I was recently reading a thread that discussed how protein powder becomes denatured when cooked, making it virtually unusable by the body. I had always heard this, but someone made the point: “Does all protein in regular food become denatured (at least some) when cooked?” I tried to research it, but came up pretty short. Say, for instance that I measure out some chicken breast, and then cook it. How much of the protein becomes denatured during the cooking process? Any studies would be appreciated also.