Does “denaturing” nutrients in milk by boiling it make them less useful, or actually more useful, as they undergo “denaturation” anyway during digestion?
I've read online that boiling milk "denatures" nutrients such as protein, calcium, and others contained in milk, rendering the milk less nutritious.
I've also read that because the nutrients in milk (and other foods) undergo "denaturation" in our body during digestion anyway, boiling it will not make milk less nutritionally valuable, and will actually help the body to more readily absord the nutrients in it into the bloodstream right after ingestion.
What is the truth in this matter? Thanks for any knowledgeable answers! I put the word "denature" in quotes because it's a technical term and I'm not really sure in which ways it can correctly be used.