Even just the act of whipping a raw egg too forcefully can destroy some of those amino acids, because some amino acids are more 'delicate' than others.
I've seen something similar somewhere else and still find it hard to believe. The forces which bind atoms in a molecule don't seem like they'd be easily broken by mixing, at any level.
While I'm not that familiar with this stuff, common sense makes me think the bends in a molecule is not going to impact its usefulness. Do you know of any studies which show the usefulness of the molecules are reduced when they become more straight?
Asking if you know of any studies about the usefulness of these molecules if they are straightened out is not even a question to ask?!!! Sure it is. If you have more knowledge on this subject than me and have links to studies you can share you can either decide to share them or not. Common sense is certainly not something to throw out the window. I'll stick by my common sense belief that hand mixing, or even mixing with a blender or food processor, molecules will in no way change them. However, I will also do some searching on the subject.
Ok, spent a few minutes searching. What I gather from the results is that the nutritional value is not reduced at all by whipping the eggs, which is the question I was looking for the answer to.
I've seen something similar somewhere else and still find it hard to believe. The forces which bind atoms in a molecule don't seem like they'd be easily broken by mixing, at any level.
While I'm not that familiar with this stuff, common sense makes me think the bends in a molecule is not going to impact its usefulness. Do you know of any studies which show the usefulness of the molecules are reduced when they become more straight?
Asking if you know of any studies about the usefulness of these molecules if they are straightened out is not even a question to ask?!!! Sure it is. If you have more knowledge on this subject than me and have links to studies you can share you can either decide to share them or not. Common sense is certainly not something to throw out the window. I'll stick by my common sense belief that hand mixing, or even mixing with a blender or food processor, molecules will in no way change them. However, I will also do some searching on the subject.
Ok, spent a few minutes searching. What I gather from the results is that the nutritional value is not reduced at all by whipping the eggs, which is the question I was looking for the answer to.
https://www.quora.com/Does-beating-an-egg-change-its-nutritional-value-after-cooking
https://www.healthline.com/nutrition/eating-healthy-eggs#Cooking-makes-some-nutrients-more-digestible
https://www.livestrong.com/article/518052-does-scrambling-an-egg-ruin-the-protein/
https://www.exploratorium.edu/cooking/eggs/eggscience.html
https://cooking.stackexchange.com/questions/11305/what-does-beating-eggs-actually-do-chemically-speaking