I’ve read some conflicting things on the effects that heat has on protein powders.
I’ve seen recipes for protein pancakes and other foods that obviously involve heating the powders to a fairly high heat.
I’ve also read that heat somehow damages the protein or reduces it’s bioavailability.
I had been considering adding chocolate Metabolic Drive to some hot water to make a healthy version of hot chocolate for those cold wintry days, but now I’m not sure it’s a good idea.
Does anyone know at what temperature (if any) the protein would be effected? And if so, can you give some details as to what the effects would be?
Use the search button asshole. It’s the one at the top of the screen. This topic has been covered already…etc.
Sorry guys, don’t bother, I thought I’d done a little research already. Should have searched a little harder. I’ll be reading some of the old posts now.
[quote]vroom wrote:
Funny, how we cook steak, eggs, bacon and so on, but somehow heating protein causes some mystical problems that make it a bad idea…[/quote]
Thanks, that’s exactly what I was thinking before I posted, but then I began to wonder if something happened during the “powder making process” that might lead to it’s instability. Still reading up on it, but the answer seems fairly unanimous…