Q. Does the cooking have a negative effect on the protein content of the food? I have heard that high temperatures cooking breaks the protein, so does the cooking have a negative effect on the protein content of the food? A. Yes. Proteins can be denatured by heat, but only when the protein structure is delicate or is exposed to extremely high temperatures for long time. You must remember that breaking of protein is the physical-chemical process where the physical or chemical structure of a protein is rearranged. So cooking will not reduce on the nutritive value of the food until it’s cooked at cooking temperatures.
The most commonly used AAS in medicine are testosterone and its various esters (but most commonly testosterone undecanoate , testosterone enanthate , testosterone cypionate , and testosterone propionate ),  nandrolone esters (most commonly nandrolone decanoate and nandrolone phenylpropionate ), stanozolol , and metandienone (methandrostenolone).  Others also available and used commonly but to a lesser extent include methyltestosterone , oxandrolone , mesterolone , and oxymetholone , as well as drostanolone propionate , metenolone (methylandrostenolone), and fluoxymesterone .  Dihydrotestosterone (DHT; androstanolone, stanolone) and its esters are also notable, although they are not widely used in medicine.  Boldenone undecylenate and trenbolone acetate are used in veterinary medicine . 
SUGGESTED USE: Mix 36g of Powder with 300ml of Water or Skimmed Milk.
SERVING SIZE: One level scoop (36g):
K cals/K: 120 k cals
Fat (including MCT Oil):
Trans Fat: 0g
of which sugar:
AMINO ACIDS PROFILE:
L-Cystine 1 586mg
Glutamic Acid 3003mg
L - Arginine 1247mg
Branch Chain Amino Acids
+ Naturally Occuring
Whey Protein Blend (Whey Protein Concentrate Whey Protein Isolate), Milk Protein Concentrate (High in Micellar Casein), Milk Protein, Soy Protein Isolate. Creatine Monohydrate, L-Glutamine, L-Glycine, Taurine. Flavouring, Natural Colourings, Thickners (Xanthan Gum, Acacia Gum), Sweetener : Sucralose