Err yes, the protein denatures in some ways, but it doesn't affect how your body digests and assimilates it.
Ok, proteins are made up of amino acids, which join together in a line. This long chain of amino acids then form a shape (which is usually functional), according to the chemical properties of each amino acid. So this shape gives, for example, the gooey nature of raw eggs. Once heat is applied, the SHAPE loses stability and forms something else (your cooked egg) but the amino acids in the chain may still be highly preserved. Even if the chain is broken, you still get chains of amino acids, which would still have to be broken down by our digestive systems into INDIVIDUAL amino acids for use.
geddittttt?
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Thing is, if the protein does denature at the temperature he cooks it at, all the protein would be denatured. Sorta like a boiling point. If it's cooked evenly, it's gonna all denature at some point. But, I can't see the protein denaturing at that temperature, I feel like it'd be higher.
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-Jammin
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02-08-2010, 12:04 AM #72
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02-08-2010, 01:57 AM #73
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02-08-2010, 03:27 AM #74"The brain does much more than just recollect. It inter-compares, it synthesizes, it analyzes -- it generates abstractions.
The simplest thought like the concept of the number one, has an elaborate logical underpinning. The brain has its own language for testing the structure and consistency of the world." - Carl Sagan
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02-08-2010, 10:12 AM #75
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