I was just thinking, is there a difference to one nutritionally? Aside from taste and all that is one more healthy to eat as opposed to the other? I heard salmonella(spelling?) poisoning was actually a very rare thing, so I was wondering which would be better.
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Thread: Hard Boiled Eggs Vs Raw Eggs
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05-06-2007, 07:18 PM #1
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05-06-2007, 07:19 PM #2The best threads of 2004: http://forum.bodybuilding.com/showthread.php?t=377096&highlight=2004
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05-06-2007, 07:19 PM #3
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05-06-2007, 07:21 PM #4
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05-06-2007, 07:24 PM #5
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05-06-2007, 07:26 PM #6
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05-06-2007, 07:28 PM #7
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05-06-2007, 07:43 PM #8
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05-06-2007, 07:45 PM #9
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05-06-2007, 07:46 PM #10
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05-06-2007, 07:46 PM #11
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05-06-2007, 07:48 PM #12
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05-06-2007, 07:49 PM #13
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05-06-2007, 07:53 PM #14
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05-06-2007, 09:19 PM #15
A very good article about eggs and cholesterol:
http://www.urbanext.uiuc.edu/eggs/re...olesterol.html
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05-06-2007, 09:24 PM #16
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05-06-2007, 10:41 PM #17
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05-06-2007, 10:51 PM #18
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05-07-2007, 08:00 AM #19
False... devilzfan300 is correct, the way cooking changes the protein structure of the egg makes it more available to digest by the body.
http://en.wikipedia.org/wiki/Egg_(food) although I've seen it mentioned in numerous articles on bb.com.
From http://jn.nutrition.org/cgi/content/full/128/10/1716:
In summary, using the 15N-dilution technique we demonstrated that the assimilation of cooked egg protein is efficient, albeit incomplete, and that the true ileal digestibility of egg protein is significantly enhanced by heat-pretreatment.Last edited by Psychotron; 05-07-2007 at 08:05 AM. Reason: found another link
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05-07-2007, 08:54 AM #20
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05-07-2007, 09:48 AM #21
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05-07-2007, 10:09 AM #22
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05-07-2007, 01:39 PM #23
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05-07-2007, 02:25 PM #24
nutritional info for raw (white only)
http://www.calorieking.com/foods/cal...JhdyBlZ2c.html
nutritional info for hardboiled (white only):
http://www.calorieking.com/foods/cal...xlZCBlZ2c.html
the difference between the two is .2g of protein per egg. i think ill cook my whites, i dont trust eating raw.MY PROGRESS PICS 330lbs-50%bf to 225lbs 19.5%bf
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05-07-2007, 02:36 PM #25
just to add onto the worthlessness of eating raw eggs
Shigella is a common bacteria found in raw eggs. here is some info on the bacteria:
"Most who are infected with Shigella develop diarrhea, fever, and stomach cramps starting a day or two after they are exposed to the bacterium. The diarrhea is often bloody. Shigellosis usually resolves in 5 to 7 days. In some persons, especially young children and the elderly, the diarrhea can be so severe that the patient needs to be hospitalized. A severe infection with high fever may also be associated with seizures in children less than 2 years old. Some persons who are infected may have no symptoms at all, but may still pass the Shigella bacteria to others."
"Persons with diarrhea usually recover completely, although it may be several months before their bowel habits are entirely normal. About 3% of persons who are infected with one type of Shigella, Shigella flexneri, will later develop pains in their joints, irritation of the eyes, and painful urination. This is called Reiter's syndrome. It can last for months or years, and can lead to chronic arthritis which is difficult to treat. Reiter's syndrome is caused by a reaction to Shigella infection that happens only in people who are genetically predisposed to it."
"Once someone has had shigellosis, they are not likely to get infected with that specific type again for at least several years. However, they can still get infected with other types of Shigella."
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05-07-2007, 02:44 PM #26
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05-07-2007, 03:24 PM #27
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05-07-2007, 03:25 PM #28
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05-07-2007, 03:40 PM #29
a quick google search would yield this info bro. i dont have time to look it up right now, but alot of the harmful bacteria spawns from the yolk. ie: salmonella, shigella, etc...
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05-07-2007, 03:56 PM #30
lol you're hanging out on bb.com but you don't have time to do a google search??
besides the fact that you only named the two strains of bacteria already named in this thread, it doesn't sound like you know what you're talking about.
the purpose of the amniotic sac (may be incorrect terminology) or thin membrane intimately attached to the inside of the shell is to protect the contents and keep bacteria out. if this membrane is compromised, the egg would go rotten - fast.
why would the bacteria originate in the yolk? if the yolk were overrun with bacteria, you'd never get a chick.
in fact, let me search google, give me 5 minutes...
annnnnd...
http://www.eggs.org.nz/egg_facts.php
http://www.rushcliffe.gov.uk/doc.asp?cat=1557
http://www.ars.usda.gov/research/pub..._no_115=204873
i'm also reading this at multiple sites:
Why Should Eggs Be Refrigerated?
Temperature fluctuation is critical to safety. With the concern about Salmonella, eggs gathered from laying hens should be refrigerated as soon as possible. After eggs are refrigerated, they need to stay that way. A cold egg left out at room temperature can sweat, facilitating the growth of bacteria. Refrigerated eggs should not be left out more than 2 hours.
Should You Wash Eggs?
No. When the egg is laid, a protective coating is put on the outside by the hen. At the plant, government regulations require that USDA-graded eggs be carefully washed and sanitized using special detergent. Then the egg is coated with a tasteless, natural mineral oil to protect it.
allowing eggs to sweat (visible condensation on the outside) or washing them compromises the protective membrane.
you may want to wait until just before you eat them to wash those eggs Dave P.
I also found a few studies examining egg yolks preventing bacteria from adhering to cells.
BTW, I don't prefer raw eggs to cooked... " just sayin' "Last edited by tweaked17; 05-07-2007 at 04:15 PM.
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