N Naxis New member Feb 9, 2003 #1 We all know that heat damages protein, but how much damage? Does cooking meat/eggs lower the actual protein content or just the BV?
We all know that heat damages protein, but how much damage? Does cooking meat/eggs lower the actual protein content or just the BV?
Z ZKaudio Plat Hero Platinum Feb 9, 2003 #2 The bioavailability of some proteins is actually enhanced by cooking.
anthrax MVP EF VIP Feb 10, 2003 #3 ZKaudio said: The bioavailability of some proteins is actually enhanced by cooking. Click to expand... ... and you'd better cook eggs (salmonella and anti trypsin factor inhibition)
ZKaudio said: The bioavailability of some proteins is actually enhanced by cooking. Click to expand... ... and you'd better cook eggs (salmonella and anti trypsin factor inhibition)
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