Egg Whites. Raw or Cooked?

Mick-G

Mick-G

Joined
Jan 26, 2005
Messages
591
Ive been putting raw egg whites in the blender then adding my protien, cause it is alot faster. Ive read opposing views on the whites deactivating the biotin, but i have seen no evidence on it, then ive read that cooking the whites will deactivate nearly all the protein and nutrients. Then iam hearing some ppl say that you can not digest the egg whites. What is the real scoop on this?
 
I would love to know where you read that you cant digest egg whites. I dont buy that horseshit one bit.
 
If you do a search. Put in your search engine "can you digest raw egg whites" and there will be a few links that say that. I don't buy it either tho, cause look at Pro Bbers in the past that have done it, and if you mix it in a blender, imo it would be easier than if you cooked it. Hell, when i cook 10 whites iam bloated out, but if i drink the same amount and mix in my protein it goes down easy and no bloat.
 
the only negative ive heard about the whole raw egg whites is that disease that 1 out of a million raw eggs can kill you..i buy the carton of egg whites so i dnt kknow if those are better preserved but i do the same as you mick-g..saves time
 
I with ripped i heard about bacteria and disease type thing but never the digesetion issue
 
A common meal for me before sleep is 7 egg whites and one whole egg. I love my egg whites, and eating a shitload of them has always worked for me. I have to have at least one yolk though. Makes a world of difference in taste.
 
I think the figure is like 1 in 30,000 eggs may have the saminollia bacteria. So it is like .003 in 1 million that you might get the bacteria from eating eggs raw. I don't think it will kill you tho, just really bad stomach cramps.
 
Raw eggs whites contain chaleze a strong protein binding substance, this makes much of the protein from raw egg NON DIGESTABLE, cooking destroys chaleze, Raw egg also contains a biotin anti vitimin, eating raw eggs often leads to a biotin deficiency, dry cracked skin, yikes hairloss and other problems. Cook your damn eggs fools:)
 
Here is the real argument...does pasteurizing heat the eggs enough to make them digestable???
 
I think we're spending a lot of time worrying and wondering about something when the answer is right there. If anything effected the protien availabilty in an egg white negatively I doubt they'd have become the diet staple they have. Have you ever heard a pro say "eh, those egg whites, waste of time" Nope. In every diet I"ve ever seen 5-8 egg whites have ALWAYS been there.

Given all that, a typical large egg has 6 grams of protien . . .thats all we need to know imo - the rest has been proven over and over again with every professional BBer on every stage since BBing began ;)
 
Bigmikey is right. The problems with raws eggs are negligible. A little Biotin is destroyed...true. But as with all natural whole foods there are other beneficial enzymes and micro-fractions destroyed in the cooking process, so it evens out. Chances of contracting Salmonella are slim, and it almost never in the raw egg itself, but on the outer shell, so be careful and keep the shells away from your shaker. Raw egg whites are digestible, and the bottom line is several old school bodybuilders like IFFBB pro Pat Skailes claim eating 1-2 dozen raw eggs every day for years is the secret to their success. Pat trained for 20 years before using steroids at age 40, and was the best built natural bodybuilder I've ever seen.
 
Hugemidget said:
just buy the pasterized egg whites in carton. simpliest way
Click to expand...
The whole egg (whites plus yolks) has greater biological value than the sum of the individual parts. Plus, those are are extremely high priced for what you get. I made my best gains ever when I was dumping 6-8 raw eggs in my protein shake, along with tablespoons of dessicated liver etc. Had to hold your nose and gag it down. :D

Of course that was a long time ago when I was 20. Now I'm a lot more finicky and eat all my eggs boiled or scrambled. I do not like to overcook eggs though, as heat tends to damage the integrity of many proteins. I like my boiled eggs to have light yellow yolks....not green. ;)
 
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