Topics created by bowser

@BioEclectic said in Never feel satiated:

Pressure cookers actually save energy

Effect of high pressure steam on the eating quality of meat proteins
High-pressure processing has potential for food preservation purposes because it can inactivate microorganisms and enzymes.
The spatial configuration of some enzymes is changed. Proteins are composed of amino acids connected by amide bonds. Due to high reactivity under pressure and heat the molecules are twisted and changed. They could be no longer recognized by our digestive enzymes.

The use of high pressure to modify the functionality of food proteins
https://doi.org/10.1016/S0924-2244(97)01015-7
However some studies have shown to make it easier to digest meat but high pressure can affect protein conformation and can lead to protein denaturation, aggregation or gelation, depending on the protein system, the applied pressure, the temperature and the duration of the pressure treatment.

It’s not something I’d take everyday

It really does sound as if you're very lactose intolerant. Homemade yogurt, when made properly, will have no lactose at all. Most recipes start with a gallon of milk but I suggest that you make a half batch first. Definitely drain it to make it thicker/more palatable. Use the whey in baked goods or drink it straight or in smoothies. Good luck!