Guest guest Posted May 1, 2002 Report Share Posted May 1, 2002 Here is more on the heating protein discussion. Andyman " randysbunny " <pynegj@e...> wrote: - > One thing that I would like to clarify on her response though - she > states that the body breaks down the amino acids into free-form > aminos to absorb them anyway, implying that the heating process does > the same thing and therefore doesn't matter either way. What I said was that heating breaks down the PROTEINS into AMINO ACIDS and that the body does the same thing. Only very specific enzymes would rearrange side chains between amino acids, I don't belive heating does this. I am not > disputing the fact that the body breaks down the aminos to digest > them, but my understanding is that the cooking process actually > *destroys* some of these aminos which is what renders them > physiologically inert. Most amino acids are extremely stable, and it would take a great deal more than 140 degrees to destroy them. We routinely boil proteins and that does not even break the amino acids apart (just bonds between proteins). This all refers to *protein powder* of > course, because the breakdown of aminos in whole foods is entirely > different. The entire point of protein powders is as an engineered- > food that we ideally want to keep as optimally bioavailable. I understand the comments, but as I said, I am almost certain that heating amino acids does not destroy them, maybe the bonds between them, but not the structure of the amiono acids themselves, and therefore they are still available to metabolism. > > Anyway, thanks again for posting her response, it's very informative > and I appreciate the clarification! Thanks, I try to only expound upon that which I know. Glad to have been useful!! Love Gail Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 1, 2002 Report Share Posted May 1, 2002 Here is more on the heating protein discussion. Andyman " randysbunny " <pynegj@e...> wrote: - > One thing that I would like to clarify on her response though - she > states that the body breaks down the amino acids into free-form > aminos to absorb them anyway, implying that the heating process does > the same thing and therefore doesn't matter either way. What I said was that heating breaks down the PROTEINS into AMINO ACIDS and that the body does the same thing. Only very specific enzymes would rearrange side chains between amino acids, I don't belive heating does this. I am not > disputing the fact that the body breaks down the aminos to digest > them, but my understanding is that the cooking process actually > *destroys* some of these aminos which is what renders them > physiologically inert. Most amino acids are extremely stable, and it would take a great deal more than 140 degrees to destroy them. We routinely boil proteins and that does not even break the amino acids apart (just bonds between proteins). This all refers to *protein powder* of > course, because the breakdown of aminos in whole foods is entirely > different. The entire point of protein powders is as an engineered- > food that we ideally want to keep as optimally bioavailable. I understand the comments, but as I said, I am almost certain that heating amino acids does not destroy them, maybe the bonds between them, but not the structure of the amiono acids themselves, and therefore they are still available to metabolism. > > Anyway, thanks again for posting her response, it's very informative > and I appreciate the clarification! Thanks, I try to only expound upon that which I know. Glad to have been useful!! Love Gail Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 15, 2008 Report Share Posted March 15, 2008 A little helps Quote Link to comment Share on other sites More sharing options...
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