Wes:

> I've read that cooking coagulates about 50% of the protein and does a
> lot of other nasty things to it and to fats, etc..

Why do you think coagulation is bad?

> To illustrate, put your hand into a hot frying pan...discern what this
> does to the meat, etc...

To illustrate, put your hand into a blender or a juicer...discern what
this does to the meat, etc...

> Or crack open a raw egg into a hot frying pan and watch the coagulation
> and alteration happen big time.

It's no mystery for anyone that coagulated egg white is different from
raw egg white, but why do think it is harmful?


--Jean-Louis Tu <[log in to unmask]>