Acid, free fatty acids, and a high protein meal

In vitro at about pH 3.5 and about 1 mM free fatty acids, there is approximately 6 logs of germ killing, equivalent to a 30 second or so exposure to approximately 100 ppm chlorine bleach.

Previously, I suggested that a high protein meal may increase the amount of fat required to get the germ killing ability of stomach acid plus free fatty acid.

I forgot one thing – by binding fat, protein may increase its digestibility by solubilizing and presenting the fats to gastric lipases.

Thus, I may have had it backwards.

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