Drinking Raw Eggs

BLOODraven1 · 03-27-2009, 02:38 PM

Is it worth it?
Is it better than taking whey protein?
If so, when? (before/after workout?)

bigrob3737 · 03-27-2009, 02:39 PM

mix the egg with your whey protein FTW

Tom Bro · 03-27-2009, 02:41 PM

No it's not worth it.
Not only do you put yourself at greater risk of salmonella and the like, your body also uses significantly less of the protein than if the eggs were cooked.
Not to mention it isn't the greatest taste

dogonfire · 03-27-2009, 02:49 PM

Quote:

Originally Posted by Tom Bro

No it's not worth it.
Not only do you put yourself at greater risk of salmonella and the like, your body also uses significantly less of the protein than if the eggs were cooked.
Not to mention it isn't the greatest taste

This. Raw eggs have less bioavailability than cooked eggs, and you're also risking salmonella albeit very low risk.

son_of_samhain · 03-27-2009, 02:54 PM

Why not, Sly did it in Rocky!

No, I def wouldnt risk it

XCriticalBenchX · 03-27-2009, 02:58 PM

I did it in my contest prep for 8 weeks. Was putting down around 24 eggs a day. I stopped now 3 weeks out, to avoid getting sick to close the show.

Never once got sick, eggs have no flavor, mix em with chocolate protein. Only drink the whites, ditch the yolks.

Have fun! No flavor, and I mean no flavor or texture if u blend it in a blender. It is similar to mxing protein in milk, as oppose to water.

chasinSKURT · 03-27-2009, 03:16 PM

I have never seen any evidence what so ever that shows bioavailability comparisons between raw and cooked eggs. I can't imagine it making a difference either. Broscience ftl!

yourname2221 · 03-27-2009, 03:19 PM

Quote:

Originally Posted by chasinSKURT

I have never seen any evidence what so ever that shows bioavailability comparisons between raw and cooked eggs. I can't imagine it making a difference either. Broscience ftl!

duh brah,

cooked eggs taken intravenously>cooked eggs>whey>raw eggs

that's the hierarchy of bioavailability

chasinSKURT · 03-27-2009, 03:21 PM

Quote:

Originally Posted by yourname2221

duh brah,

cooked eggs taken intravenously>cooked eggs>whey>raw eggs

that's the hierarchy of bioavailability

lulz... what if I cook the eggs in the microwave!?!?!

rhizome · 03-27-2009, 03:21 PM

Quote:

Originally Posted by chasinSKURT

I have never seen any evidence what so ever that shows bioavailability comparisons between raw and cooked eggs. I can't imagine it making a difference either. Broscience ftl!

Now you have.

http://jn.nutrition.org/cgi/content/full/128/10/1716

yourname2221 · 03-27-2009, 03:24 PM

Quote:

Originally Posted by chasinSKURT

lulz... what if I cook the eggs in the microwave!?!?!

nah man the gamma rays are to high and heard that it cuts the protein in half so why bother

chasinSKURT · 03-27-2009, 03:25 PM

Quote:

Originally Posted by rhizome

Now you have.

http://jn.nutrition.org/cgi/content/full/128/10/1716

I'll check this out in in a little bit... still skeptical though...

gottalift78 · 03-27-2009, 03:26 PM

Quote:

Originally Posted by dogonfire

This. Raw eggs have less bioavailability than cooked eggs, and you're also risking salmonella albeit very low risk.

salmonella is found on the shell, not the actual inside of the egg. it is a bacteria which connects itself to the surface of the shell. Sometimes these particles can get into the egg and then you get sick. Wash the egg.

I have been popping raw eggs for years and am fine.

yourname2221 · 03-27-2009, 03:27 PM

Quote:

Originally Posted by chasinSKURT

I'll check this out in in a little bit... still skeptical though...

....

Quote:

The true ileal digestibility of cooked and raw egg protein amounted to 90.9 ? 0.8 and 51.3 ? 9.8%, respectively. A significant negative correlation (r = -0.92, P < 0.001) was found

bigrob3737 · 03-27-2009, 03:27 PM

raw eggs FTW!!!!!!!!!

rhizome · 03-27-2009, 03:31 PM

Quote:

Originally Posted by gottalift78

salmonella is found on the shell, not the actual inside of the egg. it is a bacteria which connects itself to the surface of the shell. Sometimes these particles can get into the egg and then you get sick. Wash the egg.

I have been popping raw eggs for years and am fine.

False. It can penetrate the shell since it is porous.

Fatal82 · 03-27-2009, 03:31 PM

I drink 1 cup of ALL WHITES 100% Liquid Egg Whites (Has a crystal farms logo on the top left). Its the equivalent of 5 large eggs. Provides 24 grams of protein. I just put it in a glass, swallow it down in one or two gulps, and chase it with green tea, or anything with flavor (water tends to leave an aftertaste). Its great IMO.

gottalift78 · 03-27-2009, 03:32 PM

Quote:

Originally Posted by rhizome

False. It can penetrate the shell since it is porous.

How so?

yourname2221 · 03-27-2009, 03:37 PM

Quote:

Originally Posted by rhizome

False. It can penetrate the shell since it is porous.

isnt a rhizome something to do with plants? i feel like i learned something about that in bio lol

rhizome · 03-27-2009, 03:39 PM

Quote:

Originally Posted by gottalift78

How so?

I said how.

Read this: http://www.aeb.org/LearnMore/EggSafety.htm

Quote:

4. Doesn't the eggshell protect an egg from bacteria?
Yes and no. The egg has many natural, built-in barriers to help prevent bacteria from entering and growing. These protect the egg on its way from the hen to your home. But, although it does help, the porous shell itself is not a foolproof bacterial barrier. For further safety, government regulations require that eggs be carefully washed with special detergent and sanitized. Then, the hen’s original protective shell coating is generally replaced by a thin spray coating of a tasteless, odorless, harmless, natural mineral oil. A shiny shell indicates oiling, rather than an unsafe or old egg.

5. Composition
Other protective barriers include the shell and yolk membranes and layers of the white which fight bacteria in several ways. The structure of the shell membranes helps prevent the passage of bacteria. The shell membranes also contain lysozyme, a substance that helps prevent bacterial infection. The yolk membrane separates the nutrient-rich yolk from the white.

In addition to containing antibacterial compounds such as lysozyme, layers of the white discourage bacterial growth because they are alkaline, bind nutrients bacteria need and/or don’t provide nutrients in a form that bacteria can use. The thick white discourages the movement of bacteria. The last layer of white is composed of thick ropey strands which have little of the water that bacteria need but a high concentration of the white’s protective materials. This layer holds the yolk centered in the egg where it receives the maximum protection from all the other layers.

6. Are Salmonella bacteria most likely to be found in the egg's white or yolk?
Bacteria, if they are present at all, are most likely to be in the white and will be unable to grow, mostly due to lack of nutrients. As the egg ages, however, the white thins and the yolk membrane weakens. This makes it possible for bacteria to reach the nutrient-dense yolk where they can grow over time if the egg is kept at warm temperatures. But, in a clean, uncracked, fresh shell egg, internal contamination occurs only rarely.

gottalift78 · 03-27-2009, 03:41 PM

Quote:

Originally Posted by rhizome

I said how.

Read this: http://www.aeb.org/LearnMore/EggSafety.htm

lol, at work just read over these post quick. great find. reps.

easye7 · 03-27-2009, 03:43 PM

Quote:

Originally Posted by bigrob3737

raw eggs FTW!!!!!!!!!

If the trophy is salmonella and not fully utilizing protein, then sure, you win.

Quote:

Originally Posted by yourname2221

nah man the gamma rays are to high and heard that it cuts the protein in half so why bother

Care to explain how a microwave can cut protein in half?

SouthernLord · 03-27-2009, 03:46 PM

Quote:

Originally Posted by Fatal82

I drink 1 cup of ALL WHITES 100% Liquid Egg Whites (Has a crystal farms logo on the top left). Its the equivalent of 5 large eggs. Provides 24 grams of protein. I just put it in a glass, swallow it down in one or two gulps, and chase it with green tea, or anything with flavor (water tends to leave an aftertaste). Its great IMO.

I do the same. These are awesome mixed up in the blender with whey, ANPB, and oats.

bigrob3737 · 03-27-2009, 03:47 PM

Quote:

Originally Posted by easye7

If the trophy is salmonella and not fully utilizing protein, then sure, you win.

true but honestly what are the odds of getting salmonella? not tryin to be a jerk

RickyG · 03-27-2009, 03:49 PM

Feed The Beast!

gottalift78 · 03-27-2009, 03:51 PM

Quote:

Originally Posted by bigrob3737

true but honestly what are the odds of getting salmonella? not tryin to be a jerk

i feel the same way, thats why i do it.

bigrob3737 · 03-27-2009, 03:59 PM

Quote:

Originally Posted by gottalift78

i feel the same way, thats why i do it.

yep yep thats my reasoning for doin it to

demonwareltd · 03-27-2009, 04:07 PM

I've heard if you put the eggs in the freezer for about 10 mins prior to consuming, the cold temps kill any salmonella and you can eat as many as you want...

Sounds like bro science, I know

warrior504th · 03-27-2009, 04:08 PM

Quote:

Originally Posted by demonwareltd

I've heard if you put the eggs in the freezer for about 10 mins prior to consuming, the cold temps kill any salmonella and you can eat as many as you want...

Sounds like bro science, I know

I think freezing it would preserve bacteria...

Heat is the best way to kill. Hard boil!!!!!!

CEO Alex · 03-27-2009, 04:09 PM

I personally buy 2 gallons from Egg Whites International and juice a bunch of vegetables...I'll drink at least 8oz of egg whites and another 8-16oz of veggies.

Your body will have an easier time absorbing egg whites...plus they're natural. I don't drink egg whites pre/post workout...just whenever I want to replace a low carb meal.