Freezing or Cooking Protein Powder Yields More Benefits?

Freezing or Cooking Protein Powder Yields More Benefits?

There’s a lot of talk about extreme temperatures denaturing your protein powder, lowering the amount of amino acids your muscles can use to build mass. Here’s the truth.

Fancy health-foodie types and fitness bloggers are whipping whey protein powder—not to mention pea protein, soy protein, and the like—into all kinds of foods these days. This is the era of smoothie bowls, protein-powder pancakes, and protein balls.

This isn’t new. But you’ve probably also heard some heated debates over whether extreme temps (high and low) can damage the quality of your protein powder, thereby reducing its ability to help you build muscle (and maybe even wasting money in the process).

So we asked Marni Sumbal, R.D., C.S.S.D., L.D./N., owner of Trimarni Coaching and Nutrition, whether or not your kitchen ingenuity with protein powder might actually be a misguided attempt to get more protein into your diet.

Will freezing protein powder ruin it?

Answer: not really.

“You shouldn’t worry about losing nutrients from freezing a smoothie or protein powder and water,” Sumbal says. “Freezing overnight should keep the protein intact, but be sure to mix completely before freezing so you have a well-mixed drink when you thaw it out in the fridge,” she adds. (Pockets of powder are an unpleasant surprise.)

Bottom line: Even if it’s not exactly the same taste and texture, you’re still getting the same nutrients.

Read The In-Depth Study Here

Share This