Maybe you have seen Don Bennett's video about protein:
It totally makes sense, you need to consume protein from raw fruits and vegetables. Cooking denatures protein to the point of making in non-utilizable by our body. Watching the video this question rose: How do people who don't eat at all raw food even survive? Does the body actually recognizes a part of the protein and can make it utilizable? I know people who seldom touch raw food.
Dr. Jon Barron states, that that enzymes present in raw food could have effect in the stomach before they become denatured: 'The fundus, which is the main upper portion of the stomach. Fundus means "enlargement" and refers to the rounded enlarged area at the top of the stomach. Food gets ground, mixed, and held in the fundus. It is in the fundus that enzymatic digestion takes place, assuming there are live enzymes present with your meals (or if you are using digestive enzyme supplements). Although stomach acid will be released into the fundus, it is only at about 30% concentration and will not affect enzymatic digestion. After about 40-60 minutes in the fundus, the chyme will move on into the body of the stomach'
here is another quote, bu tunfortunately he does not give the scientific reference
'On the other hand, moving chyme on through the stomach lessens the distension of the stomach, which signals that less acid is needed. In addition, eating live foods or using digestive enzymes with your meal allows for up to 75% of the meal to be digested by enzymatic action, cutting the time needed for gastric digestion by three-quarters – thus moving chyme through the stomach that much faster. This cuts stomach acid levels in two ways:'
Regarding s enzymes supplemenst, there are number of studies showing that they produces effect eg. reduces inflammation.
I have also been wondering the same thing, not just about protein, but about all nutrients. How is it that the supposedly cooked/denatured food, is still working well for so many people. Don is a highly knowledgable experienced and wise raw fooder, with an excellent reputation. I think they key points here to remember are:
1. Cooking/heat treatment results in a proportion of the protein being seen as an invader and is not used to build and maintain the body. Not all the protein is unusable after cooking. However, since some of it is damaged beyond any value to the body, SAD eaters have to consume more protein than they would if they consume a raw frugivorous diet.
2. With the above in mind, SAD eaters eat far more fat, especially from animal foods than us. Typically, these same "fatty" foods are also much higher in protein per bite, than fruits and vegetables. So they take in more protein. How much is actually used and how much is actually eliminated/stored, thats for the scientists to tell us.
3. Nature ensured that when we eat whole, fresh, ripe, raw, organic, plants that appeal to our senses, in great variety and quantities, we get just the right amount (the "goldilocks scenario") of nutrients. So for us the challenge is to consume sufficient quantitiy, volume and variety to ensure all of our nutrient needs are met. For the cooked food/junk eaters, it is entirely the opposite. They eat more than enough of most nutrients (and the ones they cannot eat enough of their foods are either fortified with or they can just take supplements A-Z), but they likely still do not "get enough" due to effects of heat treatment, processing and various other methods of allowing us to consume and store foods that we would be unable to eat in the wild.
Since protein requirements after toddlerhood are so low, it is common knowledge in the medical world, that protein deficiency is not an issue. So protein is one of those things that one one needs to worry about, UNLESS they consistently undereat on total calories.
Ultimately, I think the answer lies behind the sheer brilliance of the human body. It is a sheer miraculous creation at work, able to adapt to virtually any situation and become stronger in the process. The body tries its best to ensure that even with the poorest of food quality, it meets our needs. However, such adaption does not come without great cost. Such costs are seen in the form of colds, flus, skin problems, chronic health issues such as Adrenal fatigue, blood sugar disorders, emotional/mental problems, tumours and the list goes on. Eventually the greatest of all costs, premature death, is seen.
Imn today's world, when we eat a natural diet, as long as we are equipped with the necessary knowledge, then we can be fairly confident that our needs are met, taking into account individual health and location.