Thread about the most obscure, significant or not, factoid you know about nutrition or supplementation that you would like to share.
Just learned that casein micelles (slow digesting clumps of protein, micellar casein) in milk are denatured by acids and polyphenolic compounds (Learned this in my University class on foods, so I would assume if it a significant factor in cooking it would be a significant factor in the body) so superloading said two (acids and polyphenolic compounds) could accelerate denaturing of micellar casein, turning it into a faster (relatively) absorbing protein.
So for those of you who put blueberries in your Metabolic Drive…