Okay.... I'm sorry, but I can't help but chuckle a bit here...
Taurine is a small crystalline sulfonic acid molecule.... just what kind of knife would it take to cut that thing?
Grinding does not destroy taurine... unless you're using some kind of super NASA subatomic grinder.
Neither does oxidation... if that were true, then the warehouses full of thousands of tons of synthetic taurine made for supplements would be completely useless.
Next... freezing does
not destroy taurine.
Let me repeat that...
Freezing does not destroy taurine.I found at least 3 scientific articles that describe how taurine is used as a
cryopreservative in
yeasts,
human liver cells, and of all things,
buffalo sperm.
If taurine were destroyed by freezing, it could not be used as a freezing preservative. It would be impossible.
Now, here's where the supplement companies have grabbed onto this idea that freezing "destroys" taurine.
Freezing does not stop natural decay... it slows it down to a miniscule crawl... but does not stop it.
Therefore, over a long period of time, nutrients will eventually decay...
eventually... over a
long period of time.... This happens with
all nutrients, not just taurine.
But holey jimminy, if you're leaving your food in the freezer for that long, you could have bigger problems.
Taurine IS water soluble. So, there is the possibility that a
small amount of taurine may dissolve into the water that is pulled out by the freezing process (water molecules crystallizing then melting). So my solution to that is to feed the "juices" (water)... no loss.
NOW, having said all that, if you feel that you want to add some taurine because you are primarily feeding meats that are naturally low in taurine (such as rabbit), then by all means, add some in. I like to add heart meat (high in taurine) to my chicken meals. But this comes back to the idea of feeding a variety of meats for an overall balance. Whatever nutrients might be missing in one meal can be compensated for in another meal when you feed a variety.
