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Doctor Thaddeus P. Westinghouse III, M.D., PhD
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>>286152 >Food's biological structure doesn't change when it's cooked.
Are you a moron? When proteins are heated they become denatured. In some cases their structure becomes more rigid (eggs), but in most cases this causes the structure of the material to become softer or more friable - meat becomes cooked. Complex carbohydrates (polysaccharides) tend to break down into simple sugars. There's even something called the Maillard reaction, where the reactive carbonyl group of a sugar reacts with the nucleophilic amino group of an amino acid and forms a variety of flavors and shit.
Seriously, fuck. What a fucking stupid thing to say.
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