I've never heard and I couldn't find any definition of coagulation involving the break down of proteins. It's basically when stuff leaves a dispersed form and clumps together into solid masses..

The easiest example is casein protein in milk. It cogulates in the gut and that's probably the reason for it being a "slow" protein.

Anyway...cooking proteins denatures them which means changing them from their natural state. It doesn't really affect you body's utilization of them since you body breaks down proteins into amino acids and then uses those aminos to form it's own proteins.

You know it's funny how people don't want to get their heads around this. The purpose of PROTEIN is not PROTEIN. It is the AMINOS that make up the protein. You body doesn't absorb whole proteins.

Yes, there has been talk of certain "food enzymes", which are just proteins being useful to the body in their natural state..but it's just talk. Most enzymes/proteins will be broken down just like any other protein.

There ARE certain proteins which are more allergenic than others.

In a nutshell, as long as you get enough protein in your diet cook it how you want. I would avoid burning stuff to a crisp since that is supposed to be bad for you becasue of the "mallard" effect or something. But the simple fact is..cooking make proteins MORE availible to the body. We are not anywhere near as good at digesting uncooked or undercooked animal proteins as we are cooked ones.

When it comes to micronutrients then it's another topic.

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If you act sanctimonious I will just list out your logical fallacies until you get pissed off and spew blasphemous remarks.