If you don't drink liquid egg whites, you missin out

[jmstrings]

Stuff is dolla bills. MONEY. Total win.

Pure protein, of the highest quality. Get the pasteurized ones in the carton. Tastes exactly like milk, but a little thicker (serious).


And if you're concerned about the bio-availibility (you shouldn't be anyways but), read this...

I will try to be thorough, take notes if necessary so you may pass this info on to others young body builders, who will undoubtedly ask this question every week from now until the end of time. This is just a summary of about 10,000 egg articles I've read, and about the 30th time I've posted the info .

Yes you can eat raw eggs/whites, but the whole eggs or carton eggs must be pasteurized (it will say so on the carton). Pasteurization is when they heat the egg/egg product enough to kill all the bacteria (including salmonella) and the protein digestion inhibitors (usually126-140 degrees). If you eat non-pasteurized eggs/egg products your body cannot utilize the protein in them due to the presence of a protein inhibitor. And while you may get salmonella from raw eggs/egg product the chances are 1 in 10,000 for regular eggs and 1 in 30,000 for free range eggs.

Avidin is a glycoprotein, which is found in raw egg whites, and blocks the uptake of Vitamin B6 and Vitamin H (Biotin) causing a vitamin deficiency (it binds to Biotin and iron making them unavailable). You must cook/pasteurize the egg white to neutralize the Avidin and allow your body to safely digest the protein and utilize all its amino acids. Cooking egg whites at high temperatures denatures some of the amino acids which makes the proteins slightly less effective (slower digesting). A soft boiled or poached egg (at 70% albumin coagulation) is digested much easier as opposed to a fried or hard boiled egg. 2 soft boiled/poached eggs spend less than 2 hours in the stomach being digested, where 2 fried/hard boiled eggs spend over 3 hours in the stomach. Although fried/hard cooked eggs are digested just as completely as soft cooked eggs, it just takes longer for them to be completely digested and assimilated.

An egg white is about 10% protein and 90% water. It’s the proteins that cause the egg white to solidify when you cook it. Egg white proteins are long chains of amino acids. In a raw egg, these proteins are curled and folded to form a compact ball. Weak bonds between amino acids hold the proteins in this shape—until you turn up the heat. When heated, the weak bonds break and the protein unfolds. Then its amino acids form weak bonds with the amino acids of other proteins, a process called coagulation. The resulting network of proteins captures water, making a soft, digestible gel.

If you keep the heat turned up too high or too long when you cook an egg, the proteins in the egg white form more and more bonds, squeezing some of the water out of the protein network and making the egg white rubbery and increasing their digestion time.

So, basically the most bioavailable and readily assimilated egg proteins are either pasteurized raw eggs/egg products or soft cooked/poached eggs that have not reached 160 degrees at which point the proteins become coagulated/denatured and take longer to be completely digested and assimilated. I hope this helps clear up some questions .

If you want to save some money you can do this at home.It is possible to pasteurize eggs at home - and easily, too! Pasteurization is simply a process of heating a food to a specific temperature for a specific amount of time - designed to kill specific bacteria. It is known that salmonella bacteria are killed at temperatures of 140 degrees in about 3 1/2 minutes (or a higher temperature in less time). If a room temperature egg is held in a bowl of warm water - say, 142 degrees to be safe - for 3 1/2 minutes, the bacteria will be killed and the protein inhibitor neutralized. It takes 5 minutes for extra large or jumbo eggs.

Place the room temperature eggs in a colander, and lower them into a pan or bowl of 142-degree water. Use an instant-read thermometer to be sure of the water temperature, and leave the thermometer in the water, to be sure that the temoerature is maintained. For medium or large eggs, leave them in the water for 3 1/2 minutes; for extra large or jumbo eggs, allow 5 minutes. Then remove the eggs, dry them, and refrigerate them, in a tightly-covered container.

Eggs begin to cook at about 160 degrees, and will be "scrambled eggs" at 180 - but if the 142 degree temperature is maintained, the result is a safe egg that will act like a raw egg in recipes and will provide a fully usable protein source.

For those who don't/have never had liquid egg whites:
-they are ~24g protein per 8 oz (1 cup)
-they taste like thicker milk
-great way to jack up the protein content of your shakes
-will sometimes give your farts a unique smell (not necessarily a bad odor, just unique)
-most people are fine stomach wise, usually only if protein shakes already give you stomach issues then so will liquid egg whites
-at the very least, try them out and see how you like them. $3 for a carton which has over 100g of protein

[12inchesofSteel]

what's the price like compared to other sources?

[jacob553]

what's the price like compared to other sources?

works out cheaper then carton eggs, (srs) .. even here in aus

[jmstrings]

what's the price like compared to other sources?

It's like $3 for 32oz, which comes out to about ~140g of protein.

It's not the dirt cheapest, but it's the highest quality protein and pure. Jack up the protein content of your shakes by adding 8 oz of liquid egg whites.

[Ted Nugent]

you must be unaware of what "bioavailability" is

[HouseBro]

276 grams every mornin brah. tasts liek dirty water to me

[E-Tank]

i prefer ram piss

[wick]

you must be unaware of what "bioavailability" is

This. Google egg bio-availability OP

[HouseBro]

you must be unaware of what "bioavailability" is

brb oh the ironing
Registered dietician friend says it's more bioavaiable than cooking em, cause pausterizing already exposes them to heat for a short period of time, as opposed to cooking which can denature some of the protein in eggs.

[Sinergy2010]

Ive been wondering if it was safe to drink these, this would be perfect if your in a rush and you dont want to cook them.. Just down a pint of the egg whites.. Hmmm

[Joefind]

brb oh the ironing
Registered dietician friend says it's more bioavaiable than cooking em, cause pausterizing already exposes them to heat for a short period of time, as opposed to cooking which can denature some of the protein in eggs.

This you ****ing idiots

Raw eggs are not already pasteurized

Whoever spends their money on protein powder garbage needs to get a clue and get some eggwhites

[xxAnonymous30]

lmao people still think they need 2 grams of protein per bw to build muscle.

[liftingforlife]

Hitting the store tonight.

[Harloe]

you must be unaware of what "bioavailability" is

[Falkon57]

I tried this for a bit with pasteurized egg whites, but every time I drank them I'd get stomach pains and large amounts of gas.

[jmstrings]

Ive been wondering if it was safe to drink these, this would be perfect if your in a rush and you dont want to cook them.. Just down a pint of the egg whites.. Hmmm

i do this all the time. says it right on the carton "add to your protein shakes or fruit to make a protein smoothie!"

if they aren't pasteurized, i wouldn't dare drink em tho

Hitting the store tonight.

that's what's up. repped

[jmstrings]

I tried this for a bit with pasteurized egg whites, but every time I drank them I'd get stomach pains and large amounts of gas.

how many oz were you intaking?

[swagdaddy4u]

gh15, that you ?

[bigwoody117]

[DanBBz]

Repped Op hopefully I can get them in the Uk.

Found some
http://www.ebay.co.uk/itm/Eggnation-...item19d000fed9

these look good to you Op?

[E-Tank]

brb oh the ironing
Registered dietician friend says it's more bioavaiable than cooking em, cause pausterizing already exposes them to heat for a short period of time, as opposed to cooking which can denature some of the protein in eggs.

denatured proteins arent a big deal

when you ingest them your stomach breaks them down into amino acids anyway

[liftingforlife]

Questions

1. How many oz you drinking?

2. What is the bioavailability of this product considering the gravitational forces applied to the digestive system during the spring equinox on? Loulz

[Ted Nugent]

of course it's more bioavailable than cooking em! cooking lowers protein content.

srs? i have always heard that with eggs there is more bioavailable protein after cooking. have i been fcuking duped all these years?

[Statticbrah]

See this in woollies next to my berries. Too scared to eat them in case I get the runs or some **** like everyone else I know who's tried them

[Mspired3]

hitting the store soon. (srs)
thanks OP

[jmstrings]

Questions

1. How many oz you drinking?

2. What is the bioavailability of this product considering the gravitational forces applied to the digestive system during the spring equinox on? Loulz

Usually put 8 oz in my protein shake to jack up the content. The most I'll drink is 16 oz. It's extremely filling - a few minutes after drinking 16 oz i guarantee you that all hunger will be gone.

[MattRage]

"all whites" 8oz nom nom with 1 scoop pro

[Falkon57]

how many oz were you intaking?

250ml ~ 8.45oz

[BabyOilBrah]

[jmstrings]

srs? i have always heard that with eggs there is more bioavailable protein after cooking. have i been fcuking duped all these years?

As far as I know, cooking destroys the enzymes in food as well as lowers protein content. Could I be wrong? yeah. But it makes perfect sense to me that cooking would destroy.