- 04-06-2007, 12:55 AM
- 04-06-2007, 12:57 AM
Bodybuilding.com - Anthony Ricciuto - Power Nutrition Q&A - Part Seven!
Digestibility of Cooked and Raw Egg Protein in Humans as Assessed by Stable Isotope Techniques -- Evenepoel et al. 128 (10): 1716 -- Journal of Nutrition
Egg (food - Wikipedia, the free encyclopedia)
Raw Egg question - EliteFitness.com Bodybuilding Forums
If you don't agree with one website, go to the scientific study. If you don't agree with that website, go to the online information source. If you don't agree with that, go to the forum. If you don't agree with the forum, go to the scientific experiment.
Believe it now?
04-13-2007, 06:30 PM
Many of the foods you eat every day are only fully beneficial in terms of their nutrient absorption if they are cooked. Cooking activates these nutrients and makes them bioavailable. Tomatoes are another good example of this. The lycopene and vast amounts of phytochemicals are only truly beneficial once processed or cooked. In raw form, tomatoes provide little benefit. Similar statements are true of eggs. Why jump down this guys throat, its clear he has some understanding of food science, more probably than the majority that have made snappy remarks about his comment.
04-13-2007, 09:07 PM
I had always believed that to be nonsense and had actually had many knowledgeable people tell me the opposite was true so I called him on it as he stated with a sense of assuredness vs stating an opinion.
He posted studies and shut me up. Anyone who has taken a basic food science course should also know that not everything that is taught is true or based on sound science and or studies.
04-13-2007, 09:22 PM
Good lifting to all!
04-16-2007, 12:18 PM
I would like to believe that it starts the process of breaking the protein down into amino acids, which in turn, would make it MORE available for absorption.
04-16-2007, 01:26 PM
04-16-2007, 07:19 PM
Here is another point- fresh fertile eggs are much better for you according to Gironda. I just got back from a local farmer that I bought 2 gallons of raw milk, 1/2lb raw butter, and 2.5 dozen of fresh fertile eggs. I'll be eating good now that I found this farmer 2 miles away from me!
04-16-2007, 09:49 PM
04-17-2007, 08:09 AM
Another good product is egg protein sold at Vitamin world and other supplement store. If you cook it it really hardens like egg whites. Eggcellent form of protein.. I higly suggest you trry it. It can also be purchased in the baking section called just whites or something of that nature.
04-26-2007, 05:30 PM
Interesting thread. I too have read that de-natured proteins are less bioavailable. I have also read that raw egg whites have anti-nutrients that are nullified by the raw egg yolk, so I'm wondering if the bio-availability of the protein in raw egg whites is enhanced by the raw egg yolk?
04-26-2007, 05:48 PM
The whites contain avidin which binds to biotin and has the potential to create a deficiency in your body if enough are ingested. Cooking or pasteurizing the whites deactivates the avidin. Only an issue if eating the raw whites only as the yolk is loaded with biotin.
I will personally continue to eat whole raw eggs forever. The way nature intended.
05-01-2007, 08:32 AM
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