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This is a discussion on Faux Peanut Butter Banana Sandwich! within the Recipes forums,----- OMG.
Girls...this may just be my #1 dieting SAVIOR.
I discovered this decadent morsel yesterday and let me tell you.....DELICIOUS. ...
I discovered this decadent morsel yesterday and let me tell you.....DELICIOUS. Anyone craving a PB+banana (or jelly, whatever you want to use!) HAS to try this...
1 scoop of protein powder (chocolate or vanilla is good)
42g of banana
1 egg white
1 tbsp. of peanut butter (16g)
1 pack of splenda
1) Take 2 separate microwaveable containers (round or square...just make sure they're not too big!).
2) Beat the egg white, and then add in the protein powder. Add just a tiny bit of water, just enough water to make it pasty (a little thicker than cake batter). Spread over the bottom of the entire container.
3) Place both in the microwave and cook on high for about 1 minute (you may have to adjust depending on your microwave - keep an eye on it)
4) Remove the "bread" and check for doneness. It shouldn't be hard or too dry, but it shouldn't stick to your finger either.
5) Loosen edges with a knife, and pop out the "bread". Slice it in half. Spread peanut butter evenly on both pieces, slice the banana, sprinkle the splenda on top, and VOILA!!
My macros came out like this (with my Muscle Gauge protein powder):
14g carbs
32g protein
9g fat
I'll be making one later this afternoon, actually.
This honestly tastes JUST as good as a regular PB sandwich...and I'm an absolute PB&J whore, so that's saying something.
__________________
"It's funny...the harder I train and better I eat.....the better my genetics seem to get." - G. Diesel
Last edited by sneezingstardust; 04-14-2010 at 07:16 PM.
Some people think cooking the protein powder wrecks the protein in it...any thoughts on this ladies?
Nope, it's a myth. It denatures the protein somewhat, but it does not affect how the protein is processed in your body - protein is protein. It does the same thing when you eat it by itself. Denaturing is just basically breaking it down somewhat, which is what your digestive system does anyway. So it's perfectly fine to cook.
Nope, it's a myth. It denatures the protein somewhat, but it does not affect how the protein is processed in your body - protein is protein. It does the same thing when you eat it by itself. Denaturing is just basically breaking it down somewhat, which is what your digestive system does anyway. So it's perfectly fine to cook.
Sounds delish--thanks for sharing!
As I understand denaturation, depending on the food source or type of protein contained in the food, the process can either inhibit or promote nutrient uptake.
e.g.1) Egg white-- heat binds biotin and iron, increasing their bioavailability and aiding digestion.
e.g. 2) Protein powder -- heating has been shown to increase insoluble precipitates within the proteins, inhibiting digestible content
See J. Dairy Science
i) 1995: [url]http://jds.fass.org/cgi/reprint/78/2/260.pdf[/url]
ii) 2004: [url=http://jds.fass.org/cgi/content/full/87/3/749]Minimizing Variations in Functionality of Whey Protein Concentrates from Different Sources -- Onwulata et al. 87 (3): 749 -- Journal of Dairy Science[/url])
As I understand denaturation, depending on the food source or type of protein contained in the food, the process can either inhibit or promote nutrient uptake.
e.g.1) Egg white-- heat binds biotin and iron, increasing their bioavailability and aiding digestion.
e.g. 2) Protein powder -- heating has been shown to increase insoluble precipitates within the proteins, inhibiting digestible content
Perhaps if you baked with it - though I don't see how 45 secs to 1 minute in the microwave would do much considerable damage to the protein. There's a lot of controversial arguments on both sides
Kind of like "fast acting carbs PWO", vs. complex carbs, etc.
A direct quote from Layne Norton on the subject:
"It is absolutely no deal whatsoever. You see proteins are long chains of amino acids that are linked together by peptide bonds. Each protein folds into it's own natural 'conformational' shape depending upon the sequence of the amino acids contained within it. Heat and acid will both denature proteins which means they will unfold from this conformational state. However, this does not 'destroy' the protein, it simply causes it to unfold. The amino acids remain intact and are still available. Just to make my point that it does not matter if you denature a protein, look at what happens during digestion. Proteins are exposed to concentrated acid in the stomach (6 Molar Hydrochloric Acid) which will denature almost ANY protein. In the small intestine the denatured protein is then cleaved into individual amino acids, di, and tri-peptides. So as you can see, denaturation is a natural part of digestion and in the end it really doesn't matter anyway if you denature a protein because it ends up being cleaved anyway."
A direct quote from Layne Norton on the subject:
"It is absolutely no deal whatsoever. You see proteins are long chains of amino acids that are linked together by peptide bonds. Each protein folds into it's own natural 'conformational' shape depending upon the sequence of the amino acids contained within it. Heat and acid will both denature proteins which means they will unfold from this conformational state. However, this does not 'destroy' the protein, it simply causes it to unfold. The amino acids remain intact and are still available. Just to make my point that it does not matter if you denature a protein, look at what happens during digestion. Proteins are exposed to concentrated acid in the stomach (6 Molar Hydrochloric Acid) which will denature almost ANY protein. In the small intestine the denatured protein is then cleaved into individual amino acids, di, and tri-peptides. So as you can see, denaturation is a natural part of digestion and in the end it really doesn't matter anyway if you denature a protein because it ends up being cleaved anyway."
I think we might be debating at cross-purposes, Sneezing.
This post is 100% correct, and applies generally to protein sources. Cooking generally only alters the physical structure of amino acids, without rendering them unusable. So, in your egg white example, you'd be correct to say that 45-60 seconds is no biggie in terms of affecting the amount of usable protein ingested.
However, protein powder is a trickier beast, and my earlier post focused on nutrient uptake, not net amino acid uptake. The specific composition of different formulas containing biologically active compounds may be destroyed in the cooking process. This is because proteins have a specific substrate binding site whose shape (and resultant enzyme activity) can be disrupted by denaturation. As you rightly point out, net protein balance will remain largely unaffected, but some supplementary nutritional benefits will be lost from cooking.
I know this is probably more detail than is merited, but I enjoy bouncing ideas back and forth with you!
Cheers,
Alpha.
Last edited by alphawoman; 04-15-2010 at 09:10 AM.
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