is it REALLY a good idea to cook with protein powder?

[mickel32]

CLIFFS:
does the heat from cooking your food affect PROTEIN POWDER negatively, when it is added to the recipe for increased protein content.

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is it REALLY a good idea to cook with protein powder?


I have been looking into many recipes that appear to be healthy, and sound delicious. However, I am worried that cooking the protein powder might have a negative effect.

Think about it, we buy this expensive protein powder, that has been processed in a cold facility (to preserve its nutritional value). Then after everyone makes sure the protein is perfect for absorbtion and such, I am told that it IS a good idea to blend this powder in with my foods that are to be cooked at temperatures of 200 degrees Fahrenheit (or more). This does not chemically, physically, or logically make any sense to me.




(I have been told) There is plenty of research that shows protein is less effective when heated beyond a certain temperature. There is also plenty of recipes instructing me to heat this protein up to unknown temperatures (The recipe does not say "heat to 99 degrees because any higher and you will render the product useless." - for example).








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CLIFFS:
does the heat from cooking your food affect PROTEIN POWDER negatively, when it is added to the recipe for increased protein content.

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[jeremyleinen]

I don't know about the rest, but food is rarely cooked to a temperature much higher than 165 degrees. Just because water boils at 212 doesn't mean most food is served at that high of a temperature. Well done chicken and beef is 165 degrees, seafood is usually not cooked much higher than 140-145(feel sorry for whoever is eating it if it is).

Additionally, heat isn't the only thing that will denature proteins- besides heat, so will cold and salt(try to use seasoned egg whites for a consomme and see how miserably it fails). Now, how all this specifically applies to protein powder in the kitchen I have no idea. For one thing, I've neverr done it professionally, and I've never seen an article from somebody like Harold Mcgee addressing it.

[mer-der-ah]

i dunno how much loss there may be, but i'm tellin ya, a scoop or two of vanilla myofusion in your pancakes is orgasmic. don't just do it for the protein, do it for the taste too! (hint not to use crappy flavored protein lol)

[singlesculler]

Good question. i dont know the answer, but personally i would just take the protein seperatly if your worried about it denaturing mate.

[joeflex73]

Everyone throws out the word denature and acts like it ruins the protein. All food breaks down when cooked. Sure, there are levels of how far, however if your not eating charcoal you'll be fine. When you cook a steak, does it not break down some? Think about it for a second. If cooking food ruined proteins, we'd eat everything raw.

Unflavored Whey protein can be added to baked goods, pancake batter, muffin mix, and pizza crust. You can expect a change in texture though. You can make pancakes using just Blueberries and Cream Muscle Milk and water. Damn good too.

[in10city]

Does it? In an absolute sense, yes. Microfractions would likely be denatured to some degree. But denaturing is what your stomach does anyway, and whether or not they will end up surviving the digestive process is another story.

http://forum.bodybuilding.com/showpo...51&postcount=5

[jphansen]

Interesting topic. You may be able to reference pasteurization for some information: times and temperatures at which you can cook milk and it retain its protein (whey).

http://en.wikipedia.org/wiki/Pasteur...zation_of_milk

[-MSR9889-]

Interesting topic. You may be able to reference pasteurization for some information: times and temperatures at which you can cook milk and it retain its protein (whey).

http://en.wikipedia.org/wiki/Pasteur...zation_of_milk

pasteurization destroys the enzymes and i believe the nutrients in milk which is why everything has to be "fortified." pretty sure you get almost nothing out of regular store bought milk.

[rhizome]

pasteurization destroys the enzymes and i believe the nutrients in milk which is why everything has to be "fortified." pretty sure you get almost nothing out of regular store bought milk.

Incorrect.

Take off your tin foil hat and stop being a conspiracy parrot.

[jphansen]

pasteurization destroys the enzymes and i believe the nutrients in milk which is why everything has to be "fortified." pretty sure you get almost nothing out of regular store bought milk.

I know that fat is separated and re-added (making it possible to produce skim, 1%, 2%, etc.), but I wasn't aware of this.

[-MSR9889-]

Incorrect.

Take off your tin foil hat and stop being a conspiracy parrot.

lol, enlighten me. you always post answers like this with no reasoning, back up, etc.

theyre are so many proven unhealthy things about pasteurized milk it amazes me more people dont know.

as for the initial topic of this thread, i wont pretend to know as much as in10city, but ive learned that things such as microwaving or cooking with high heat on a stovetop damages protein. while there is great room for debate as far as microwaving affecting nutritional value, its been proven microwaved foods affect hemoglobin levels which is reason enough for me to not use one when i dont have to. what would you say in regard to this?

[VastAire]

i dunno how much loss there may be, but i'm tellin ya, a scoop or two of vanilla myofusion in your pancakes is orgasmic. don't just do it for the protein, do it for the taste too! (hint not to use crappy flavored protein lol)

Real good in belgian waffle mix too. I also put protein powder in unflavored oatmeal. Whenever I make it at work people are always like, "Man that smells so good, what is it?" I don't really care if microwaving has a negative effect on the protein, the most I ever use is about a spoonful.

[OfficerCartman]

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I avoid applying direct heat to whey when I can

[mickel32]

ok... thanks


i will just try making sure i dont use too much heat.
idk what too much is, but il try finding out