DunDunDunpachi
Banned
I wonder if there is any value in some kind of pre-digestion/fermentation that could improve the situation.I think the bolded has been proven true. So, you are right there. But less convenience due to taking more time to cook and prepare it kinda hurts. Plus it really matters how much food cost in your area and each person's access to lean chicken, turkey and other meat proteins.
Sometimes the cost comes in needing to travel to the market more often, when just buying a tub of protein once a month is more cost-effective (transportation wise).
i.e. mix in the rawest (unsweetened, no/minimal additives, etc) protein powder into a solution of milk kefir and then post-ferment for 24-48 hours. This would allow the colonies of yeasts and lactobacilli to break down the proteins into simpler protein chains and amino acids.