Ive always been led to believe that cooking food, and im mainly talking about meats and eggs, will diminish its protein value. So if your like me and want your beef to be well done, then your losing most of its protein.
However, i have read today that this is a myth. Cooking may break protein into smaller fragments, cause protein molecules to unfold and form new bonds to other protein molecules and make proteins clump together, but it deosnt kill them.
Anyone have any thoughts on this???