Getbig Bodybuilding, Figure and Fitness Forums
Getbig Main Boards => Gossip & Opinions => Topic started by: Boost on January 20, 2009, 02:20:42 PM
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Lately i have been slamming down 12 raw eggs per day, blended into a couple shakes.
Anyone else do this? apparently 1/30 000 eggs has salmonella, and some say that salmonella in itself can be treated easily with pro biotics if caught early.
i just can't stand any form of cooked eggs. The smell really puts me off.
(http://www.seriouseats.com/required_eating/images/mastershakeeasteregg.jpg)
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not nuts - but yes stupid
but hey since your at it? Forget Aids, you cannot cure it but today you can comfortably life with it - so to hell with condoms go for it chief
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You miss out on a good part of the egg protein eating raw eggs, but hey if you like it go ahead.
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You won't absorb the good egg protein so bit of a waste.
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Your farts are gona be foul
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why drink them raw?
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! They will stay good in your refrigerator for 90 to 120 days and can be safely kept frozen indefinitely.
www.eggwhitesint.com
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why drink them raw?
Perhaps it reminds him of something else?
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Perhaps it reminds him of something else?
::)
With a name like "SqautAss", it's hardly suprising u are even thinking about semen.
Fully fledged fag.
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::)
With a name like "SqautAss", it's hardly suprising u are even thinking about semen.
Fully fledged fag.
Semen? Jesus Christ you're disgusting!
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why drink them raw?
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! They will stay good in your refrigerator for 90 to 120 days and can be safely kept frozen indefinitely.
www.eggwhitesint.com
Way to promote Chic ::)
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Avidin, which is found in raw egg whites,
Ron's getting everywhere nowadays.
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30-40 years ago, salmonella was very rarely found in eggs. the dramatic increase in salmonella is due to our factory farming methods, in this case 10,000 chickens laying eggs in cages in a big warehouse. the incidence of salmonella is much less in free range chickens.
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I started drinking raw eggs again. Actually I find it works quite well. I do 6 whites with two whole. An old school guy at the gym got me started and now I prefer it that way. I don't agree that it doesn't absorb as efficiently, I've only seen better results this way.
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why drink them raw?
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! They will stay good in your refrigerator for 90 to 120 days and can be safely kept frozen indefinitely.
www.eggwhitesint.com
Yeah but that shit gave me the worst gas i've ever had, I actually stunk myself out with my own farts.
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why drink them raw?
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! They will stay good in your refrigerator for 90 to 120 days and can be safely kept frozen indefinitely.
www.eggwhitesint.com
I have wondered about this. I've been cooking my whites to be on the safe side. At what temperature is avidin destroyed? 134 exactly or lower?
Also, another company said that their pasteurization won't destroy the avidin and that the white needs to be fully cooked:
"Do AllWhites need to be cooked in order to neutralize the Avidin protein that depletes Biotin? I'm a body builder and need to know.
Yes, AllWhites must be fully cooked in order for the Biotin present in egg whites to be available for absorption. In its natural raw state, Avidin, a protein found in egg whites, binds with Biotin (a B-vitamin). When bound to Avidin, our bodies are unable to absorb Biotin from the egg white. The heat treatment or pasteurization temperature of the AllWhites is not high enough to denature the Avidin protein, therefore the Biotin remains bound."
http://www.betterneggs.com/faq/answer.cfm?qid=17
Not just busting your hump Bob. If your pasteurization solves this problem then you've got a superior product.
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i've drank a dozen raw eggs every day for 2 years.. you still get protein, and it doesn't kill you. anyone who says otherwise is trying to sell you something. however i recently switched over to egg white containers, just because i can get more eggs without feeling naseous (anything over 6 makes me queasy) but in a pinch I would have no problem drinking raw eggs.
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Lately i have been slamming down 12 raw eggs per day, blended into a couple shakes.
Anyone else do this? apparently 1/30 000 eggs has salmonella, and some say that salmonella in itself can be treated easily with pro biotics if caught early.
i just can't stand any form of cooked eggs. The smell really puts me off.
(http://www.seriouseats.com/required_eating/images/mastershakeeasteregg.jpg)
Salmonella in eggs is so freaking rare and if you're eating raw eggs that are cage free there is very little chance of ever getting it. You have a bigger chance of getting it at a restaurant from some clown cutting salads on a board or with a knife he cut raw chicken with. Add some enzymes to break the eggs down or slightly heat the eggs and stop before they thicken in a pan before drinking them.
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If your worried about getting salmonella just rinse off the egg shell before u crack in in xtremely hot water. Since salmonella is found on the shell of the egg, this will get rid of any chance of it, and ur safe to eat ur egg raw if u want to !! ;D
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Avidin? What? Who eats raw eggs for the B6 benefit? B6? Who gives a rats ass about B6.
Dude, raw eggs are fine. They taste like slime, but if that's your thing- go for it. As noted, if you contract salmonella from raw eggs, play the lottery the same day, you'll probably win a million bucks.
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You been watching Rocky too many times.
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Lately i have been slamming down 12 raw eggs per day, blended into a couple shakes.
Anyone else do this? apparently 1/30 000 eggs has salmonella, and some say that salmonella in itself can be treated easily with pro biotics if caught early.
i just can't stand any form of cooked eggs. The smell really puts me off.
(http://www.seriouseats.com/required_eating/images/mastershakeeasteregg.jpg)
It's called Whey. I've heard it's a good form of protein and can be found in most grocery/supp stores. Apparently, they've even found ways to make it taste pretty good too.
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If your worried about getting salmonella just rinse off the egg shell before u crack in in xtremely hot water. Since salmonella is found on the shell of the egg, this will get rid of any chance of it, and ur safe to eat ur egg raw if u want to !! ;D
No, this wont reduce the risk of egg-borne salmonellosis which is mostly the result of trans-ovarian contamination.
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"Avidin is a remarkably stable protein. Its heat denaturation gives a transition temperature of 85°C." [that's 185F]
http://209.85.173.132/search?q=cache:bOseN5Jn3lkJ:www.fordras.com/avidin+avidin+denature+temperature&hl=en&ct=clnk&cd=5
This page mentions a temperature range of 75-95C (167-203F)
http://books.google.com/books?id=l4IgKRRJegsC&pg=RA1-PA320&lpg=RA1-PA320&dq=avidin+denaturation+temperature&source=web&ots=Lh1WjxWCdg&sig=uQhXpOFKjP9SlHa8s4feup7T4vE&hl=en&sa=X&oi=book_result&resnum=1&ct=result
This study cites a range of 75-83C for unbound streptavidin and avidin.
http://www.ncbi.nlm.nih.gov/pubmed/10796986
I'd really like to know at what temp avidin is destroyed.
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Bob quit fighting with Kegdrainer and give us a link to the Eggwhitesinternational analysis showing that the pasteurized whites contained no avidin. From what I'm reading 134F seems too low to be effective.
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I used to do that back in college, when I couldn’t afford much in the way of supplements. But, I didn’t drink eggs by themselves; I blended them with milk or half-n-half and a scoop of GNC’s old Challenge Milk & Egg Protein powder.
As for samonella, it’s simply a bacteria and, as such, it gets killed by extreme heat OR extreme cold. Fortunately for me, I never had to worry about samonella, because my roommates mini-fridge would freeze my eggs most of the time.
But, it's IMPERATIVE that you clean your blender after use and drink your shake as quickly as possible. Any egg residue that isn't cleaned off properly can make you sick. It happened to me once. While I was laid up, my mother told me that she noticed how slimy the outside of my blender was, when she'd clean the kitchen. So, I learned my lesson and ensured that I cleaned my blender with SCALDING-HOT WATER and BLEACH, after use.
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why drink them raw?
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! They will stay good in your refrigerator for 90 to 120 days and can be safely kept frozen indefinitely.
www.eggwhitesint.com
goodstuff.... ;D
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The best way to cook and egg so you get the most out of it nutritionally (according to Benny Pooda who did his college thesis or something on eggs) said poached and covered
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I used to drink a dozen raw whole eggs every day. Sometimes I would accidentally drop the shit-covered eggshells into the cup, but they were still good to drink haha.
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at what temperature is Avidan destroyed?
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at what temperature is Avidan destroyed?
I'd like to know. Egg white poisoning is no bs.
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Liquid, pasteurized egg whites is the way to go instead of raw. It's not so much the risk of getting sick, but there are scientific studies showing that protein absorption from cooked eggs (incl. pasteurized) is MUCH higher than from raw eggs.
Liquid egg whites KICK ASS in protein shakes btw.
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Liquid, pasteurized egg whites is the way to go instead of raw. It's not so much the risk of getting sick, but there are scientific studies showing that protein absorption from cooked eggs (incl. pasteurized) is MUCH higher than from raw eggs.
Liquid egg whites KICK ASS in protein shakes btw.
Agree. I microwave mine before blending tho to ensure avidin denaturation. It would be nice not to have to tho.
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not nuts - but yes stupid
but hey since your at it? Forget Aids, you cannot cure it but today you can comfortably life with it - so to hell with condoms go for it chief
is that what your aids infected mom told her client and then he got it twice aids and you wow have you ever figured out who it really was
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Taste better mixed with vodka.
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I like my eggs hardboiled with a little mayo and pepper and between two slices of bread
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i can only imagine how much gas i would get with drinking raw eggs. aside from the fact its disgusting.
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If your worried about getting salmonella just rinse off the egg shell before u crack in in xtremely hot water. Since salmonella is found on the shell of the egg, this will get rid of any chance of it, and ur safe to eat ur egg raw if u want to !! ;D
No need to make it that complicated. Just down a nice, tall glass of bleach after you eat the raw eggs and you are good to go.
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I'd like to know. Egg white poisoning is no bs.
lol you didnt see wut i did thar
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why drink them raw?
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! They will stay good in your refrigerator for 90 to 120 days and can be safely kept frozen indefinitely.
www.eggwhitesint.com
omg bob just stop-these egg whites u keep promoting are horrible
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err....why take them raw? spend a little more time cooking them and your body will thank you for it
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Raw Milk is better then Pasteurized milk
Raw Eggs are better then pasteurized eggs
Heat kills nutrients good and bad
Nature intended for us to eat our food raw
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lol you didnt see wut i did thar
Ahhhhhhhhhhhhhhhhh!
err....why take them raw? spend a little more time cooking them and your body will thank you for it
Even in the microwave, cooking them is a drag. Scrubbing the pot, etc. I'd love to feel confident about consuming them without the cooking.
If only someone could tell us the temperature at which avidin breaks down. Someone who knows a lot about egg whites, or knows people who run some sort of egg white speciality company, because those are the people who would know. If only someone would go ask them and then relay the information to us. It would make that company look like a forthright, stand-up group with a helpful and interested representative.
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The yoak comes in the egg for a reason. with just whites you lose out on that. Try soft boiled
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I've had 3 or 4 raw eggs for breakfast for over 10 years. NEVER had a problem, not even once :)