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Getbig Main Boards => Gossip & Opinions => Topic started by: judochoke on July 25, 2010, 08:08:08 PM
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i am starting to eat 12 egg whites twice a day, no yolks. cant seem to get the true info on how much protein in one egg white. easy way to get good protein, cheap, and tastes pretty good. judo
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i am starting to eat 12 egg whites twice a day, no yolks. cant seem to get the true info on how much protein in one egg white. easy way to get good protein, cheap, and tastes pretty good. judo
You're hardcore, is that what you wanted to hear?
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3 grams, you throw out the yolk you'r ethrowing out half the protein and aminos
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it varies from egg to egg depending on egg size and yolk volume, usually around 3-4 grams per egg white though.
a much more accurate way to measure total protein from egg white is to use a measuring cup. 1 cup of egg whites is 26.5 grams of protein. no matter how big or small the egg.. ;D
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Google anyone?
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about 4 grams, someone earlier said three, sounds right to me! Keep some of the yolks i say in four of the eggs.
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Don't be a pussy and eat the yolks buddy, you're not going to get fat Nancy.......
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arnold ate the yolks and drank a six pack of beer each day, hell he might as well add the beer too.........ohh and some weed also, then he will be on the right track.
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Don't be a pussy and eat the yolks buddy, you're not going to get fat Nancy.......
X2
eat the yolks, dont be a homo
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That does it we're throwing down.
:D
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is that before or after downing a 6 pack of rolling rock?
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is it the same to cooke the egg or to eat it like in rocky ?
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is it the same to cooke the egg or to eat it like in rocky ?
You got to be tough like Rocky you got to defeat salmanella dont let it get you.
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You got to be tough like Rocky you got to defeat salmanella dont let it get you.
You have to be tough if you want to go to the top.
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And if the egg white are pasteurized can you get salmonellae ?
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is it the same to cooke the egg or to eat it like in rocky ?
Even if you drink the yolk too, the avidin in raw whites will eventually deplete you of biotin. It's called egg white injury. I don't know if pasteurization temperature is sufficient to denature the avidin protein, but I doubt it since there doesn't seem to be any protein coagulation going on in pasteurized egg whites. In other words, eat cooked eggs, not raw ones.
History
Biotin was first recognized as an essential nutrient factor in mammals in 1936. Ten years earlier, the inclusion of large amounts of raw egg whites in experimental diets in rats had produced symptoms of toxicity within a few weeks of the diet being initiated. In 1926, Boas referred to these symptoms of toxicity as egg-white injury syndrome.1 The major findings included severe dermatitis, loss of hair, and lack of muscular coordination. Boas also noted that yeast, liver, and several other foodstuffs contained a substance that protected rats from egg-white injury syndrome. Later, the protective compound in the foodstuffs was identified as biotin. Biotinidase deficiency was discovered in 1982.
The biochemical basis for egg-white injury syndrome was quickly elucidated when raw egg whites were found to contain the glycoprotein avidin, which has a remarkable affinity for biotin. Once a biotin-avidin complex forms, the bond is essentially irreversible; the biotin-avidin complex is not broken during passage of the food bolus through the stomach and intestines. As a result, biotin is not liberated from food, and the biotin-avidin complex is lost in the feces. The final step in solving the mystery of egg-white injury syndrome was the demonstration that the syndrome could be prevented by heating the egg whites, a process that denatures avidin and destroys its affinity for biotin.
http://emedicine.medscape.com/article/984803-overview
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And if the egg white are pasteurized can you get salmonellae ?
Salmonella has mostly to do with temperature. It's bacteria. To kill bacteria, you either need extreme heat or extreme cold. That's why, when you work in food service, they tell you to either cook everything over 140o or cool anything under 40o.
Anything between those two temperatures is known as the "danger zone", where bacteria can grow and ultimately make you sick.
When I was in college, I used to add eggs to milk or half-n-half to make my own protein shakes, when I couldn't afford the commercial brands (or even when I could afford them, to save me the trouble of eating when I was in a rush).
Thankfully, my roommate's mini-fridge would often freeze my eggs solid. So, salmonella was never an issue. The only time I got sick was in 1997. And that's because, as my mother noticed, I wasn't cleaning my blender properly.
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You have to be tough if you want to go to the top.
Thats right, no pain no gain
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Thats right, no pain no gain
Also, what's a few days on the shitter with salmonella if you want to diet down anyways??
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Also, what's a few days on the shitter with salmonella if you want to diet down anyways??
easier than doing cardio
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is that before or after downing a 6 pack of rolling rock?
Judo - You going to the O this year?
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And if the egg white are pasteurized can you get salmonellae ?
no. buy the egg whites in the cartons and drink em down. no stove top needed.