i read somewhere that although raw eggs contain something like 6 more grams of protein than cooked eggs the bio availability of protein in a raw egg is 35% where the bio availability in a cooked egg is 90%
The Journal of Nutrition Vol. 128 No. 10 October 1998, pp. 1716-1722
Digestibility of Cooked and Raw Egg Protein in Humans as Assessed by Stable Isotope Techniques1,2,3
Pieter Evenepoel, Benny Geypens, Anja Luypaerts, Martin Hiele, Yvo Ghoos4, and Paul Rutgeerts
Department of Medicine, Division of Gastroenterology and Gastrointestinal Research Centre, University Hospital Leuven, B-3000 Leuven, Belgium
Egg proteins contribute substantially to the daily nitrogen allowances in Western countries and are generally considered to be highly digestible. However, information is lacking on the true ileal digestibility of either raw or cooked egg protein. The recent availability of stable isotope-labeled egg protein allowed determination of the true ileal digestibility of egg protein by means of noninvasive tracer techniques. Five ileostomy patients were studied, once after ingestion of a test meal consisting of 25 g of cooked 13C- and 15N-labeled egg protein, and once after ingestion of the same test meal in raw form. Ileal effluents and breath samples were collected at regular intervals after consumption of the test meal and analyzed for 15N- and 13C-content, respectively. The true ileal digestibility of cooked and raw egg protein amounted to 90.9 ± 0.8 and 51.3 ± 9.8%, respectively. A significant negative correlation (r = -0.92, P < 0.001) was found between the 13C-recovery in breath and the recovery of exogenous N in the ileal effluents. In summary, using the 15N-dilution technique we demonstrated that the assimilation of cooked egg protein is efficient, albeit incomplete, and that the true ileal digestibility of egg protein is significantly enhanced by heat-pretreatment. A simple 13C-breath test technique furthermore proved to be a suitable alternative for the evaluation of the true ileal digestibility of egg protein.
Since a lot of bird poop is still, theoretically, usable, chicken farmers mix bird poop with bird food to increase profit margins.
This practice increases salmonella contamination in any raw poultry product.
I don't know if any brands DON'T do it. I just cook mine all the way. Eating raw eggs is like Russian roulette, and if someone relies THAT heavily on egg protein, then they should probably get their diet in check.
each to their own- just risky for negligible difference IMO and seems like missing training for even possible salmonella poisoning isn't a good idea.
If it works for you and you're happy, more power to you
What about pasteurized eggs? aren't they safe raw?