Getbig Bodybuilding, Figure and Fitness Forums
Getbig Main Boards => Gossip & Opinions => Topic started by: SF1900 on August 18, 2010, 12:47:41 PM
-
Does cooking meat well done take the protein out?
-
Actually adds more protein'........... And creatine too
-
Actually adds more protein'........... And creatine too
Damn, that's why my arms are only 19" cold >:( >:(
-
Does cooking meat well done take the protein out?
of course proteins are denatured from the heat, but i don't think anyone is going into an analytical lab to find out how much? raw eggs, fish and ground beef (they do it in africa with spices all the time) are the way to go. sorry...i'm sure one of the sup companies has some false datum to job to the public.
-
of course proteins are denatured from the heat, but i don't think anyone is going into an analytical lab to find out how much? raw eggs, fish and ground beef (they do it in africa with spices all the time) are the way to go. sorry...i'm sure one of the sup companies has some false datum to job to the public.
You would be surprised what scientists study :o
But isn't ground beef a form of red meat?
-
The more you cook it, the more AIDS that comes out of it. Just ask Derek Anthony
-
The more you cook it, the more AIDS that comes out of it. Just ask Derek Anthony
:-X :-X
He has not been around in a while :'( :'(
-
Food science questions on Getbig are never quick but the quick answer is no: the protein remains.
Example: when you cook scrambled eggs, the water which is held in suspension by the proteins is expelled as the proteins denature or 'uncoil.' That's why the pan sizzles - the expelled water is being forced out of the eggs (along with the mechanical pressure of heat turning the water to steam) and onto the hot pan. It's also why egg emulsions like Hollandaise sauce will fail at a temperature which denatures the protein complex in the yolks. So the protein complex is altered by heat but none of this makes protein disappear. It's just reorganized. (And fwiw you will utilize more protein from cooked eggs than from raw ones. Raw eggs are not the way to go for a few reasons.)
I can't see why cooking a piece of meat would do away with protein either. The only loss I can possibly see would be from the maillard browning on the outside, but even then I'm not sure if the aminos disappear or not and you'd have similar browning on a rare or medium piece of meat.
But only a rube would overcook a good steak.
-
Cooking a little releases some of the protein which can't be digested from meat when it's raw. Cooking too much so the meat goes black and turns to carbon is obviously counter productive. There's a golden middle ground, like with many things moderation is best.
-
You would be surprised what scientists study :o
But isn't ground beef a form of red meat?
sorry...i forgot that's my field. flukes, tapeworms and salmonella cant stop getbiggers. just down it raw.
i prefer legal drugs, because they last longer than dope, and you can sell them to north americans and not feel guilty.
(http://progreso-weekly.com/2/images/stories/embargo%20caricature.jpg)
The Big Pay Back... ;D
-
Doesn't matter because a calorie is just a calorie....hahaha!
-
Doesn't matter because a calorie is just a calorie....hahaha!
Gotta agree. 20 calories of brocolli is going to react much different than 20 calories of crisco grease.
-
Doesn't matter because a calorie is just a calorie....hahaha!
you use injectors and orals...so of course grams of protein per pound of muscles dont matter to you. who the hell are the real naturals on this board? >:(
anyway coach...got any new pics of those great baseball girls...esp the morena.
-
you use injectors and orals...so of course grams of protein per pound of muscles dont matter to you. who the hell are the real naturals on this board? >:(
anyway coach...got any new pics of those great baseball girls...esp the morena.
I'm a real natural! :D
-
Great post, Tape! I always thought denatured meant destroyed.
Not from a nutritional standpoint, my Getbiggish friend.
Thanks Tape, you're my hero!