Water Temp for Protein Shakes? - Page 2 - UK-Muscle Body Building Community

ALake · 04-08-2007, 04:34 AM

I found higher temperatures mix the the shake well. Though now I have been using slightly luke warm as I think I was messing it up by using hot/boiled water.

Ultrasonic · 04-08-2007, 06:46 PM

Quote:

Originally Posted by ah24

But, it leads me to a question!! Why dont chicken breasts, steak etc lost their amino acid profile when cooked?!

That's an intelligent question I'd like to know the answer to. I thought that both cooking and digesting proteins caused them to be denatured, so I'd love to understand why in some cases this is viewed as a bad thing. I don't believe denaturing changes the amino acid profile at all, but rather alters protein structure.

Complete guess: Is it possibly that denaturing whey slows its absorption in some way, so it matters PWO but for normal consumption it doesn't matter?

Adam W · 04-08-2007, 08:19 PM

is this the same for adding protein powder to porridge? therefore rendering it useless?

would be interested to know, cos i know a lot of people, including myself do this.

04-08-2007, 04:34 AM	#16 (permalink)
ALake Gym Addict Join Date: Feb 2007 Location: Norwich Posts: 204	Re: Water Temp for Protein Shakes? I found higher temperatures mix the the shake well. Though now I have been using slightly luke warm as I think I was messing it up by using hot/boiled water.

04-08-2007, 08:19 PM	#18 (permalink)
Adam W Newbie Trainer Join Date: Jul 2007 Posts: 17	Re: Water Temp for Protein Shakes? is this the same for adding protein powder to porridge? therefore rendering it useless? would be interested to know, cos i know a lot of people, including myself do this.

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