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Why are you lying about the eggs though? I just checked out the egg study myself and the difference in essential amino acids in free range vs conventional eggs is not significant at all imo. It's like 10-20 micrograms for each of them, except for valine (30) and lysine (50). I've been a long time fan so this is sort of disappointing to discover. I am actually questioning all of the times I just blindly trusted what you said...
@@JoaquinMustermanI am also questioning Thomas' sanity. He criticized yogurt because heat treatment denatures some of the protein ... but what does he think happens when he cooks an egg, chicken or steak?!?
@@paraglidingnut26From egg industry shills? Eggs aren't great at anything except cholesterol. You'd need to eat at least 5 medium-sized eggs per meal to properly stimulate muscle synthesis, but 6 eggs already contain all of the daily suggested phosphorous intake. They are low in most other minerals. 65% of the calories in an egg are from fat, almost all of which is omega 6. It contains zero fiber.
Thomas, free range is not the same as pasture raised, correct? I thought free range means they're still in a building, just not in cages. Can you clear this up? Thanks! 🙂
Denaturation changes only the structure of the protein molecules but does not affect their nutritional value. For example, when you cook an egg, the protein becomes denatured. However, your body still absorbs the exact same amino acids from the protein
I am in NYC, I get my raw milk from Amish farmers in W. PA through a dairy CSA. They freeze raw milk and ship it anywhere. I keep one frozen half gallon in my freezer. It can last for many weeks and when it thaws out it tastes great.
I don't think you need to worry about denatured proteins as much as the content creator here would have you believe. It means the structure of the protein was changed due to heat, however, the aminos are still absolutely bioavailable and may be even more so after a protein is denatured - that happens every time you cook meat. For example, cooking eggs denatures the protein in them, but also makes the egg protein far more bioavailable (more of the aminos can be used by your body) than eating them raw.
Yes. The first step is to break down protein from any source (plant or animal) into constituent amino acids. Denaturing proteins at reasonable processing temperatures just changes the three-dimensional structure of the protein, so it's understandable that it becomes more bio available when that structure is opened up more - the amino acid segments become easier for digestive substances to reach. Cooked foods can be allergenic for some people who can eat them raw and vice versa, which does have to do with the structural differences due to heat treatment. But as long as the amino acids are intact and not degraded, they should work for constructing our own proteins just fine. I really don't know why he thinks denatured proteins are bad because they are denatured. There are other things that can happen to other food components that may undesirable (such as to fats) because chemical reactions occur faster at higher temperatures. But focusing on denaturing the way he does is puzzling to me as a chemist.
It's almost as if he doesn't know what "denatured" means. It's irresponsible of him to make a problem out of it without warning against the dangers of unpasteurised dairy which some viewers might resort to after having been misled into believing pasteurised is bad because it is "denatured". "Protein quality" usually refers to the amino acid composition which is not affected by denaturing. If it contains good amounts of all the essential amino acids it's considered high quality. Two different protein sources might in this sense be of poor quality, but each one might have what the other lacks and together make up good quality protein. Grains and legumes are examples and are traditionally served together.
Why are you lying about the eggs though? I just checked out the egg study myself and the difference in amino acids in free range vs conventional eggs is not significant at all imo. It's like 10-20 micrograms for almost all of them. I've been a long time fan so this is sort of disappointing to discover. I am actually questioning all of the times I just blindly trusted what you said...
isn't he's the guy who drank agave syrup "because it has low glycemic index", only to be metabolised by the liver and totally destroy it? also this whole argument about heating proteins to 70-80C is just ridiculous - we heat almost all our proteins to much higher extent when cooking.
Media influencers are sensationalist by nature - that is how they develop an audience. I would question everything they say until it is supported by other reliable sources. Most of them simply repeat what they heard from other influencers. Even my doctor recommended I watch these RU-vid characters - so I am wondering, is this where he got all his sacred information? Some, including this guy, contradict themselves in other videos. They will recategorize a subject and change his viewpoint for the sake of more content.
Good information. The problem is that almost everyone is struggling to afford any groceries these days, much less organic and the other constraints. And because food and fuel are not included in the inflation rates, Social Security payments are not increasing nearly enough to keep up with the inflation of what we need the most. Same for anyone who works for a living and is not getting raises to keep up with the true cost of living.
I don't think you need to worry about denatured proteins as much as the content creator here would have you believe. It means the structure of the protein was changed due to heat, however, the aminos are still absolutely bioavailable and may be even more so after a protein is denatured - that happens every time you cook meat. For example, cooking eggs denatures the protein in them, but also makes the egg protein far more bioavailable (more of the aminos can be used by your body) than eating them raw.
Good info, Thomas! One thing about natto ("NAH-toe") that makes it _much_ more palatable is to try to get the _chopped_ variety, and not eating it straight; it's much better when you mix it with warm/hot rice. That really helps get rid of the "squick" factor that some people get from the stringiness, as well as cutting-down on the funky farmyard aroma. If you have a good Japanese grocery store in your area (as we do here in SF), you can even find black natto _("kuro natto")_ which is even more nutritious and tasty than the regular kind.
What bothers me regarding eggs is that I pay top dollar for pasture raised eggs and the chickens or hens are given supplemental food in the form of corn and soy! Yes the feed is organic but so what. And I can’t find any source that doesn’t do this. I use either grass fed protein powder or plant based.
Chickens are not humans. Soy and corn are fine for their bodies. If someone is only feeding an animal sourced protein they probably are not going to be selling a large volume of eggs for eating. It’s pretty pricey. Those would be serious breeders that show chickens. If it’s that important to you you might want to raise your own, but trust me it’s a ton of trial and error.
Eggs are top so yeah I stress on this too. Problem is we don't actually use as much actual protein from protein powders vs eggs (bioavailability). I do like the grass fed powders if I have them, but I would much rather eat up eggs. I stay far away from the 20k+ reviewed Amazon powders and make damn sure there isn't anything else. Native whey is also good.
@@youtubeKathychickens naturally eat insects, worms and other proteins in nature. most animals have a hard time with corn especially. even cows can't process corn and it has to be physically removed from the stomachs by hand.
Great video. While Greek Yogurt may be a better source of protein than Kefir, Kefir has a better makeup/diversity of bacteria, which is much better for long term gut microbial health. That is why I pefer to consume a 50/50 mixture of Greek Yogurt and Kefir, or consume Kefir instead of Greek Yougurt and rely on other high quality sources of protein to hit my daily protein target.
I think the relevant question is, does denatured protein lose nutritional value or is degraded over time? If so, in that case foods that have been denatured and have sat on store shelves etc for longer periods of time would have less value than foods denatured and immediately digested by stomach acid.
Denatured protein is still nutritious. It's usually actually easier to digest as denaturing breaks the bonds and makes it easier for the enzymes to get to work.
Right? He never elaborated why that is bad. Yes, the denatured protein takes faster to digest in comparison to protein with "untouched" and "undamaged" bonds, but we're not saying here that raw carnivore is the way to go? Eggs and steak breakfast is prime example of denatured proteins, but who would argue that they are of unworthy quality. I just can't understand Tom's logic here...
@@drew1841i think a lot of the diseases are a modern mass farming created issue. May be wrong but for example cows are evolved to eat grass and when the eat grain the produce ecoli which they wouldnt otherwise have if they were 100% grass fed. Id double check that info but im confident thats the case.
@@idontgotnothin Even if that’s the case for beef, think about eating any other form of meat raw. It doesn’t matter how organic, non gmo, or naturally they are raised you are at a serious risk if you don’t cook your meat. Would you feel comfortable eating uncooked chicken if someone told you it was completely grass fed, non gmo, and organic? How about eggs or fish? All can contain seriously dangerous bacteria, parasites, and pathogens.
@@drew1841Humans have been cooking food for thousands of years, how old is germ theory? If food safety is the primary reason for cooking, then why do we cook foods that are safe to eat raw?
Plus most people won't eat beef raw in Form of tartar. He ain't wrong about denaturing, but your body still processes what's left. Yes you can optimize intake and make it easier for the body. But our systems aren't as frail as the industry wants you to believe. Our system is a master of adaptation.
Denaturing can increase protein bioavailability. It's not necessarily a bad thing. Cooking your eggs (at temps well above 80 degrees C by the way!) actually increases the amount of protein your body will use over eating them raw. Also, regular yogurt isn't bad for the protein.....it's all the sugar and some fat added while the AMOUNT of protein in regular yogurt is only like 5-8 grams/serving. The creator seems to be confusing low quality with low quantity here.
In response to... "free range eggs are 30% more"....it's more like 500% more - I don't know where you got the 30% ?! At Kroger the store brand is $1.89 for 18. The Vital Farms eggs that you showed in this video = $10.99 for 18
Not quite that bad here, but I'm paying $1.49 per dozen for extra-large Meijer store-brand eggs vs. $5.29 for "free-range" eggs that are of various sizes, most definitely none of which are extra-large. Never mind that "free-range" doesn't mean they aren't still fed the same corn and soy and crap (literally) as the "cage-free" chickens are fed. I also like that the "free-range" eggs always claim a "rich, dark yolk", as if that has any bearing on nutrition. It's just a sign of the pigmentation of what the chickens eat, and that pigment can be supplemented in their feed.
Okay, you sold me on the Bowmar strawberry powder since they had it Amazon; when I searched there initially, they had a flavor there with some cacao in it, but because I am avoiding oxalates (currently), so I had to pass; then I entered "Bowmar Strawberry" and found it. The pricing to amount seemed reasonable, so I got it since it was using Allulose for its sweetener (not sucralose). I know I should eat the real deal, but I'm sometimes too busy for cooking (or the freezer is empty). Thanks for sponsoring Bowmar.
I’ve learned a ton from you about cognitive ability and energy levels while you talk about weight loss, but what about thin guys who struggle to put on weight? Or struggle to increase strength, power and endurance? I’d like to see more about nutritional efficiency, absorption and use as well as faster, more effective muscle recovery. As an example, i hit a slump period where i was out of the gym for 5 months. I went back and did an upper body strength routine i’d done hundreds of times before, then for a week straight I couldn’t bend me right elbow because of the soreness in my tricep. I eat well, ribeye stake, hamburger without bread, eggs, veggies, fruits but it seems like no matter what i do i’m more prone to losing weight than gaining it. I have low energy levels and recovery takes more than the 2 days it’s supposed to take. I’ve been searching for the missing pieces most of my adult life.
Embrace your body type. I’m in the same boat; I lifted and ate like crazy but struggled to put on barely 10 pounds after a year, which I quickly lost after a severe lower back injury which I got from squatting. Now I just do body weight exercises and focus on endurance. Yeah my cousin who started lifting the same time as me is now 60 pounds heavier than I am and can literally overhead press 3 times as much as me, but I can do 3 times as many pull-ups as him and on our last hiking trip, which was 3 days, I took a bunch of his weight and it was easy to me. Not everyone is built for the same things. I’m not built to be big, and every day I regret having lifted weights (still have SI pain 7 years later). But I have no problem carrying 50 pounds 20 miles a day, several days in a row, which these gym-bros could never do.
im allergic to egg and milk protein specifically and it has made getting protein immensely difficult because my only clean options are meat and I have a very low appetite and intermittently fast so i find myself forcing myself to get protein in and spending a lot of money and time on meat/fish/poultry. I started a low carb diet which helps me eat more nutritionally dense and protein dense foods but i'm wondering if you have any recommendations for additional sources of protein if possible. Thank you! Love your content, i really appreciate the information you share.
The strawberry protein powder looks super delicious! I cannot wait to try it someday! The banana and the coffee, too. Thank you for bringing our attention to this brand!!
Great info. It's easy to sacrifice things we truly do not need in our lives to buy organic and other healthy products. Just gotta want it bad enough! Thanks Thomas!
The test for protein is strong acid. Pickled eggs are raw eggs placed in vinegar and they appear to be hard boiled but were in fact cooked by the chemical process not heat.
they aren't. There are some proteins that are more useful nutritionally when raw because your body reacts to their specific structure in a specific way, but its not universally true. Its not even mostly true i don't think.
Fortunately, I don't eat any of that crap. 🙂 "Free Range" doesn't have a solid definition. It basically just means they have (2 square feet) "outdoor access." You want "Pasture Raised," which is what I buy. Pasture raised is at least 108 square feet outside for each bird. These birds get to eat bugs and worms, etc. Sprouts offers a good price on their house brand. PS: Well, occasionally, some of the higher quality processed meats (we're talking stuff like Teton Waters Ranch and Greenridge Naturals), but generally not.
My life got significantly BETTER when I completely eliminated peanut butter and nuts from my diet. Not sure what the problem was, but evidently me and nuts don’t get along for whatever reason. Wish I would’ve found that out long ago.
Proteins are immediately denatured once they hit your stomach. Layne Norton has done numerous videos on the “denatured” protein myth. There is no evidence that denaturing adversely affects protein quality.
Low-quality car=a Previa that lasts 30-40 years vs high-quality car= a Mercedes that won't be on the road in 20. (Notice how many Mercedes you see on the road with a "Courtesy Vehicle" sticker on the rear window? I wonder why that is.) But I will undergo Gell-Mann Amnesia and believe everything in this video :)
Previa is a pile of crap. That MB will be on the road more or less forever. MB in general has the most miles on them of all brands before junked. Also has had the least breakdowns on the Autobahn of all brands for many years.
9:38 basically every egg available for sale comes from a farm. That’s one of the definitions of a farm. You’re trying to distinguish between “factory farms” which lean heavily into the factory aspect, and free-range or pasture farms. But even eggs from pasture-raised chickens are farmed (where else are they from if not a farm? An orchard?). Ironically, as an example of “farmed” eggs (meaning, factory-farmed), you show a truck of caged chickens somewhere in Asia (judging by the vehicle and bamboo cages). These are almost certainly not factory-farmed (those chickens never see the light of day), and would likely qualify as free-range in the US. The bamboo baskets on the back of the truck are used as a mobile shelter; they gather them up and put the basket over them to keep them from running off and protect them from predators, while giving them access to the ground. They’re only in the stacked, small steel cages for transport (likely to market).
@ThomasDeLauer Thomas, do you have a referral site with all the links to the products and discounts you recommend so we can go to them later when we have time?
No not at all. Denatured protein is not bad. It just means the protein has been broken into smaller pieces, which is often a good thing because your body has to denature proteins anyway in order to digest it.
5 dozen eggs at Costco $10 1 dozen eggs from Vital $10 That's not 30%, and in fact over 300% 😅 I'd like to see videos on affordable ways for healthy living please. 😅
I used to watch his videos. He uses big words to confuse people . When you start drinking the kool-aid and get in on the terminology, you feel smart when you feel smart you want to eat like the smart people do. And of course the smart people are eating grass feed beef and vitamins from one of his expensive partnered companies.
You should probably use both types of eggs. Make scrambled eggs with the cheap ones and perhaps one or two of the good ones. It's going to be the less abundant proteins found in the expensive eggs, the ones you don't need so much of. As Robert Clark says the orange colour is a good indicator of quality but the poultry farmers know that so supplement their feed to encourage that colour so they maybe cheating.
Peanut butter is just fine as a protein source. Not everybody is into overdosing on hundreds of grams of protein daily (good luck with your kidneys with that approach). Besides, anybody really eating that much protein should be really active and needs more calories. For someone my size, a 2-tbsp serving of peanut butter gives me more than 1/5 of my recommended protein for the day for about 1/10 of my calorie needs. Works for me. By the way, my peanut butter is not 200 calories but usually 170-180 calories because my peanut butter is just peanuts and optionally salt. So if calories matter that much to you, get the peanut butter without the common additives of oil and sugar and get some arm exercise stirring it up as needed. We eat foods together and the plant proteins all have different amounts of our essential amino acids. And the body holds those amino acids for a few days to use to make our own proteins. It's ok to not have "the perfect ratio" of amino acids in a single food or a single meal or a single day. Animal tissue has a similar amino acid ratio for our needs only because we are all animals (duh) so our proteins are similar, but humans are simply not obligate carnivores. All our essential amino acids are abundant in plants that we can and do eat in sufficient quantities. Animal proteins have to be broken down into constituent amino acids the same way our body handles plant proteins. We do not take animal protein and use it directly for our own protein needs. We are not cows or pigs or chickens or fish and like them, we have our own unique amino acid sequences to construct our own proteins. Thomas DeLauer has some very rigid ideas about food and nutrition that don't always hold up to more careful examination. So be cautious about what he says and check it against the real science and common sense. Some of his advice is useful, but not all of it may be for specific individuals.
Eat a can of high quality tuna (29g), have a Greek yogurt bowl with chia/hemp seeds, ceylon cinnamon, blueberries and 2 ingredient peanut butter (36 g), a steak (69 g) or a couple chicken thighs (56 g).
Don't listen to this video. Denatured protein is just as good and sometimes even better than the non denatured protein. To digest protein, your body has to denature it anyway
9:09 Peanut butter is quite fatty but there's other plant based sources of protein that are much better, such as peas(the best protein or one of the best) lentils, quinoa, seitan, beans, oats, I don't need to kill sentient animals to get it. Fish, well I'm a bit more open to that, but we must factor in sustainability and environmental impact, same reason I don't go for Beef, Tofu or Almonds, way too harsh on the environment.
Thomas, I can’t stomach whey protein, only option is egg protein. Any suggestions on a good quality powder that doesn’t taste crappy? Have you or anyone else here tried any?
Why are so many people obsessed about the taste of their protein powder??? It's not a pleasure drink like a latte - you just pound it down to feed your muscles - 5 seconds and it's gone. There is barely any time to taste it. Just chase it down with some water.
Can you do a video on Chocho protein please? It’s touted to have a complete EAA profile. I’m wondering if using it plus an EAA supplement like Kion would suffice for someone like me who has problems digesting proteins in general.
Some plant sources (like soy and chocho) do have an amino acid profile remarkably close to egg, which is the gold standard for humans regardng the ultimate amino acid ratio in our synthesized proteins. But a complete essential amino acid profile is not needed in a particular food. Your body holds onto the amino acids from protein digestion for a few days and the ones from everything you eat will be available all together. Plant protein supplements today most often are blends (especially with seeds) that will provide an amino acid profile like that of egg, but that is a marketing thing and not really necessary for anything other than better taste. So while chocho might be worth trying as a new food, the fact that it is single-ingredient is not a big draw for me personally. I don't object to it, though. Sounds interesting as another wheat-free flour (I can't eat wheat with wild abandon due to a wheat intolerance). If you are having trouble digesting proteins, that suggests an enzyme production problem. Check on enzyme supplements if having trouble digesting proteins from any source. You may have a temporary or permanent deficiency in the enzymes required specifically to digest protein. Most enzyme supplements will include those needed for the different food categories, including protein. Good luck.
1:32 So the protein in the fine mozzarella di bufala on my original Italian pizza is complete crap, too? I mean: A pizza oven is way hotter then 87°C and the pizza stays in there for several minutes ...
the part regarding the denaturation was a bit coarse. Heating proteins in general is not bad. However, there should be little oxygen, as inside the steak, and enough water. Otherwise you create AGEs and oxidised amino acids, which is not a chemical one should ingest (too much). All deep frying is very bad. Denaturation refers to the shape of the protein, which will be destroyed by heat. Heaa does not necessarily oxidise amino acids, dependent on the way of cooking. Yet, at the end of the day, all protein will get broken down into single amino acids during digestion. the acid in the stomach denaturates similar to heat.
Peanut butter been limiting as strictly taste-binder for protein shakes due to how not all protein is equal through protein digestion score by aminoes. It's not empty, but do not abuse the calories. Farmed eggs at least go mid-range in quality shops like Whole Foods may offer "outdoor-range" as a step between standard farmed eggs and premium free-range, organic eggs
The only proteine i eat is fish and vegan proteine shakes, sometimes a proteine bar, tofu, tempe, beans, nuts, chiaseads, and yes also peanutbutter. I wish i could do without the fish but i think it will become to hard for me to build some muscle in the gym.
I can't eat fat free greek yogurt. I don't have the enzymes to process it (I get bloated and even headaches). However, I can eat low fat regular yogurt. Any other good protein yogurt besides greek?
It's not that you have to combine the plant protien all at once... the human body is smart. It just needs the amino acids, and will assemble things accordingly. I've been vegan for years (most if my life), an endurance athlete(runnif, cycling, hiking), and have no trouble building muscle. I build muscle faster than people who eat meat.. so I would say.... just eat real food that's unprocessed and put in the work. 😉
Right. No one’s out here eating just scoops of pea protein as an entire meal. There’s this thing where you can combine different food items together in different ways, it’s called “cooking”, it seems like he assumes we don’t know how to do it.
thank you so much for this. Fiancé and I have been saving for our wedding so have been on a strict budget but I'm going to be picking up a second job soon and hopefully can afford the fancier stuff. I've still been reaching my weight loss goals with our current diet but have been watching your channel and Dr. Berg's channel who has similar advice and I really hope to make the switch soon!
@@stefantherainbowphoenix Pure protein in liquid form definitely spikes blood sugar hard. White bread hard? Hmm. I can neither confirm or deny, but you’d be surprised.
Thank you for the reminder about how highly caloric peanut butter is. I don’t indulge in it very often, but still more than I probably should. Why did they have to make it taste so good?!
Denatured proteins are 'semi-pre-digested' and therefore easier to further break down and absorb. This is why cooking protein is such a good idea... definitely processed meat should come off your bad list. Another advantage of processed meats like sausage is that they usually contain organ meats, and these have a different range of nutrients than muscle. So including sausage can be a higher quality source, provided of course that moderation is observed. There is nothing wrong with regular yogurt if no sugar has been added, and there is nothing wrong with farmed fish or eggs provided the feed was healthy for the fish or the chickens... and of course the point of such feeds is to be healthy for the animals. It's hard enough to eat healthy. There is absolutely no reason to take these good things off the menu.
I think you’re wrong on the plant protein. If you eat a meat and single veggie it’s not a complete protein but it’s easy to make dishes with multiple plants and there are cultures that are a mostly vegetarian diet and got a complete protein from mixing sources
Protein dilution says that denatured proteins will fold back AKA renatured when in the presence of high protein concentration which you indirectly touched upon with pea protein from another angle due to lack of not having the full spectrum of essential amino acids Plus, aren’t some proteins more bioavailable in tandem with nutrients when denatured via heat from cooking? Where as, water soluble vitamins for being negligent in vegetables anyways that you’d make that up through eating fruit or various meats as opposed to eating a raw broccoli or carrots? Good info still that be lacking some tidbits
People probably need to go through the whole of process of digesting protein. It seems very rare to find amino acids in the environment. I need to find more information on how the body allocates amino acids directly vs when it has to break down proteins. Thomas definitely implies the importance of digesting whole proteins.
I’m a big meat eater but I thought that combining proteins from plant sources was debunked as being something to be concerned about. Like no vegan eats just peas or just peanuts they all eat many different things so there’s no reason to avoid any whole food plant protein source
Quite interesting but I would have loved to go a little deeper into how the protein changes on a molecular level and how that affects the digestion and reception into the body.
Yeah. But if he went a little deeper he would find out that he is completely wrong, and denatured protein is perfectly good. It simply means the amino acid chains are broken into smaller sections, which needs to happen in your body to digest protein anyway, so sometimes denatured protein is more bioavailable, and therefore better
If you are just intolerant to the lactose, Whey isolate should do the trick. Beef Protein is mostly just slaughter waste and often times has the same amino acid profile as collagen (since that's what most of them are)
As I'm lacrosse intolerant, can't say the protein isolate helps anyhow 😅 unfortunately... I mean, I can't feel any difference. Same with the lactose free stuff ( tried protein bars or cottage cheese). So, yeah, I reckon depends from person to person
You are what you eat, and this logic also applies to the animals you eat, what kind of foods do they eat? And the plants, in how good and rich of minerals is the soil? An so on.
Yeah, I remember stuffing my self with eggs thinking I was doing my self a favor and I did get was terrible digestion and wrecking my self with allergies.
The worst of all is collagen, I mean is healthy for other things, but as for protein, the quality is like even worsts than incomplete plant proteins. Best
@@isabeedemski3635 That's why I said, collagen is good for tendons, ligaments, etc... but as for a good protein source, no, I say this because a lot of people count collagen as their total protein intake, and they shouldn't, just like you should count incomplete plants as your overall protein, unless you complement that plant protein with another plant that has the rest of the aminoacids to then really have a full protein balance. Best
Shouldn't Collagen be considered the worst quality protein? It is nearly 25% Glycine, which your body can make when needed. To take any protein from a food and insert it directly into your own body would be disastrous. That's is basically the story of leaky gut syndrome. Any protein you eat ought to be completely denatured and digested so it can be absorbed and transported to your blood as Amino Acids. I have respect for Thomas. He does a lot of research and links good research reports, but this time I think he missed the target.
