wogihao

I generaly have between 6-8 raw egg a day with my shakes.

Never had a problem and it was a valuble tool to adding extra protien and calls to the shakes. (you cant taste them in shakes anyway).

I would give the raw eggs a go - see how you get on with them remember these are the same people say raw eggs are bad are also the ones that say creatine is a steriod....

Tall

From memory eggs need to be partially cooked for you to get the benefit of all the protein.

But by eating a raw egg you have a one in 30,000 chance of getting salmonella.

If you eat 8 raw eggs then you have a one in 3750 chance of gettign salmonella.

Oh... and by salmonella I mean a bit of loose poo and a feeling of slight nausea...

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wogihao

ahh I think I will play them odds, a case of the ****s is hardly cause to give up such a usefull tool.

justdiscovering

mix 4 whole raw eggs with my protein powder 3 times a day as well as my food appart from threats of divorce from the other half(due to the eggs enticing satan to live in my bottom)neva had any probs with them,maybe just a lazy barstewards way of gettin extra protein without having to do more cooking but weather half the protein is absorbed or not its still extra protein in my book. PS. like the idea of washing the eggs simple but never occured to me strange will start to do that.(thanks hacks)

saint72

Just curious if you drop the yolk out to elimante fat aprox how much of the protein is lost? think a standard egg is about 6g of protein whole would it drop to about half of that?

Nytol

Half the protein is lost, but more importantly the amino profile is ruined, as the white and yolk contain different ones, leaving a pretty $hit protein source IMO.

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Nytol

I have not spent any time reading about it, as I know from personal experience how good they are, but it does not make logical sense to me that denaturing a protein makes it more available?

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Liam

So you just crack eggs straight into a shake from the fridge or microwave for a few secs first?

Tall

I beleive it's something to do with the enzymes in the eggs making the eggs in raw form not as bio-available. While heat will denature the protein in the eggs, it doesn't seem to degrade their value and somehow the application of heat increases the bioavailability.

30secs in the microwave would be enough for this.

I've never tried to test the above at a scientific level. All the references to 51% and 100% seem to stem from one single Wikipedia article.

Which doesn't really answer your question

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