Remember as always - consider the source of the information you find. Consider what the author has to gain by saying what they do. This is one of the reasons I don't read the articles in BB magazines - I just look at the fitness babes.
FYI -- 6N HCl at 100 degrees for 24 hours are required in order to break a peptide bond. In the absense of a catalyst, the half-life for the hydrolyis of a typical peptide at neutral pH is between 10 and 1000 years. However, in the presence of the body's enzymes, they are hydrolyzed instantaneously.
Basically, it takes a strong acid at high temperatures for a long period of time to break the bond that holds the various amino acids of proteins together. However, when the proteins begin digestion in the stomache, they are exposed to various enzymes and proteases that further degrade these proetins into their constituent amino acids, where they are then transported to the appropriate tissue. These breakdowns occur instantaneously.
The point is that the body is highly efficient and it takes a hell of a lot of effort to completely degrade proteins without enzymes. IMO, I do not believe protein "quality" should be an issue from the biochemical standpoint, so if you're in a bind, grab a RTD.
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