I have read a bit about egg protein, and wanted to try a few raw egg whites every day but there is about 50/50 information for and against it. As you people seem fairly sensible hopefully you will be able to put me on the right track.

I too have seen the research for both sides.
I will say that the research "for" has been relatively more recent.
I will also say that I drank raw eggs (yolks and whites) every day for three months this past winter and have never been in better shape.

Maybe I'm missing something- is there a benefit to raw eggs over cooked eggs? I didn't think they changed their nutrient content through cooking.

I eat 2-4 eggs and 8 egg whites (or servings of egg beaters) per day.



I have read a bit about egg protein, and wanted to try a few raw egg whites every day but there is about 50/50 information for and against it. As you people seem fairly sensible hopefully you will be able to put me on the right track.

I too have seen the research for both sides.
I will say that the research "for" has been relatively more recent.
I will also say that I drank raw eggs (yolks and whites) every day for three months this past winter and have never been in better shape.

Dodus Balboa..deeezam!

Maybe I'm missing something- is there a benefit to raw eggs over cooked eggs? I didn't think they changed their nutrient content through cooking.

I eat 2-4 eggs and 8 egg whites (or servings of egg beaters) per day.

I eat 18 - 24 cooked egg whites daily. I sure as hell ain't eatin' em' raw!!!!

It was part of a "eating raw" experiment. Nothing wrong with cooked, but a lot of raw food/paleolithic diet proponents argue that you're denaturing the protein and missing out on a whole bunch of totally sweet enzymes. The whole raw argument makes sense in a intuitive way...plus it was fun to freak out my roommates.

I eat 18 - 24 cooked egg whites daily. I sure as hell ain't eatin' em' raw!!!!

How much does that cost?!?! I've heard there are like squirt-vats of egg whites, do you just have one of those?

How much does that cost?!?! I've heard there are like squirt-vats of egg whites, do you just have one of those?

Recently I began getting 15 dz. at a clip for 10.00. A buddy of mine works down in the market and delivers them right to my door. You've gotta see my kitchen on delivery day. Pots are boiling all over the place!!!!!!!

I make a mixture with 200ml lowfat milk +2 raw egg whites+2 whole raw eggs+1 tablespoon of honey. it really tastes great, mostly because of the honey and milk mixture. it sums to 318 calories 12 gr fat, 29 gr carb, 25 gr protein. plus there is the usual breakfast with cheese+olives+oatmeal bread.

my concern is one whole egg conatins 187 mg of Cholestorol and the recomended value for a person is max 300 mg a day. so 2 whole eggs go beyond that value to 374 mg because of the yolks. I heard that there is good cholestorol and the bad cholestorol. but no matter whichone , the excess could be piling up around the veins day by day.

so I think it will be always max 2 yolks for a healthy diet, correct me if Im wrong (I mean it because it would be better for me to eat more than 2 a day)

as for the whites I think there is no limit, but what do you do with the remaining yolks? do you throw them to the trash, it seems like such a waste.

I make a mixture with 200ml lowfat milk +2 raw egg whites+2 whole raw eggs+1 tablespoon of honey. it really tastes great, mostly because of the honey and milk mixture. it sums to 318 calories 12 gr fat, 29 gr carb, 25 gr protein. plus there is the usual breakfast with cheese+olives+oatmeal bread.

my concern is one whole egg conatins 187 mg of Cholestorol and the recomended value for a person is max 300 mg a day. so 2 whole eggs go beyond that value to 374 mg because of the yolks. I heard that there is good cholestorol and the bad cholestorol. but no matter whichone , the excess could be piling up around the veins day by day.

so I think it will be always max 2 yolks for a healthy diet, correct me if Im wrong (I mean it because it would be better for me to eat more than 2 a day)

as for the whites I think there is no limit, but what do you do with the remaining yolks? do you throw them to the trash, it seems like such a waste.

I'm aware of the ongoing worldwide famine problem surrounding us and i'm embarassed to say yes, I throw them out.

I eat them raw. I like to think it's for nutritional reasons, but it's really because I can't be bothered to cook them.

However, I'm a bit particular about what eggs I eat. I go for free range chickens fed on a vegetarian diet and omega 3 and 6 enriched. I also check each egg carefully to make sure they're fresh, don't have any tiny cracks in them etc.

It's a bit strange at first. I could barely get them down the first time I tried (because of the slimy texture). But I quickly got over that.

I only have 2 at the moment. Maybe if I up it to 24 I can get myself a doordude-physique.

[QUOTE=tennisball]Maybe I'm missing something- is there a benefit to raw eggs over cooked eggs? I didn't think they changed their nutrient content through cooking.



The yolk is fragile and there is partial degradation of some nutrients if the yolk is cooked all the way through (i.e., composition has changed). If the yolk is left intact (raw, poached, sunny side up, soft boiled) then the Omega 3 profile has not changed, or changed only slightly. If you scramble your yolks or cook them through, you are loosing some nutrients. How much is uncertain. It depends on where you read. Some say the Omega 3's are destroyed completely. The protein is still there, though.

I only have 2 at the moment. Maybe if I up it to 24 I can get myself a doordude-physique.[/QUOTE]


Ha! Ha! I can promise you, it sure won't hurt. Back in the day I knew guys who ate upwards of around 75 - 100 egg whites daily! Crazy huh.

Wouldn't chewing also destroy those Omega-3 fats Swole? Ie poach an egg, chew it, then swallow it?

huh?

[QUOTE=Oranzith]Wouldn't chewing also destroy those Omega-3 fats Swole? Ie poach an egg, chew it, then swallow it?



I know that heat, light and air destroy EFAs, but never heard of chewing. I don't think it does.

I just have a feeling that the best nutrient content is preserved when eaten raw. It could be just my thinking though. I add egg beaters to my protein shakes - so that makes it 2-4 servings per day (in protein shakes) depending upon the day. Of course I love my omlette on my toast too..thats about 1-2 servings :drool:

For some reason, egg beaters don't have that nasty raw egg taste..anyone else experienced this? My protein shakes taste no different with egg beaters added.

The paleolithic thing... Bah... they're extinct. :eek:

Eggs digest better when COOKED. The slight denaturing of the proteins makes them slightly more readily digested so that you supposedly get more of the nutrients as a result.

But the differences are very, very small. Eating raw it's just not worth the poisoning risk (It's put me in the hospital...).

article (http://www.e-commkitchen.com/recipes/Articles/eggaspects.htm)

Raw white of egg is difficult to digest as the gastric juices find it difficult to break down and cooking the white also has the effect of deactivating an antivitamin factor. As for the yolk the fats are rendered more digestible by minimal cooking albeit a greater heat would help digestion of the proteins. Accordingly soft-boiled eggs are the most beneficial.

And since the real reason for consuming so many is the protein, that's all that really matters.

Eating raw it's just not worth the poisoning risk (It's put me in the hospital...).[/QUOTE]




I am curious if you noticed any tell tale signs of taint: a cracked shell, or a fowl (no pun intended) odor, or a runny white, or a runny yolk, or the darn thing just looked odd? Were there any of those signs obvious?

taken from a post on another forum...


"I wish this was all me, but it is a copy/paste job.

Yes you can eat raw eggs/whites, but the whole eggs or carton eggs must be pasteurized (it will say so on the carton). Pasteurization is when they heat the egg/egg product enough to kill all the bacteria (including salmonella) and the protein digestion inhibitors (usually126-140 degrees). If you eat non-pasteurized eggs/egg products your body cannot utilize the protein in them due to the presence of a protein inhibitor. And while you may get salmonella from raw eggs/egg product the chances are 1 in 10,000 for regular eggs and 1 in 30,000 for free range eggs.

Avidin is a glycoprotein, which is found in raw egg whites, and blocks the uptake of Vitamin B6 and Vitamin H (Biotin) causing a vitamin deficiency (it binds to Biotin and iron making them unavailable). You must cook/pasteurize the egg white to neutralize the Avidin and allow your body to safely digest the protein and utilize all its amino acids. Cooking egg whites at high temperatures denatures some of the amino acids which makes the proteins slightly less effective (slower digesting). A soft boiled or poached egg (at 70% albumin coagulation) is digested much easier as opposed to a fried or hard boiled egg. 2 soft boiled/poached eggs spend less than 2 hours in the stomach being digested, where 2 fried/hard boiled eggs spend over 3 hours in the stomach. Although fried/hard cooked eggs are digested just as completely as soft cooked eggs, it just takes longer for them to be completely digested and assimilated.

An egg white is about 10% protein and 90% water. It’s the proteins that cause the egg white to solidify when you cook it. Egg white proteins are long chains of amino acids. In a raw egg, these proteins are curled and folded to form a compact ball. Weak bonds between amino acids hold the proteins in this shape—until you turn up the heat. When heated, the weak bonds break and the protein unfolds. Then its amino acids form weak bonds with the amino acids of other proteins, a process called coagulation. The resulting network of proteins captures water, making a soft, digestible gel.

If you keep the heat turned up too high or too long when you cook an egg, the proteins in the egg white form more and more bonds, squeezing some of the water out of the protein network and making the egg white rubbery and increasing their digestion time.

So, basically the most bioavailable and readily assimilated egg proteins are either pasteurized raw eggs/egg products or soft cooked/poached eggs that have not reached 160 degrees at which point the proteins become coagulated/denatured and take longer to be completely digested and assimilated. I hope this helps clear up some questions .

If you want to save some money you can do this at home.It is possible to pasteurize eggs at home - and easily, too! Pasteurization is simply a process of heating a food to a specific temperature for a specific amount of time - designed to kill specific bacteria. It is known that salmonella bacteria are killed at temperatures of 140 degrees in about 3 1/2 minutes (or a higher temperature in less time). If a room temperature egg is held in a bowl of warm water - say, 142 degrees to be safe - for 3 1/2 minutes, the bacteria will be killed and the protein inhibitor neutralized. It takes 5 minutes for extra large or jumbo eggs.

Place the room temperature eggs in a colander, and lower them into a pan or bowl of 142-degree water. Use an instant-read thermometer to be sure of the water temperature, and leave the thermometer in the water, to be sure that the temoerature is maintained. For medium or large eggs, leave them in the water for 3 1/2 minutes; for extra large or jumbo eggs, allow 5 minutes. Then remove the eggs, dry them, and refrigerate them, in a tightly-covered container.

Eggs begin to cook at about 160 degrees, and will be "scrambled eggs" at 180 - but if the 142 degree temperature is maintained, the result is a safe egg that will act like a raw egg in recipes and will provide a fully usable protein source."

Eating raw it's just not worth the poisoning risk (It's put me in the hospital...).




I am curious if you noticed any tell tale signs of taint: a cracked shell, or a fowl (no pun intended) odor, or a runny white, or a runny yolk, or the darn thing just looked odd? Were there any of those signs obvious?[/QUOTE]


Nope... and I'm pretty fussy about such things. I took the eggs in with me (and a couple of other things I had eaten). The eggs were the culprit. It's very rare and most people just get ill if anything. I think the more important point is that they digest better cooked.

taken from a post on another forum...


"I wish this was all me, but it is a copy/paste job.

Yes you can eat raw eggs/whites, but the whole eggs or carton eggs must be pasteurized (it will say so on the carton). Pasteurization is when they heat the egg/egg product enough to kill all the bacteria (including salmonella) and the protein digestion inhibitors (usually126-140 degrees). If you eat non-pasteurized eggs/egg products your body cannot utilize the protein in them due to the presence of a protein inhibitor. And while you may get salmonella from raw eggs/egg product the chances are 1 in 10,000 for regular eggs and 1 in 30,000 for free range eggs.

Avidin is a glycoprotein, which is found in raw egg whites, and blocks the uptake of Vitamin B6 and Vitamin H (Biotin) causing a vitamin deficiency (it binds to Biotin and iron making them unavailable). You must cook/pasteurize the egg white to neutralize the Avidin and allow your body to safely digest the protein and utilize all its amino acids. Cooking egg whites at high temperatures denatures some of the amino acids which makes the proteins slightly less effective (slower digesting). A soft boiled or poached egg (at 70% albumin coagulation) is digested much easier as opposed to a fried or hard boiled egg. 2 soft boiled/poached eggs spend less than 2 hours in the stomach being digested, where 2 fried/hard boiled eggs spend over 3 hours in the stomach. Although fried/hard cooked eggs are digested just as completely as soft cooked eggs, it just takes longer for them to be completely digested and assimilated.

An egg white is about 10% protein and 90% water. It’s the proteins that cause the egg white to solidify when you cook it. Egg white proteins are long chains of amino acids. In a raw egg, these proteins are curled and folded to form a compact ball. Weak bonds between amino acids hold the proteins in this shape—until you turn up the heat. When heated, the weak bonds break and the protein unfolds. Then its amino acids form weak bonds with the amino acids of other proteins, a process called coagulation. The resulting network of proteins captures water, making a soft, digestible gel.

If you keep the heat turned up too high or too long when you cook an egg, the proteins in the egg white form more and more bonds, squeezing some of the water out of the protein network and making the egg white rubbery and increasing their digestion time.

So, basically the most bioavailable and readily assimilated egg proteins are either pasteurized raw eggs/egg products or soft cooked/poached eggs that have not reached 160 degrees at which point the proteins become coagulated/denatured and take longer to be completely digested and assimilated. I hope this helps clear up some questions .

If you want to save some money you can do this at home.It is possible to pasteurize eggs at home - and easily, too! Pasteurization is simply a process of heating a food to a specific temperature for a specific amount of time - designed to kill specific bacteria. It is known that salmonella bacteria are killed at temperatures of 140 degrees in about 3 1/2 minutes (or a higher temperature in less time). If a room temperature egg is held in a bowl of warm water - say, 142 degrees to be safe - for 3 1/2 minutes, the bacteria will be killed and the protein inhibitor neutralized. It takes 5 minutes for extra large or jumbo eggs.

Place the room temperature eggs in a colander, and lower them into a pan or bowl of 142-degree water. Use an instant-read thermometer to be sure of the water temperature, and leave the thermometer in the water, to be sure that the temoerature is maintained. For medium or large eggs, leave them in the water for 3 1/2 minutes; for extra large or jumbo eggs, allow 5 minutes. Then remove the eggs, dry them, and refrigerate them, in a tightly-covered container.

Eggs begin to cook at about 160 degrees, and will be "scrambled eggs" at 180 - but if the 142 degree temperature is maintained, the result is a safe egg that will act like a raw egg in recipes and will provide a fully usable protein source."


I can't help but feel sorry for all those animals that eat their eggs raw...somebody should tell them that they're not getting any nutrients!

I can't help but feel sorry for all those animals that eat their eggs raw...somebody should tell them that they're not getting any nutrients!


:lol: :lol: :lol:

Eggs rock - cooked or not.

I can't help but feel sorry for all those animals that eat their eggs raw...somebody should tell them that they're not getting any nutrients!




LOL.

There were some confusing statements in that article.

The article stated traditional nutritional dogma as raw egg whites contain a glycoprotein called avidin that is very effective at binding biotin, one of the B vitamins. The concern is that this can lead to a biotin deficiency. The article says to cook the egg whites as this completely deactivates the avidin.

What the article failed to point out is there is a lot of biotin in the egg yolk, much more than the white. Egg yolks have one of the highest concentrations of biotin found in nature. So it is highly obvious that you will not have a biotin deficiency if you consume the whole raw egg, both yolk and white. I am not saying this justifies eating your eggs raw, I am saying the article is wrong about a biotin deficiency. The article is partially correct, however, in that if you consume ONLY raw egg whites, you may develop a biotin deficiency unless you take a biotin supplement, or get it from other food sources.

Thanks People,

You lot have cleared up a few thing here. I have decided to try two raw eggs ( Like reeze said its just quicker) a day with a bit of milk thrown in and blended.It doesnt taste too bad and hopefully if I do get Salmonella poisoning you lot can advise me again

:tu:

as eggs turn bad they give off a gas that gets trapped at the top of the shell. thats the little flat spot at the top of you hard boiled egg. as the egg gets closer to being spoiled the pocket of air gets bigger. to test to see if your eggs are still good place them in a pot full of water. if they float toss them. if they stay at the bottom they are good. once in a while i get one the stays on the bottom but stands up. i toss those too as i dont want to take the chance.

So, got intoa discusion about this in another thread (http://forums.johnstonefitness.com/showthread.php?p=256795#post256795).

Just to verify - If the Egg Whites have been Pasteurized, there aren't any large Biotin issues? I buy AllWhite Egg Whites (Pasteurized) sometimes to increase protien (sometimes cook them, sometimes put them in a protien shake for an extra rich one hehe).

I hadn't heard about the Biotin issue before, and wanted to make sure I was ok with Pasteurized egg whites.

Thanks!

I'm aware of the ongoing worldwide famine problem surrounding us and i'm embarassed to say yes, I throw them out.

LOL, as do I!!!

I just buy powdered pasteurized eggwhites from honeyville grain and reconstitute. No worries about spoilage, very economical and they seem OK to me /shrug. :)

It's more the Biotin issue I'm worried about Pasturized eggs are 100% safe to eat raw, otherwise.