← Back to browse
Cook Plant Protein Sources
Cooking can increase protein bioavailability from plant sources by breaking some of the bonds in the plant material.
1 / 1
“Now cooking can help increase the bioavailability because it breaks some of those bonds and whatnot.”
Andrew Huberman · Essentials: The Science of Eating for Health, Fat Loss & Lean Muscle | Dr. Layne Norton · Jun 25, 2026 · 15:24 · YouTube ↗
All mentions1 clips