Protein in eggs

[Blunt]

Hey yall

I have been reading alot on the site and once i fell over an article that told me that in eggs there are a substance that is keeping you from using 50% of the protein but if you boil it you will be able to use 93% of the protein ?

any1 know what this substance is and how it works ? or what the article is named ?

[skibbi9]

The substance is biotin.

link incoming

[skibbi9]

Although biotin deficiency is very rare, the human requirement for dietary biotin has been demonstrated in two different situations: prolonged intravenous feeding without biotin supplementation and consumption of raw egg white for a prolonged period (many weeks to years). Avidin is a protein found in egg white, which binds biotin and prevents its absorption. Cooking egg white denatures avidin, rendering it susceptible to digestion, and unable to prevent the absorption of dietary biotin (7).


http://lpi.oregonstate.edu/infocenter/vitamins/biotin/

http://www.ithyroid.com/biotin.htm


clarification - Its actually the enzyme avidin in an egg that binds to biotin that prevents its absorption. Boiling or Cooking the eggwhite prevents this problem

So in conclusion, Cooking your egg whites in any form is suggested. I was reading an interesting article about scrambled eggs being a bad way to eat yolks due to oxidation of the yolk....

Enjoy them suckers!