HEALTHY DIETS AND SCIENCE: Food digestibility is helped by cooking

The raison d'etre of this website is to provide you with hard scientific information which may help you make informed decisions in your quest for health (so far I have blogged concise summaries of over 1,500 scientific studies and have had three books published).

My research is mainly focused on the effects of cholesterol, saturated fat and statin drugs on health. If you know anyone who is worried about their cholesterol levels and heart disease, or has been told to take statin drugs you could send them a link to this website, and to my statin or cholesterol or heart disease books.

David Evans

Independent Health Researcher

Monday, 19 April 2010

Food digestibility is helped by cooking

Digestibility of Cooked and Raw Egg Protein in Humans as Assessed by Stable Isotope Techniques
Pieter Evenepoel, Benny Geypens, Anja Luypaerts, Martin Hiele, Yvo Ghoos, and Paul Rutgeerts
Department of Medicine, Division of Gastroenterology and Gastrointestinal Research Centre, University Hospital Leuven, B-3000 Leuven, Belgium

This study can be accessed at: http://jn.nutrition.org/cgi/content/short/128/10/1716

The study demonstrated that cooked egg protein is more easily digested than raw egg protein.

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