3 ms·

What is the effect of heat on protein? Does it aid in making it easier to digest or does it have a negative impact on protein content and availability?

• lambdaba 6y ago
  Well, I certainly don't see how burning the protein would make it more suitable for assimilation, I think it's a myth that's just been repeated without any evidence, if there is any I'm interested in hearing it, intuitively it doesn't make sense. Fermentation & aging by bacteria on the other hand does breakdown meat and eases digestion, and it's a tradition all cultures have kept in some form, as evidenced by numerous dishes still consumed today.
  • siberianbear 6y ago
    "Burning" may not be the right word. Denaturing (i.e., the proteins losing their quaternary structure) may be what increases bio-availability
    • deleted 6y ago
      [deleted]