<div> (quadancer @ Apr. 02 2008,03:59)</div><div id="QUOTEHEAD">QUOTE</div><div id="QUOTE">Learn something every day. Odd how heated whey loses it's proteins availability (over 110 degrees) but cook an egg and it increases.</div> Cooked whye doesnt loose its protein availability when heated over 110deg... If you cook anything, too hot, for too long, you have issues with amino acids and digestibility. Fry that egg until its a cinder on the pan, and it wont be very available either... Cooking can increase bioavailabilty, or the ability of the body to breakdown (and absorb) the protein by denaturing it, by making the protein structure more available to the proteolytic enzymes.