The argument that DIAAS scores change due to cooking and trypsin inhibitors is false, as demonstrated by studies using processed soy protein and milk in humans.

“so James's assertion that this would be due to the trypsin inhibitors which are decreased when you cook are false that is not true the other study I want to mention is is done in pregnant or it's done in women or it's comparing let me find it it is comparing breast milk and soy protein or milk and protein this is ileal losses of nitrogen and amino acids in humans and their importance to the assessment of amino acid requirements this is in humans they are looking at soy protein the digest abilities of the amino acids and comparing to milk in this study so they used milk or soy proteins these are cooked these are processed these are not raw James and the dye ass is still very low so James's argument that the dye ass would change based on cooking and trypsin inhibitors is false”