Getbig.com: American Bodybuilding, Fitness and Figure
Getbig Bodybuilding Boards => Nutrition, Products & Supplements Info => Topic started by: ronbrgundy on March 22, 2010, 08:01:15 PM
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Is it safe to put egg whites in your protein shake and blend it?
I need all opinions: the scientific ones, the this is what I do ones, the this made me throw up ones, etc.
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sure it is, just fine... they may become frothy as hell though
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Are you asking if it’s safe to drink raw eggs?
Guys in the ‘60’s would blend together raw, whole eggs, heavy cream, and protein powder with excellent results.
You’ll need to keep the shake cold because of the eggs.
Of course, you run the risk of bacteria that could make you extremely sick, although the odds of this happening are very slim.
Good idea to inspect the eggs before adding – avoid using any whose shells are cracked (a good idea even when cooking them).
It is advisable to use only fresh eggs that have been stored at the proper temperature.
Proceed at your own risk.
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I use pasteurized with no issues .
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I say no...simply risk vs reward...how much are you really going to benefit?
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http://www.getbig.com/boards/index.php?topic=87166.0
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Is it safe to put egg whites in your protein shake and blend it?
I need all opinions: the scientific ones, the this is what I do ones, the this made me throw up ones, etc.
I just buy liquid egg whites and pour them in.
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Why bother? Just eat eggs cooked and drink the rubbish whey
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I use pasteurized with no issues .
i used to do this too but then i read something about the BV of raw egg... can't find it but if i remember right soft cooked eggs had a higher BV than raw or overcooked (protein became somewhat de-natured)...
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Personally I don't see the problem with it - you can get liquid egg whites for that sort of thing if that's what you want to do.
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There’ve been so many articles written – many of them cited on here – that offer contradictory information.
Various claims include:
you can’t absorb raw egg protein,
you can absorb the protein; just not the biotin,
cooking/heating denatures the protein,
high temperatures converts the healthy yolk fat to transfat,
the list goes on & on…
This is an instance in which you’ll never get a unanimous answer.
Spend some time conducting your own research & decide for yourself what to try.