 Cooking with protein powder Mike Honore
As most of us are now using some form of protein powder it is important to remember that cooking or heating of our favourite protein powder may make it less effective and in some cases put our health at risk....
Most protein powders today contain nutrients, naturally occuring and added, that have many health benefits. These include the immune system enhancing immunoglobulins in whey, and the various added vitamins and EFA’s (essential fatty acids) as well. When cooking at high temperatures, especially for longer periods of time, you will damage vital nutrients. Vitamins and EFA’s are the most at risk. EFA’s will be totally destoyed, vitamins lose at least 75 percent of their benefits, and immunoglobulins will lose at least 20% of their action. Remember to add your protein to your porridge only after cooking and once it has cooled slightly, this will protect the activity of the sensitive nutrients. If you care about the special nutrient properties (and you should as they offer many advantages) keep any cooking time to an absolute minimum. One very important point to remember is you should never heat any product that uses the artificial sweetener aspartame, these sweeteners are found in many protein formulations so check the ingredients. When heated, the artificial sweetener aspartame decomposes into diketopiperazine (DKP) a known carcinogen.
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