Still killing 20 raw eggs a day.

TorroXL

Member
This is a staple for me. Imo it’s truly ol skool BB. I’ve made awesome progress with the eggs. Some will say an uncooked eggs loses half its bioavailability when consumed raw. I guess the heat when cooking does something extra to complete the amino acid chain. I dunno tho. The raw eggs have worked great over the years for me
 
I did the same thing for many years. Think I'll start again after seeing your videos this morning. Anything I can do to keep up to your ass. Ha
 
The raw egg has only 54% (or close) available protein. The raw protein is bound by yet another protein

I ate raw eggs for 18 months and I about cried when I looked all this up. The science is solid and revealing

So I pasteurize the eggs at 142F for 4-5 minutes. This denatures that little binding protein and allows almost complete protein bioavailability. Like 98% or such

Again, a raw egg only yields 1/2 the protein
 
The raw egg has only 54% (or close) available protein. The raw protein is bound by yet another protein

I ate raw eggs for 18 months and I about cried when I looked all this up. The science is solid and revealing

So I pasteurize the eggs at 142F for 4-5 minutes. This denatures that little binding protein and allows almost complete protein bioavailability. Like 98% or such

Again, a raw egg only yields 1/2 the protein

I concur. I’ve been told by adding egg whites will help that process you are speaking of. I know those facts but still do it. The results are great and I honestly couldn’t choke down 20 cooked eggs a day on top of my meals
 
Last I read protein 46% bioavailable in raw eggs. I’d still rather take em raw, so much easier than getting a pan dirty, getting coconut oil everywhere, seasoning, etc. It’s all the same though, if you eat 10 cooked eggs a day and want to go raw, eat 20 raw. I have to cook mine lately while on a strict budget.
 
The raw egg has only 54% (or close) available protein. The raw protein is bound by yet another protein

I ate raw eggs for 18 months and I about cried when I looked all this up. The science is solid and revealing

So I pasteurize the eggs at 142F for 4-5 minutes. This denatures that little binding protein and allows almost complete protein bioavailability. Like 98% or such

Again, a raw egg only yields 1/2 the protein
You do this in an oven on bake setting or in water?
 

Sponsors

Back
Top