Guest guest Posted March 6, 2009 Report Share Posted March 6, 2009 Here is an article that will help you http://en.wikipedia.org/wiki/Denaturation_(biochemistry) The impact of denaturation affects the function, not the nutrition. An egg is denatured when it is cooked, for example, but still is nutritious. Lots of things denature proteins, not just microwaves. kathleen On Mar 5, 2009, at 8:19 PM, Kiran Agarwal wrote: > These question have been bothering me for some time, I feel only > Kathleen Desmaison can answer these. > 1. A doctor mentioned that microwave de-natures proteins. An NIH > scientist confirmed that in a microwave, temp. reaches 270 celsius > in fraction of a second which is enough to de-nature protein. > 2. when learning bio chemistry we were taught that Cottage cheese is > de-natured protein. > a small portion of de-natured protein is reconverted by body to > ordinary proteins and respective amino acids. So most of this > protein is not useful to body. > I would appreciate your views Kathleen > Kiran > > > Add more friends to your messenger and enjoy! Invite them now. Kathleen DesMaisons, Ph.D. This is Grace Unfolding, we are not alone Quote Link to comment Share on other sites More sharing options...
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