Whats better for you?
I agree, cook them. However, having previously had a raw or two whites in a shake, I will state that 1 in 10 is horribly off. I remember in another thread someone mentioned 1 in 150,000 and that was based off an older study, im sure its improved since then.cooked eggs, raw eggs are dangerous to take, at least 1 out of every 10 contains salmanilla. at least according to my genral nutrition professor said.but cooked is better bc cooked eggs are easier to break down for the body than raw eggs
Well, yeah, it denatures the protein - but so does your stomach. Pretty much every protein you eat is denatured and broken down into di- or tri-peptides before it actually is absorbed by the small intestine. Whole proteins are, in general, far too large to fit through the transporters responsible for protein uptake.I've read that cooking eggs denatures the protein in it
As you point out, pasteurized egg whites are very different from raw. Thought they're still liquid, but they've been heated enough that protein denaturing and sterilization occurs, giving them some of the benefits of cooked eggs. I've looked into these in the past and would to give them a try at some point, but man are they pricey.This is one of those topics for the ages. Most everyone will tell you to fully cook your eggs. I personally drink liquid egg whites each day, albeit they are pasteurized, they are far from cooked. It works for me. As far as eating whole eggs/yolks, I either hard boil eggs or scramble and pan fry them.
According to eggwhitesint.com:
The human body cannot completely and safely digest a raw egg white. So, if you like to do the "Rocky Routine" with a raw egg or raw egg white in your drink, you are wasting your time, not to mention the threat of Salmonella. Avidin, which is found in raw egg whites, blocks the uptake of Vitamin B6 (Biotin) causing a vitamin deficiency. You must cook the egg white to neutralize the Avidin and allow your body to safely digest the protein and utilize all its Amino acids. Unfortunately, cooking also starts to destory the protein.
Our 100% pure liquid egg whites from Egg Whites International are heat pasteurized and salmonella tested. The pasteurization process heats the egg white to 134 degrees for 3½ minutes. This heat kills the salmonella and neutralizes the Avidin to allow the egg whites to be digested safely by the human body. When you cook an egg white to the point of scrambled eggs, you are overcooking the protein and denaturing the true value of the protein. Therefore, 100% Pure Liquid Egg Whites are liquid but not raw, making them the purest form of protein In The Entire World! They will stay good in your refrigerator for 90 to 120 days and can be safely kept frozen indefinitely.
ref: http://www.eggwhitesint.com/healthfacts.htm
This is the same process for the liquid eggs that I drink.
Crikey moses, I think we need to start a basic human biology class in digestion, the number of times we get 'it might denature the protein' coming upWell, yeah, it denatures the protein
:lol: Not a bad idea. I think most folks don't realize that low pH + stomach enzymes make the stomach the perfect environment to destroy most macromolecules thrown in there.Crikey moses, I think we need to start a basic human biology class in digestion, the number of times we get 'it might denature the protein' coming up
Right, they are pricey @ $2.49 per 16 oz. but man let me tell you, the ease of slamming back 8 oz's along with a handful of almonds for a snack makes it justifiable. Egg White Int. is a bit more pricey. I'd recommend going to your local grocer and price out the cartons. It's essentially the same price as a protein bar, you get strait up egg white protein and none of the fillers and I'll call it "garbage" they put in those bars along with a the little bit of protein in 'em.As you point out, pasteurized egg whites are very different from raw. Thought they're still liquid, but they've been heated enough that protein denaturing and sterilization occurs, giving them some of the benefits of cooked eggs. I've looked into these in the past and would to give them a try at some point, but man are they pricey.
You're absolutely right - I have yet to come across a mass-produced protein bar that I wouldn't consider a "cheat". A candy bar with 15g-30g protein is still candy.Right, they are pricey @ $2.49 per 16 oz. but man let me tell you, the ease of slamming back 8 oz's along with a handful of almonds for a snack makes it justifiable. Egg White Int. is a bit more pricey. I'd recommend going to your local grocer and price out the cartons. It's essentially the same price as a protein bar, you get strait up egg white protein and none of the fillers and I'll call it "garbage" they put in those bars along with a the little bit of protein in 'em.
I'm all about convenience in this regard.
Homemade :439:You're absolutely right - I have yet to come across a mass-produced protein bar that I wouldn't consider a "cheat". A candy bar with 15g-30g protein is still candy.
I'll look into the pricing. Thanks.
Yup. I make em a couple time a week. Mmmm.... :food:Homemade :439:
I always thought it was from the bird crap that's sometimes on the eggs. The eggs are supposed to be washed but some still come through with crap stuck to it. That said I've never gotten salmonella from eggs, even whole raw ones.The chances of picking up salmonella from eggs is fairly low since the egg has to be harboring the bacteria for you to get it in the first place, but still, it's all about the efficiency of digestion in this case. BUT you do eliminate the risk to 0% if you cook them, so... Yeah, cook 'em!
If Ronnie Coleman jumped off a bridge, would you?Ronnie Coleman cooks his eggs and THAT is a good enough reason for me.
He's also on 3-5 different androgens :squint:Ronnie Coleman cooks his eggs and THAT is a good enough reason for me.
plus one!Cook em mate, no one likes salmonella
That would suggest that cooking the egg completely obliterates half the protein.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%
When birds eat, only a small amount is properly digested (flying birds + poop= spread of seeds/plants.I always thought it was from the bird crap that's sometimes on the eggs. The eggs are supposed to be washed but some still come through with crap stuck to it. That said I've never gotten salmonella from eggs, even whole raw ones.
Is that true? If so, what brands of eggs doesn't do this?When birds eat, only a small amount is properly digested (flying birds + poop= spread of seeds/plants.
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.
the chances of getting salmonella from raw eggs are very low. Eggs digest better raw. I still think its best to cook them but not OVER-cook them. Overcooking eggs leads to oxidized cholesterol which is quite bad for us. The same thing happens during the pasteurization of milk.What about pasteurized eggs? aren't they safe raw?
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