cooked protein powder breaks down

time4healthyme
time4healthyme Posts: 15 Member
edited January 4 in Recipes
I was informed that some protein powder breaks down if cooked/boiled..
any ideas on a protein powder that doesn't lose any of its benefits upon cooking?

all responses are welcomed and appreciated!
Thanks all
:flowerforyou:

Replies

  • RobynLB
    RobynLB Posts: 617 Member
    Why would cooking break down protein? Don't we cook meat and eggs? Maybe egg white protein? They have straight egg white protein at GNC. I hope this think about breaking down isn't so because that's the only way I eat protein powder.
  • time4healthyme
    time4healthyme Posts: 15 Member
    well.. i called a couple of manufacturers' customer service numbers and inquired.., and that's what I was told..

    that's why I wanted to find out from other members who may know if there is any particular ones that won't break down upon cooking..
  • freindsofmine
    freindsofmine Posts: 123 Member
    enzymes ,food in general breaks down at certain heat
  • nmtGurl
    nmtGurl Posts: 159 Member
    If I remember from my biochemistry classes, I think the companies might be talking about denaturing of the proteins with heat. All that means is the proteins lose their structure. Eggs do this too. The clear liquid albumin changes with heat and becomes solid and opaque (and yummy, lol.) Milk curdles (with an acid), meat gets firmer, etc. As with all things heated, you will lose some nutrients. I wouldn't worry too much about it.
  • time4healthyme
    time4healthyme Posts: 15 Member
    If I remember from my biochemistry classes, I think the companies might be talking about denaturing of the proteins with heat. All that means is the proteins lose their structure. Eggs do this too. The clear liquid albumin changes with heat and becomes solid and opaque (and yummy, lol.) Milk curdles (with an acid), meat gets firmer, etc. As with all things heated, you will lose some nutrients. I wouldn't worry too much about it.


    thanks for your input..
  • DrBorkBork
    DrBorkBork Posts: 4,099 Member
    yeah, the cooking denatures the product, making it less bioavailable to one's body. That's all.
  • time4healthyme
    time4healthyme Posts: 15 Member
    so you guys are saying it's better if it's digested without cooking... but if cooked, it's not such a huge difference in nutrients to cause a concern?
  • mamasmaltz3
    mamasmaltz3 Posts: 1,111 Member
    I use ON Any Whey protein powder. It is tastless and the container recommends it for use in cooking and baking. Now, whether the heat breaks down the protein, I have no idea. I love to use it in my shakes because I can make it whatever flavor I feel like at that moment by adding fruit, Pb2, cocoa powder etc...
  • time4healthyme
    time4healthyme Posts: 15 Member
    I use ON Any Whey protein powder. It is tastless and the container recommends it for use in cooking and baking. Now, whether the heat breaks down the protein, I have no idea. I love to use it in my shakes because I can make it whatever flavor I feel like at that moment by adding fruit, Pb2, cocoa powder etc...

    thank you!! i will definitely look into this for cooking/baking..

    I appreciate all your responses!
    :flowerforyou:
This discussion has been closed.

Categories