I have read arguments about how the protein in an egg is more bioavailable when cooked, but then cholesterol gets oxidized when the egg is cooked....
does any one have a clear cut answer??
does any one have a clear cut answer??
I am not worried about salmonella, its very low risk.
My question is what is better in terms of protein absorption?
Yea it is a pretty low, ive gotten salmonella poisoning from chicken, worst couple days of my life. Thats where my fear comes from. But NY is a smart guy his suggestion is a good one.I am not worried about salmonella, its very low risk.
My question is what is better in terms of protein absorption?
Yea it is a pretty low, ive gotten salmonella poisoning from chicken, worst couple days of my life. Thats where my fear comes from. But NY is a smart guy his suggestion is a good one.
Stuff comes out of both ends constantly, lets just leave it at that.
i seem to remember hearing the opposite. i heard egg whites are very bioavaible but for only a few hours whereas cooked eggs are bioavaible for up to 7 hours. so i think raw is better for quick absorption and cooked is better for slower absorption.:think: not sure though.If I recall correctly, the egg whites need to be cooked to increase their bioavailability but the yolks are better raw, although it might be the opposite of that. I've got an orgo exam in an hour or I'd do some searching for you. I know it's its in these forums somewhere.
Doesn't that apply to eggs in general cooked or uncooked? Also isn't it the yolk part of the egg that causes that?Raw eggs are also something to avoid if youre worried about hair loss, theres protein in raw eggs that deactivates biotin and other b-vitamins essential for hair.
Cooking denatures that protein, thus deactivating it. Not sure if its in the yolk only or not.Doesn't that apply to eggs in general cooked or uncooked? Also isn't it the yolk part of the egg that causes that?
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