Perming, relaxing, and coloring are the harshest things you can do to your hair from a chemist’s viewpoint. But shampoos and conditioners also take advantage of chemistry to get their work done. The job of shampoo is to clean the hair, so it’s not surprising that the main ingredient in nearly all shampoos is detergent. Detergents create an anionic, or negatively charged, solution when combined with water. Such a formula is good for cleaning hair by attracting positively charged ions, such as oil. But it also tends to ruffle hair’s outer cuticle, explaining why just-washed hair is often flyaway, unmanageable, and rather dull.To counteract these undesirable effects and smooth down the hair cuticle, people often follow a shampoo with a rinse of a cationic, or positively charged, solution. In years past, people used vinegar, lemon juice, or beer for this purpose. Such rinses made hair glossier and easier to comb, but they could leave hair smelling like a tossed salad or a brewery. Modern conditioners achieve the same results and also have a pleasant fragrance more appropriate for hair.One of the most important classes of conditioning agents is the quaternary ammonium compounds. These cationic substances help counteract static electricity and flyaway hair by binding to the anionic strands of shampooed hair. Because hair that has been permed, relaxed, or colored is considerably more anionic than normal hair, manufacturers design special conditioners packed with cationic ingredients for hair that has undergone a strong chemical treatment. Some formulas can even temporarily repair or strengthen chemically processed hair through the use of cationic proteins that cling to the hair’s weakened keratin chains through hydrogen bonds.
referenced: Good Hair days: A Case of Good Chemistry.”Shampoos and Conditioners.” Accessed April 3rd, 2013.http://tlc.howstuffworks.com/style/a-case-of-good-chemistry-info5.htm
So i have been learning about protein and amino acids and i came across this interesting topic:
Cooked Protein Vs. Raw Protein
Do you think that cooking food has any effect on its protein content in terms of its quality and availability to the cells of our body? For some, this question may have never crossed your mind, especially if you’re new to the idea of a raw foods diet.
How Does Heat Effect Protein?
Most people are unaware that cooking food drastically changes the chemical composition of those foods, including the extreme molecular change to protein. The fact that cooking food destroys protein is not news.“Essentials to Human Anatomy & Physiology”, Elaine N. Marieb writes:
“The fibrous structural proteins are exceptionally stable; the globular functional proteins are quite the opposite. Hydrogen bonds are critically important in maintaining their structure, but hydrogen bonds are fragile and are easily broken by heat and excesses of pH. When their three-dimensional structure are destroyed, the proteins are said to be denatured and can no longer perform their physiological roles.”
Cooked Proteins Become Substantially Useless to Our Bodies
When we apply high heat to food, over 115 degrees Fahrenheit,the hydrogen bonds are destroyed and the amino acids fuse together with enzyme-resistant bonds that preclude them from being fully broken down by the body, creating coagulated proteins. This changes the particular structure of proteins, which are three-dimensional. Their particular functions depend on their specific structure, rendering them unable to ‘fit’ and interact with other molecules of complementary shape, ultimately becoming useless to the body. For example, the protein molecule hemoglobin can then no longer fit with and transport oxygen and is useless to perform its specific function.According to the Max Planck Institute, cooking foods coagulates at least 50% of the protein, making them less bio-available to the body.
Cooked Proteins & Toxicity
Now we have these newly created molecules – from cooked proteins, which the body absolutely can’t recognize as ‘food’. Now these partially broken down proteins, called polypeptides, are targeted as ‘foreign invaders’ and it becomes a toxic substance that the body needs to work extremely hard to remove. This causes the immune system has to focus energy on protecting the body from something that was eaten, instead of focusing on other areas of the body that may need immune support, causing the entire system to work and perform extremely inefficiently. This is one of the reasons why there is such a dramatic increase in white blood cell count (the immune system’s army) after cooked food is eaten.
Proteins, in order to be usable by the body need to be broken down into amino acids. Digestive enzymes can’t easily break down these ‘fused’ together proteins into simple amino acids because they’ve coagulated, putting extra strain on the digestive system and the pancreas.
To top it all off, undigested proteins are one of the main culprits for allergies, arthritis, leaky gut and auto immune diseases. Eating proteins in their raw state does not have this same effect at all, and are actually more bio-available (usable) by our bodies.
It seems quite obvious, once explained, that the body would recognize these mutant protein molecules as ‘foreign’ and not as food as this is not what’s found in nature – one of the most intuitive explanations supporting the consumption of a primarily raw foods diet.
This information was obtained from:
Sacred Source Nutrition.2013. Cooked Protein vs Raw Protein.http://sacredsourcenutrition.com/cooked-protein-vs-raw-protein/
Image obtained from: https://spie.org/Images/Graphics/Newsroom/Imported-2012/004149/004149_10_fig1.jpg