Edible education

One subject I've had in my list to write about (once I spent the time to find some good sources) was why some leaves are edible while others aren't—completely aside from the question of toxicity, there are lots of plants that we simply can't digest. I hadn't yet got around to digging into the subject when I ran across the answer recently, along with loads of other interesting information about food chemistry.

A few weeks ago I discovered a free, online course offered by McGill University via edX, on the subject of food and nutrition. Despite being offered by the chemistry department there, it doesn't require more than high school chemistry and the ability to use a 4-function calculator as prerequisites, and I'm not even sure if it needs high school chemistry. You should probably know the difference between an atom and a molecule, and at least recognize the Periodic Table of the Elements.

I was too late to sign up for the credit version, where the assignment deadlines are enforced, but there is a non-credit, audit version (which I'm doing) where you still have access to all the video lectures, discussions, and mini-quizzes.

So back to edible vs. non-edible leaves.

In the lesson on carbohydrates, (week 4, lesson 1) they showed the chemical structure of starch vs. cellulose (video 8). Both are long strings of glucose connected by oxygen atoms, but the way they're strung together is different—and that's it. That's the difference between plants we can digest and plants we can't. (Plants we can digest still have cellulose in them and we pass that through our system no problem—but we don't get any nutrition out of it.)

(Screenshot from Food for Thought, week 4/lesson 1/video 8. Requires free course registration to view.)

They look very similar at first glance, but if you look closely, they have an important difference: every second glucose segment is upside down in the cellulose chain.

We have the enzymes necessary to digest starch. We don't, but cows and other ruminants do, have the enzymes necessary to digest cellulose.

Enzymes are complicated things which have a very specific shape, and can fit around molecules of a very specific shape. So, an enzyme that fits the shape of starch in order to cut it down to its component glucose molecules will simply not fit the different shape of cellulose, even though the components are all the same.

So that was short and sweet. Also, check out the course, it's fascinating. (Keep in mind you can adjust the playback speed of the videos. I found my attention wandering because the instructors speak kind of slowly; running them at 1.5x speed makes it easier for me to keep from wandering. You can also back up and repeat sections if you don't catch it the first time through, or pause to look at the diagrams, because it's a video.)

Vitamin C makes you not dead

I'm sure you've all heard the story of how vitamin C either prevents or cures the common cold. Some of you may also remember that vitamin C prevents or cures scurvy. But what exactly does it do for our bodies? I decided to do a bit of searching and find out.

Clues to what vitamin C does for us can be found in the symptoms of vitamin C deficiency itself. Scurvy is not just the disease where your teeth fall out, though that is one of the symptoms. Bleeding gums, bleeding under the skin (bruising), bleeding in the joints (joint pain), bleeding at hair follicles, and bleeding at previously healed scars start off the list of visible symptoms. Before those is fatigue; after those is death.

All of those bleeding symptoms demonstrate that the body is falling apart and can't keep its blood inside anymore. Quite literally: vitamin C is required for the production of collagen, the structural support cables of our body. They're found basically everywhere, including in bones and teeth, where they're mixed with minerals. Lose the ability to make new cables, and you lose the ability to repair routine damage day to day - and over time you lose the microscale structural integrity that keeps the blood inside your veins, among other things.

Fatigue is so general a symptom it can't really be used to diagnose anything. Besides, you probably just stayed up too late. But even here, it seems that vitamin C plays a role. In addition to being crucial to making collagen, it's also crucial to making dopamine, norepinephrine and epinephrine (adrenaline), and carnitine.

Carnitine is an escort for fatty acids into the mitochondria, according to the link above. Basically it's the fuel injection system for the motors that power our cells. While we get most of our carnitine from our diets, particularly from meat, if we're so low on vitamin C we're suffering from scurvy, we probably have low carnitine intake as well, a double-whammy.

But carnitine is in meat, and vitamin C is in oranges and other tasty veggies and fruits, right? How could the inuit survive on a meat-only diet? Actually, there's vitamin C in meat, too: mostly in organ meat, and the inuit do just fine without vegetables, on their traditional diet.

In fact, it looks like just by eating a reasonably healthy mix of food, you'll get enough vitamin C. Not everybody manages this, but I guess scurvy is rare enough now that people forget about the whole "it keeps you alive" part and instead spend their time thinking about some of its very minor effects.

As for curing the common cold? survey says… taking it when cold symptoms appear does no better than a placebo; taking it every day reduces cold duration by maybe 10%; and if you're physically stressed (i.e., working in a cold climate or running marathons, not just worried) then taking it every day can be justified because it gives significantly more than a 10% benefit.