Marina Mermaid
April 9th, 2007, 06:32 PM
Hello!
I can't find the answer to this anywhere on the BB, or on the internet. I have read in several places before that enzymes in food (such as lemons) have a lifespan of a few hours (after cutting open the food), which is why it's not recommended to make a 1 or 2 day's batch worth of MC at once.
This leads me to the raw lifestyle, specifically produce and leftovers. If enzymes in food die after a few hours, does this mean I pretty much have to make food relatively soon before I eat it? What about dips and spreads that have lemon juice, onions, etc., in them? Are they "dead" after a few hours, rendering me unable to make enough to keep in the fridge for a few days?
It would be a big pain to have to make a dressing, dip, spread, etc., only right before I eat it and not be able to make several days worth at once. What about a dinner party where you sometimes start food prep 8 hours or even the night before guests arrive? I'm confused!!
I can't find the answer to this anywhere on the BB, or on the internet. I have read in several places before that enzymes in food (such as lemons) have a lifespan of a few hours (after cutting open the food), which is why it's not recommended to make a 1 or 2 day's batch worth of MC at once.
This leads me to the raw lifestyle, specifically produce and leftovers. If enzymes in food die after a few hours, does this mean I pretty much have to make food relatively soon before I eat it? What about dips and spreads that have lemon juice, onions, etc., in them? Are they "dead" after a few hours, rendering me unable to make enough to keep in the fridge for a few days?
It would be a big pain to have to make a dressing, dip, spread, etc., only right before I eat it and not be able to make several days worth at once. What about a dinner party where you sometimes start food prep 8 hours or even the night before guests arrive? I'm confused!!