Has anyone tried this?
I thought I’d sprinkle some glutamine and a pinch of BCAAs on my eggs. Stupidly, I did so while they were cooking (guess I should’ve waited until they were finished), with no regard to the effects of heat on aminos. Does anyone know what heat does to them?
I’ll tell you that my meal tasted like garbage… even more so than the usual BCAA garbage taste…
dan
Why would you cook with it??? That just doesn’t make any sense IMO. Since protein is comprised of amino’s, cooking them will alter there molecular structure, protein when heated become denatured. I have never heard of anyone heating BCAA or Glutamine and I can only imagine it would alter bioavailability and assimilation rendering it less effective.
Why not chug it with water, why put it on food period. Maybe Leucine (thats what I have seen recommended) but, BCAA are to costly IMO to do that with.
[quote]LiarPantsOnFire wrote:
Has anyone tried this?
I thought I’d sprinkle some glutamine and a pinch of BCAAs on my eggs. Stupidly, I did so while they were cooking (guess I should’ve waited until they were finished), with no regard to the effects of heat on aminos. Does anyone know what heat does to them?
I’ll tell you that my meal tasted like garbage… even more so than the usual BCAA garbage taste…
dan[/quote]
WHY???
You know it tastes like shit in liquid, so it’ll make food taste like shit!
Nothing good could come from this idea.
What about Metabolic Drive? Does it affect protein powders in a bad way?
I hope everyone realizes digestion is essentially denaturation of proteins into their amino acid components. Denaturation refers to when a protein structure is permanently altered. You still get the aminos which is what your body wants.
[quote]MUthrows94 wrote:
Why not chug it with water, why put it on food period. Maybe Leucine (thats what I have seen recommended) but, BCAA are to costly IMO to do that with.
[/quote]
Well, I’ve had a lot of success mixing protein, BCAAs, glutamine, etc. into yogurt.
I’ve also read of sprinkling leucine on food.
So, I figured, heck, I’d toss it into what I was making. And I didn’t think about it really until it was already cooking…
For the record, I DO think that it had a big impact on bio-availability. Specifically, I’m not sure my tummy knew quite what to make of it. I ended up having a bit of a tummy-ache (though my stomach is really sensitive anyways. I have IBS). All those heated/ruined aminos were probably just sitting in my stomach rotting…
dan