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Lumberg
New member
You know, I have been reading some threads about the denaturing of protein, like whether to use whey in baking. Some say heating it up will make the protein less usable by your body. Others counter by saying that's exactly what you're doing to steak, eggs, chicken, etc. when you cook it, and no one says raw steak is better for you than cooked. One person even said that cooking eggs makes the protein in them MORE usable by your body.
So assuming there's a difference in the bioavailability of the protein in cooked vs. raw chicken, do you think that the different brands are measuring the usable protein before vs. after cooking? Also, do you think that some proteins become more absorbable as a result of heating and some proteins become less absorbable? (who knows which category chicken falls under)
JC
So assuming there's a difference in the bioavailability of the protein in cooked vs. raw chicken, do you think that the different brands are measuring the usable protein before vs. after cooking? Also, do you think that some proteins become more absorbable as a result of heating and some proteins become less absorbable? (who knows which category chicken falls under)
JC
