Beef, Egg, Whey...which 1?
- 09-05-2013, 12:25 AM
Eggs are the most bioavailable protein source and has the highest leucine content besides elk or moose meat. That being said at least with me eggs will mess with my stomach if I eat them to often.
Red meat and whey are also great quality protein sources, especially if you are getting your whey from foods such as cottage cheese.
Usually in my opinion it's best to mix protein sources and combine different ones each meal because each protein source has different benefits that come with them.
- 09-05-2013, 05:38 AM
I don't think anybody is questioning the quality of egg protein but its bioavailibility in raw form. According to the article Coop posted its best to cook your eggs rather than having it in any other form.
- 09-05-2013, 07:10 AM
I use Isotean. Used it for my bulk but mostly for my cutting stage of my prep. It's lean and if I need extra carbs I blend it with some old fashion oats.
09-05-2013, 07:23 AM
I used to use iForce Red Velvet Protean daily until they released Isotean. Now I use them interchangeably depending on my goals!
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09-05-2013, 07:45 AM
The reps that are pushing their products in every thread is getting ridiculous.
09-05-2013, 07:51 AM
09-05-2013, 07:52 AM
09-05-2013, 07:58 AM
09-05-2013, 08:10 AM
Edit: That's actually one of them I read it says "In this study, it was shown that after ingestion of 25 g of raw egg protein, almost 50% is malabsorbed over 24 h."
I used to drink eggs also as they are readily available and require no time at all to ingest in raw form. After discovering the loss of bio-availability (think it was Mr. Cooper 2 years ago on bb that told me about it) not to mention the risk of salmonella, I stopped drinking them.
Another Edit: "The study showed that egg protein is more digestible (94% versus 55-64%) when heated, probably due to alteration of the protein’s structure and the ability of digestive enzymes to infiltrate peptide bonds."
09-05-2013, 08:19 AM
no offense coop, i was at work, i don't have time to read 10 pages of it...plus i did my own reading as i too was leary of drinking egg whites...as i can't eat eggs everyday, they make me sick
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.
i could care less if ppl use them or not.....but 1 scoop of Protean and 3/4 cup of egg whites, some coconut oil and you got yourself a pretty nice shake
09-05-2013, 08:31 AM
One question I eat many eggs for lunch and always they are the organic eggs there is a big taste difference let me say and also I will at the least go with free-range bird, eggs, turkey. Are the eggs you have organic or at least free range from chickens?
"To your wife you should kiss try today"-Touey
Brotato's bark brings shakes to the pups in the yard
09-05-2013, 08:43 AM
09-05-2013, 09:00 AM
09-05-2013, 09:48 AM
From this link: http://www.ncbi.nlm.nih.gov/pubmed/15222546
It appears that the typical commercial pasteurization process includes changing the pH and heating the egg whites. I would suspect this level of processing would get us a little closer to cooked in terms of bioavailablity.
I guess without a study specifically on pasteurized egg whites we'll not know for sure.
09-05-2013, 10:14 AM
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