Fitness Minutes: (29,093)
1,805 1/14/14 7:22 P
I was curious so did a search and found multiple sites that all say basically this:
the tenderizers you're talking about are generally papain and bromelain, which are enzymes found in papaya and pineapple respectively. They are "digestive enzymes" and break up connective fibers in muscle tissue.
Here's the thing...even if they were not broken down in the stomach (which they very likely are) the digestive system can take it. Your digestive system is designed to withstand its own digestive juices...it laughs at hydrochloric acid, pancreatic enzymes, salivary enzymes, and all kinds of insults. You can eat (as far as I could find) as much of this stuff as you want with impunity; think about it, when you eat papaya and pineapple, what's to keep your digestive system from dissolving then, too? The digestive system cannot be digested, unless you eat LYE (don't try this at home) or other caustic crap that it wasn't designed to deal with.
The exception to this is of course the stomach ulcer, where acid is able to get through the slime-defense of the stomach and eat away at the stomach wall. That's a whole 'nother subject, though. As far as I can tell there is no association between meat tenderizers and stomach ulcers.
But buy a mallet and try that instead; I think you'll find the result, gastronomically, is superior.
The other answer that I liked was: Yes, it will work on us, it will turn us from tough old birds to spring chickens!
Fitness Minutes: (139,260)
17,706 1/14/14 5:55 P
I have not heard this. Meat tenderizer is often just made with papaya enzyme. You can break down meat in a variety of ways, including using a slow cooker, adding an acid to the cooking liquid (such as vinegar), adding tomatoes or tomato juice to the liquid, or just cooking it low and slow. You can also pound it out with a mallet. I would do research on this idea of meat tenderizer being bad. It may be a myth.
Look up recipes for marinades. You can marinate beef, chicken, fish. Avoid ones that add a lot of sodium. What you are looking for really is acidity to break down the meat. Never use a metal plate or bowl for marinating.
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