Whats the consensus on raw eggs? From what Ive read the main drawback is the risk of salmonella poisoning. However from what Ive read the odds are pretty low especially if you wash the shells in water and stay away from any cracked eggs.
Anyone seen good gains from raw eggs?? Ive recently started mixing them in with my protein shake and I feel like my recovery seems to improve...
I know that raw eggs were a staple for old school body builders and not to mention Rocky but Im not sure why people stopped drinking them raw?
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Thread: Raw eggs
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05-26-2009, 03:18 PM #1
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Raw eggs
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05-26-2009, 03:22 PM #2
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05-26-2009, 03:26 PM #3
Lower bioavailability. Avidin binding to biotin. I doubt you'll get sick, but I don't really see what the attraction is.
Anyone seen good gains from raw eggs?? Ive recently started mixing them in with my protein shake and I feel like my recovery seems to improve...
I know that raw eggs were a staple for old school body builders and not to mention Rocky but Im not sure why people stopped drinking them raw?
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05-26-2009, 03:30 PM #4
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05-26-2009, 03:32 PM #5
It hink back in the day it probably was convenient. THe bioavialibity is cut in half because of avidin (like someone already said I believe) but its easier to throw that **** in a blender than to eat it. I know someone who actually puts them in their preworkout shake for the fat and doesnt worry about the protein prtion of it. I've tried it before and the crazy thing is it makes protein shakes taste better. Gives it a cake batter taste. I do not currently do it now though
THE AWARE
Indiana, USA
http://forum.bodybuilding.com/showthread.php?t=142412021
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05-26-2009, 03:35 PM #6
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05-26-2009, 03:35 PM #7
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05-26-2009, 03:38 PM #8
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05-26-2009, 03:39 PM #9
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05-26-2009, 03:45 PM #10
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So whats the difference between a food being Bioavailable and a foods biological value?
"The protein in eggs has the highest biological value?a measure of how well it supports your body's protein needs?of any food, including our beloved beef. "Calorie for calorie, you need less protein from eggs than you do from other sources to achieve the same muscle-building benefits," says Volek."
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05-26-2009, 03:57 PM #11
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05-26-2009, 06:31 PM #12
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05-26-2009, 06:49 PM #13
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05-26-2009, 06:50 PM #14
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05-26-2009, 06:53 PM #15
In very simplistic terms, the biological value of eggs is very high as their amino acid ratios are about as close to our own tissue's makeup as possible. BUT, the availability raw egg protein is lower, so your body can't absorb as much of that great ratio.
Digestability is around 50-60% when raw, while cooked egg protein digestability is around 90%. So while eggs have a GREAT total profile, they need to be cooked for your body to take full advantage of that profile.I OWE: JohnnyChristian
negs:
OWES ME:
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05-26-2009, 07:03 PM #16
no.
the BV is just a slightly archaic way of measuring the "quality" of a protein.
bioavailability is how much of a protein is available to be used. BV is a way of measuring how much of that protein is actually used. my problem with it is that it's similar to glycogen replenishment tests in that the BV tests are conducted in unnatural settings.
and the bioavailability of a raw egg vs a cooked egg is 51.3 ? 9.8% vs. 90.9 ? 0.8. The ? is a plus/minus.
http://jn.nutrition.org/cgi/content/full/128/10/1716Last edited by Seamless; 05-26-2009 at 07:05 PM.
I want to touch the butt.
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05-26-2009, 07:06 PM #17
there is also something called the NPU scale- net protein utilization. it pertains to how efficiently the protein is digested: eggs, meat, cheese all score 100. BV, biological value, pertains to how much nitrogen is released and absorbed. cooking destroys some protein, but as mentioned, can prevent avidin from binding to biotin and other nutrients, which isnt a problem if you get enough of them during the day. as for egg nutrition:
whites: 50% of the protein, no fat, no vit A, 20% of the calories, and less nutrients than the yolks(except potassium)
yolks: 50% of the protein, vit A, B vit, D, E, all the fat & cholesterol, lecithin, zinc, iron, calciumi do it for the tacos.
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05-26-2009, 07:07 PM #18
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05-26-2009, 07:17 PM #19
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i wouldnt drink them, i forget where i read this at (maybe bb.com) but anyways i frget all the technical terms they used but to sum it up, theres something in raw eggs that makes your body prone to use the protein and any protein in general so id jus stop, if i cna find the "technical terms" for this info ill post er haha
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05-26-2009, 07:17 PM #20
I'm not aware of any specific protein within an egg that is actually dismembered by cooking. Avidin is one of the weakest quad structures in eggs I believe, and it unbinds below even pasteurization temperatures - at 120F for 15 minutes I think it will denature (http://pubs.acs.org/doi/abs/10.1021/bi00727a024). The egg white itself doesn't unfold the quad structure until actual cooking temperatures - but that's not 'destroying' the protein.
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05-26-2009, 07:20 PM #21
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05-26-2009, 07:29 PM #22
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05-26-2009, 07:35 PM #23
I can't remember pasteurization temperature or length - it probably varies company to company. Given the right information, it could be calculated though. I've got the dissociation peak of avidin somewhere from when the structure really falls apart; using that and the actual liquid temperature it should be somewhat estimatable. If you got the liquid to the correct temperature, you could probably assume that you took out most of the bell curve. I've seen it claimed that it does not happen, but I've never seen even a lame attempt at a calculation.
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05-26-2009, 07:48 PM #24
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05-26-2009, 07:52 PM #25
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05-26-2009, 08:21 PM #26
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05-26-2009, 08:48 PM #27
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05-27-2009, 06:26 PM #28
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03-24-2011, 07:49 AM #29
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03-24-2011, 08:01 AM #30
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