Further, take an apple and grate it finely. – Now how long does it take for the discolourization to begin?
You will find that the smaller the segment of fruit, the quicker the sample will turn brown.. Put very simplistically, what is happening here is that the fruit is dieing. Through contact with air, the life force is being drained out of it. In “true” nutritional terms, it is loosing it’s value as a food, and will, if left exposed long enough to the air eventually, sooner rather than later, be valueless as a food.. Now in those cold sterile scientific environments where food is dissected for further analyzations, the morsels are of such magnitude, that by the time they reach the microscope they are more than likely well past their use by date.. Such that what is being analyzed bears little resemblance or comparison to the true nutritional content of the food from which it was extracted..
