Isn't protein denatured during the digestion process anyway?
Pepsin, a strong acid, is produced in the stomach for the purpose of protein digestion. Seems that if amino acids were delicate it would be a rather inefficient practice for the body to both separate the proteins into amino acids and denature them if this makes them totally useless.
Interestingly, a study by Oxford university around 3 years ago showed that denatured proteins actually have improved digestibility over their "natured" structure. I haven't really heard much about Oxford though, so it's probably an underfunded study from a 4th tier school though.
http://en.wikipedia.org/wiki/University_of_Oxford4th tier school?



Oxford university is rated 1st in the Uk university league tables.
It is rated 2nd in the THES - QS World University Rankings - alongside Yale
25 British Prime Ministers along with more than 25 international leaders including
Bill Clintonattended Oxford.
Oscar Wilde, C. S. Lewis, J. R. R. Tolkien are other famous graduates.
Do your homework before making a ridiculous comment like that
