I've been cooking with whey and other proteins for quite some time now (started with pancakes, and evolved into other baked goods). Now I know there is some speculation on whether thermally denaturing the protein renders it "useless" and "undigestible", but I do not believe that because regardless of the process you are still left with the same sequence of amino acids just in a different 3 dimensional shape. My question is dose the high heat associated with cooking destroy the more delicate micro-fractions and other peptides that offer health benefits that whey and other proteins contain. By no means am I saying "DO NOT COOK WITH WHEY" I still do because my homemade baked goods are macro friendly and help smash other cravings but is there any truth to my speculation? Any thoughts are welcome!!!