Denatured proteins = useless ?

if so, where the hell do we get our 'raw' protein ? i mean we cook eggs and chickens or other sources of protein... doesnt this denature the proteins too ? google didnt help much about this at all...

Your body produces them.

Your body produces them.

i mean, does eating denatured have no use for the body ?

i mean, does eating denatured have no use for the body ?

No.

Your body produces them.

Not all of them. Some amino acids we have to get from food.

I'm going to go by the old "bottom line proof" (I'm sure it has a better name but it escapes me atm): Most of the protein we eat (meats, eggs, grains, legumes) is cooked. Yet people are getting bigger and living longer. So either:
- denatured proteins are sufficiently nutritious, despite what whatever source the OP didn't link to says
- normal cooking doesn't denature proteins
- we only need tiny amounts of "raw" proteins, which we get from nuts, seeds, and possibly dairy (does pasteurising denature?)

Regardless, since most of us do seem to be getting all the protein we need as it is, I see no reason to start seeking out more "raw protein" than is already in your diet.

Not all of them. Some amino acids we have to get from food.

I'm going to go by the old "bottom line proof" (I'm sure it has a better name but it escapes me atm): Most of the protein we eat (meats, eggs, grains, legumes) is cooked. Yet people are getting bigger and living longer. So either:
- denatured proteins are sufficiently nutritious, despite what whatever source the OP didn't link to says
- normal cooking doesn't denature proteins
- we only need tiny amounts of "raw" proteins, which we get from nuts, seeds, and possibly dairy (does pasteurising denature?)

Regardless, since most of us do seem to be getting all the protein we need as it is, I see no reason to start seeking out more "raw protein" than is already in your diet.

thanks. this is much more helpful. so i guess it is okay to mix protein powder with hot water, fully cook eggs and such ?

Any protein that you eat is digested, with exceptions being proteins that are protected, but we won't get into that. It doesn't matter if the protein is being denatured, because 99% of the time, you are breaking it down to use it for energy, or for its amino acid constituents. Not only that, but the actual process of digestion often denatures proteins before it breaks them down with enzymes. Having protein become denatured is problematic when it occurs inside cells, or inside the body.

Seems like a Rubik's Cubish thread, but this is correct, "live" proteins (foreign ones anyways) probably would do us more harm than good if unchecked through cooking or the body's digestive or immune systems. You wouldn't want (for the most extreme example), botulinum toxin A (a protein produced by Clostridium botulinum) to roam around unfettered and intact in your body, you'd be dead quite quickly independent of ingestion amount. For liability purposes, I am also not saying that finding a bowed canned of green beans and cooking it until hot will sufficiently destroy all the proteins, so don't go eating food from oddly shaped cans. But for the most part cooking protects us and aids digestion so we can more easily retrieve the amino acids, lipids, carbohydrates, etc. that make up metabolism.

Cooking only denatures "some" protein in the cooked material, not all of it, anyway, unless cooked excessively.

The point at which foreign bacteria and virii are killed off is generally lower than the denaturatization point from what how it was explained to me.

Any suggestions on a good source of protein for vegetarians? I sometimes worry my littlest one isn't getting enough even though she's very healthy. Getting her to eat meat of any kind is a chore. Fruits and veggies is mostly what she eats. Though the sweeter the fruit, the less she likes it.

Nuts, beans, soy. Egg if she'll eat it. Milk & Dairy to some extent.

Denaturation of proteins is simply unfolding them. Think of proteins as a ball made from a very long thread, denaturating is unrolling the ball and leaving the protein all stretched out.

Your body deconstructs proteins into their unit components (amino acids) which are in turn used to make your own proteins. Otherwise amino acids are burned for energy or eliminated.

Any suggestions on a good source of protein for vegetarians? I sometimes worry my littlest one isn't getting enough even though she's very healthy. Getting her to eat meat of any kind is a chore. Fruits and veggies is mostly what she eats. Though the sweeter the fruit, the less she likes it.

Nuts, beans, soy. Egg if she'll eat it. Milk & Dairy to some extent.

Those who lack meat in their diet will be deficient in necessary amino acids, however the most common way for vegetarians to make up for these is the simple combination of corn and beans or less specifically some grain (wheat, corn, barley, etc.) with some legume (beans, peas, etc.). Corn itself is low/missing lysine and tryptophan and legumes are missing methionine, so they complement one another for the full spectrum of necessary amino acids. That's probably more information than you needed.

But if you want to skip all that diet planning and food sifting, your magic vegetarian bullet, as previously mentioned is soy beans and related products such as tofu, soy milk, etc. these provide the complete array of vital amino acid components for one's diet.

Denaturation of proteins is simply unfolding them. Think of proteins as a ball made from a very long thread, denaturating is unrolling the ball and leaving the protein all stretched out.

In biology, i learnt that enzymes have this thing called a lock-and-key hypothesis and that it is very specific. So if i eat a denatured protein, wont the structure be the different causing that specific enzyme its meant for to be unable to recognize it ?

In biology, i learnt that enzymes have this thing called a lock-and-key hypothesis and that it is very specific. So if i eat a denatured protein, wont the structure be the different causing that specific enzyme its meant for to be unable to recognize it ?

Your body usually just digests it and rebuilds it (usually into a different protein).

In biology, i learnt that enzymes have this thing called a lock-and-key hypothesis and that it is very specific. So if i eat a denatured protein, wont the structure be the different causing that specific enzyme its meant for to be unable to recognize it ?

Digestive enzymes will recognize specific amino acid linkages on the protein, regardless of shape. For example, the enzyme trypsin is specific for the amino acids lysine and arginine and will only cleave those amino acid linkages. Shape doesn't matter.