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Random health and exercise thoughts - Page 2686

post #40276 of 57266
Quote:
Originally Posted by Roscius View Post

Do you guys get the liquid eggwhite in the tub? That shit looks like cummy water.

FTFY
post #40277 of 57266
Quote:
Originally Posted by MarkI View Post


3 tbsp. 25 calories, 0 fat, 0 carbs and 5 grams of protein? The hype is real brah

 

What about the poor digestibility and oral BV of raw eggs? Don't be so quick to dismiss those factors

post #40278 of 57266
Quote:
Originally Posted by Diesel0022 View Post

What about the poor digestibility and oral BV of raw eggs? Don't be so quick to dismiss those factors

I put 'em in my omelettes or other cooked food, never really drink them raw, but if I did would it be pointless due to those factors?
post #40279 of 57266
Egg whites in a carton aren't raw though, right? They've been processed/pasteurized or whatever else...
post #40280 of 57266

Why would you eat them raw? If you cook it you double the amount of protein you're taking in.

post #40281 of 57266
Egg whites in cartons are pasteurized prior to packaging and are safe to eat raw and added to whatever you want. I add to servings to my shakes all the time...
post #40282 of 57266
I don't think we even have those in England, i've never seen them. Always wanted to try them though for the novelty. Bulking sounds so much easier in america, we don't even have frozen chicken breast unless you go to a poverty store.
post #40283 of 57266
Quote:
Originally Posted by fuji View Post

I don't think we even have those in England, i've never seen them. Always wanted to try them though for the novelty. Bulking sounds so much easier in america, we don't even have frozen chicken breast unless you go to a poverty store.

http://www.egglandsbest.com/egg-products/liquid-egg-whites.aspx

This is what I use, and it's way true that bulking is easy as fuck here.
post #40284 of 57266
Quote:
Originally Posted by MarkI View Post


I put 'em in my omelettes or other cooked food, never really drink them raw, but if I did would it be pointless due to those factors?

 

Essentially

 

Quote:
Originally Posted by VLSI View Post

Egg whites in a carton aren't raw though, right? They've been processed/pasteurized or whatever else...
Quote:
Originally Posted by Tooch4321 View Post

Egg whites in cartons are pasteurized prior to packaging and are safe to eat raw and added to whatever you want. I add to servings to my shakes all the time...

 

Yes, but once the stimulus is removed it undergoes renaturation. Thus bringing us back to where we started. Poor digestibility and BV

 

 

Quote:
Originally Posted by KingJulien View Post
 

Why would you eat them raw? If you cook it you double the amount of protein you're taking in.

 

Possibly more

 

 

post #40285 of 57266
So at what point are we calling them, "cooked" if I stick them in my microwave for a few seconds, or even mix it with boiling water, are they then cooked?

Seems like a bit of mental masturbation.
post #40286 of 57266
Someone still missed the "make pancakes" part of TK's post It hink.
post #40287 of 57266
Quote:
Originally Posted by MarkI View Post

So at what point are we calling them, "cooked" if I stick them in my microwave for a few seconds, or even mix it with boiling water, are they then cooked?

Seems like a bit of mental masturbation.

 

No it's not.  Cooking breaks down the enzymes in the eggs, vastly increasing the amount of protein in the egg that you actually absorb.  I believe it goes from ~40% to ~90%.  You can visibly see this as the egg white solidifies, so if you microwave it and it's still runny, you're not getting the benefit.

 

If you were just talking about pasteurization, the risk with raw eggs is a small risk with large consequences - salmonella.  You're pretty safe with free range eggs.  I don't know much about farm eggs.

post #40288 of 57266
Quote:
Originally Posted by KingJulien View Post

No it's not.  Cooking breaks down the enzymes in the eggs, vastly increasing the amount of protein in the egg that you actually absorb.  I believe it goes from ~40% to ~90%.  You can visibly see this as the egg white solidifies, so if you microwave it and it's still runny, you're not getting the benefit.

If you were just talking about pasteurization, the risk with raw eggs is a small risk with large consequences - salmonella.  You're pretty safe with free range eggs.  I don't know much about farm eggs.

My fiance is a food scientist and tells me this all the time...
post #40289 of 57266
Can't you guys just cook eggs like normal people? If you want to drink your no-carb no-cook protein just have a whey shake why are you fucking with eggs.
post #40290 of 57266
I'll eat like 3–4 eggs and then add some extra whites for more volume...
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