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Nanotechnology and Regenerative Medicine Testable & falsifiable Guest 1 / User 0



Juices contain microorganism, some of the microorganisms, which might be dangerous, change their structure when their optimum environment changes to increase their ability to survive in a harsh environment, in our case the heat of the boiling juice, turning themselves into spores. If someone drinks the juice that contains those protected cells it would be easy for them to surpass the digestive enzymes, the gastric acids, and the immune system. Our intestines might be an optimum environment for their growth which would elicit them to germinate. This might negatively affect our microbiome, as they could compete with some of the beneficial microorganisms in our body. Long heat exposure until evaporating about 66% of the juice volume could lead to destroying them directly or indirectly which makes the boiled juice unharmful to drink/eat.


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Nanotechnology and Regenerative Medicine Testable & falsifiable Guest 0 / User 0



Certain boiling and storage durations change the amount of 5-hydroxymethylfurfural (HMF) in grape juice, due to heat induction. This process can cause its concentration to increase, but in red grapes, it decreases after long-term boiling. When this molecule is eaten, the body metabolizes it to 5-sulfoxymethylfurfural (SMF), a harmful compound that its high concentration damages DNA. Therefore, the ingestion of boiled or high-temperature storage locations might change the molecular structure of certain essential macromolecules that might lead to harmful health effects, unless it is red and heated until HMF decreased to unharmful.


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Nanotechnology and Regenerative Medicine Testable & falsifiable Guest 0 / User 0



Boiled grape juice can be harmful due to the relatively high-temperature heating because it was mentioned in the religious text that it is harmful right after boiling, and it becomes okay to drink after boiling off two third its initial volume. Hence, we can also propose that long-term storage is harmful because it can result in the same effect of heating, but at a much slower rate. Here I propose a few hypotheses to explain it, which needs to be investigated further for scientific support: First, the heat causes a change in pH that directly or indirectly causes certain compound or compounds to increase or to become active, or even to become more reactive for already active ones, any or any combinations of which will, in turn, start the HMF changing reaction or increase it leading to lowering the concentration of HMF to unharmful. Second, some of the organisms existing in the juice eject harmful chemicals as soon as it feels the high temperature, or the high temperature destroys their cells in a way that results in producing harmful chemicals, both of those types of chemicals could decrease to unharmful after the long heat exposure. Third, it boils off, but that is less probable because as long as there are sugars in the juice, more HMF will be forming until probably all the juice is boiled off. Still, maybe a close look by a chemist can explain why HMF decreases faster than it forms after these juices reach a high density or after a prolonged heating.


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