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Why are you lying about the eggs though? I just checked out the egg study myself and the difference in essential amino acids in free range vs conventional eggs is not significant at all imo. It's like 10-20 micrograms for each of them, except for valine (30) and lysine (50). I've been a long time fan so this is sort of disappointing to discover. I am actually questioning all of the times I just blindly trusted what you said...
@@JoaquinMustermanI am also questioning Thomas' sanity. He criticized yogurt because heat treatment denatures some of the protein ... but what does he think happens when he cooks an egg, chicken or steak?!?
@@paraglidingnut26From egg industry shills? Eggs aren't great at anything except cholesterol. You'd need to eat at least 5 medium-sized eggs per meal to properly stimulate muscle synthesis, but 6 eggs already contain all of the daily suggested phosphorous intake. They are low in most other minerals. 65% of the calories in an egg are from fat, almost all of which is omega 6. It contains zero fiber.
Thomas, free range is not the same as pasture raised, correct? I thought free range means they're still in a building, just not in cages. Can you clear this up? Thanks! 🙂
Denaturation changes only the structure of the protein molecules but does not affect their nutritional value. For example, when you cook an egg, the protein becomes denatured. However, your body still absorbs the exact same amino acids from the protein
I am in NYC, I get my raw milk from Amish farmers in W. PA through a dairy CSA. They freeze raw milk and ship it anywhere. I keep one frozen half gallon in my freezer. It can last for many weeks and when it thaws out it tastes great.
Great video. While Greek Yogurt may be a better source of protein than Kefir, Kefir has a better makeup/diversity of bacteria, which is much better for long term gut microbial health. That is why I pefer to consume a 50/50 mixture of Greek Yogurt and Kefir, or consume Kefir instead of Greek Yougurt and rely on other high quality sources of protein to hit my daily protein target.
Good information. The problem is that almost everyone is struggling to afford any groceries these days, much less organic and the other constraints. And because food and fuel are not included in the inflation rates, Social Security payments are not increasing nearly enough to keep up with the inflation of what we need the most. Same for anyone who works for a living and is not getting raises to keep up with the true cost of living.
I don't think you need to worry about denatured proteins as much as the content creator here would have you believe. It means the structure of the protein was changed due to heat, however, the aminos are still absolutely bioavailable and may be even more so after a protein is denatured - that happens every time you cook meat. For example, cooking eggs denatures the protein in them, but also makes the egg protein far more bioavailable (more of the aminos can be used by your body) than eating them raw.
I don't think you need to worry about denatured proteins as much as the content creator here would have you believe. It means the structure of the protein was changed due to heat, however, the aminos are still absolutely bioavailable and may be even more so after a protein is denatured - that happens every time you cook meat. For example, cooking eggs denatures the protein in them, but also makes the egg protein far more bioavailable (more of the aminos can be used by your body) than eating them raw.
Yes. The first step is to break down protein from any source (plant or animal) into constituent amino acids. Denaturing proteins at reasonable processing temperatures just changes the three-dimensional structure of the protein, so it's understandable that it becomes more bio available when that structure is opened up more - the amino acid segments become easier for digestive substances to reach. Cooked foods can be allergenic for some people who can eat them raw and vice versa, which does have to do with the structural differences due to heat treatment. But as long as the amino acids are intact and not degraded, they should work for constructing our own proteins just fine. I really don't know why he thinks denatured proteins are bad because they are denatured. There are other things that can happen to other food components that may undesirable (such as to fats) because chemical reactions occur faster at higher temperatures. But focusing on denaturing the way he does is puzzling to me as a chemist.
It's almost as if he doesn't know what "denatured" means. It's irresponsible of him to make a problem out of it without warning against the dangers of unpasteurised dairy which some viewers might resort to after having been misled into believing pasteurised is bad because it is "denatured". "Protein quality" usually refers to the amino acid composition which is not affected by denaturing. If it contains good amounts of all the essential amino acids it's considered high quality. Two different protein sources might in this sense be of poor quality, but each one might have what the other lacks and together make up good quality protein. Grains and legumes are examples and are traditionally served together.
Good info, Thomas! One thing about natto ("NAH-toe") that makes it _much_ more palatable is to try to get the _chopped_ variety, and not eating it straight; it's much better when you mix it with warm/hot rice. That really helps get rid of the "squick" factor that some people get from the stringiness, as well as cutting-down on the funky farmyard aroma. If you have a good Japanese grocery store in your area (as we do here in SF), you can even find black natto _("kuro natto")_ which is even more nutritious and tasty than the regular kind.
Why are you lying about the eggs though? I just checked out the egg study myself and the difference in amino acids in free range vs conventional eggs is not significant at all imo. It's like 10-20 micrograms for almost all of them. I've been a long time fan so this is sort of disappointing to discover. I am actually questioning all of the times I just blindly trusted what you said...
isn't he's the guy who drank agave syrup "because it has low glycemic index", only to be metabolised by the liver and totally destroy it? also this whole argument about heating proteins to 70-80C is just ridiculous - we heat almost all our proteins to much higher extent when cooking.
Media influencers are sensationalist by nature - that is how they develop an audience. I would question everything they say until it is supported by other reliable sources. Most of them simply repeat what they heard from other influencers. Even my doctor recommended I watch these UA-cam characters - so I am wondering, is this where he got all his sacred information? Some, including this guy, contradict themselves in other videos. They will recategorize a subject and change his viewpoint for the sake of more content.
What bothers me regarding eggs is that I pay top dollar for pasture raised eggs and the chickens or hens are given supplemental food in the form of corn and soy! Yes the feed is organic but so what. And I can’t find any source that doesn’t do this. I use either grass fed protein powder or plant based.
Chickens are not humans. Soy and corn are fine for their bodies. If someone is only feeding an animal sourced protein they probably are not going to be selling a large volume of eggs for eating. It’s pretty pricey. Those would be serious breeders that show chickens. If it’s that important to you you might want to raise your own, but trust me it’s a ton of trial and error.
Eggs are top so yeah I stress on this too. Problem is we don't actually use as much actual protein from protein powders vs eggs (bioavailability). I do like the grass fed powders if I have them, but I would much rather eat up eggs. I stay far away from the 20k+ reviewed Amazon powders and make damn sure there isn't anything else. Native whey is also good.
@@youtubeKathychickens naturally eat insects, worms and other proteins in nature. most animals have a hard time with corn especially. even cows can't process corn and it has to be physically removed from the stomachs by hand.
I think the relevant question is, does denatured protein lose nutritional value or is degraded over time? If so, in that case foods that have been denatured and have sat on store shelves etc for longer periods of time would have less value than foods denatured and immediately digested by stomach acid.
im allergic to egg and milk protein specifically and it has made getting protein immensely difficult because my only clean options are meat and I have a very low appetite and intermittently fast so i find myself forcing myself to get protein in and spending a lot of money and time on meat/fish/poultry. I started a low carb diet which helps me eat more nutritionally dense and protein dense foods but i'm wondering if you have any recommendations for additional sources of protein if possible. Thank you! Love your content, i really appreciate the information you share.
Denatured protein is still nutritious. It's usually actually easier to digest as denaturing breaks the bonds and makes it easier for the enzymes to get to work.
Right? He never elaborated why that is bad. Yes, the denatured protein takes faster to digest in comparison to protein with "untouched" and "undamaged" bonds, but we're not saying here that raw carnivore is the way to go? Eggs and steak breakfast is prime example of denatured proteins, but who would argue that they are of unworthy quality. I just can't understand Tom's logic here...
Low-quality car=a Previa that lasts 30-40 years vs high-quality car= a Mercedes that won't be on the road in 20. (Notice how many Mercedes you see on the road with a "Courtesy Vehicle" sticker on the rear window? I wonder why that is.) But I will undergo Gell-Mann Amnesia and believe everything in this video :)
Previa is a pile of crap. That MB will be on the road more or less forever. MB in general has the most miles on them of all brands before junked. Also has had the least breakdowns on the Autobahn of all brands for many years.
Okay, you sold me on the Bowmar strawberry powder since they had it Amazon; when I searched there initially, they had a flavor there with some cacao in it, but because I am avoiding oxalates (currently), so I had to pass; then I entered "Bowmar Strawberry" and found it. The pricing to amount seemed reasonable, so I got it since it was using Allulose for its sweetener (not sucralose). I know I should eat the real deal, but I'm sometimes too busy for cooking (or the freezer is empty). Thanks for sponsoring Bowmar.
Plus most people won't eat beef raw in Form of tartar. He ain't wrong about denaturing, but your body still processes what's left. Yes you can optimize intake and make it easier for the body. But our systems aren't as frail as the industry wants you to believe. Our system is a master of adaptation.
Denaturing can increase protein bioavailability. It's not necessarily a bad thing. Cooking your eggs (at temps well above 80 degrees C by the way!) actually increases the amount of protein your body will use over eating them raw. Also, regular yogurt isn't bad for the protein.....it's all the sugar and some fat added while the AMOUNT of protein in regular yogurt is only like 5-8 grams/serving. The creator seems to be confusing low quality with low quantity here.
My life got significantly BETTER when I completely eliminated peanut butter and nuts from my diet. Not sure what the problem was, but evidently me and nuts don’t get along for whatever reason. Wish I would’ve found that out long ago.
@@drew1841i think a lot of the diseases are a modern mass farming created issue. May be wrong but for example cows are evolved to eat grass and when the eat grain the produce ecoli which they wouldnt otherwise have if they were 100% grass fed. Id double check that info but im confident thats the case.
@@idontgotnothin Even if that’s the case for beef, think about eating any other form of meat raw. It doesn’t matter how organic, non gmo, or naturally they are raised you are at a serious risk if you don’t cook your meat. Would you feel comfortable eating uncooked chicken if someone told you it was completely grass fed, non gmo, and organic? How about eggs or fish? All can contain seriously dangerous bacteria, parasites, and pathogens.
@@drew1841Humans have been cooking food for thousands of years, how old is germ theory? If food safety is the primary reason for cooking, then why do we cook foods that are safe to eat raw?
In response to... "free range eggs are 30% more"....it's more like 500% more - I don't know where you got the 30% ?! At Kroger the store brand is $1.89 for 18. The Vital Farms eggs that you showed in this video = $10.99 for 18
Not quite that bad here, but I'm paying $1.49 per dozen for extra-large Meijer store-brand eggs vs. $5.29 for "free-range" eggs that are of various sizes, most definitely none of which are extra-large. Never mind that "free-range" doesn't mean they aren't still fed the same corn and soy and crap (literally) as the "cage-free" chickens are fed. I also like that the "free-range" eggs always claim a "rich, dark yolk", as if that has any bearing on nutrition. It's just a sign of the pigmentation of what the chickens eat, and that pigment can be supplemented in their feed.
5 dozen eggs at Costco $10 1 dozen eggs from Vital $10 That's not 30%, and in fact over 300% 😅 I'd like to see videos on affordable ways for healthy living please. 😅
I used to watch his videos. He uses big words to confuse people . When you start drinking the kool-aid and get in on the terminology, you feel smart when you feel smart you want to eat like the smart people do. And of course the smart people are eating grass feed beef and vitamins from one of his expensive partnered companies.
You should probably use both types of eggs. Make scrambled eggs with the cheap ones and perhaps one or two of the good ones. It's going to be the less abundant proteins found in the expensive eggs, the ones you don't need so much of. As Robert Clark says the orange colour is a good indicator of quality but the poultry farmers know that so supplement their feed to encourage that colour so they maybe cheating.
@ThomasDeLauer Thomas, do you have a referral site with all the links to the products and discounts you recommend so we can go to them later when we have time?
The strawberry protein powder looks super delicious! I cannot wait to try it someday! The banana and the coffee, too. Thank you for bringing our attention to this brand!!
The test for protein is strong acid. Pickled eggs are raw eggs placed in vinegar and they appear to be hard boiled but were in fact cooked by the chemical process not heat.
they aren't. There are some proteins that are more useful nutritionally when raw because your body reacts to their specific structure in a specific way, but its not universally true. Its not even mostly true i don't think.
Fortunately, I don't eat any of that crap. 🙂 "Free Range" doesn't have a solid definition. It basically just means they have (2 square feet) "outdoor access." You want "Pasture Raised," which is what I buy. Pasture raised is at least 108 square feet outside for each bird. These birds get to eat bugs and worms, etc. Sprouts offers a good price on their house brand. PS: Well, occasionally, some of the higher quality processed meats (we're talking stuff like Teton Waters Ranch and Greenridge Naturals), but generally not.
Peanut butter is just fine as a protein source. Not everybody is into overdosing on hundreds of grams of protein daily (good luck with your kidneys with that approach). Besides, anybody really eating that much protein should be really active and needs more calories. For someone my size, a 2-tbsp serving of peanut butter gives me more than 1/5 of my recommended protein for the day for about 1/10 of my calorie needs. Works for me. By the way, my peanut butter is not 200 calories but usually 170-180 calories because my peanut butter is just peanuts and optionally salt. So if calories matter that much to you, get the peanut butter without the common additives of oil and sugar and get some arm exercise stirring it up as needed. We eat foods together and the plant proteins all have different amounts of our essential amino acids. And the body holds those amino acids for a few days to use to make our own proteins. It's ok to not have "the perfect ratio" of amino acids in a single food or a single meal or a single day. Animal tissue has a similar amino acid ratio for our needs only because we are all animals (duh) so our proteins are similar, but humans are simply not obligate carnivores. All our essential amino acids are abundant in plants that we can and do eat in sufficient quantities. Animal proteins have to be broken down into constituent amino acids the same way our body handles plant proteins. We do not take animal protein and use it directly for our own protein needs. We are not cows or pigs or chickens or fish and like them, we have our own unique amino acid sequences to construct our own proteins. Thomas DeLauer has some very rigid ideas about food and nutrition that don't always hold up to more careful examination. So be cautious about what he says and check it against the real science and common sense. Some of his advice is useful, but not all of it may be for specific individuals.
Thomas, I can’t stomach whey protein, only option is egg protein. Any suggestions on a good quality powder that doesn’t taste crappy? Have you or anyone else here tried any?
Why are so many people obsessed about the taste of their protein powder??? It's not a pleasure drink like a latte - you just pound it down to feed your muscles - 5 seconds and it's gone. There is barely any time to taste it. Just chase it down with some water.
I can't eat fat free greek yogurt. I don't have the enzymes to process it (I get bloated and even headaches). However, I can eat low fat regular yogurt. Any other good protein yogurt besides greek?
Proteins are immediately denatured once they hit your stomach. Layne Norton has done numerous videos on the “denatured” protein myth. There is no evidence that denaturing adversely affects protein quality.
Can you do a video on Chocho protein please? It’s touted to have a complete EAA profile. I’m wondering if using it plus an EAA supplement like Kion would suffice for someone like me who has problems digesting proteins in general.
Some plant sources (like soy and chocho) do have an amino acid profile remarkably close to egg, which is the gold standard for humans regardng the ultimate amino acid ratio in our synthesized proteins. But a complete essential amino acid profile is not needed in a particular food. Your body holds onto the amino acids from protein digestion for a few days and the ones from everything you eat will be available all together. Plant protein supplements today most often are blends (especially with seeds) that will provide an amino acid profile like that of egg, but that is a marketing thing and not really necessary for anything other than better taste. So while chocho might be worth trying as a new food, the fact that it is single-ingredient is not a big draw for me personally. I don't object to it, though. Sounds interesting as another wheat-free flour (I can't eat wheat with wild abandon due to a wheat intolerance). If you are having trouble digesting proteins, that suggests an enzyme production problem. Check on enzyme supplements if having trouble digesting proteins from any source. You may have a temporary or permanent deficiency in the enzymes required specifically to digest protein. Most enzyme supplements will include those needed for the different food categories, including protein. Good luck.
9:38 basically every egg available for sale comes from a farm. That’s one of the definitions of a farm. You’re trying to distinguish between “factory farms” which lean heavily into the factory aspect, and free-range or pasture farms. But even eggs from pasture-raised chickens are farmed (where else are they from if not a farm? An orchard?). Ironically, as an example of “farmed” eggs (meaning, factory-farmed), you show a truck of caged chickens somewhere in Asia (judging by the vehicle and bamboo cages). These are almost certainly not factory-farmed (those chickens never see the light of day), and would likely qualify as free-range in the US. The bamboo baskets on the back of the truck are used as a mobile shelter; they gather them up and put the basket over them to keep them from running off and protect them from predators, while giving them access to the ground. They’re only in the stacked, small steel cages for transport (likely to market).
I’ve learned a ton from you about cognitive ability and energy levels while you talk about weight loss, but what about thin guys who struggle to put on weight? Or struggle to increase strength, power and endurance? I’d like to see more about nutritional efficiency, absorption and use as well as faster, more effective muscle recovery. As an example, i hit a slump period where i was out of the gym for 5 months. I went back and did an upper body strength routine i’d done hundreds of times before, then for a week straight I couldn’t bend me right elbow because of the soreness in my tricep. I eat well, ribeye stake, hamburger without bread, eggs, veggies, fruits but it seems like no matter what i do i’m more prone to losing weight than gaining it. I have low energy levels and recovery takes more than the 2 days it’s supposed to take. I’ve been searching for the missing pieces most of my adult life.
Embrace your body type. I’m in the same boat; I lifted and ate like crazy but struggled to put on barely 10 pounds after a year, which I quickly lost after a severe lower back injury which I got from squatting. Now I just do body weight exercises and focus on endurance. Yeah my cousin who started lifting the same time as me is now 60 pounds heavier than I am and can literally overhead press 3 times as much as me, but I can do 3 times as many pull-ups as him and on our last hiking trip, which was 3 days, I took a bunch of his weight and it was easy to me. Not everyone is built for the same things. I’m not built to be big, and every day I regret having lifted weights (still have SI pain 7 years later). But I have no problem carrying 50 pounds 20 miles a day, several days in a row, which these gym-bros could never do.
9:09 Peanut butter is quite fatty but there's other plant based sources of protein that are much better, such as peas(the best protein or one of the best) lentils, quinoa, seitan, beans, oats, I don't need to kill sentient animals to get it. Fish, well I'm a bit more open to that, but we must factor in sustainability and environmental impact, same reason I don't go for Beef, Tofu or Almonds, way too harsh on the environment.
No not at all. Denatured protein is not bad. It just means the protein has been broken into smaller pieces, which is often a good thing because your body has to denature proteins anyway in order to digest it.
Great info. It's easy to sacrifice things we truly do not need in our lives to buy organic and other healthy products. Just gotta want it bad enough! Thanks Thomas!
thank you so much for this. Fiancé and I have been saving for our wedding so have been on a strict budget but I'm going to be picking up a second job soon and hopefully can afford the fancier stuff. I've still been reaching my weight loss goals with our current diet but have been watching your channel and Dr. Berg's channel who has similar advice and I really hope to make the switch soon!
Eat a can of high quality tuna (29g), have a Greek yogurt bowl with chia/hemp seeds, ceylon cinnamon, blueberries and 2 ingredient peanut butter (36 g), a steak (69 g) or a couple chicken thighs (56 g).
Don't listen to this video. Denatured protein is just as good and sometimes even better than the non denatured protein. To digest protein, your body has to denature it anyway
Thomas you are wrong on yogurt. Plain yogurt is one of the best things you can put in your body. Have you ever had Turkish Ayran? Yogurt, water , and salt. It built an empire. Look it up.
Peanut butter been limiting as strictly taste-binder for protein shakes due to how not all protein is equal through protein digestion score by aminoes. It's not empty, but do not abuse the calories. Farmed eggs at least go mid-range in quality shops like Whole Foods may offer "outdoor-range" as a step between standard farmed eggs and premium free-range, organic eggs
It's not that you have to combine the plant protien all at once... the human body is smart. It just needs the amino acids, and will assemble things accordingly. I've been vegan for years (most if my life), an endurance athlete(runnif, cycling, hiking), and have no trouble building muscle. I build muscle faster than people who eat meat.. so I would say.... just eat real food that's unprocessed and put in the work. 😉
Right. No one’s out here eating just scoops of pea protein as an entire meal. There’s this thing where you can combine different food items together in different ways, it’s called “cooking”, it seems like he assumes we don’t know how to do it.
the part regarding the denaturation was a bit coarse. Heating proteins in general is not bad. However, there should be little oxygen, as inside the steak, and enough water. Otherwise you create AGEs and oxidised amino acids, which is not a chemical one should ingest (too much). All deep frying is very bad. Denaturation refers to the shape of the protein, which will be destroyed by heat. Heaa does not necessarily oxidise amino acids, dependent on the way of cooking. Yet, at the end of the day, all protein will get broken down into single amino acids during digestion. the acid in the stomach denaturates similar to heat.
People probably need to go through the whole of process of digesting protein. It seems very rare to find amino acids in the environment. I need to find more information on how the body allocates amino acids directly vs when it has to break down proteins. Thomas definitely implies the importance of digesting whole proteins.
If you are just intolerant to the lactose, Whey isolate should do the trick. Beef Protein is mostly just slaughter waste and often times has the same amino acid profile as collagen (since that's what most of them are)
As I'm lacrosse intolerant, can't say the protein isolate helps anyhow 😅 unfortunately... I mean, I can't feel any difference. Same with the lactose free stuff ( tried protein bars or cottage cheese). So, yeah, I reckon depends from person to person
Would you have any opinion of soy being bad for the thyroid? I have hypothyroid and have to take levothyroxine and am concerned about soy. Trying to be vegetarian and having allergies to gluten/corn/cow dairy/; I have limited things I can get protein from. I do actually eat those Vital Farms eggs yolks as I'm also allergic to egg whites. Any help would be appreciated :)
1:32 So the protein in the fine mozzarella di bufala on my original Italian pizza is complete crap, too? I mean: A pizza oven is way hotter then 87°C and the pizza stays in there for several minutes ...
The only proteine i eat is fish and vegan proteine shakes, sometimes a proteine bar, tofu, tempe, beans, nuts, chiaseads, and yes also peanutbutter. I wish i could do without the fish but i think it will become to hard for me to build some muscle in the gym.
Yeah, I remember stuffing my self with eggs thinking I was doing my self a favor and I did get was terrible digestion and wrecking my self with allergies.
@@stefantherainbowphoenix Pure protein in liquid form definitely spikes blood sugar hard. White bread hard? Hmm. I can neither confirm or deny, but you’d be surprised.
The worst of all is collagen, I mean is healthy for other things, but as for protein, the quality is like even worsts than incomplete plant proteins. Best
@@isabeedemski3635 That's why I said, collagen is good for tendons, ligaments, etc... but as for a good protein source, no, I say this because a lot of people count collagen as their total protein intake, and they shouldn't, just like you should count incomplete plants as your overall protein, unless you complement that plant protein with another plant that has the rest of the aminoacids to then really have a full protein balance. Best
You are what you eat, and this logic also applies to the animals you eat, what kind of foods do they eat? And the plants, in how good and rich of minerals is the soil? An so on.
Protein dilution says that denatured proteins will fold back AKA renatured when in the presence of high protein concentration which you indirectly touched upon with pea protein from another angle due to lack of not having the full spectrum of essential amino acids Plus, aren’t some proteins more bioavailable in tandem with nutrients when denatured via heat from cooking? Where as, water soluble vitamins for being negligent in vegetables anyways that you’d make that up through eating fruit or various meats as opposed to eating a raw broccoli or carrots? Good info still that be lacking some tidbits
That protein powder has whey protein concentrate as the first ingredient? Followed by isolate not sure how that is the best protein powder you can buy imo
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Why are you lying about the eggs though? I just checked out the egg study myself and the difference in essential amino acids in free range vs conventional eggs is not significant at all imo. It's like 10-20 micrograms for each of them, except for valine (30) and lysine (50). I've been a long time fan so this is sort of disappointing to discover. I am actually questioning all of the times I just blindly trusted what you said...
@@JoaquinMustermanI am also questioning Thomas' sanity. He criticized yogurt because heat treatment denatures some of the protein ... but what does he think happens when he cooks an egg, chicken or steak?!?
I've heard this only a couple of times, eggs are a great protein source, but chickens are not one of the best sources of protein.
@@paraglidingnut26From egg industry shills? Eggs aren't great at anything except cholesterol.
You'd need to eat at least 5 medium-sized eggs per meal to properly stimulate muscle synthesis, but 6 eggs already contain all of the daily suggested phosphorous intake. They are low in most other minerals.
65% of the calories in an egg are from fat, almost all of which is omega 6.
It contains zero fiber.
Thomas, free range is not the same as pasture raised, correct? I thought free range means they're still in a building, just not in cages. Can you clear this up? Thanks! 🙂
1. Regular yogurt
2. Protein bars
3. Processed meat
4. Farmed fish
5. Peanut butter
6. Farmed eggs
7. Solo plant proteins
Thank you!!
So everything that is easy to do and okay priced should be avoided...
@@robcarhoodTypical isn't it
I love processed meat. 😊
Denaturation changes only the structure of the protein molecules but does not affect their nutritional value. For example, when you cook an egg, the protein becomes denatured. However, your body still absorbs the exact same amino acids from the protein
I am in NYC, I get my raw milk from Amish farmers in W. PA through a dairy CSA. They freeze raw milk and ship it anywhere. I keep one frozen half gallon in my freezer. It can last for many weeks and when it thaws out it tastes great.
How do I find where to buy it?
Not everybody is against you having sponsors. That's what helps you to continue these videos and I do appreciate the recommendations!
Great video. While Greek Yogurt may be a better source of protein than Kefir, Kefir has a better makeup/diversity of bacteria, which is much better for long term gut microbial health. That is why I pefer to consume a 50/50 mixture of Greek Yogurt and Kefir, or consume Kefir instead of Greek Yougurt and rely on other high quality sources of protein to hit my daily protein target.
Good information. The problem is that almost everyone is struggling to afford any groceries these days, much less organic and the other constraints.
And because food and fuel are not included in the inflation rates, Social Security payments are not increasing nearly enough to keep up with the inflation of what we need the most. Same for anyone who works for a living and is not getting raises to keep up with the true cost of living.
I understand your basic sentiment and largely agree but just wanted to correct your confusion on rate of inflation vs core inflation.
I don't think you need to worry about denatured proteins as much as the content creator here would have you believe. It means the structure of the protein was changed due to heat, however, the aminos are still absolutely bioavailable and may be even more so after a protein is denatured - that happens every time you cook meat. For example, cooking eggs denatures the protein in them, but also makes the egg protein far more bioavailable (more of the aminos can be used by your body) than eating them raw.
@@jonstewart5386 yup ccccccorrect :) but then if he didn’t fear monger he’d run out of content, so….
I don't think you need to worry about denatured proteins as much as the content creator here would have you believe. It means the structure of the protein was changed due to heat, however, the aminos are still absolutely bioavailable and may be even more so after a protein is denatured - that happens every time you cook meat. For example, cooking eggs denatures the protein in them, but also makes the egg protein far more bioavailable (more of the aminos can be used by your body) than eating them raw.
Yes. The first step is to break down protein from any source (plant or animal) into constituent amino acids. Denaturing proteins at reasonable processing temperatures just changes the three-dimensional structure of the protein, so it's understandable that it becomes more bio available when that structure is opened up more - the amino acid segments become easier for digestive substances to reach.
Cooked foods can be allergenic for some people who can eat them raw and vice versa, which does have to do with the structural differences due to heat treatment. But as long as the amino acids are intact and not degraded, they should work for constructing our own proteins just fine.
I really don't know why he thinks denatured proteins are bad because they are denatured. There are other things that can happen to other food components that may undesirable (such as to fats) because chemical reactions occur faster at higher temperatures. But focusing on denaturing the way he does is puzzling to me as a chemist.
These health and nutrition gurus love to overthink everything
It's almost as if he doesn't know what "denatured" means. It's irresponsible of him to make a problem out of it without warning against the dangers of unpasteurised dairy which some viewers might resort to after having been misled into believing pasteurised is bad because it is "denatured".
"Protein quality" usually refers to the amino acid composition which is not affected by denaturing. If it contains good amounts of all the essential amino acids it's considered high quality. Two different protein sources might in this sense be of poor quality, but each one might have what the other lacks and together make up good quality protein. Grains and legumes are examples and are traditionally served together.
more bioavailable, and it denatures specific anti-nutrient proteins that if eating raw will ham string you elsewhere nutritionally.
Dairy is different.
Good info, Thomas!
One thing about natto ("NAH-toe") that makes it _much_ more palatable is to try to get the _chopped_ variety, and not eating it straight; it's much better when you mix it with warm/hot rice. That really helps get rid of the "squick" factor that some people get from the stringiness, as well as cutting-down on the funky farmyard aroma. If you have a good Japanese grocery store in your area (as we do here in SF), you can even find black natto _("kuro natto")_ which is even more nutritious and tasty than the regular kind.
Why are you lying about the eggs though? I just checked out the egg study myself and the difference in amino acids in free range vs conventional eggs is not significant at all imo. It's like 10-20 micrograms for almost all of them. I've been a long time fan so this is sort of disappointing to discover. I am actually questioning all of the times I just blindly trusted what you said...
isn't he's the guy who drank agave syrup "because it has low glycemic index", only to be metabolised by the liver and totally destroy it? also this whole argument about heating proteins to 70-80C is just ridiculous - we heat almost all our proteins to much higher extent when cooking.
Media influencers are sensationalist by nature - that is how they develop an audience. I would question everything they say until it is supported by other reliable sources. Most of them simply repeat what they heard from other influencers. Even my doctor recommended I watch these UA-cam characters - so I am wondering, is this where he got all his sacred information? Some, including this guy, contradict themselves in other videos. They will recategorize a subject and change his viewpoint for the sake of more content.
@@EasyGameEh yeah i mean i consume UHT milk is that supposed to be bad
You're right
The difference in nutrition is only about 20% between the food and bad eggs. That is not a vast difference. 😂
What bothers me regarding eggs is that I pay top dollar for pasture raised eggs and the chickens or hens are given supplemental food in the form of corn and soy! Yes the feed is organic but so what. And I can’t find any source that doesn’t do this. I use either grass fed protein powder or plant based.
Vital farms???
Chickens are not humans. Soy and corn are fine for their bodies.
If someone is only feeding an animal sourced protein they probably are not going to be selling a large volume of eggs for eating. It’s pretty pricey.
Those would be serious breeders that show chickens.
If it’s that important to you you might want to raise your own, but trust me it’s a ton of trial and error.
Eggs are top so yeah I stress on this too. Problem is we don't actually use as much actual protein from protein powders vs eggs (bioavailability). I do like the grass fed powders if I have them, but I would much rather eat up eggs. I stay far away from the 20k+ reviewed Amazon powders and make damn sure there isn't anything else. Native whey is also good.
@@youtubeKathychickens naturally eat insects, worms and other proteins in nature. most animals have a hard time with corn especially. even cows can't process corn and it has to be physically removed from the stomachs by hand.
@@ionseven Yeah, that's why I buy pasture raised. I hope they get their full of bugs and worms more than other birds.
Wait till Thomas finds out what stomach acid does to the protein, we'll get new Butcher Box organic grass-fed beef enema diet after that
After this video I expect him to be consistent and start preaching eating raw steaks instead of cooking them 🙈
@@natalie5334 😄😄😁😁😁😁
I think the relevant question is, does denatured protein lose nutritional value or is degraded over time? If so, in that case foods that have been denatured and have sat on store shelves etc for longer periods of time would have less value than foods denatured and immediately digested by stomach acid.
@@matthewhunter6421 that is why u have "expiry date" on food packs. Duh !
😂 good one ✌️
im allergic to egg and milk protein specifically and it has made getting protein immensely difficult because my only clean options are meat and I have a very low appetite and intermittently fast so i find myself forcing myself to get protein in and spending a lot of money and time on meat/fish/poultry. I started a low carb diet which helps me eat more nutritionally dense and protein dense foods but i'm wondering if you have any recommendations for additional sources of protein if possible. Thank you! Love your content, i really appreciate the information you share.
Is not Greek yogurt pasteurized just the same as regular?
That’s what I thought too. Greek yogurt is the same except it’s strained after it’s fermented, then refrigerated.
Denatured protein is still nutritious. It's usually actually easier to digest as denaturing breaks the bonds and makes it easier for the enzymes to get to work.
Do you have evidence for this?
@@jays7318lol what do you think the hydrochloric acid in your stomach does when it touches the proteins in your food?
but also makes it more allergenic
Right? He never elaborated why that is bad. Yes, the denatured protein takes faster to digest in comparison to protein with "untouched" and "undamaged" bonds, but we're not saying here that raw carnivore is the way to go? Eggs and steak breakfast is prime example of denatured proteins, but who would argue that they are of unworthy quality. I just can't understand Tom's logic here...
@@frihydeNo
I can't get enough of these health topic videos. Love your content, Thomas.
How do you tell which yogurts are the good fermented ones that aren't processed with high heat?
It will say 'live' on the pot.
Thomas, can you give me a recommendation for a vegan protein powder that’s clean? Thanks!
Was actually just wondering what protein powder you used. Thanks. 🙏🏽
Low-quality car=a Previa that lasts 30-40 years vs high-quality car= a Mercedes that won't be on the road in 20. (Notice how many Mercedes you see on the road with a "Courtesy Vehicle" sticker on the rear window? I wonder why that is.) But I will undergo Gell-Mann Amnesia and believe everything in this video :)
Previa is a pile of crap. That MB will be on the road more or less forever. MB in general has the most miles on them of all brands before junked. Also has had the least breakdowns on the Autobahn of all brands for many years.
Okay, you sold me on the Bowmar strawberry powder since they had it Amazon; when I searched there initially, they had a flavor there with some cacao in it, but because I am avoiding oxalates (currently), so I had to pass; then I entered "Bowmar Strawberry" and found it. The pricing to amount seemed reasonable, so I got it since it was using Allulose for its sweetener (not sucralose). I know I should eat the real deal, but I'm sometimes too busy for cooking (or the freezer is empty). Thanks for sponsoring Bowmar.
is powdered peanut butter ok?
Isn't Whey Protein also denatured then? To my knowledge, most of them are heat treated
Yes they have Whey that isn't heat treated, though.
Plus most people won't eat beef raw in Form of tartar. He ain't wrong about denaturing, but your body still processes what's left.
Yes you can optimize intake and make it easier for the body. But our systems aren't as frail as the industry wants you to believe. Our system is a master of adaptation.
Denaturing can increase protein bioavailability. It's not necessarily a bad thing. Cooking your eggs (at temps well above 80 degrees C by the way!) actually increases the amount of protein your body will use over eating them raw. Also, regular yogurt isn't bad for the protein.....it's all the sugar and some fat added while the AMOUNT of protein in regular yogurt is only like 5-8 grams/serving. The creator seems to be confusing low quality with low quantity here.
@@jonstewart5386
More specifically, it's egg white that's more bioavailable when cooked. The yolk is better served not cooked.
@@JasonBuckman I think you get my point though.
My life got significantly BETTER when I completely eliminated peanut butter and nuts from my diet. Not sure what the problem was, but evidently me and nuts don’t get along for whatever reason. Wish I would’ve found that out long ago.
Smash some walnuts and pumpkin seeds.
Could be because of lectins (potentially inflammatory)
Isn't denatured protein easier to digest. Isn't that why we cook it ?
Exactly
Pretty sure we cook meat and protein in order to make it safe to eat not because it’s easier to digest.
@@drew1841i think a lot of the diseases are a modern mass farming created issue. May be wrong but for example cows are evolved to eat grass and when the eat grain the produce ecoli which they wouldnt otherwise have if they were 100% grass fed. Id double check that info but im confident thats the case.
@@idontgotnothin Even if that’s the case for beef, think about eating any other form of meat raw. It doesn’t matter how organic, non gmo, or naturally they are raised you are at a serious risk if you don’t cook your meat. Would you feel comfortable eating uncooked chicken if someone told you it was completely grass fed, non gmo, and organic? How about eggs or fish? All can contain seriously dangerous bacteria, parasites, and pathogens.
@@drew1841Humans have been cooking food for thousands of years, how old is germ theory? If food safety is the primary reason for cooking, then why do we cook foods that are safe to eat raw?
Does baking with whey protein powder diminish the nutritional value? 70 yr old trying to get more protein into french toast and muffins.
But, as we actually use amino acids not full proteins, does the aminos break of just the proteins into amino acids?🤔🤔
In response to... "free range eggs are 30% more"....it's more like 500% more - I don't know where you got the 30% ?!
At Kroger the store brand is $1.89 for 18. The Vital Farms eggs that you showed in this video = $10.99 for 18
Not quite that bad here, but I'm paying $1.49 per dozen for extra-large Meijer store-brand eggs vs. $5.29 for "free-range" eggs that are of various sizes, most definitely none of which are extra-large. Never mind that "free-range" doesn't mean they aren't still fed the same corn and soy and crap (literally) as the "cage-free" chickens are fed. I also like that the "free-range" eggs always claim a "rich, dark yolk", as if that has any bearing on nutrition. It's just a sign of the pigmentation of what the chickens eat, and that pigment can be supplemented in their feed.
5 dozen eggs at Costco $10
1 dozen eggs from Vital $10
That's not 30%, and in fact over 300% 😅
I'd like to see videos on affordable ways for healthy living please. 😅
Not that you're completely wrong but I see vital farms eggs for $5, give or take. Whereas the normal eggs right now are $1.50-2.50
I used to watch his videos. He uses big words to confuse people . When you start drinking the kool-aid and get in on the terminology, you feel smart when you feel smart you want to eat like the smart people do. And of course the smart people are eating grass feed beef and vitamins from one of his expensive partnered companies.
Happy Eggs are $5-7 and you can see the orange color of the yolks.
You should probably use both types of eggs. Make scrambled eggs with the cheap ones and perhaps one or two of the good ones. It's going to be the less abundant proteins found in the expensive eggs, the ones you don't need so much of.
As Robert Clark says the orange colour is a good indicator of quality but the poultry farmers know that so supplement their feed to encourage that colour so they maybe cheating.
Vital farms is a scam lol
Another concise and informative video!
As a South African, I'm both surprised and impressed that you mentioned biltong! Awesome stuff
Same here
Thanks . How about Skyr ?
@ThomasDeLauer Thomas, do you have a referral site with all the links to the products and discounts you recommend so we can go to them later when we have time?
Does whey protein spike insulin?
Yep
The strawberry protein powder looks super delicious! I cannot wait to try it someday! The banana and the coffee, too. Thank you for bringing our attention to this brand!!
This was soooo helpful!! Thank u so much ☺
Why are eating denatured proteins bad when your digestive system denatures them anyways?
The test for protein is strong acid. Pickled eggs are raw eggs placed in vinegar and they appear to be hard boiled but were in fact cooked by the chemical process not heat.
they aren't. There are some proteins that are more useful nutritionally when raw because your body reacts to their specific structure in a specific way, but its not universally true. Its not even mostly true i don't think.
How about Reese’s peanut butter cups?
hahahaha. Good question!
Yummm!
Hahaha
😂🤣
weren't you listening?!? You have to combine them with Jerky
Fortunately, I don't eat any of that crap. 🙂
"Free Range" doesn't have a solid definition. It basically just means they have (2 square feet) "outdoor access." You want "Pasture Raised," which is what I buy. Pasture raised is at least 108 square feet outside for each bird. These birds get to eat bugs and worms, etc. Sprouts offers a good price on their house brand.
PS: Well, occasionally, some of the higher quality processed meats (we're talking stuff like Teton Waters Ranch and Greenridge Naturals), but generally not.
Peanut butter is just fine as a protein source. Not everybody is into overdosing on hundreds of grams of protein daily (good luck with your kidneys with that approach). Besides, anybody really eating that much protein should be really active and needs more calories.
For someone my size, a 2-tbsp serving of peanut butter gives me more than 1/5 of my recommended protein for the day for about 1/10 of my calorie needs. Works for me.
By the way, my peanut butter is not 200 calories but usually 170-180 calories because my peanut butter is just peanuts and optionally salt. So if calories matter that much to you, get the peanut butter without the common additives of oil and sugar and get some arm exercise stirring it up as needed.
We eat foods together and the plant proteins all have different amounts of our essential amino acids. And the body holds those amino acids for a few days to use to make our own proteins. It's ok to not have "the perfect ratio" of amino acids in a single food or a single meal or a single day.
Animal tissue has a similar amino acid ratio for our needs only because we are all animals (duh) so our proteins are similar, but humans are simply not obligate carnivores. All our essential amino acids are abundant in plants that we can and do eat in sufficient quantities. Animal proteins have to be broken down into constituent amino acids the same way our body handles plant proteins. We do not take animal protein and use it directly for our own protein needs. We are not cows or pigs or chickens or fish and like them, we have our own unique amino acid sequences to construct our own proteins.
Thomas DeLauer has some very rigid ideas about food and nutrition that don't always hold up to more careful examination. So be cautious about what he says and check it against the real science and common sense. Some of his advice is useful, but not all of it may be for specific individuals.
But if you had to choose a protein bar what would it be?
There are some collagen based bars and nut/seed based blends
I think he said in this video that he would choose a protein bar is would be a whey protein bar
Thomas, I can’t stomach whey protein, only option is egg protein. Any suggestions on a good quality powder that doesn’t taste crappy? Have you or anyone else here tried any?
Why are so many people obsessed about the taste of their protein powder??? It's not a pleasure drink like a latte - you just pound it down to feed your muscles - 5 seconds and it's gone. There is barely any time to taste it. Just chase it down with some water.
Not an easy question. Veggie proteins are so expensive and not great.
@@geraldfriend256 thanks, just looking for options since whey doesn’t agree with me and I need more protein on a daily basis.
denatured proteins are great though?
I can't eat fat free greek yogurt. I don't have the enzymes to process it (I get bloated and even headaches). However, I can eat low fat regular yogurt. Any other good protein yogurt besides greek?
Cottage Cheese 6% . Can you eat 5% Greek Yogurt?
Proteins are immediately denatured once they hit your stomach. Layne Norton has done numerous videos on the “denatured” protein myth. There is no evidence that denaturing adversely affects protein quality.
Yeah, that would mean we had to eat the eggs and meat raw. Pretty nonsensical.
Good to hear opposing views
@@arthurrosa9403 Meat and eggs are more easily absorbed by the body once they are cooked. Denaturing actually makes them more bioavailable.
@@jays7318 Good to hear opposing views? Is that what you also say about the views of flat earthers? This denatured protein myth is just as ridiculous.
@@jakubchrobry3701 That's the opposing view I like to hear!
Can you do a video on Chocho protein please? It’s touted to have a complete EAA profile. I’m wondering if using it plus an EAA supplement like Kion would suffice for someone like me who has problems digesting proteins in general.
Some plant sources (like soy and chocho) do have an amino acid profile remarkably close to egg, which is the gold standard for humans regardng the ultimate amino acid ratio in our synthesized proteins.
But a complete essential amino acid profile is not needed in a particular food. Your body holds onto the amino acids from protein digestion for a few days and the ones from everything you eat will be available all together.
Plant protein supplements today most often are blends (especially with seeds) that will provide an amino acid profile like that of egg, but that is a marketing thing and not really necessary for anything other than better taste. So while chocho might be worth trying as a new food, the fact that it is single-ingredient is not a big draw for me personally. I don't object to it, though. Sounds interesting as another wheat-free flour (I can't eat wheat with wild abandon due to a wheat intolerance).
If you are having trouble digesting proteins, that suggests an enzyme production problem. Check on enzyme supplements if having trouble digesting proteins from any source. You may have a temporary or permanent deficiency in the enzymes required specifically to digest protein. Most enzyme supplements will include those needed for the different food categories, including protein. Good luck.
Is dried fish good quality protein?
Arent all protein powders FILLED with sugar?
9:38 basically every egg available for sale comes from a farm. That’s one of the definitions of a farm. You’re trying to distinguish between “factory farms” which lean heavily into the factory aspect, and free-range or pasture farms. But even eggs from pasture-raised chickens are farmed (where else are they from if not a farm? An orchard?).
Ironically, as an example of “farmed” eggs (meaning, factory-farmed), you show a truck of caged chickens somewhere in Asia (judging by the vehicle and bamboo cages). These are almost certainly not factory-farmed (those chickens never see the light of day), and would likely qualify as free-range in the US. The bamboo baskets on the back of the truck are used as a mobile shelter; they gather them up and put the basket over them to keep them from running off and protect them from predators, while giving them access to the ground. They’re only in the stacked, small steel cages for transport (likely to market).
I’ve learned a ton from you about cognitive ability and energy levels while you talk about weight loss, but what about thin guys who struggle to put on weight? Or struggle to increase strength, power and endurance?
I’d like to see more about nutritional efficiency, absorption and use as well as faster, more effective muscle recovery.
As an example, i hit a slump period where i was out of the gym for 5 months. I went back and did an upper body strength routine i’d done hundreds of times before, then for a week straight I couldn’t bend me right elbow because of the soreness in my tricep. I eat well, ribeye stake, hamburger without bread, eggs, veggies, fruits but it seems like no matter what i do i’m more prone to losing weight than gaining it. I have low energy levels and recovery takes more than the 2 days it’s supposed to take. I’ve been searching for the missing pieces most of my adult life.
How is your sleep?🤔
One word: thyroid. Get some blood work done to check this and other levels.
Embrace your body type. I’m in the same boat; I lifted and ate like crazy but struggled to put on barely 10 pounds after a year, which I quickly lost after a severe lower back injury which I got from squatting.
Now I just do body weight exercises and focus on endurance. Yeah my cousin who started lifting the same time as me is now 60 pounds heavier than I am and can literally overhead press 3 times as much as me, but I can do 3 times as many pull-ups as him and on our last hiking trip, which was 3 days, I took a bunch of his weight and it was easy to me.
Not everyone is built for the same things. I’m not built to be big, and every day I regret having lifted weights (still have SI pain 7 years later). But I have no problem carrying 50 pounds 20 miles a day, several days in a row, which these gym-bros could never do.
9:09 Peanut butter is quite fatty but there's other plant based sources of protein that are much better, such as peas(the best protein or one of the best) lentils, quinoa, seitan, beans, oats, I don't need to kill sentient animals to get it. Fish, well I'm a bit more open to that, but we must factor in sustainability and environmental impact, same reason I don't go for Beef, Tofu or Almonds, way too harsh on the environment.
Excellent as usual. Concise, informative and relevant.
No not at all. Denatured protein is not bad. It just means the protein has been broken into smaller pieces, which is often a good thing because your body has to denature proteins anyway in order to digest it.
Great info. It's easy to sacrifice things we truly do not need in our lives to buy organic and other healthy products. Just gotta want it bad enough!
Thanks Thomas!
100%
Where is best place to buy fitness equipment that is space saving
FYI, "natto" rhymes with "motto" (or the last two syllables of "arigato").
I was about to include this too, thank you!
your digestive system denatures protein, so it is that bad if protein is denatured before it gets there?
My understanding has been that good protein sources are ones that include the right amino acid content. Is that not the case?
What a great video Thomas!
Most people complaining about the prices of eggs while spend $5.00 on a latte…🤔
And paying 100's of $ per month on their phone bill to watch dopey influencer videos.
Or lots of moneys on takeout, fast food, anything that doesn't require any effort.
Exactly!!! Ppl are crazy!!
That previa is actually a high quality car.
thank you so much for this. Fiancé and I have been saving for our wedding so have been on a strict budget but I'm going to be picking up a second job soon and hopefully can afford the fancier stuff. I've still been reaching my weight loss goals with our current diet but have been watching your channel and Dr. Berg's channel who has similar advice and I really hope to make the switch soon!
Excellent, as usual. Concise & informative. Adequate Protein is my biggest struggle, so learning to optimize my intake is essential.
Eat a can of high quality tuna (29g), have a Greek yogurt bowl with chia/hemp seeds, ceylon cinnamon, blueberries and 2 ingredient peanut butter (36 g), a steak (69 g) or a couple chicken thighs (56 g).
Don't listen to this video. Denatured protein is just as good and sometimes even better than the non denatured protein. To digest protein, your body has to denature it anyway
i’ve heard soy can mess with test levels, is there any research to back this up?
So helpful....Thank you.
fermented pea protein and hemp protein or organic 100% grass-fed whey protein isolate
"low quality car" puts photo of a Toyota.
"High quality car" puts photo of a Mercedes.
😂😂😂😂
Thomas you are wrong on yogurt. Plain yogurt is one of the best things you can put in your body. Have you ever had Turkish Ayran? Yogurt, water , and salt. It built an empire. Look it up.
Is there a chart or a calculator somewhere to find out the PDCAAS scores?
Thanks for the effort in putting such a detailed video!
Of awful false information
How do you know about biltong? Favorite around my part of the world
Peanut butter been limiting as strictly taste-binder for protein shakes due to how not all protein is equal through protein digestion score by aminoes. It's not empty, but do not abuse the calories.
Farmed eggs at least go mid-range in quality shops like Whole Foods may offer "outdoor-range" as a step between standard farmed eggs and premium free-range, organic eggs
Thomas you have quality car part backwards 😆. The Toyota is a much better vehicle then the Mercedes.
& Honda exceeds Audi
It's not that you have to combine the plant protien all at once... the human body is smart. It just needs the amino acids, and will assemble things accordingly. I've been vegan for years (most if my life), an endurance athlete(runnif, cycling, hiking), and have no trouble building muscle. I build muscle faster than people who eat meat.. so I would say.... just eat real food that's unprocessed and put in the work. 😉
Right. No one’s out here eating just scoops of pea protein as an entire meal. There’s this thing where you can combine different food items together in different ways, it’s called “cooking”, it seems like he assumes we don’t know how to do it.
Love you choice of high and low quality cars. Id have put them the other way round 😆😆
Me too. A quality car is one that doesn’t need expensive maintenance or special fuel.
the part regarding the denaturation was a bit coarse. Heating proteins in general is not bad. However, there should be little oxygen, as inside the steak, and enough water. Otherwise you create AGEs and oxidised amino acids, which is not a chemical one should ingest (too much). All deep frying is very bad. Denaturation refers to the shape of the protein, which will be destroyed by heat. Heaa does not necessarily oxidise amino acids, dependent on the way of cooking. Yet, at the end of the day, all protein will get broken down into single amino acids during digestion. the acid in the stomach denaturates similar to heat.
thanks for the recommendation I will try it.
I do have a problem with ther peanut butter.. I have never thought of it as the best protein source,,, just like it
People don't need protein, they need amino acids. Protein is denatured by stomach acid; that's part of digestion.
Satire?
People probably need to go through the whole of process of digesting protein. It seems very rare to find amino acids in the environment. I need to find more information on how the body allocates amino acids directly vs when it has to break down proteins. Thomas definitely implies the importance of digesting whole proteins.
@@Bomber389 Proteins ALWAYS have to be broken down. You can't absorb whole proteins.
What about those dairy products that claim to be enriched with aditional proteins? 🤔
What are your thoughts on beef protein isolate? I’m lactose intolerant and whey causes me too many issues.
If you are just intolerant to the lactose, Whey isolate should do the trick. Beef Protein is mostly just slaughter waste and often times has the same amino acid profile as collagen (since that's what most of them are)
As I'm lacrosse intolerant, can't say the protein isolate helps anyhow 😅 unfortunately... I mean, I can't feel any difference. Same with the lactose free stuff ( tried protein bars or cottage cheese). So, yeah, I reckon depends from person to person
Would you have any opinion of soy being bad for the thyroid? I have hypothyroid and have to take levothyroxine and am concerned about soy. Trying to be vegetarian and having allergies to gluten/corn/cow dairy/; I have limited things I can get protein from. I do actually eat those Vital Farms eggs yolks as I'm also allergic to egg whites. Any help would be appreciated :)
Soy may be a problem for you in particular then
We cook the hell out of a lot of meats, so why is denaturing a problem?
1:32 So the protein in the fine mozzarella di bufala on my original Italian pizza is complete crap, too? I mean: A pizza oven is way hotter then 87°C and the pizza stays in there for several minutes ...
Oven ont the pizza.
Stop talking common sense - it spoils the video!
@@steve1711 😆
Thanks for the protein powder recommendation. Just ordered the strawberry.
More good info, thanks for sharing. :)
As a Japanese guy, gotta say it. It’s pronounced NAH-TOH, not nay-toe. Otherwise, awesome video as usual
The only proteine i eat is fish and vegan proteine shakes, sometimes a proteine bar, tofu, tempe, beans, nuts, chiaseads, and yes also peanutbutter. I wish i could do without the fish but i think it will become to hard for me to build some muscle in the gym.
Great research and thank you for your sponsor recommendations
PDCAA used pig feed for the plants.. Not soaked and prepared right. So it would be like eating dried peas out of the bag..
Yeah, I remember stuffing my self with eggs thinking I was doing my self a favor and I did get was terrible digestion and wrecking my self with allergies.
I thought whey was not good on keto as certain proteins are particularly insulinogenic - research found it spikes as much as white bread!
Source or no belief.
@@stefantherainbowphoenix Pure protein in liquid form definitely spikes blood sugar hard. White bread hard? Hmm. I can neither confirm or deny, but you’d be surprised.
The worst of all is collagen, I mean is healthy for other things, but as for protein, the quality is like even worsts than incomplete plant proteins. Best
Collegen makes me not depressed. Took to heal broken wrist.
@@isabeedemski3635 I prefer sex to not be depressed.
@@isabeedemski3635 That's why I said, collagen is good for tendons, ligaments, etc... but as for a good protein source, no, I say this because a lot of people count collagen as their total protein intake, and they shouldn't, just like you should count incomplete plants as your overall protein, unless you complement that plant protein with another plant that has the rest of the aminoacids to then really have a full protein balance. Best
This guy is famous for making a video just to plug a company.
I love Bowmar, even just mixed with water it's super good, If I'm splurging I use unsweeted coconut milk.
You are what you eat, and this logic also applies to the animals you eat, what kind of foods do they eat? And the plants, in how good and rich of minerals is the soil? An so on.
Clicks on low quality protein video, gets Huel ad. Oh the irony is delicious!
But what does VShredd have to say about this?
Protein dilution says that denatured proteins will fold back AKA renatured when in the presence of high protein concentration which you indirectly touched upon with pea protein from another angle due to lack of not having the full spectrum of essential amino acids
Plus, aren’t some proteins more bioavailable in tandem with nutrients when denatured via heat from cooking? Where as, water soluble vitamins for being negligent in vegetables anyways that you’d make that up through eating fruit or various meats as opposed to eating a raw broccoli or carrots?
Good info still that be lacking some tidbits
I haven’t watched in a while but I like the new camera 🎥
That protein powder has whey protein concentrate as the first ingredient? Followed by isolate not sure how that is the best protein powder you can buy imo
I agree. I stay away from whey anything.
@@theastewart6721 My doctor told me to only use whey isolate. No plant based and no soy anything. So who is correct?