Getbig Bodybuilding, Figure and Fitness Forums
Getbig Main Boards => Gossip & Opinions => Topic started by: Roger Bacon on November 27, 2012, 08:37:20 PM
-
Okay guys... Answer this for me
Raw eggs:
12 good quality eggs for $1.50, 72g protein in a dozen.
That's .69 Cents for 20g serving protein from raw eggs versus $1.20/20g serving of comparable egg protein powder.
As far as I know, you get a little bit less protein out of a raw egg (versus a cooked egg). Still not bad
Raw eggs have way more nutrients, minerals, etc than egg protein powder (it must?).
The chances of getting sick from raw eggs is suppose to be 1 in 30,000?
Eggs are the best source of protein, better than whey.
The white can caused a biotin deficiency, but the yolk makes up for that with its abundance of biotin?
You can quickly and easily down 20g of raw eggs, you have to mix up protein powder with milk or some other shitty drink and it taste like shit and takes forever to drink.
So why not get your protein from raw eggs?
???
I've been doing it for two weeks and it seems to be going very good.
-
Don't forget the cole slaw. Get some extra gravy too.
-
Don't forget the cole slaw. Get some extra gravy too.
You know better than to talk to me like that when I'm hurtin'
-
Vince Gironda Eggs Diet
2-3 dozen eggs a day is a lot, especially if your current diet is moderate in protein and fat. Take it easy at first, and remember you will not be taking in any carbohydrates (assuming you are doing the fat loss diet) except once every 3-4 days in the form of a carb only meal.
Cooking and eating 2-3 dozen cooked eggs a day is difficult, but I found shakes to be the most convenient way of getting my fill.
One shake consists of:
Cream (half and half)
12 eggs (raw)
Water and Ice
Pure protein powder (quality whey/or milk and egg) - the powder is mainly for flavor.
Drink this throughout your morning as breakfast.
Adjust the volume to your preference (ie. taste and consistency).
And adjust the egg content to what you can handle (ex. 6 eggs x 3 x day = 1.5 doz. = half way to 3 doz.)
Repeat at noon and evening. Or make several shakes in the morning and bring them with you to work (so long as you have a fridge for storage).
If you want to eat, eat some eggs or meat. But you'll probably find your appetite calms down, and your cravings will subside.
Nick told me my diet was...
eggs: unlimited
meat: unlimited
..."thats it, any questions?"
remember to take digestive enzymes, an EFA blend, and a quality multi-vit (good b complex)
Vince liked liver tabs, and glandulars as well.
If you are not trying to lose bodyfat then just keep your carb intake moderate. By moderate I mean have some toast with your eggs, or enjoy a small veggie side dish with your steak. What I don't mean is inhaling worthless cereals, or other processed starchy foods with every meal. The kind of carbs you ingest doesn't matter...it all becomes a form a glucose (sugar) and will cause an insulin response (usually leading to bodyfat deposits). The exception would be fiberous food products, as your body cannot digest them.
-
Vince Gironda Eggs Diet
2-3 dozen eggs a day is a lot, especially if your current diet is moderate in protein and fat. Take it easy at first, and remember you will not be taking in any carbohydrates (assuming you are doing the fat loss diet) except once every 3-4 days in the form of a carb only meal.
Cooking and eating 2-3 dozen cooked eggs a day is difficult, but I found shakes to be the most convenient way of getting my fill.
One shake consists of:
Cream (half and half)
12 eggs (raw)
Water and Ice
Pure protein powder (quality whey/or milk and egg) - the powder is mainly for flavor.
Drink this throughout your morning as breakfast.
Adjust the volume to your preference (ie. taste and consistency).
And adjust the egg content to what you can handle (ex. 6 eggs x 3 x day = 1.5 doz. = half way to 3 doz.)
Repeat at noon and evening. Or make several shakes in the morning and bring them with you to work (so long as you have a fridge for storage).
If you want to eat, eat some eggs or meat. But you'll probably find your appetite calms down, and your cravings will subside.
Nick told me my diet was...
eggs: unlimited
meat: unlimited
..."thats it, any questions?"
remember to take digestive enzymes, an EFA blend, and a quality multi-vit (good b complex)
Vince liked liver tabs, and glandulars as well.
If you are not trying to lose bodyfat then just keep your carb intake moderate. By moderate I mean have some toast with your eggs, or enjoy a small veggie side dish with your steak. What I don't mean is inhaling worthless cereals, or other processed starchy foods with every meal. The kind of carbs you ingest doesn't matter...it all becomes a form a glucose (sugar) and will cause an insulin response (usually leading to bodyfat deposits). The exception would be fiberous food products, as your body cannot digest them.
Interesting, thanks!!
-
Salmonella.
-
Salmonella.
I believe you only have a 1 in 30,000 (from what I've read) chance of getting Salmonella from raw eggs.
-
I pay 3.50 for a dozen natural, cage free chicken eggs. Where can you get a dozen for 1.50?
-
I pay 3.50 for a dozen natural, cage free chicken eggs. Where can you get a dozen for 1.50?
Aldi, sometimes they're only like $1.10.
These aren't organic/free range though.
-
Interesting..after short calculation we see what that means in real life:
12 whole eggs = 3924 kcal = 6 deciliter(dl)
cream(half and half) 6 dl = 2150 kcal
cream + eggs = 1.2 L = 6074 kcal = 15582 mg cholesterol and 314 grams of protein just from eggs and cream.
Nice breakfast. With that kind of breakfast and all the other food during the day and evening, you end up eating 14000 - 18000 calories per day, including 600 - 900 grams of protein, which seem to be quite a lot..
Where the hell did you get 18,000 Calories from?
36 raw eggs only have about 1900 Cal, total.
http://www.wolframalpha.com/input/?i=36+eggs
2450 if you fry them
-
The white can caused a biotin deficiency, but the yolk makes up for that with its abundance of biotin?
No, there's not nearly enough. And pasteurized egg whites have active avidin in them despite what Bob Chick believes.
You're not going to keel over in a matter of weeks but it's bad to continue for months or years.
-
You're lust for the protein is sickening.
-
When i drank raw egg whites, i made no gains...As soon as i started cooking them, the gains came over night...
-
I've been eating them scrambled topped with cheese, salsa, 1/2 a fresh avocado, and sour cream in the morning. You have been determinedly swilling a mass of snot while fighting an urge to vomit.
Contemplate this on The Tree of Woe.
-
No, there's not nearly enough. And pasteurized egg whites have active avidin in them despite what Bob Chick believes.
You're not going to keel over in a matter of weeks but it's bad to continue for months or years.
I can't find the quote or thread, but someone here (maybe it was Chick!) once posted information suggesting that the pasteurization process does take egg whites to or above the temperature necessary to neutralize its avidan content, thereby sparing any biotin issues.
-
Where the hell did you get 18,000 Calories from?
36 raw eggs only have about 1900 Cal, total.
http://www.wolframalpha.com/input/?i=36+eggs
2450 if you fry them
There were little error in my calculation, that's all. Thanks to point it out.
-
Salmonella.
not a big risk for a healthy person
i've been eating raw eggs for years and have never been sick
-
Someone post up that video of that Palumbo-gutted, extra shredded asian dude with glasses who drank bowls of raw eggs. I think he's dead now. Was freaky watching that guy drink all those eggs. Tres gross.
-
I believe you only have a 1 in 30,000 (from what I've read) chance of getting Salmonella from raw eggs.
Salmonella is found on the shell vs. inside as well. Wash the eggs to eliminate it.
-
so why not cook them?
-
I can't find the quote or thread, but someone here (maybe it was Chick!) once posted information suggesting that the pasteurization process does take egg whites to or above the temperature necessary to neutralize its avidan content, thereby sparing any biotin issues.
It was Bob. What he posted were the claims of the egg white company he represented, namely that their pasteurization 'neutralized' the avidin. It was a false claim made to sell their product. I honestly don't think Bob knew any better. He was just trying to be a good rep for the company, but the company shouldn't have been pitching their product with false claims in print on their website.
I confirmed the ability of avidin to retain its biotin affinity beyond pasteurization temperature with a few sources, most notably a dude at the University of Nebraska who specialized in egg pasteurization. He confirmed that the company's process was sufficient to kill salmonella but would have no effect on avidin. I can't supply his reply email, however, since the email account I used is now defunct.
The bottom line is that egg proteins, including avidin, retain their structure and properties until heated to a temperature at which they denature and coagulate, like when eggs scramble. Basically, if it's not a cooked egg then the avidin problem remains.
I let it go at the time because Bob was just trying to make a living and I didn't want him to lose his contract. The company was making a bullshit claim though, and I probably should have taken them to task for it without involving Chick.
-
It was Bob. What he posted were the claims of the egg white company he represented, namely that their pasteurization 'neutralized' the avidin. It was a false claim made to sell their product. I honestly don't think Bob knew any better. He was just trying to be a good rep for the company, but the company shouldn't have been pitching their product with false claims in print on their website.
I confirmed the ability of avidin to retain its biotin affinity beyond pasteurization temperature with a few sources, most notably a dude at the University of Nebraska who specialized in egg pasteurization. He confirmed that the company's process was sufficient to kill salmonella but would have no effect on avidin. I can't supply his reply email, however, since the email account I used is now defunct.
The bottom line is that egg proteins, including avidin, retain their structure and properties until heated to a temperature at which they denature and coagulate, like when eggs scramble. Basically, if it's not a cooked egg then the avidin problem remains.
I let it go at the time because Bob was just trying to make a living and I didn't want him to lose his contract. The company was making a bullshit claim though, and I probably should have taken them to task for it without involving Chick.
Good info. Thanks for sharing!
I consume lots of raw eggs (regular & carton), but I make it a point to eat maybe a dozen cooked throughout the week to avoid biotin absorption issues. As you mentioned, it's not that easy/common to suffer a biotin deficiency.
-
Good info. Thanks for sharing!
I consume lots of raw eggs (regular & carton), but I make it a point to eat maybe a dozen cooked throughout the week to avoid biotin absorption issues. As you mentioned, it's not that easy/common to suffer a biotin deficiency.
No worries, man. Just remind me not to get trapped in an elevator with you without a gas mask. ;D
-
No worries, man. Just remind me not to get trapped in an elevator with you without a gas mask. ;D
LMAO!!
Hey, stop by the Nutrition Board sometime.
-
Someone post up that video of that Palumbo-gutted, extra shredded asian dude with glasses who drank bowls of raw eggs. I think he's dead now. Was freaky watching that guy drink all those eggs. Tres gross.
He was grinding up raw chicken in his eggs. I believe that's what killed him.
-
It was Bob. What he posted were the claims of the egg white company he represented, namely that their pasteurization 'neutralized' the avidin. It was a false claim made to sell their product. I honestly don't think Bob knew any better. He was just trying to be a good rep for the company, but the company shouldn't have been pitching their product with false claims in print on their website.
I confirmed the ability of avidin to retain its biotin affinity beyond pasteurization temperature with a few sources, most notably a dude at the University of Nebraska who specialized in egg pasteurization. He confirmed that the company's process was sufficient to kill salmonella but would have no effect on avidin. I can't supply his reply email, however, since the email account I used is now defunct.
The bottom line is that egg proteins, including avidin, retain their structure and properties until heated to a temperature at which they denature and coagulate, like when eggs scramble. Basically, if it's not a cooked egg then the avidin problem remains.
I let it go at the time because Bob was just trying to make a living and I didn't want him to lose his contract. The company was making a bullshit claim though, and I probably should have taken them to task for it without involving Chick.
Cool, very helpful!
I remember that, I thought everyone agreed though that the biotin in the raw yolk made up for that?
Maybe I'm weird, but I can down six or eight raw eggs in about four gulps. Vs. getting out a pan, heating up the stove, getting cooking spray out, cooking the fuckers and smelling that egg smell, getting a plate and a fork, eating them for 15 minutes, than washing dishes.
-
Cool, very helpful!
I remember that, I thought everyone agreed though that the biotin in the raw yolk made up for that?
As far as I know that's not the case. The yolks will attenuate biotin deficit but not eliminate it. There's not enough in the yolk.
It probably doesn't even bear thinking about unless you're chugging eggs throughout the day for an extended period and eating nutritionally void crap. When's the last time you heard of someone who needed an emergency biotin infusion? Be aware but I wouldn't sweat it.
-
As far as I know that's not the case. The yolks will attenuate biotin deficit but not eliminate it. There's not enough in the yolk.
It probably doesn't even bear thinking about unless you're chugging eggs throughout the day for an extended period and eating nutritionally void crap. When's the last time you heard of someone who needed an emergency biotin infusion? Be aware but I wouldn't sweat it.
haha, thanks!
I'm going to try and act like a decent person and just cook my eggs. :(
-
I pay 3.50 for a dozen natural, cage free chicken eggs. Where can you get a dozen for 1.50?
Most of the time, I get them straight from the farm. Not as much in the winter because production goes down. Anywhere from 1.25 to 2. 00/dozen. The yolks are a bright golden orange and the shells are really hard. Healthy chickens/eggs.
Aldi, sometimes they're only like $1.10.
These aren't organic/free range though.
Aldi's prices are always better than surrounding stores. They've started to carry a few organic things. Maybe eggs in the future ?
-
Aldi's prices are always better than surrounding stores. They've started to carry a few organic things. Maybe eggs in the future ?
Thank you captain obvious!
;D
-
It was Bob. What he posted were the claims of the egg white company he represented, namely that their pasteurization 'neutralized' the avidin. It was a false claim made to sell their product. I honestly don't think Bob knew any better. He was just trying to be a good rep for the company, but the company shouldn't have been pitching their product with false claims in print on their website.
I confirmed the ability of avidin to retain its biotin affinity beyond pasteurization temperature with a few sources, most notably a dude at the University of Nebraska who specialized in egg pasteurization. He confirmed that the company's process was sufficient to kill salmonella but would have no effect on avidin. I can't supply his reply email, however, since the email account I used is now defunct.
The bottom line is that egg proteins, including avidin, retain their structure and properties until heated to a temperature at which they denature and coagulate, like when eggs scramble. Basically, if it's not a cooked egg then the avidin problem remains.
I let it go at the time because Bob was just trying to make a living and I didn't want him to lose his contract. The company was making a bullshit claim though, and I probably should have taken them to task for it without involving Chick.
FYI ~ sidenote: Same issues apply to dogs re: raw eggs.
-
FYI ~ sidenote: Same issues apply to dogs re: raw eggs.
Every now and then we knock up a dozen for a weekend breakfast. He likes them soft scrambled with hollandaise. ;D
-
Why would anyone want to eat raw eggs when you can cook them in a pan with no fat spray?
-
Why would anyone want to eat raw eggs when you can cook them in a pan with no fat spray?
Maybe It's just me, but I find it 10x easier/ quicker to crack open 6 to 8 eggs, quickly stir them and drink them in about 5 gulps. That takes 2 minutes.
-
is it true the bio availability of raw eggs is very low? and it's better to cook them
-
Okay guys... Answer this for me
Raw eggs:
12 good quality eggs for $1.50, 72g protein in a dozen.
That's .69 Cents for 20g serving protein from raw eggs versus $1.20/20g serving of comparable egg protein powder.
As far as I know, you get a little bit less protein out of a raw egg (versus a cooked egg). Still not bad
Raw eggs have way more nutrients, minerals, etc than egg protein powder (it must?).
The chances of getting sick from raw eggs is suppose to be 1 in 30,000?
Eggs are the best source of protein, better than whey.
The white can caused a biotin deficiency, but the yolk makes up for that with its abundance of biotin?
You can quickly and easily down 20g of raw eggs, you have to mix up protein powder with milk or some other shitty drink and it taste like shit and takes forever to drink.
So why not get your protein from raw eggs?
???
I've been doing it for two weeks and it seems to be going very good.
Been there, done that! I called it "Poor Man's Met-Rx"!!
Vince Gironda, from the old school, used to recommend his clients drink a brew, made of a dozen eggs, half-n-half, and some yeast or protein powder.
I simply cut that in half, drinking one shake in the morning and (if neccesary) a second one before bed.
But, this was back in the 90s, when eggs were well under a dollar a dozen.
As far as getting sick goes, eggs (like other foods) only develop salmonella at the "danger zone". That is, between 40 and 140 degrees F.
Bacteria die in extreme heat or extreme cold. So, either cook your eggs or consume them ice cold. When I was in college, my roommate's mini-fridge would always freeze my eggs solid.
Above all, make sure you clean your blender THOROUGHLY. The one time I got sick was due to my not doing such and unknowingly leaving egg residue on the outside of my blender, which my mother noticed and about which my mother tried to warn me. Hot water, soap, and BLEACH will take care of any bacteria on your blender or any other utensils.
I don't do that any more, simply because it's too easy to get RTDs on clearance for less than the price of the protein in a dozen eggs.
-
Maybe It's just me, but I find it 10x easier/ quicker to crack open 6 to 8 eggs, quickly stir them and drink them in about 5 gulps. That takes 2 minutes.
dont let these fools who are scared of raw eggs deter you from such a easy way to get protein in.. i ate 12 raw eggs, 6 morning/6 night a day for a year . and moved from middleweight to light heavy. that extra 100 clean calories from the eggs made a difference.
i put them in a blender with orange juice, and when dieting mixed them with v-8
-
dont let these fools who are scared of raw eggs deter you from such a easy way to get protein in.. i ate 12 raw eggs, 6 morning/6 night a day for a year . and moved from middleweight to light heavy. that extra 100 clean calories from the eggs made a difference.
i put them in a blender with orange juice, and when dieting mixed them with v-8
V-8? YUCK!!! :-X
Back in the day, I used them with milk and that cheap GNC Challenge Milk & Egg protein powder.
-
You can quickly and easily down 20g of raw eggs,
it would be very eggsitable if they came up just as quick
but too much egg protein in one go means you'l be straining like a hen delivering an extra large load
-
Okay guys... Answer this for me
Raw eggs:
12 good quality eggs for $1.50, 72g protein in a dozen.
That's .69 Cents for 20g serving protein from raw eggs versus $1.20/20g serving of comparable egg protein powder.
As far as I know, you get a little bit less protein out of a raw egg (versus a cooked egg). Still not bad
Raw eggs have way more nutrients, minerals, etc than egg protein powder (it must?).
The chances of getting sick from raw eggs is suppose to be 1 in 30,000?
Eggs are the best source of protein, better than whey.
The white can caused a biotin deficiency, but the yolk makes up for that with its abundance of biotin?
You can quickly and easily down 20g of raw eggs, you have to mix up protein powder with milk or some other shitty drink and it taste like shit and takes forever to drink.
So why not get your protein from raw eggs?
???
I've been doing it for two weeks and it seems to be going very good.
lol this kinda eating regemin is pure SHIT i was trying this back on 04
-
lol this kinda eating regemin is pure SHIT i was trying this back on 04
Imn kind of going for that unhealthy look you use to have.
-
Diarrhea
-
is it true the availability of my balls is very high ? and it's better to cut them off
-
Imn kind of going for that unhealthy look you use to have.
lol your gonna get psoriasis if you eat like that and or inflamed tonsils maybe youve already had dem taken out