Milk is one of those interesting foods that we always hear about on the tv, due to the Dairy Council's enormous political pull in the US society. The one thing that is not spoken of is the fact surrounding digestibility and cooked proteins. Raw proteins are easily digestible, their long stranded-molecular bases provide easy access for digestion, by the enzymes released in the Pancreactic fluid. Very few proteins are water soluble, so in order to absorb them, the body must break them down into their water-soluble components; or amino acids.
However, once we cook proteins, these chains become very tight and entangled forming a compact knot; this makes it extremely difficult for these enzymes from the Pancreatic juices to weave themselves into the chains and digest them.
Needless to say, these undigested proteins slowly move within our GI tract and continue to putrify, giving us some of the unwanted side effects, such as cramping, flatulence, and diarrhea. Also causing us to assimilate much less of the very proteins and vitamins that we are drinking the milk for. |