Andrew Huberman· PhD
So yeah, typically, cooking actually makes amino acids more bioavailable, not less.
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The evidence is convergent. Multiple independent sources reach the same conclusion, the underlying mechanism is well-characterized, and even the field's most cautious voices treat it as worth doing.
So yeah, typically, cooking actually makes amino acids more bioavailable, not less.
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we're talking about uh meat that is cooked uh eggs that are cooked uh because then we see that actually digestion and absorption is very rapid and we see almost the same increase in essential amino acid and lucing then when you get the isolator concentrate