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Protein Bar Recipe Here - Page 2

post #16 of 24
5/22/09 at 3:55pm
Quote:
Originally Posted by somatoform View Post
This might be a dumb question, but does heat (from the oven) alter the protein's structure at all.

Of course it does.
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post #17 of 24
5/22/09 at 5:31pm
Yeah, that's why the first recipe I tried just had you leave it in the fridge overnight, but I also didn't like how it kept the protein "wet" for an extended amount of time which also is no good.
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post #18 of 24
5/22/09 at 5:37pm
Quote:
Originally Posted by somatoform View Post
This might be a dumb question, but does heat (from the oven) alter the protein's structure at all.

This reminds me that back in the day when I used to frequent bodybuilding forums, someone called a popular bar manufacturer to ask if and how the protein changes during production process. From the head salesman to the in-house technician, no one could give an answer that is worth a damn.
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post #19 of 24
5/22/09 at 6:12pm
Quote:
Originally Posted by whacked View Post
This reminds me that back in the day when I used to frequent bodybuilding forums, someone called a popular bar manufacturer to ask if and how the protein changes during production process. From the head salesman to the in-house technician, no one could give an answer that is worth a damn.

I remember (don't know if it' still discussed) when people would insist on not taking creatine with highly acidic juices because it would render the structure and therefore efficacy of the creatine useless. Others responded by pointing out that no juice could be as acidic as the enzymes in your stomach so whether drinking creatine with grape or apple doesn't make a bit of difference.

I do belive in a good whey protein, it helps me heal faster for sure. But I've ner put it into an oven...
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post #20 of 24
5/22/09 at 7:23pm
Quote:
Originally Posted by breakdown View Post
Yeah, that's why the first recipe I tried just had you leave it in the fridge overnight, but I also didn't like how it kept the protein "wet" for an extended amount of time which also is no good.



Stop worrying about this shit. Ever wonder why overcooking eggs makes them rubbery, why brisket is usually braised whereas tenderloin is grilled, why nitrites maintain meat color, why salmon is red but tilapia is white? If you knew the answers to those questions you wouldn't be concerned about stupid stuff getting your protein wet and would be much closer to getting your dick wet.

Really, if you're seeing progress keep it up. If you're not, your training probably sucks.
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post #21 of 24
6/4/09 at 4:52am
A little bio chem here... When you heat a protein structure enough you break up its tertiary and secondary structures that gets it into it's constituant amino acids... so if anything heating protein powder probably makes the protein easier to digest! When you cook meat & eggs you denature the proteins generally making them more bioavailable so logically it would also make sense for whey as well.
http://www.elmhurst.edu/~chm/vchembo...aturation.html
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post #22 of 24
6/4/09 at 10:40am
Thanks, that makes perfect sense. I always wondered why I sometimes have trouble finishing 3 or 4 cooked eggs, but can easily slam down like 8 raw ones in a protein shake.

Quote:
Originally Posted by bluser View Post
A little bio chem here... When you heat a protein structure enough you break up its tertiary and secondary structures that gets it into it's constituant amino acids... so if anything heating protein powder probably makes the protein easier to digest! When you cook meat & eggs you denature the proteins generally making them more bioavailable so logically it would also make sense for whey as well.
http://www.elmhurst.edu/~chm/vchembo...aturation.html
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post #23 of 24
6/4/09 at 11:51am
I may have to make some of these protein muffins lol
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post #24 of 24
6/4/09 at 11:55am
I live off this cheesecake when I'm cutting:

Chocolate Cheesecake - Serves 4

Ingredients: P/C/F

28g(4 square crackers) crushed graham cracker for crust 2/21/3
5oz generic/store brand fat free cream cheese 20/10/0
2 small tubs of Philly Fat Free Cream Cheese ~60/12/0
3/4 cup Splenda* 0/18/0
*could make it 1 cup if you wanted it to be slightly sweeter
1/2 tsp vanilla extract
1 egg 2 whites 16/0/5
1/4 cup whole milk 2/3/2
4 tbsp(20g) Cocoa Powder 4/12/0

-Be sure to get some light whipped topping for this dessert.

P/C/F - 26/19/2.5 ~ 203 kcals per serving

Directions:

Spray some non-stick spray in a 6″ or 8″ pie dish, and sprinkle the crushed graham cracker crumbs evenly for the crust

Mix all ingredients but the eggs, then once the batter is smooth add the eggs, mix until smooth and creamy. Pour the batter onto the crust.

Bake at 325°F for about 30-40 minutes... check at the 30 minute mark and continue baking until the center is almost set, then set out to cool. Place in the refrigerator for a minimum of 3 hours (I usually leave it in there over night.)

http://jcdfitness.com/2009/01/fitnes...te-cheesecake/

lefty
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