Is it true that when you cook say a chicken fillet for example that it loses its protein value or an egg will lose the amount of protein and amino acids that it has in its raw state? If a chicken fillet has 30grammes of protein how many grammes are left in it after its cooked? Or is this just wrong?
smack whatever vegan who told you this in the mouth
Cooked food FTW
Only if you burn it like hell.
The opposite is in fact true. For example, the bioavailability of a raw egg is around 50. A cooked one around 100. So eating eggs raw means you can only absorb half the protein.
B.
Thanks for that, just wasnt sure. I do hear a lot of different things, the person who told me this owns a supplement shop so maybe he just wanted me to buy more supplements.
Almost all people who work in supplement shops think that they are biochemists or doctors. They have no business saying anything.
I had a Poliquin level 2 coach tell me that certain foods should be cooked just enough to maximize bioavailability.
Like you should cook egg whites just enough for them to solidify.
Haha vegans