There are plenty of recipes here which involve adding protein powder, for example pancakes.
does the powder "survive" the heating in the pan, that is, does it still have the same amount of protein after frying?
TIA
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01-04-2013, 06:31 AM #1
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01-04-2013, 06:32 AM #2
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01-04-2013, 07:53 AM #3
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01-04-2013, 08:12 AM #4
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01-04-2013, 10:00 AM #5
as long as you don't burn them the amount should be close to what it was before cooking. Except maybe some left over proteins on the pan, scratch those out and put on the dish.
Dymatize ISO-100 protein: 25g protein, 1 carb, 0 fat, 0 lactose, 0 sugar
That's all you need.
Personal Dymatize protein review (2011):
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01-04-2013, 10:06 AM #6
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As someone already said, worst case scenario is the development of poly-aromatic hydrocarbons, or "charring" which also commonly occurs in grilled meats.
However, anything below that beating point is essentually just denaturing the protein in the most extreme case, which is not bad.
Denaturing simply means the structure of the protein itself is changing and it will absorb at a different rate (undenatured will absorb more quickly because your enzymes don't need to break it down as much).
Within reason, cooking should be 100% fine."When I die, I hope it's early in the morning so I don't have to go to work that day for no reason"
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01-04-2013, 12:57 PM #7
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01-04-2013, 03:13 PM #8
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