fan of fructose, that’s for sure.
Thanks for the explanation.
July 18, 2017 @ 3:00 pm Atom
Thumbs Up! :)
July 17, 2017 @ 9:31 pm Lynne
Atom, I’m going away to the tropics for a month, staying in a YHA with no oven or pressure cooker. What would be the best way to cook a sweet potato with only a stove-top (I wouldn’t use the microwave)? If they have a BBQ with a lid I could try that (without foil) but otherwise what would you recommend? Boiling? Steaming? Presumably not frying…
July 18, 2017 @ 3:10 pm Atom
Boiling is by far the best.
Steaming is highly overrated.
Enjoy your tropical experience! :)
July 18, 2017 @ 9:33 pm Lynne
Thanks Atom :) <3 xx
July 23, 2017 @ 6:15 pm Atom
You’re very welcome! <3
July 20, 2017 @ 12:55 pm John
Hi Atom, what is the difference between boiling and steaming ?
July 23, 2017 @ 4:02 pm Atom
I’ll write a blog entry about it in the very near future. Look for it soon!