raw eggs=whole food
raw eggs=whole food
ya, i though so. I was just double checking because of all the talk to not base you protein intake around shakes, even casien. Well, egg whites are just as liquidous as any of my shakes.
What i started yesterday is 1c egg whites (about 7 large), 1c skim milk and 2 scoops chocolate casein. 80/15/1 405cals. Does a body good!
sounds like something im going to have to start eating at school...with some oats thrown in, quick and easy.
I was using an egg white product for a little while but I got really tired of the taste of it, cooked or in a shake.
really, I cannot distingush a taste at all. I'm using ATW chocolate casien. Thats a damn satisfying shake. I love the viscosity the casein and eggs give it. Throw in 1/2 tray of ice cubes and some splenda and blend and it beats any milk shake out there.
I have read that raw egg whites are not worth the trouble.
Supposively the egg protein is not really active until it is cooked. On top of that, what I read insisted that eating egg whites without the yolk was stupid because the egg contains a lot of the macronutrients.
I believe all of the beneficial protein within an egg resides in the white. Cooking however denatures the protein and causes the amino acid chains to break and mold into a solid mass which changes the solubility. Your body is better able to absorb and utilize the protein in the uncooked form. The egg yolk is a good source of iron, biotin, etc. but is also very high in cholesterol.
raw eggs are FINE...i have heard both sides to that story and it seems that raw eggs are just fine.
Raw eggs are fine. I do recommend adding a yolk or two into the mix as eating just the whites can cause a biotin deficiency. The cholestoral from food sources will not significantly effect you lipid profile. Yolks are good. Eat some. Whites are good. Eat a lot.
I love when (every 2 weeks) this debate comes up. Whites are fine. If you're afraid of raw, get pasturized whites in carton. Ask Bobo...
E-Pharm Nutrition Representative
Again, I was not questioning the macro nutrient profile but the physical properties. I never give illness a second thought. Eight years of raw eggs and never a problem.Originally Posted by massmonster
Pasteurization deactivates the enzyme that keeps the protein from being bioavailable.Originally Posted by MattHines
Egg Beaters and the like are pasteurized, so the protein is available.
I order bulk egg whites from Egg Whites International. You can buy a pump that measures out a precise amount each time. They are nearly tasteless so you can drink them alone, but I add them to shakes as well.
Egg White International - Food Products
Thanks for the link. Looks like some good products. jkarp, I've got a PM question for you.
Thanks for the info. I switched over to using egg beaters for my omelettes but sometimes I still use eggs. I am going to look into buying those liquid whites...thanks!Originally Posted by jrkarp
I eat egg yolks all the time. Full of HDL. Yeah I've been told by a Doc that eating lots of eggs in general will only have beneficial results in reguards to low lipid levels. Good food for PCT!Originally Posted by bpmartyr
Man you just had to post that link. One click and two minutes later and I have two gallons coming. I need to hide my credit card while on here.
10 egg whites with 1 yolk, 1.5 cups of oatmeal, 1 scoop of protein, and 1/2 cup blueberries every morning for me.
Copycat! Well almost.Originally Posted by Beelzebub
2 yolks, 5 whites, 2 scoops whey, 1/2 cup oats and a full cup blueberries. Defrickenlicious.
I read that raw eggwhites have a chemical in them that binds to biotin and causes your body to be starved of biotin leading to dryness in skin and hair, I have read that you should always cook your eggs...