What is the scientific consensus on putting protein in hot foods, such as oatmeal? Does anyone believe that this denatures the protein powder (Grow!)?
simple…add the protein powder AFTER cooking. A search will turn up lots of old posts on this.
Yes, heat will denature protein. Your oatmeal, depending on how hot you eat it, may or may not do the trick. Unfortunately, I am unsure of the exact temperature at which this occurs. Personally, I feel if the oatmeal is cool enough to go down without scalding your throat, you’re probably okay.
However, if you're that worried about it, just eat it cold. Either pre-cook and chill, or don't cook it at all and just add protein powder and water to your raw oats. Tastes great. Enjoy.
Does anyone know if raw outmeal is digested very well? In other words is the body able to get any of the nutrients out of it if it’s uncooked? I asked a nutritionist and she didn’t know.
That’s because most nutritionists and dieticians are morons. To answer your question, raw oats are digested fine. Haven’t you ever seen them on the crusts of your multigrain bread? Also, this question gets asked 2-3 times per week; check the archives for a more in-depth answer.
I don’t eat multi-grain bread as I have never been able to find any that wasn’t just white flour disguised as something healthly with a bunch of other stuff thrown in. If the kind you eat has oatmeal mixed in doesn’t it get cooked when the bread bakes? Thanks for the info I will look in the archives.
I eat raw old fashioned oats every day…and have for years…rarely cook them…mix them in cottage cheese or yougurt with protein powder and ground flax seeds or mix raw oats in protein shake for breakfast and drink it down…nice thick “chewy” protein shake that will stick to your ribs…and I’ve noticed over the years that when eating equal amount of uncooked vs cooked oatmeal…that I always feel satisfied longer and don’t get hungary near as quick when eating uncooked raw oats which has led me to believe that the raw oats digest slower and therefor are lower GI, which is a good thing.
I want to take an issue with the worry most people have about denaturing protein before they eat it (supplement companies also often use this as a marketing ploy). The pH in the stomach is low enough to cause the same amount of denaturing seen after heating protein. More importantly, the enzymes in the stomach that break the peptide bonds in protein can generally work regardless of the 3 dimensional structure of the protein. Basically what I’m saying is not to worry about denaturing protein cause your stomach is going to denature it anyway and the constituent amino acids are going to be absorbed either way.
So, Reddog, by your theory, every single source of protein is exactly the same because they’re all eventually broken down into constituent amino acids in the stomach? That’s simply not true.
Heat denatures protein in a different manner than stomach acids…heat causes the protein peptides to “fold”…changing there form…there was an article in t-mag about this a while back…but cann’t find it…anybody?..also, heat destroys all the bio-active growth facters in your expensive “low heat” processed whey…the article discussed this…if you’re going to cook your protein powder…may as well buy the cheapest, lowest grade you can find as that is what you’ll end up with.
I didn’t say that all sources of protein are the same. What I said was the 3D shape of the molecule doesn’t matter because it gets denatured by the stomach and the enzymes in the stomach don’t depend on 3D structure to work. The amino acid profiles of different protein sources does however effect the muscle building potential of the protein. The human body requires specific amino acids in particular proportions in order to function. For this reason certain forms of protein are superior because they contain the proper ratio of amino acids. It is for this reason that animal protein is superior to plant protein because animal protein is in the right ratio for animals, humans included. In regard to denaturation, what I’m saying is that two identical sources of protein (say whey isolate), one denatured by heat and the other undenatured, will provide the same bodybuilding benefit.
So, Reddog, what you’re implying is that two proteins are exactly the same if they have the same amino acid profile? That’s ridiculous at best. So why one choose one protein over another? According to your theory, as long as you take in a protein that has all the amino acids in sufficient quantity, there’s no difference between that and another complete protein. Sorry, but that’s BS. I understand what you’re getting at, but it’s wrong.
Taking only the amino acid profile into account (and not counting any other nutrients or substances that may be in the food in question) then yes, two protein sources with exact same amino acid profile and the same overall quantity of amino acids, will be equally effective. I’m not sure if your name is supposed to imply your an doctor but if you would like to provide some physiological evidence either experimental or theoretical as to why im wrong cause i’d be more then happy to hear it. And I don’t mean that in an insulting manner, I’m being genuine when i say that.