raw egg whites

so lately i have been buying some egg whites from the store and just mixing them with my shakes. is it ok to be eating these things raw?

[id=tmppasteie1218149165564]Current: 18, 5'11", 194

bench:290 squat:405 deadlift:420

yea its fine although it serves absolutely no purpose considering the protein in eggs needs to be heated and cooked for your body to be able to digest it...

ORIGINAL: Soccerking3000

yea its fine although it serves absolutely no purpose considering the protein in eggs needs to be heated and cooked for your body to be able to digest it...

are u being serious?

Duke of the Emancipation Detoxification

http://en.wikipedia.org/wiki/Albumen

"All proteins, including those in egg white, are made of long chains of amino acids which are similar to beads on a string. In a raw egg, these chains are raveled up in a specifically arranged compact mass. Chemical bonds and interactions between the amino acids within each protein hold this mass in a specific shape and stop it from unraveling. As an egg cooks, the heat causes the bonds within the proteins to break, a process called denaturation.[11] As these proteins chains unfold and entangle with other proteins, new bonds form between these amino acids and the amino acids of neighboring proteins, causing the texture to change."

I thought about just drinking egg whites, until I heard about the cook the protein thing on this forum a while back. The idea of raw egg whites went out the window when I got some bad chicken and womanized my ass for some time.

Simply put: Cook your food.

180.4Lbs, 5'11", BF%=18?
155.0Lbs, Goal
Deadlift:285(now 255)
F-BB-Bench:3X5 205lb
Squat: 1X5 175lb

ORIGINAL: thunderblood

http://en.wikipedia.org/wiki/Albumen

"All proteins, including those in egg white, are made of long chains of amino acids which are similar to beads on a string. In a raw egg, these chains are raveled up in a specifically arranged compact mass. Chemical bonds and interactions between the amino acids within each protein hold this mass in a specific shape and stop it from unraveling. As an egg cooks, the heat causes the bonds within the proteins to break, a process called denaturation.[11] As these proteins chains unfold and entangle with other proteins, new bonds form between these amino acids and the amino acids of neighboring proteins, causing the texture to change."

I thought about just drinking egg whites, until I heard about the cook the protein thing on this forum a while back. The idea of raw egg whites went out the window when I got some bad chicken and womanized my ass for some time.

Simply put: Cook your food.

does that mean ur body cant even use the protein from it? that doesnt make a lot of sense to me. I've really never heard of that before, and i've been having 3 raw egg whites a day. i've heard of cooking it making it worse but never that having it raw makes it useless

Duke of the Emancipation Detoxification

I don't know, I just Googled it and came across a wikipedia page.

You could try beating the egg whites with a wisk or interlocked forks, according to the wiki page, it has a similar effect as cooking.

"The physical stress of beating the egg white can create a foam. There are two types of physical stress caused by the beating of the egg whites with a whisk, the first being that the whisk drags the liquid through itself creating a force that unfolds the protein molecules. This process is called denaturation. The second stress comes from the mixing of air into the whites which causes the proteins to come out of their natural state. These denatured proteins gather together where the air and water meet and create multiple bonds with the other unraveled proteins and thus becomes a foam holding the incorporated air into place."

180.4Lbs, 5'11", BF%=18?
155.0Lbs, Goal
Deadlift:285(now 255)
F-BB-Bench:3X5 205lb
Squat: 1X5 175lb

ok well that doesnt exactly tell me if it is used normally by the body or not but either way wouldnt blending it in the shake result in the same effect as whisking it? i would think even more so...

Duke of the Emancipation Detoxification

It's true. uncooked you only recieve like 50% of the protein from the egg, when cooked you get 90%. I didn't believe it at first either. Whisking or blending the egg would have no effect on the denaturation of the egg or only slight benifits. Heat is needed.

The process is called heat denaturing. Heating a protein molecule unwinds and straightens out the sting of amino acids, jump-starting the digestion process. Your body doesn't have to work so hard to get the goodie out of the protein. More importantly, however, is the fact that cooking our eggs will destroy micro-organisms like salmonella and spare you the grief of having to deal with food poisoning.

MS

so this goes for all protein? what about things like cottage cheese?

i guess i should think of something else for my shakes instead of the egg whites

Duke of the Emancipation Detoxification

Definitely find a substitute for the raw egg whites if for no other reason than you are risking an unpleasant illness.

As far as cottage cheese goes, I'm not sure what the complete process is for making cottage cheese but it does require milk and an acidic starter to be cooked to a certain extent, and the initial pasteurization process of the base milk product offers some heat to kill bacteria (161 - 250 degrees depending on whether it's pasteurized or ultra-pasteurized).

Denaturing can also happen chemically, by the way.

Bottom line, throw some low fat yogurt or milk into the blender and save the egg whites for a nice omelet.

ms

ORIGINAL: David1991

so this goes for all protein? what about things like cottage cheese?

i guess i should think of something else for my shakes instead of the egg whites

Ok - then can someone with unbiased, nutritional expertise tell me if they buy into this:
 
Liquid "NOT RAW" egg whites are 100% Bio-Aavailable!

Which means that none of its Amino acids are wasted. Powdered egg whites and protein powders in general, are only 70 to 80% bioavailable at best. The powders only support muscle growth for 2 to 3 hours. Our liquid egg whites are 100% Boi-Availabel and support muscle growth for up to 4 to 5 hours.



What’s the difference between LIQUID and RAW egg whites?

The human body cannot completely and safely digest a raw egg white. So, if you like to do the "Rocky Routine" with a raw egg or raw egg white in your drink, you are wasting your time, not to mention the threat of Salmonella. Avidin, which is found in raw egg whites, blocks the uptake of Vitamin B6 (Biotin) causing a vitamin deficiency. You must cook the egg white to neutralize the Avidin and allow your body to safely digest the protein and utilize all its Amino acids. Unfortunately, cooking also starts to destory the protein.

Our 100% pure liquid egg whites from Egg Whites International are heat pasteurized and salmonella tested. The pasteurization process heats the egg white to 134 degrees for 3½ minutes. This heat kills the salmonella and neutralizes the Avidin to allow the egg whites to be digested safely by the human body. When you cook an egg white to the point of scrambled eggs, you are overcooking the protein and denaturing the true value of the protein. Therefore, 100% Pure Liquid Egg Whites are liquid but not raw, making them the purest form of protein In The Entire World!

Shut up and lift

If the are pasturized then they should be fine to mix into your shake, because they would have been flash cooked, right?
 
I think most liquid whites in the store are pasturized?

ORIGINAL: StockJockey

Ok - then can someone with unbiased, nutritional expertise tell me if they buy into this:

Liquid "NOT RAW" egg whites are 100% Bio-Aavailable!

Which means that none of its Amino acids are wasted. Powdered egg whites and protein powders in general, are only 70 to 80% bioavailable at best. The powders only support muscle growth for 2 to 3 hours. Our liquid egg whites are 100% Boi-Availabel and support muscle growth for up to 4 to 5 hours.



What’s the difference between LIQUID and RAW egg whites?

The human body cannot completely and safely digest a raw egg white. So, if you like to do the "Rocky Routine" with a raw egg or raw egg white in your drink, you are wasting your time, not to mention the threat of Salmonella. Avidin, which is found in raw egg whites, blocks the uptake of Vitamin B6 (Biotin) causing a vitamin deficiency. You must cook the egg white to neutralize the Avidin and allow your body to safely digest the protein and utilize all its Amino acids. Unfortunately, cooking also starts to destory the protein.

Our 100% pure liquid egg whites from Egg Whites International are heat pasteurized and salmonella tested. The pasteurization process heats the egg white to 134 degrees for 3½ minutes. This heat kills the salmonella and neutralizes the Avidin to allow the egg whites to be digested safely by the human body. When you cook an egg white to the point of scrambled eggs, you are overcooking the protein and denaturing the true value of the protein. Therefore, 100% Pure Liquid Egg Whites are liquid but not raw, making them the purest form of protein In The Entire World!

I buy into it.  Liquid egg whites are ran through tubes heated to 134* or something around there.  This pasteurizes the egg whites, but keep them in a liquid state. 

I use nothing but Egg White Intl. whites just our of sheer convenience, and the fact that I can't stand the taste of eggs.  I mix them with milk, and with my protein powders. 

Red Jeep - I believe you are correct.

Official Ectomorph of the Emancipation Detoxification.  DBB's oldest forum group, schooling the skinnies since 02/12/08.

Only the best supplements used:  Food, milk, fish/flax oil, multivitamin. [/

By the way, i know this thread is old, but just to inform everyone, 10 seconds in the microwave and the avidin goes away, its really sensible to heat. But blending it also denaturizes the protein of the egg. But to be  sure you absorb the most protein you can, microwave it 10 seconds before blending it.