What happens to proteins during boiling?
Boiling causes proteins to denature reversibly at relatively low temperatures, around 65–70°C. This means that boiling does not degrade the nutritional quality of protein; in fact, digestibility often increases because denaturation exposes peptide bonds for easier enzymatic breakdown.
✦
This is one answer. The complete system — the psychology, the biology, and the method — is in the book.
Read The Willpower Lie →Found an error? Let me know →