drinking egg whites

[ergomaniac]

raw egg whites contain avidin which binds to biotin and depletes it. does this happen with pastuerization? cause liquid egg whites are 100% protien an as convenient as a bottle of water.
i know cooking does for sure.

 

[Michael Scally MD]

See: https://thinksteroids.com/community/threads/134304872

 

[JetBlack]

Just can hardly get past the texture of egg whites. It'd be like drinking out of a spittoon, wouldn't it?

I raise chickens but... [shiver]

 

[haas480]

just skimmed through those articles, is it really stressed for the eggs to be organic?

ive been on a raw egg kick in the past, and just went with regular old cheapo eggs. never really took to all this organic shit.

 

[TZTARZAN2000]

You cannot completely or safely digest a raw egg white. You could end up with Salmonella, Also there is an enzyme found in raw egg whites that blocks the uptake of Vitamin B6, which is not optimal. You must cook the egg whites to eliminate the threat of Salmonella and to neutralize the Avidin (enzyme) in order to allow your body to safely digest the protein.

Liquid egg whites, that are low heat pasteurized, cooks the egg whites at 134 degrees. This temperature kills any salmonella and neutralizes the Avidin enzyme without damaging the protein which allows the egg whites to be digested optimally.

Liquid Egg Whites are liquid but not raw

When you cook an egg white to the point of scrambled eggs (over 134 degrees), you begin to destroy the true value of the protein.

Drinking pasteurized egg whites is better than cooking them....but the same is not true for raw eggs.

 

[KBD]

I drink 2 quarts of egg whites a day. Im fine..

lol...

 

[ergomaniac]

You cannot completely or safely digest a raw egg white. You could end up with Salmonella, Also there is an enzyme found in raw egg whites that blocks the uptake of Vitamin B6, which is not optimal. You must cook the egg whites to eliminate the threat of Salmonella and to neutralize the Avidin (enzyme) in order to allow your body to safely digest the protein.

Liquid egg whites, that are low heat pasteurized, cooks the egg whites at 134 degrees. This temperature kills any salmonella and neutralizes the Avidin enzyme without damaging the protein which allows the egg whites to be digested optimally.

Liquid Egg Whites are liquid but not raw

When you cook an egg white to the point of scrambled eggs (over 134 degrees), you begin to destroy the true value of the protein.

Drinking pasteurized egg whites is better than cooking them....but the same is not true for raw eggs.

drinking pasturized whites is ok. but raw eggs better than cooking? i am asking. and i dont cook egg whites to eat anyway.
cooking destroys the protien or denatures it. there is a difference. raw eggs sound bleh. maybe ill go over that raw egg post.

 

[Bill Roberts]

Oddly enough, the bioavailability of this particular protein is higher when cooked. More of the egg-white protein is absorbed when it is cooked. Quite a lot of it is not absorbed when it is consumed uncooked.

As to whether avidin is denatured by pasteurization, I don't know.

The avidin is not a significant issue unless there is inadequate intake of B6 at other times of the day. The avidin only interferes with absorption of B6 that was consumed at around the same time.

So if there is good intake of B6 at other times, then the avidin has no important adverse effect.

 

[ChaseQ]

You cannot completely or safely digest a raw egg white. You could end up with Salmonella, Also there is an enzyme found in raw egg whites that blocks the uptake of Vitamin B6, which is not optimal. You must cook the egg whites to eliminate the threat of Salmonella and to neutralize the Avidin (enzyme) in order to allow your body to safely digest the protein.

Liquid egg whites, that are low heat pasteurized, cooks the egg whites at 134 degrees. This temperature kills any salmonella and neutralizes the Avidin enzyme without damaging the protein which allows the egg whites to be digested optimally.

Liquid Egg Whites are liquid but not raw

When you cook an egg white to the point of scrambled eggs (over 134 degrees), you begin to destroy the true value of the protein.

Drinking pasteurized egg whites is better than cooking them....but the same is not true for raw eggs.

I thought you big tattooed freaks werent suppose to know shit! [)]

Welcome back from the grave bro!

 

[test90]

See how a good educational thread turned shit once you posted again chaceQ/ueer

 

[TZTARZAN2000]

haha @ chase. what up? guess i just dont fit the stereo type! [)]

 

[ChaseQ]

haha @ chase. what up? guess i just dont fit the stereo type! [)]

I guess you dont bro! I was just doing some drive by posting and flaming some of the new tards that show up here regularly. Good to see theres still some vets around.

Actually its cool to finally understand the raw egg thing. Funny how often it comes up, and everyone has an opinion. Good info!:tiphat

 

[TZTARZAN2000]

how come i never see you in the gym? you go to meridian? just moved in with my g/f who lives over that way. maybe we can catch a work-out. if you can hang!

 

[ChaseQ]

how come i never see you in the gym? you go to meridian? just moved in with my g/f who lives over that way. maybe we can catch a work-out. if you can hang!

Ya I hit up a little gym on my side of town. I leave Gold's to you beasts! Ill hit ya up some time for sure.