MACROS EXPLAINED // PROTEIN //

 back to shop

lets break it down
What Happens When You Bake Protein?
  • Denaturation: Heat unfolds the protein’s structure, which is completely normal during cooking. It does NOT destroy the protein or reduce its nutritional value.

  • Digestibility: Denatured proteins are actually easier to digest because your body breaks down unfolded proteins more efficiently.

  • Minor Loss: There can be a very small loss in biological activity (for proteins like enzymes), but for whey or casein in cookies, this is negligible.

  • No Macro Loss: Baking protein powder in cookies does NOT significantly reduce protein grams listed in macros.
Does Heat Damage Whey Protein?
  • Whey denatures above ~70°C, but baking at 160–180°C for 7–12 mins only changes its structure — the amino acids remain intact.

  • Your cookie will still contain the same protein grams you calculate from ingredients.
Key Tip

If protein gets too much direct heat for too long (e.g., frying whey pancakes at very high heat), it can get rubbery and affect texture, not nutrition.