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Getbig Bodybuilding Boards => Nutrition, Products & Supplements Info => Topic started by: coltrane on December 10, 2007, 12:38:32 PM
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i'm in the habit of drinking the suckers raw these days, but someone told me once they wont digest as well as if cooked.
any feedback?
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I don't think cooking them makes them any more or less digestible, just better tasting and less risk of salmonella.
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I don't think cooking them makes them any more or less digestible, just better tasting and less risk of salmonella.
hmm i have no idea whether or not cooking effects the digestibility of eggs..
but according to
http://www.eggwhites-international.com/
"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 in your drink, you are wasting your time, not to mention the threat of Salmonella. In addition, Avidin, an enzyme found in raw egg whites, blocks the uptake of Vitamin B6 (Biotin) causing an unhealthy vitamin deficiency.
To avoid these two potentially dangerous problems, you must cook the egg white to eliminate the threat of Salmonella and to neutralize the Avidin in order to allow your body to safely digest the protein. However, When you cook an egg white to the point of scrambled eggs, 150 degrees or more, you begin to destroy the true value of the protein thus making it less effective."
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hmm i have no idea whether or not cooking effects the digestibility of eggs..
but according to
http://www.eggwhites-international.com/
"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 in your drink, you are wasting your time, not to mention the threat of Salmonella. In addition, Avidin, an enzyme found in raw egg whites, blocks the uptake of Vitamin B6 (Biotin) causing an unhealthy vitamin deficiency.
To avoid these two potentially dangerous problems, you must cook the egg white to eliminate the threat of Salmonella and to neutralize the Avidin in order to allow your body to safely digest the protein. However, When you cook an egg white to the point of scrambled eggs, 150 degrees or more, you begin to destroy the true value of the protein thus making it less effective."
No shit! Wow learn something new everyday NH.
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yup. but B6 defficiency from Avidin takes a while. If you supplement with Biotin, you're ok.
Salmonella prevention -> soak in boiling water for a couple of secs or 2 mins in the oven at 225.
never had any problems.
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yup. but B6 defficiency from Avidin takes a while. If you supplement with Biotin, you're ok.
Salmonella prevention -> soak in boiling water for a couple of secs or 2 mins in the oven at 225.
never had any problems.
whoa awesome info alex..thanks
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I cant eat raw eggs. Tried it a couple of times and felt like throwing up after. The texture and sensation of drinking a glass of slime is disgusting. Plus ive heard about salmonella and shit.
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Agreed, can't stand the texture :-X
Even Lana Egg Whites, etc....
I just cook the little bastards (real eggs) to the point where the slime is gone on low-med heat.
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i like it cause, as you all know, after years of eating the f'ers cooked, you get sick of them. Drinking them is quick, painless, and no dishes
i just wanna make sure my body can use the raw protein when uncooked. As for the salmonella, never have had it..
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We need the Swedish Viking to reply.
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i like it cause, as you all know, after years of eating the f'ers cooked, you get sick of them. Drinking them is quick, painless, and no dishes
i just wanna make sure my body can use the raw protein when uncooked. As for the salmonella, never have had it..
Only takes one bro. Took this from www.safeeggs.com, I read thru it a while back and thought it had some good info. Probably too much info, sorry...
*Salmonella causes illnesses in a reported 1.4 million people a year. (1)
*It is estimated .01% of eggs in the retail market are contaminated with Salmonella, or one out of every 10,000 eggs in the U.S. (2)
*Eggs and egg-containing foods have been identified as the vehicle in roughly 80% of known source Salmonella enteritidis (Se) infections in the U.S. (3)
*Se is a dangerous bacterium that can be transferred to humans through ingestion of raw or undercooked eggs. (3)
*Salmonellosis, the illness from Salmonella infection, is characterized by fever, stomach cramps, and diarrhea. The degree to which a person infected becomes sick depends on his or her health status and the virulence of Salmonella ingested. In general, the poorer a person’s health and the more severe contamination of the egg ingested, the greater the likelihood for serious illness and death. (3)
*Salmonella infections are most often found in age extremes, i.e., children and elderly. However, the association of age may be due to a reporting bias as children and seniors are more likely to be cultured by a doctor and reported. (3)
*The at-risk population for Salmonella illness includes children, the elderly, and people with weakened immune systems, which makes up about 30 percent of the U.S. population overall.
*Salmonella is the number one cause of food poisoning in the U.S. (4)
*CDC data shows 75% of Salmonella outbreaks are caused by consuming raw or inadequately cooked, grade A, whole shell eggs. (3)
*Salmonella is much more likely to be associated with egg-containing foods. The eggs involved are almost always grade A commercial shell eggs from a variety of source farms and typically were served not fully cooked. (5)
*Eggs with Salmonella enteritidis look and taste the same as other shell eggs. (4)
*Eggs are contaminated inside the egg prior to lay, so washing the eggs before cracking them open is a common but absolutely false assumption regarding the safety of the egg. Eggs that are USDA graded AA or A quality, as well as eggs that are free range, cage free, organic, vegetarian, etc., while all possessing attributes of value added quality, offer no assurance of safety. Regardless of an egg’s quality attributes, any egg could be harboring Salmonella bacteria inside. There is no taste, texture or visual way to tell which eggs have the bacteria.
*Salmonella enteritidis inside of eggs is not eliminated by standard methods of food preparation, short of cooking eggs until they are dry and hard. (5)
*Effectiveness of cooking to reduce bacteria is measured as a % of bacteria surviving after cooking. Humphrey et al. (1989) established that eggs that were confirmed to contain Salmonella bacteria will still contain Salmonella bacteria after cooking. Eggs that are poached, soft boiled or cooked sunny-side up show that after cooking the bacteria still remained in 100% of samples starting with bacteria. Eggs cooked over easy/over medium (in vegetable oil for approximately 2.5 minutes at 120°F.) showed that Salmonella bacteria remained in up to 56% of samples after cooking. Scrambled and hard cooked eggs where no visible liquid remains, were the only eggs that resulted in 0% containing bacteria after cooking. (3)
*A two-year government study pinpointed cookie dough and other foods containing raw or undercooked eggs as the leading cause of foodborne illness outbreaks. (1)
*Heat pasteurization has been used for over one hundred years and pasteurized eggs are as safe as pasteurized milk.
Salmonella:
Se bacteria are found within chickens' ovaries, and therefore within the egg as it develops and after it is laid.
*The only known way of eliminating these dangerous bacteria is through heat.
*Pasteurization uses heat to kill the bacteria and deliver eggs that are completely safe to eat.
1. Centers for Disease Control and Prevention, 10/02
2. Mason, 1994: Chantarapanont et al., 2000
3. FSIS Risk Assessment of Salmonella enteritidis in Shell Eggs, 10/05
4. CDC Report on Foodborne Illness, 6/99
5. R. V. Tauxe, MD, MPH, Center for Disease Control and Prevention
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thanks. i'm not too concerned w a little diarrhea or cramping.....
im just concerned that the egg/ egg whites im drinking will not be used by my body as well as cooked eggs would.
in other words, i'll cook them if they are used better than uncooked
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thanks. i'm not too concerned w a little diarrhea or cramping.....
im just concerned that the egg/ egg whites im drinking will not be used by my body as well as cooked eggs would.
in other words, i'll cook them if they are used better than uncooked
i think the consensus is tha they are perfectly digestible, but that there is a sligth chance of salmonella, and if you drink them raw for an extended period of time you are risking a small b-6 deficiency..but that can be off set by supplementing with biotin.
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There are a couple of guys around here who have had salmonella poisoning and indicated it's no fun :-[
Search "salmonella" here and you'll find the whole raw egg discussion has come up numerous times. Meanwhile, this has some good and interesting info http://www.cholesterol-and-health.com/Egg_Yolk.html
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i'm in the habit of drinking the suckers raw these days, but someone told me once they wont digest as well as if cooked.
any feedback?
As a general rule, you should only cook food for health reasons. For health, it makes no sense cooking your food because it destroys all nutrients. Meat and eggs are the only two foods I can think off that you absolutely must cook, because it is loaded with bacteria and not cooking it might kill you. Also, raw eggs have avidin, a substance that interferes with protein absorption, so you get nothing out of raw eggs except bacteria poisoning. The protein is simply not absorbed. Now, cooking vegetables and grain is retarded.
SUCKMYMUSCLE
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For health, it makes no sense cooking your food because it destroys all nutrients.
Now, cooking vegetables and grain is retarded.
SUCKMYMUSCLE
Not always true. For example, in the case of tomatoes, a fruit, cooking is beneficial because it liberates the lycopene into a form that the body can use
See "CU research: Cooking tomatoes boosts disease-fighting, nutritional value"
http://www.news.cornell.edu/Chronicle/02/4.25.02/tomato_research.html
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SO this blows..
some say cooking DOES destroy the usablility of the protein, and others say it doesn't. Great.
SUCK MY MUSCLE: i don't think Avidin interferes with protein absorption, just biotin ...
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The Health Benefits of Raw Eggs By John Claydon D.Hom
The process of cooking eggs destroy the very goodness that our bodies so desperately need as the nature of proteins and fats is altered when exposed to heat. When cooked, the egg protein changes its chemical shape; it is often this process that can be the cause of allergies. Generally when eating raw eggs, any incidence of egg allergy will disappear.
Surprisingly, in spite of ‘bad press’ raw eggs, organic or at least from a known source of healthy free-range chickens, are an excellent health tonic. The regular consumption of raw eggs will do wonders for your overall health. Exceptionally easy to digest, raw eggs provide a wonderful boost to the immune system, and a completely balanced nutritional package. A good immune system is one of several things the body needs to overcome cancer.
Many people’s diets are deficient in high quality proteins and fats, and eggs are one the very best sources of these. Raw eggs have many benefits, they contain essential nutrients for the brain, nerves, glands and hormones, they are nutritionally balanced, and we highly recommend the addition of raw eggs to your nutritional programme. The sulphur amino acids help to keep you young, raw eggs also contain an abundance of other vital substances including protein, essential fatty acids along with niacin, riboflavin, biotin, choline, vitamins A, D and E, magnesium, potassium, phosphorous, manganese, iron, iodine, copper, zinc and sulphur. Egg yolks are one of the few foods that contain vitamin D.
Poisoning from salmonella has been exaggerated in the past. A study by the U.S. Department of Agriculture in 2002 indicated that only 2.3 million, of the 69 billion eggs produced annually, are contaminated with salmonella. In other words 0.003% or 1 in every 30,000 eggs. The bulk of these come from battery chicken eggs and chickens kept in unhealthy conditions - only sick chickens lay salmonella contaminated eggs. If only healthy chicken eggs (organic and free range ideally) are consumed, then far less than one in 30,000 eggs are contaminated. Salmonella is a common micro-organism found almost everywhere, and is just as likely, or more likely, to proliferate on cooked food kept in the fridge. Infection is normally mild gastric symptoms, but in rare cases where the immune system is very low such in the elderly who have had much anti-biotic use, and the source is greatly contaminated, death can result. But such a person is highly lightly to contract one of many common micro-organisms and die from that. To give some perspective, in the highly unusual situation of contracting Salmonella, in a healthy person, an infection is nothing to worry about and is easily treated with high quality pro-biotics every half an hour until you feel better.
Method of Consuming Raw Eggs
From day one of starting raw eggs, your immune system becomes stronger and health will improve. We recommend Zell Oxygen as a key supplement for overall health enhancement. Three raw eggs a day (this will take the place of one meal), seems to be the preferred amount taken by people who regularly consume raw eggs. It is sensible to build up the amount of raw eggs consumed gradually. They are best taken by breaking them into a cup and swallowing whole. It can be helpful to cut through the yolk with a knife to make it easier to swallow, If you have a mental problem with swallowing raw eggs, (they are almost tasteless and easy to swallow) blend with a little goats or sheep’s milk or even avocado, but ideally raw eggs should not be blended as the molecular structure is damaged. Inspect the egg, if it has been cracked do not use it, once broken into the cup or blender smell it, if it smells off do not use it.
It is best to keep eggs un-refrigerated, but in a cool place. Refrigeration can destroy the vital amino acids in raw eggs and can also disguise the distinctive smell of an egg that has gone off.
Raw Eggs and Cholesterol
There is no danger from the cholesterol build up since 2/3 of cholesterol in the body is produced by the liver. The amount of cholesterol consumed in the diet does not relate to the amount of cholesterol deposited. Many studies have shown that the cholesterol in eggs does not raise cholesterol level in the body. Furthermore, eggs contain Lecithin, a valuable nutrient that helps the body to process fats and cholesterol.
Eggs contain valuable fat needed to keep us healthy. On the other hand heated or processed fats are converted into Trans-fats - toxic chemicals that harden in the body, around every cell and clog the circulation. Margarine contains an abundance of Trans-fats and is not part of a healthy diet. Do not be afraid of that natural product that has been eaten with no adverse effects for thousands of years, butter. The initial report that cholesterol in foods leads to health problems was released to the press without scientific validation, and has since been proven by hundreds of scientists and studies around the world to be completely false. The only benefits from the initial press release were to the margarine and vegetable oil industries.
Raw Eggs and Biotin Deficiency
Nature created an egg to be a balanced live food – as long as you eat the biotin rich yolk along with the white, there is no risk of a biotin deficiency.
Quote from the book “The Recipe for Living Without Disease” By Aajonus Vonderplanitz
Free range (ideally from healthy chickens, including organically certified, even better are fertile eggs).
“Raw eggs are one of the best compact foods in nature. Eggs are the ultimate, complete fast food. However the protein in eggs is not utilised for cellular reproduction. They are utilised for regeneration and maintenance. The relationship between raw eggs and salmonella poisoning is a myth"
(Reference the great egg panic by Emily Green, LA R times Jan 2000)
Eggs are remarkable for everyone especially the infirm. Three years ago a medical doctor called me on a Thursday evening about her 70 yr old female patient with emphysema. She explained that her patient had been mainly bed-ridden for two years, was on 100% oxygen and respiratory machines. She prognosed that her patient would die that weekend unless I could help. I told her that the only thing I thought might help at that late stage was eggs. I recommended that she get her patient 10 dozen raw eggs, and put them on her bed table. I suggested that she ask her patient to eat one as often as she could and that there was no limit. Very early Monday morning, I received a call from the patient. She told me that she was off the machines, out of bed and feeling stronger that she had in years. She had eaten 66 eggs over the weekend.
If eggs are whipped, beaten or blended without raw milk, raw cream, or coconut cream, many of the enzymes are oxidised and lost.” It is best to break open the egg into a cup or glass and swallow whole. Most people are repelled by this, but with a little courage it is found to be easy. There is almost no taste and the egg, even big ones are easily swallowed. Generally, I find, 3 to 4 eggs taken in the morning are an important part of my well-being programme. The cholesterol in raw eggs is not deposited in the arteries and is an essential nutrient for aiding health and well-being. The white of the egg has been said to interfere with biotin assimilation, but nature knows best by making the egg yolk very rich in biotin. The egg in its entirety is a very balanced food and only supports health and should be taken in its entirety, yolk and white together.
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wow thats a great article...but i wonder how much the cooking/ beating of the raw egg effects the health benefits of the egg? i have a huge appetite and i have to eat some food in the morning..i think i would end up over eating if i drank my breakfast..
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ok, here I am. I didn't see this before...I would have jumped all over it. I am up to about 24 raw eggs daily at the max. I don't think I'll go higher than that, in fact I might cut back just a bit because 12 at a time seems like about 2-4 too many. Anyway, we have all read a million reports on salmonella poisoning and what not-some even going so far as to say that even eating anything raw is taking too much of a risk. If you are curious, why not figure it out for yourself? You can't know until you know. But keep this in mind: we are not these weak, useless, fragile beings that everyone seems to think we are. Some might be more fragile than others because they've been spending their lives sterilyzing everything and cooking their entire existance, but that can be reversed. Our bodies are animals.
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GUY...this thread is about whether we can use raw egg protein....NOT the effects of Salmonella....
I'm still drinking them raw....no dishes, pans, time spend eating, gross taste. Trust me, try it...it's not bad at all. Think cold, flavorless jello.
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GUY...this thread is about whether we can use raw egg protein....NOT the effects of Salmonella....
I'm still drinking them raw....no dishes, pans, time spend eating, gross taste. Trust me, try it...it's not bad at all. Think cold, flavorless jello.
This says NO to raw http://thetlab.com/egg-protein-raw-vs-cooked
Anyone care to decipher this? http://jn.nutrition.org/cgi/content/full/128/10/1716
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Best and most nutritional way to eat an egg is poached. Eggs are water soluble and when you eat them raw you do not get as much of the nutritional value. At least that is what Benny Pooda used to say. He did his college thesis on eggs.
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This says NO to raw http://thetlab.com/egg-protein-raw-vs-cooked
Anyone care to decipher this? http://jn.nutrition.org/cgi/content/full/128/10/1716
Thanks princess
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This says NO to raw http://thetlab.com/egg-protein-raw-vs-cooked
Anyone care to decipher this? http://jn.nutrition.org/cgi/content/full/128/10/1716
I don't have time to read the whole thing but:
"The true ileal digestibility of cooked and raw egg protein amounted to 90.9 ± 0.8 and 51.3 ± 9.8%, respectively"
Seems like they vote for cooking too in regards to protein availability.
Thanks for the article PL.
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i am not sure..i tend to believe that what is found in nature is best. if we were animals(which we are)..we would not have access to a skillet and to a heating source...so how could we cook the eggs in order to eat them; if that isindeed the way to eat them? we couldnt cook them. so i think that eating them raw would in theory be BETTER, but since nature CAN be improved upon by man...it is possible that altering the egg wit heat and cooking could improve its protein availability, BUT at the least..i think its safe to say that eating them raw is OKAY, because that is the way they are in nature and the way we would hav eaten them before moern technology....and the amount of time on an evolutionary scale since the advent of the cooking with silets is very short..short enough that our digestiv system still works the same way that it did baack when we were always eating them raw.
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i am not sure..i tend to believe that what is found in nature is best. if we were animals(which we are)..we would not have access to a skillet and to a heating source...so how could we cook the eggs in order to eat them; if that isindeed the way to eat them? we couldnt cook them. so i think that eating them raw would in theory be BETTER, but since nature CAN be improved upon by man...it is possible that altering the egg wit heat and cooking could improve its protein availability, BUT at the least..i think its safe to say that eating them raw is OKAY, because that is the way they are in nature and the way we would hav eaten them before moern technology....and the amount of time on an evolutionary scale since the advent of the cooking with silets is very short..short enough that our digestiv system still works the same way that it did baack when we were always eating them raw.
if you take your argument to its logical conclusion you would see that we never ate chicken eggs. diets where mostly nuts, seeds, fruits and large breeding animals. since fire we have been cooking. i agree with you that raw food is better in most cases, but i doubt alot of people eat raw. society forces us to cook. it sucks.
if you get salmonella i promise you, you will not eat raw eggs again, you not only shit but have aches and pains, vomit, and are generally sick to your stomach for a couple days to a week or more. i had it, it was awful as fuck, i vomitted about 8 times one night and was in awful pain.
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if you get salmonella i promise you, you will not eat raw eggs again, you not only shit but have aches and pains, vomit, and are generally sick to your stomach for a couple days to a week or more. i had it, it was awful as fuck, i vomitted about 8 times one night and was in awful pain.
How did you come about getting the salmonella? Were you an avid egg drinker and one day, boom, hell broke loose??
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One of my friends old roomate died from salmonella poisoning, it's not just something you can suck up and deal with.
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I drank 4 eggs today with a little bit of milk (one at a time) and I gotta say, it filled me up...I usually eat anywhere between 7 and 12 eggs (scrambled) for breakfast and usually I'm still hungry after, but I must say I was full and didn't have to wash dishes and the pan to cook with, and no stomach problems so far...
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I know I've stated this before but: for the past 2 months, I'm eating 5-7 dozen egg whites per week, all being drank raw. Either mixed with ice-cream/sherbert/frozen yogurt for flavor, or, whites/splenda/cinnamon, all of which get mixed in a blender. Maybe I'm pushing my luck but I haven't had a problem. jd.
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In one of the above post's about the benefits of raw eggs, it says not to use a blender or blend the egg, for some reason..
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yea, when you blend them they oxidize and become less bio-available. I sometimes make raw egg smoothies with fruit and un-pasteurized butter. I blend everything with just the whites and then at the very end, I throw the yolks in for just two seconds or so-the yolks are the most important part.
Raw eggs are definitely more digestable than cooked. I have heard of developing a possible biotin deficiency from eating too many raw egg whites, but I really know next to nothing about it or even what biotin is. That's the truth.
If you eat sustainably farmed, organic or better raw eggs, the chances of finding one with salmonella is like 1 in 30,000 or something like that-I cited that on a research paper I wrote. But even if you come into contact with salmonella-that is not what get's you sick, what get's you sick is your body's inability to handle it. The problem is always your weakness, not the strength of the environment you live in. We all come into contact with salmonella all the time. Most of us don't get sick because most of us have already developed immunity from years of handling raw meat, getting licked by our dogs, horsing around outside...etc.
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yea, when you blend them they oxidize and become less bio-available. I sometimes make raw egg smoothies with fruit and un-pasteurized butter. I blend everything with just the whites and then at the very end, I throw the yolks in for just two seconds or so-the yolks are the most important part.
Raw eggs are definitely more digestable than cooked. I have heard of developing a possible biotin deficiency from eating too many raw egg whites, but I really know next to nothing about it or even what biotin is. That's the truth.
If you eat sustainably farmed, organic or better raw eggs, the chances of finding one with salmonella is like 1 in 30,000 or something like that-I cited that on a research paper I wrote. But even if you come into contact with salmonella-that is not what get's you sick, what get's you sick is your body's inability to handle it. The problem is always your weakness, not the strength of the environment you live in. We all come into contact with salmonella all the time. Most of us don't get sick because most of us have already developed immunity from years of handling raw meat, getting licked by our dogs, horsing around outside...etc.
incorrect, viruses and bacteria are more evolved then our immune system because by nature they have to in order to survive. toxins have many different reactions in the body. you rarely develope adaptive immunity to bacteria, mostly to a virus. bacterial infections like salmonella will make you sick most of the time, its a quantitiy issue like you indicate but unless your immune system is superhuman, drinking anything with detectable amounts of active salmonella will make you sick. thats like saying that the reason we get botulism is only because we are weak, its a two way street, but if theres enough of it, your immune system will not be able to do a thing.
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incorrect, viruses and bacteria are more evolved then our immune system because by nature they have to in order to survive. toxins have many different reactions in the body. you rarely develope adaptive immunity to bacteria, mostly to a virus. bacterial infections like salmonella will make you sick most of the time, its a quantitiy issue like you indicate but unless your immune system is superhuman, drinking anything with detectable amounts of active salmonella will make you sick. thats like saying that the reason we get botulism is only because we are weak, its a two way street, but if theres enough of it, your immune system will not be able to do a thing.
Smoke, curious as to how you got your salmonella? Freak thing or were you an avid raw egger too????
I appriciate your knowledge man so steer me in the right direction!
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Smoke, curious as to how you got your salmonella? Freak thing or were you an avid raw egger too????
I appriciate your knowledge man so steer me in the right direction!
i got it from undercooked chicken, when i was eating it after a few mouthfulls i knew the chicken was undercooked. it was covered in sauce so i couldnt see if it was pink. i wasnt feeling well that night and the next night it really hit me, and i was stomach sick for 4 days and lost ten pounds, mostly water etc. you can get it from anything like fruit that isnt washed etc.. but eggs do give you better chances of getting it, albeit slim. i was just trying to point out how unpleasant the infection can be.
your chances of getting salmonella from raw eggs is slim, i would agree with that. but its not pleasant and it ranges in severity, sometimes requiring meds an hospitalization. if your really concerned and you want to continue eating raw eggs you could supplement your diet with probiotics as particular strains have shown potent immune enhancing effects in the gut, with regards to toxins, bacteria etc.. they almost have the efficacy that medical intervention does on some levels for this thing.
if i want protein i would just eat shakes, i tend to eat more real food and two shakes a day, i really dont see the benefit of raw eggs, or egg protein powder for instance.
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i got it from undercooked chicken, when i was eating it after a few mouthfulls i knew the chicken was undercooked. it was covered in sauce so i couldnt see if it was pink. i wasnt feeling well that night and the next night it really hit me, and i was stomach sick for 4 days and lost ten pounds, mostly water etc. you can get it from anything like fruit that isnt washed etc.. but eggs do give you better chances of getting it, albeit slim. i was just trying to point out how unpleasant the infection can be.
your chances of getting salmonella from raw eggs is slim, i would agree with that. but its not pleasant and it ranges in severity, sometimes requiring meds an hospitalization. if your really concerned and you want to continue eating raw eggs you could supplement your diet with probiotics as particular strains have shown potent immune enhancing effects in the gut, with regards to toxins, bacteria etc.. they almost have the efficacy that medical intervention does on some levels for this thing.
if i want protein i would just eat shakes, i tend to eat more real food and two shakes a day, i really dont see the benefit of raw eggs, or egg protein powder for instance.
Good stuff, thanks man..
I am firm believer in enzymes, probiotics and green blends as well. Never got into the raw egg deal, just not worth it to me plus the texture creeps me out.
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I down a cup of them in the morning with my oats + banana. The texture doesn't bother me really because I just open the hatch and pour the whole thing down in at once. I'm not a fan of eating them any other time of the day though, I try to avoid drinking too many shakes and stick with real food. I can't down 12oz of chicken in the morning, it just doesn't "feel" right to me heh.
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Good stuff, thanks man..
I am firm believer in enzymes, probiotics and green blends as well. Never got into the raw egg deal, just not worth it to me plus the texture creeps me out.
if you like improving digestion which i think is key then you might want to have a look into bitters and carminitives. bitters are great before meals and reduce gas and bloating, and releases enzymes more bile etc.. great addition and for like 10 bucks of gentian lutea you will get months worth.
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if you like improving digestion which i think is key then you might want to have a look into bitters and carminitives. bitters are great before meals and reduce gas and bloating, and releases enzymes more bile etc.. great addition and for like 10 bucks of gentian lutea you will get months worth.
I assume I can "google" all that....will take a look man.
All those years of eating so much and not always clean of course, it is time to work on the intestinal tract!! Not so much interested in Raw Eggs per say but overall gut health is key as we get older.
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I assume I can "google" all that....will take a look man.
All those years of eating so much and not always clean of course, it is time to work on the intestinal tract!! Not so much interested in Raw Eggs per say but overall gut health is key as we get older.
you should be able too, if your having trouble finding info and are interested pm me and ill hook you up with some information. any natural health store should have bitters, they are great for digestion, perhaps the best thing and they are often under used.
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ok, here I am. I didn't see this before...I would have jumped all over it. I am up to about 24 raw eggs daily at the max. I don't think I'll go higher than that, in fact I might cut back just a bit because 12 at a time seems like about 2-4 too many. Anyway, we have all read a million reports on salmonella poisoning and what not-some even going so far as to say that even eating anything raw is taking too much of a risk. If you are curious, why not figure it out for yourself? You can't know until you know. But keep this in mind: we are not these weak, useless, fragile beings that everyone seems to think we are. Some might be more fragile than others because they've been spending their lives sterilyzing everything and cooking their entire existance, but that can be reversed. Our bodies are animals.
You having any joint pain/inflammation issues from that many eggs? Im assuming whole eggs here.
Jason
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Nope. Always whole eggs.
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Nope. Always whole eggs.
so much omega 6 there man. your really hindering your results in the gym i would imagine. pro inflammation and causing inflammation externally are a combo of low recovery.
it really makes no sense to drink whole eggs versus whites other then some phosphaditylcholine which you can get many other places, plus thats a ton of cholesterol. while it doesnt have a huge effect on serum chol, it still offers problems at really high amounts like your taking
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Thanks for the heads up, but as it stands right now I am cool with the way I am doing things. If anything changes, I will make the necessary changes.
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Thanks for the heads up, but as it stands right now I am cool with the way I am doing things. If anything changes, I will make the necessary changes.
more then likely nothing will ever happen, its just prophalaxsis really. but its just being on the side of caution. but if your taking fish oil, and flax etc... you shoud be right as rain.
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i am interested in knowing what the limit for extra benefits from the egg yolk is at? right now i eat 6 eggs in the morning, half whites half whole eggs. do you think i am missig out on any benefits from the egg yolk by not consuming more than that? i thought maybe three yolks would be plenty to give me all the possible benefits from the egg fat/cholestrol/arachidonic acid...??? ???
a little help please.
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You having any joint pain/inflammation issues from that many eggs? Im assuming whole eggs here.
Jason
bro thats ridiculous 24 raw eggs in one day...guy must eat like 5 pounds of raw red meat a day too you know cause our bodies are animals...DAMN
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i am interested in knowing what the limit for extra benefits from the egg yolk is at? right now i eat 6 eggs in the morning, half whites half whole eggs. do you think i am missig out on any benefits from the egg yolk by not consuming more than that? i thought maybe three yolks would be plenty to give me all the possible benefits from the egg fat/cholestrol/arachidonic acid...??? ???
a little help please.
id be more worried about the negative effects of egg yolks at that level. your body can synthesize chol and chol esters extremely easy and uses LCAT AND ACAT quite efficiently to store other useful forms. i would doubt that any more then 3-5 yolks gives diminishing returns. your looking at good effects from phosphatidylcholine on memory, relaxation as well as for use in many psysiological processes. so your fine.
the negs are that omega 6 is not needed in your diet, dont go out of your way. i assume you eat alot of meat etc. so omega 6 is abundent. omega 6(some like the shit in yolks) acutally causes inflammation, and the main underpinning in all disease for the most part is inflammation. heart disease, asthma, lupus are all forms of inflammation. plus your working out causing inflammation, i would opt for more omega 3 and anti inflammatories. people eat way to much o6 and far too little o3 these days.
your fine. up the fish oil, and keep the yolks the same. if you looking for a good 06 add borage oil. and if your wondering about borage it does contain pyrrolizidine alkaloids which many know to be hepatoxic, but they are saturated(maybe unsat, cant really remember) so they pose no threat. plus it has high levels of GLA which is great for bodybuilders and for recover, immune, and inflammation.
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id be more worried about the negative effects of egg yolks at that level. your body can synthesize chol and chol esters extremely easy and uses LCAT AND ACAT quite efficiently to store other useful forms. i would doubt that any more then 3-5 yolks gives diminishing returns. your looking at good effects from phosphatidylcholine on memory, relaxation as well as for use in many psysiological processes. so your fine.
the negs are that omega 6 is not needed in your diet, dont go out of your way. i assume you eat alot of meat etc. so omega 6 is abundent. omega 6(some like the shit in yolks) acutally causes inflammation, and the main underpinning in all disease for the most part is inflammation. heart disease, asthma, lupus are all forms of inflammation. plus your working out causing inflammation, i would opt for more omega 3 and anti inflammatories. people eat way to much o6 and far too little o3 these days.
your fine. up the fish oil, and keep the yolks the same. if you looking for a good 06 add borage oil. and if your wondering about borage it does contain pyrrolizidine alkaloids which many know to be hepatoxic, but they are saturated(maybe unsat, cant really remember) so they pose no threat. plus it has high levels of GLA which is great for bodybuilders and for recover, immune, and inflammation.
Great points, very informative.
Do you have any views or opinions on Udo 3-6-9 oil? I have been to one of his seminars and other than being a total loon, he had some good research. Granted, that was based on his own situation with an illness he developed. Can't remember what it was but his big thing is to have a 2:1 ratio of 3 to 6's which is why he said flax oil is off target with their ratios.
I can not eat fish for the life of me so I use this in my shakes and as salad dressing. Also contains, flax, borage, safflower, and a few others that are escaping me right now.
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great advice smoke-seriously, I will keep close watch, in fact I might already be experiencing some indigestability at the high levels I'm eating-although I'm not noticing anything inflammation related.
I used to love UDOs a while back. Now though, my new favorite fat is cold pressed coconut oil/butter.
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Great points, very informative.
Do you have any views or opinions on Udo 3-6-9 oil? I have been to one of his seminars and other than being a total loon, he had some good research. Granted, that was based on his own situation with an illness he developed. Can't remember what it was but his big thing is to have a 2:1 ratio of 3 to 6's which is why he said flax oil is off target with their ratios.
I can not eat fish for the life of me so I use this in my shakes and as salad dressing. Also contains, flax, borage, safflower, and a few others that are escaping me right now.
i use to take udos, and i dont think it is a bad choice at all. safflower is garbage, and it pro inflammatory so i wish he would leave it out. the other oils are fine and i beleive it contains some black current oil to add more gla to it. the only thing its missing is some dha and epa found in fish oil. these compounds have great effect on mood, inflammation, prevention of disease etc.. there are alot of benefits, i wrote about them in another post. but his idea is that given enough O3 via flax etc your body can produce the necessary dha and epa , this is sound in theory but because many have a poor diet the conversion and utilization is perhaps very low. so insted of supplying substrates id rather have the real thing, and supply some substrates i think it solves the problem a complete angle ruling out any problems along the pathway.
some might ask why im bashing O6 in yolks meat and not in this product. the main reason is that when supplied in proper ratios O6 has many useful purposes, and can promote a healthy inflammatory response, which is needed for immunity. also, his choices of O6 save safflower are anti inflammatory like borage for instance, while in yolks it is not, nor is it in red meat for instance. so not only the quantity but the type is important.
i would say continue the udos but if you opt for something cheaper, just try fish oil, and some borage and eat flax seeds.
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i use to take udos, and i dont think it is a bad choice at all. safflower is garbage, and it pro inflammatory so i wish he would leave it out. the other oils are fine and i beleive it contains some black current oil to add more gla to it. the only thing its missing is some dha and epa found in fish oil. these compounds have great effect on mood, inflammation, prevention of disease etc.. there are alot of benefits, i wrote about them in another post. but his idea is that given enough O3 via flax etc your body can produce the necessary dha and epa , this is sound in theory but because many have a poor diet the conversion and utilization is perhaps very low. so insted of supplying substrates id rather have the real thing, and supply some substrates i think it solves the problem a complete angle ruling out any problems along the pathway.
some might ask why im bashing O6 in yolks meat and not in this product. the main reason is that when supplied in proper ratios O6 has many useful purposes, and can promote a healthy inflammatory response, which is needed for immunity. also, his choices of O6 save safflower are anti inflammatory like borage for instance, while in yolks it is not, nor is it in red meat for instance. so not only the quantity but the type is important.
i would say continue the udos but if you opt for something cheaper, just try fish oil, and some borage and eat flax seeds.
Or I could just take a dha-epa supplement which is what I will probably do. My diet is sound other than I do not eat fish at all so usually more of my EFA's come from supps. My fats usually come from egg yolks, natural pb, red meat, almonds or mixed nuts, udos and olive oil in cooking.
Makes sense what you are saying compared to how I have been feeling lately. Now that you mentioned his theroy on conversion, I remember that in his seminar. Man, that was late '90's when I saw him. He had a flask on him and would take tugs of his oil from it...fucker cracked me up.
Thanks for all your help.
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Or I could just take a dha-epa supplement which is what I will probably do. My diet is sound other than I do not eat fish at all so usually more of my EFA's come from supps. My fats usually come from egg yolks, natural pb, red meat, almonds or mixed nuts, udos and olive oil in cooking.
Makes sense what you are saying compared to how I have been feeling lately. Now that you mentioned his theroy on conversion, I remember that in his seminar. Man, that was late '90's when I saw him. He had a flask on him and would take tugs of his oil from it...fucker cracked me up.
Thanks for all your help.
lol, he was drinking the oil during the seminar. LMAO what jew bag
no problem at all, i dont mind at all.
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Oh shit, are you people still arguing this? Raw eggs: bad. It has bacteria, and tons of avidin which inhibit protein absorption as well as interfering with RNA-transcryptase at the mitochondrial level, thus diminhing proteing synthesis. There is nothing to gain and everything to lose by eating raw eggs. Meat and eggs shopuld be cooked, end of story. In fact, boiling meat actually increases the bioavailablility of the protein in meat - the idela is to pouch it. :)
SUCKMYMUSCLE
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Oh shit, are you people still arguing this? Raw eggs: bad. It has bacteria, and tons of avidin which inhibit protein absorption as well as interfering with RNA-transcryptase at the mitochondrial level, thus diminhing proteing synthesis. There is nothing to gain and everything to lose by eating raw eggs. Meat and eggs shopuld be cooked, end of story. In fact, boiling meat actually increases the bioavailablility of the protein in meat - the idela is to pouch it. :)
SUCKMYMUSCLE
i've never seen anything about avindin and protein.....just avidin and biotin...
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I didn't read the whole thread, but if you want to drink your eggs just buy pasteurized egg whites.
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in ending this thread....
drinking raw eggs is ok.
good night and good luck.
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in ending this thread....
drinking raw eggs is ok.
good night and good luck.
does anyone drink raw eggs here?
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does anyone drink raw eggs here?
i drink one raw egg yolk after im done eating my eggwhites/vegetables stir fry in the morning..i save it in a dixie cup and have it next to me while i eat...then right after i take my vitamins/supplements (which is right after im done with the egg white/veggie meal), i down the egg yolk.
i just do it for the cholestrol.
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i drink one raw egg yolk after im done eating my eggwhites/vegetables stir fry in the morning..i save it in a dixie cup and have it next to me while i eat...then right after i take my vitamins/supplements (which is right after im done with the egg white/veggie meal), i down the egg yolk.
i just do it for the cholestrol.
so are raw eggs undigestible?
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thats kind of extreme candidizzle lol.
and yeah the chance of you getting salmonella from a raw egg is like close to sweet fuckall of a 15th decimal
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thats kind of extreme candidizzle lol.
and yeah the chance of you getting salmonella from a raw egg is like close to sweet fuckall of a 15th decimal
uh.....???
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bad analogy? damn, trust someone to pick that out.
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does anyone drink raw eggs here?
8-12 raw whole eggs everyday for the last couple years. I use an egg beater thing the mix them up though, so I might stop that and start drinking them unbroken.
Does anyone know what the symptoms of biotin defficiency are?
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8-12 raw whole eggs everyday for the last couple years. I use an egg beater thing the mix them up though, so I might stop that and start drinking them unbroken.
Does anyone know what the symptoms of biotin defficiency are?
are they digestible?
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are they digestible?
That is the $64,000 question =)
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http://www.ccfbrands.com/brands/heidis-liquid-eggs/
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http://www.ccfbrands.com/brands/heidis-liquid-eggs/
do you drink the raw eggs?
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BUMP for smages giving me some insight on whether or not raw eggs can be digested
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BUMP for smages giving me some insight on whether or not raw eggs can be digested
Unfortunately, I don't know the exact answer. But from the top bodybuilding nutritionist they are digestible in this form or drinking Lana's egg whites. They are pastuerized.
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Unfortunately, I don't know the exact answer. But from the top bodybuilding nutritionist they are digestible in this form or drinking Lana's egg whites. They are pastuerized.
so you drink them out of the carton?
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so you drink them out of the carton?
Lots of pros drink Lana's egg whites. Mark Dugdale video, he is blending them in a shake right after morning cardio.
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Lots of pros drink Lana's egg whites. Mark Dugdale video, he is blending them in a shake right after morning cardio.
are they digestible? :D
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are they digestible? :D
go away.
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go away.
so do you drink them raw?
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Or are they indigestible?
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Or are they indigestible?
do you drink them