"A protein molecule is a string of amino acids connected together like a strand of pearls. If two strands of pearls were wound together and then twisted to double up on eachother, they would resemble a protein molecule. Heating or cooking the protein molecule unwinds the string of amino acids, straightens it out, and finally seperates it into smaller pieces. This is the process of heat denaturing, which is similar to the processs of chemical denaturing, otherwise known as digestion. Cooking food protein can begin the digestive process and can actually decrease the net energy that the body must expend during digestion."
(taken from "Power Eating" by Susan M Kleiner, Phd, RD.)
About the author. Susan holds a PhD in nutrition and human performance, Currently serves as nutrition consultant to GNC and Seattle supersonics... blah blah blah... for more about her go to http://www.powereating.com/about.html

So this was brought up on some earlier recipes. To get around. slow cook, dehydrate, or make a frosting.

I am unsure of the temp range that the changes occur, Im sure I will find it later.