Google fu Sworder style, lmao
MESO-Rx
Anabolic Steroids
Melly Mel's Log From Hell
- Thread starter Melly Mel from hell
- Start date
Thanks for that info.
I divide my gallon of milk into 4 flip top quart containers and for the first time today I put 1/2 cup of the liquid egg whites per quart for extra protein plus the raw eggs in my morning shake.
HuckingFuge
New Member
it must not take much heat to make the eggs 100% bio-available. if I remember right. they only add oxygen to egg whites to pasteurize the eggs. they do not tell you the time under temp. they probably don't want you doing it at home.
Pasteurizing eggs in their shells is achieved through a patented, all-natural technique that uses precise time and temperature zones within water baths.[13] Pasteurizing eggs in their shells can also be achieved through a process that involves treatment with ozone and reactive oxygen species under high and low pressures, followed by replacement with an inert gas, such as nitrogen. Currently, shell eggs pasteurized using the all-natural heating technique are the only commercially available pasteurized eggs.[14] According to the U.S. Department of Agriculture, “Shell eggs can be pasteurized by a processor if FDA accepted the process for the destruction of Salmonella. Pasteurized shell eggs are now available at some grocery stores and must be kept refrigerated to retain quality. The equipment to pasteurize shell eggs isn't available for home use, and it is very difficult to pasteurize shell eggs at home without cooking the contents of the egg.”[2]
After pasteurization, the eggs are coated with food-grade wax to maintain freshness and prevent environmental contamination and stamped with a red "P" in a circle to distinguish them from unpasteurized eggs
Pasteurizing eggs in their shells is achieved through a patented, all-natural technique that uses precise time and temperature zones within water baths.[13] Pasteurizing eggs in their shells can also be achieved through a process that involves treatment with ozone and reactive oxygen species under high and low pressures, followed by replacement with an inert gas, such as nitrogen. Currently, shell eggs pasteurized using the all-natural heating technique are the only commercially available pasteurized eggs.[14] According to the U.S. Department of Agriculture, “Shell eggs can be pasteurized by a processor if FDA accepted the process for the destruction of Salmonella. Pasteurized shell eggs are now available at some grocery stores and must be kept refrigerated to retain quality. The equipment to pasteurize shell eggs isn't available for home use, and it is very difficult to pasteurize shell eggs at home without cooking the contents of the egg.”[2]
After pasteurization, the eggs are coated with food-grade wax to maintain freshness and prevent environmental contamination and stamped with a red "P" in a circle to distinguish them from unpasteurized eggs
HuckingFuge
New Member
here you go for home pasteurization. I would rather have the whole egg over egg whites any day. 100% bio available 
When recipes call for uncooked eggs, many cooks shy away from them. There is good reason for this, of course, since there is a small chance that raw eggs contain salmonella. This is a very small risk to begin with, and few recipes call for uncooked eggs (mayonnaise and some mousses, just to name a few), but you can always pasteurize your eggs to ensure that they are absolutely safe to use even when they are uncooked.
Pasteurized eggs are eggs that are cooked briefly at a high temperature and then cooled. The yolk must reach a temperature of about 138F. Eggs scramble at a much higher temperature, so it is possible to heat the yolk to pasteurize it without cooking the egg. The eggs still have the consistency of raw eggs (and can be used just like them in any recipe) but microbial growth of harmful bacteria is slowed or eliminated. You can buy pasteurized eggs at some markets, but they’re usually difficult to find and expensive. I tend to pasteurize a few eggs at a time before I use them but if you have a feeling you’ll need a lot, you can do it when you first bring eggs home from the market. You can store the pasteurized eggs in the refrigerator (as you would with regular eggs) and not worry about them again.
To pasteurize large eggs, place them in a saucepan filled with water and fitted with a digital thermometer. Turn on the heat and bring the water up to 140F.
Keep the water temperature at 140F for 3 minutes (and no more than 142F), reducing the heat on the burner if necessary. Remove eggs from hot water and rinse thoroughly with cold water.
Store in the refrigerator until needed or use right away.
Jumbo sized eggs need to 5 minutes in 140F water.
When recipes call for uncooked eggs, many cooks shy away from them. There is good reason for this, of course, since there is a small chance that raw eggs contain salmonella. This is a very small risk to begin with, and few recipes call for uncooked eggs (mayonnaise and some mousses, just to name a few), but you can always pasteurize your eggs to ensure that they are absolutely safe to use even when they are uncooked.
Pasteurized eggs are eggs that are cooked briefly at a high temperature and then cooled. The yolk must reach a temperature of about 138F. Eggs scramble at a much higher temperature, so it is possible to heat the yolk to pasteurize it without cooking the egg. The eggs still have the consistency of raw eggs (and can be used just like them in any recipe) but microbial growth of harmful bacteria is slowed or eliminated. You can buy pasteurized eggs at some markets, but they’re usually difficult to find and expensive. I tend to pasteurize a few eggs at a time before I use them but if you have a feeling you’ll need a lot, you can do it when you first bring eggs home from the market. You can store the pasteurized eggs in the refrigerator (as you would with regular eggs) and not worry about them again.
To pasteurize large eggs, place them in a saucepan filled with water and fitted with a digital thermometer. Turn on the heat and bring the water up to 140F.
Keep the water temperature at 140F for 3 minutes (and no more than 142F), reducing the heat on the burner if necessary. Remove eggs from hot water and rinse thoroughly with cold water.
Store in the refrigerator until needed or use right away.
Jumbo sized eggs need to 5 minutes in 140F water.
You shouldn't be concerned with protein bioavailability. It is an almost worthless measure for us.
Why is that? Please don't misinterperate my question as doubt. I'm pleased to have you involved on my log. Your reputation precedes you.
I won't pretend to have studied this too deeply, but I was under the impression it meant the percentage of the egg not deemed bioavailable was expelled by the body... although that study was illeostomates and we obviously posses more small intestine and a large intesting doesn't the majority of digestion occur in the small intestine? I have seen different lists detailing grams of protein contained in eggs with various forms of preparation... bullshit?
Not at all man. Id rather you question something you're not quite sure about and learn than accepting it verbatim by someone online lol.
Protein bioavailability measure how much of the protein you eat enters the blood stream (this is why the tables that have whey protein with 140 Bioavailability value are a joke lol, it would mean if you ate 100g of whey protein you're blood would have 140g which is impossible).
Anyway, bioavailability values are tested with nitrogen retention methods which for a host of reasons is far from accurate ad leaves too for error.
bioavailability is also measured in fasted or extremely low caloric intake state. They typically have people eat little to NO protein for 2-3 days then test how much nitrogen gets in their blood after eating protein. We are rarely ever in fasted state and most of use eat 2-3 meals a day or more.
Basically it boils down to protein bioavailability is measured in a highly specific and unnatural state. One that we are not likely to ever be in. And if you're not in this state than the bioavailability will change dramatically.
Not expelled no. BV measures how much of what you eat enters the blood stream in terms of nitrogen. There's more to protein than just nitrogen, N balance is also a poor method of testing protein quality, etc.
The enzymes responsible for most of the protein digestion get secreted from the small intestine I believe correct.
Yes that's bullshit. Heated egg protein gets denatured but that only means the shape of the amino acid sequence changes. You still get the same exact amount of amino acids in your body. Think about it, if the protein content changed from heating then so would the total calorie content.
I always wondered. Now I know what I suspected. I <3 u doc.
I'm digging the tats man. I need to get under the "needle" again.
Yes - ish. I just started my cycle yesterday and will probably start my log today (jb co-log). I am still doing fst7 style training... call me crazy but I want 290.
October I am just coming to support you... bringing a lady friend and eing the loudest guy up in that bitch.
September I am buying pob's services and preparing for march- my first meet.
I thought you were going POB training in October is what I meant? I'm waiting on the MRI results to see what I'm doing come October but I know I have some new PRs ready to be unleashed regardless lol
HuckingFuge
New Member
I did read a study about protein absorption and they out right admitted they had no way to truly measure how much protein the body absorbs. raw or other wise and it was about eggs.
Moving it up to end of september. It's all I think about... September is our fiscal year end, so I will have everything lined up to hit beast mode 10-1. Any earlier and working 7 days a week open to close while slave driving the employees won't get 100% effort.
Always a work in progress. Never done.
Walking into the house of pain. Shoulder day. I hope it doesn't end up like last week. Wish me luck.
Kill it man... go light, massive reps.
