How much harm does baking do?


#1

We’ve had nice results for a couple days with the Soylent flatbread. We’re wondering exactly how baking at 325 deg F changes the nutritional qualities of Soylent, though.

Our current (tentative) thinking:

  • Minerals should be unharmed (since they’re atomic elements).
  • Phytic acid should be reduced, improving the bioavailability of the minerals.
  • Amino acids should be unaffected–scrambled up, maybe, but still there and maybe even a little more bioavailable.
  • Carbohydrates should be partly converted to an assortment of weird chemicals by the Maillard reaction, but mostly should still provide usable energy.
  • Olive oil might get seriously damaged, at least according to this page: rancidification (oxidation) of fats and destruction of phenols (but I don’t know what good, if any, the phenols in olive oil do).

Does anyone have any better-informed or quantitative information about this? Could we measure the effects ourselves?


Soylid! Solid Soylent?
#2

I double this question!

This could open the door for more people, since Soylent can be rather difficult to drink at times…

Also, don’t forget the Soylent muffins. :smiley: (Though I think personally, I’m more interested in the flatbread)


#3

I think you are incorrect about amino acids/proteins.
If cysteine undergoes heating, it is denatured and converted to cystine which cannot be utilized for efficient glutathione production. One of the reasons whey protein is so popular is because of it’s glutathione boosting powers.

Besides that, here are two articles about what happens when you heat amino acids/proteins:
http://www.waiwiki.org/index.php/Heterocyclic_Amines_(HCA)
http://www.waiwiki.org/index.php/Maillard_reaction