Getbig.com: American Bodybuilding, Fitness and Figure
Getbig Main Boards => Gossip & Opinions => Topic started by: CAPTAIN INSANO on August 18, 2010, 03:34:20 PM
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How will this affect bodybuilders who consumer over 12 eggs per day ???
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arnold used to consume raw eggs all the time.
it wasn't a problem because salmonella wasn't discovered yet.
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Great, it looks like the Mr. O will be canceled :'(
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thank god i only had 4 today...
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How will this affect bodybuilders who consumer over 12 eggs per day ???
Wont affect them in the least if they were smart enough to buy them from us...
www.eggwhitesint.com
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oh great and I just bought 3 dozen
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I get mine from a guy down the road from me....REAL free range are the best....
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oh great and I just bought 3 dozen
We should be good NM. There were plants in Iowa that contained 220 millions eggs with salmonella... :-X
Like 50 people in California got sick and shit :-X
Think we're good on the east coast ;)
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what kind of eggs does mcd put on their mcgriddles?
this is seriously troubling
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We should be good NM. There were plants in Iowa that contained 220 millions eggs with salmonella... :-X
Like 50 people in California got sick and shit :-X
Think we're good on the east coast ;)
phew, I just boiled and took out the yolks in the first dozen. Cannot get sick for the next 8 weeks..
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(http://fpfreegals.com/fotos/yf/eleven/10w/5.jpg)
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I get mine from a guy down the road from me....REAL free range are the best....
Yep, and most of the time they are cheaper than the organic ones from the supermarket.
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Wont affect them in the least if they were smart enough to buy them from us...
www.eggwhitesint.com
Is the temperature at which you pasteurize your egg whites sufficient to denature avidin?
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Is the temperature at which you pasteurize your egg whites sufficient to denature avidin?
Avidin makes up about 0.05% of th overall protein...I wouldnt worry about it
The heating process is sufficient to pasteurize the eggs, nothing more
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Avidin makes up about 0.05% of th overall protein...I wouldnt worry about it
The heating process is sufficient to pasteurize the eggs, nothing more
You don't agree that regular consumption of uncooked egg whites will lead to a biotin deficiency? I'm not being a wiseguy here, Chick. It's a genuine problem with raw whites.
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You don't agree that regular consumption of uncooked egg whites will lead to a biotin deficiency? I'm not being a wiseguy here, Chick. It's a genuine problem with raw whites.
Yes, it would...which is why I've suggested that no one eat raw eggs.
The egg whites we sell arent raw, they're heat pasteurized and double filtered...
There is no advantage to eating raw eggs people...!
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thanks for the info bob
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can we cook eggs in microwave ? Will that kill salmonella ?
Thanks
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arnold used to consume raw eggs all the time.
it wasn't a problem because salmonella wasn't discovered yet.
LOL
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Yes, it would...which is why I've suggested that no one eat raw eggs.
The egg whites we sell arent raw, they're heat pasteurized and double filtered...
There is no advantage to eating raw eggs people...!
Dude. Give us some credit. Everyone can see quite plainly that you're being evasive. Are you willing to discuss this? If not, just say so. It's not like I'm saying bad things about your product, Chick. It's a general egg question.
Do you think that the avidin in egg whites poses a risk to regular consumers since it strips biotin from the body?
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Dude. Give us some credit. Everyone can see quite plainly that you're being evasive. Are you willing to discuss this? If not, just say so. It's not like I'm saying bad things about your product, Chick. It's a general egg question.
Do you think that the avidin in egg whites poses a risk to regular consumers since it strips biotin from the body?
LOL...why would I have to avoid any questions concerning egg whites? It's basic science, not my opinion...
The answer is NO...as I just stated, if you're not consuming RAW eggs, it's not an issue
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tapeworm-dont even waste your time asking bob-hell never give u an honest answer...just like he doesnt actually use or like bsn supps, hes gonna try and make u buy his overpriced egg garbage under the disguise of :answering" your question-hes your stereotypical bodybuilder-dumb as a doornail when it comes to actual knowledge
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tapeworm-dont even waste your time asking bob-hell never give u an honest answer...just like he doesnt actually use or like bsn supps, hes gonna try and make u buy his overpriced egg garbage under the disguise of :answering" your question-hes your stereotypical bodybuilder-dumb as a doornail when it comes to actual knowledge
Coming from you, thats pretty funny...you're remedial at best
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LOL...why would I have to avoid any questions concerning egg whites? It's basic science, not my opinion...
The answer is NO...as I just stated, if you're not consuming RAW eggs, it's not an issue
Ok, just to make sure I understand you correctly:
Avidin makes up about 0.05% of th overall protein...I wouldnt worry about it
The heating process is sufficient to pasteurize the eggs, nothing more
So pasteurized egg whites contain avidin, right?
Would you recommed a biotin supplement for people who want to drink pasteurized egg whites? How many times per week would you say it is safe to consume pasteurized eggs whites if someone isn't taking a biotin supplement?
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tapeworm-dont even waste your time asking bob-hell never give u an honest answer...just like he doesnt actually use or like bsn supps, hes gonna try and make u buy his overpriced egg garbage under the disguise of :answering" your question-hes your stereotypical bodybuilder-dumb as a doornail when it comes to actual knowledge
Thanks Gene but Bob might know something I don't about eggs. It's not fair to prejudge the guy until he's had his say.
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Ok, just to make sure I understand you correctly:
So pasteurized egg whites contain avidin, right?
Would you recommed a biotin supplement for people who want to drink pasteurized egg whites? How many times per week would you say it is safe to consume pasteurized eggs whites if someone isn't taking a biotin supplement?
Unless someone has a particular deficiency, no, I wouldn't reccomend any biotin supplement....from what I know, you can have them on a daily basis, as I have done any many others throughout the years...
You seem to be the resident egg expert...why are you asking me? If you have some knowledge to share...do it.
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Unless someone has a particular deficiency, no, I wouldn't reccomend any biotin supplement....from what I know, you can have them on a daily basis, as I have done any many others throughout the years...
You seem to be the resident egg expert...why are you asking me? If you have some knowledge to share...do it.
oh lord bob
u should only take a biotin supp when you take more than 100mg daily of alpha lipoic acid. alpha lipoic acid can compete w / biotin and eventually interfere w/ biotins activities in the body
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Unless someone has a particular deficiency, no, I wouldn't reccomend any biotin supplement....from what I know, you can have them on a daily basis, as I have done any many others throughout the years...
You seem to be the resident egg expert...why are you asking me? If you have some knowledge to share...do it.
He got tapeworm from egg whites :D
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Unless someone has a particular deficiency, no, I wouldn't reccomend any biotin supplement....from what I know, you can have them on a daily basis, as I have done any many others throughout the years...
You seem to be the resident egg expert...why are you asking me? If you have some knowledge to share...do it.
Bob, it seems like I pissed you off somehow. Here's a blurb I found online that sums up what I'm driving at and I'll leave it at that:
"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."
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Wont affect them in the least if they were smart enough to buy them from us...
www.eggwhitesint.com
I didn't know you were still with Eggwhiteint, Mr Bob
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Bob, it seems like I pissed you off somehow. Here's a blurb I found online that sums up what I'm driving at and I'll leave it at that:
"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."
So, you're driving at the same thing I've been saying all along?
RAW eggs are the key....R A W. Which I even CAPITALIZED for you....the eggwhites from eggwhites international are not RAW....thus my point from the start
AM I MISSING SOMETHING HERE?
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So, you're driving at the same thing I've been saying all along?
RAW eggs are the key....R A W. Which I even CAPITALIZED for you....the eggwhites from eggwhites international are not RAW....thus my point from the start
AM I MISSING SOMETHING HERE?
Bob, when I asked you if the temperature at which you pasteurize your eggwhites is sufficient to denature avidin, you said that, "The heating process is sufficient to pasteurize the eggs, nothing more."
So you're saying that the eggwhites from eggwhites international contain avidin. And I'm saying avidin is bad. So you can see that I'm talking about avidin here?
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Bob, when I asked you if the temperature at which you pasteurize your eggwhites is sufficient to denature avidin, you said that, "The heating process is sufficient to pasteurize the eggs, nothing more."
So you're saying that the eggwhites from eggwhites international contain avidin. And I'm saying avidin is bad. So you can see that I'm talking about avidin here?
I'm saying they're heat pastuerized, they're not RAW...Ingesting them RAW is what robs the body of boitin...what little avidin thats left is minute at best and dont do but two things...JACK and SHIT. ;D
You can cook our eggwhites or drink them...they're not RAW either way.
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Perhaps this will help explain further, as we have on our website:
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, an enzyme 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.
100% pure liquid egg whites from Egg Whites International, are cooked, and yet kept in a liquid state. They are heat pasteurized and salmonella tested. The pasteurization process heats the egg white to 134 degrees for 31/2 minutes. This proper temperature kills the salmonella and neutralizes the Avidin without damaging the protein, to allow the egg white to be digested safely by the human body.
When you cook an egg white to the point of scrambled eggs, 150 degrees or more, 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 and most versatile form of protein, known to man, In The Entire World!
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The pasteurization process heats the egg white to 134 degrees for 31/2 minutes. This proper temperature kills the salmonella and neutralizes the Avidin without damaging the protein, to allow the egg white to be digested safely by the human body.
Well why didn't you say that in the first place, Bob?
It's remarkable that they are able to 'neutralize' avidin at 134 degrees since avidin remains intact until about 185 degrees, around the temperature that eggs start to scramble. It's a miracle! ::)
Seeing as you're the rep, Bob, can you provide us the data upon which Egg Whites International base their claim that they neutralize avidin with a 134 degree, 3.5 minute pasteurization? I hope I'm wrong but it sounds like they're just making shit up.
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Well why didn't you say that in the first place, Bob?
It's remarkable that they are able to 'neutralize' avidin at 134 degrees since avidin remains intact until about 185 degrees, around the temperature that eggs start to scramble. It's a miracle! ::)
Seeing as you're the rep, Bob, can you provide us the data upon which Egg Whites International base their claim that they neutralize avidin with a 134 degree, 3.5 minute pasteurization? I hope I'm wrong but it sounds like they're just making shit up.
I read 161 degrees Tape however that is still above the 134 that Chick stated is safe. I had Salmonella once it is not fun. This will hurt egg and egg white sales no doubt.
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I read 161 degrees Tape however that is still above the 134 that Chick stated is safe. I had Salmonella once it is not fun. This will hurt egg and egg white sales no doubt.
I just hope they aren't making false claims and then sending Bob out to defend them. I'm sure he didn't write the website. It's really not his fault.
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lol anything bob gets involved w turns to shit
he joined bsn and he doesnt use the products or know anything about them and daily his attitude and obvious ignorance turns customers away
and now he doesnt have a clue as to when to use a biotin supp or what hes talking about the egg whites and had to resort to copy and pasting from the website "faq"...pretty soon bob will damage egg whites international reputation as well
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lol anything bob gets involved w turns to shit
he joined bsn and he doesnt use the products or know anything about them and daily his attitude and obvious ignorance turns customers away
and now he doesnt have a clue as to when to use a biotin supp or what hes talking about the egg whites and had to resort to copy and pasting from the website "faq"...pretty soon bob will damage egg whites international reputation as well
word..
Bob what makes this company any better than papeti 100% egg whites sold at walmart?
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WE ALL EAT EGGS, BUT MUST BE VERY CAREFUL, BUY IT FROM RIGHT SOURCES, STORAGE IN GOOD TEPRETURE, AND BOIL IT AFTER WASHING WITH FRESH TAPATER. SALMONELLA ALSO CAN BE FOUND IN CHICKEN. IT VERY DANGERIOUS DEISEASE. TAKE ACRE, AND KEEP YOURSELF HEALTHY ALL THE TIME.
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Well why didn't you say that in the first place, Bob?
It's remarkable that they are able to 'neutralize' avidin at 134 degrees since avidin remains intact until about 185 degrees, around the temperature that eggs start to scramble. It's a miracle! ::)
Seeing as you're the rep, Bob, can you provide us the data upon which Egg Whites International base their claim that they neutralize avidin with a 134 degree, 3.5 minute pasteurization? I hope I'm wrong but it sounds like they're just making shit up.
Neutralize is the key since anything more than that will have an adverse effect,,,,as it states.
What data do you have that supports your notion that avidin is NOT neutralized at that temp?...no one is disputing what it takes to DESTROY it.
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Neutralize is the key since anything more than that will have an adverse effect,,,,as it states.
What data do you have that supports your notion that avidin is NOT neutralized at that temp?...no one is disputing what it takes to DESTROY it.
"Avidin is a remarkably stable protein. Its heat denaturation gives a transition temperature of 85°C."
http://www.fordras.com/avidin/
So what are you saying, Bob? That avidin remains intact below 185F but it's ability to bond biotin is somehow reduced? This seems extremely unlikely. You are trying to draw a distinction between 'neutralized' and 'destroyed' where none exists.
Egg Whites International is making questionable claims about a product which they market for public consumption. I have shown why their claims are questionable. The onus is on Egg Whites International to come forward with proof which backs up their claims.
Bob, it seems that you think everyone on this site is just trolling you all the time but anyone reading this thread would agree that I'm simply asking you to address some doubts I have about Egg Whites International's claims. If someone asks questions about a product which you represent, or requests data about that product, it is better to be forthright than to take up an adversarial and evasive posture which makes it look as if the company you represent has something to hide.
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"Avidin is a remarkably stable protein. Its heat denaturation gives a transition temperature of 85°C."
http://www.fordras.com/avidin/
So what are you saying, Bob? That avidin remains intact below 185F but it's ability to bond biotin is somehow reduced? This seems extremely unlikely. You are trying to draw a distinction between 'neutralized' and 'destroyed' where none exists.
Egg Whites International is making questionable claims about a product which they market for public consumption. I have shown why their claims are questionable. The onus is on Egg Whites International to come forward with proof which backs up their claims.
Bob, it seems that you think everyone on this site is just trolling you all the time but anyone reading this thread would agree that I'm simply asking you to address some doubts I have about Egg Whites International's claims. If someone asks questions about a product which you represent, or requests data about that product, it is better to be forthright than to take up an adversarial and evasive posture which makes it look as if the company you represent has something to hide.
I've provided as much info to support , as you have to question. We have no reason to make shit up, and have thousands of customers who I have yet to her of one complaint regarding biotin/ avidin. There s clearly a distinction between neutralized and destroyed, thus the importance of the heating process...
I've taken up no adversarial posture, other than disputing YOU and your counter claims...why is that viewed as adversarial and evasive to you?
As for your claim of Avidin remaining "intact" at temps below 185F, while they may be intact, they are neutral, thus the phrase NEUTRALIZED, and thus making the ability to have any impact, zero.
Show any evidence to the contrary...
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I've provided as much info to support , as you have to question. We have no reason to make shit up, and have thousands of customers who I have yet to her of one complaint regarding biotin/ avidin.
There have been plenty of discussions on bodybuilding boards. Biotin defficiency was named 'egg white injury' when first discovered in 1926. You'd think this would be a big deal in the egg white sales industry, which is why Egg Whites International made a point of talking about it on their website. Hard to believe you have had so little exposure to the issue.
There s clearly a distinction between neutralized and destroyed, thus the importance of the heating process...
No there isn't.
I've taken up no adversarial posture, other than disputing YOU and your counter claims...why is that viewed as adversarial and evasive to you?
Imo you won't provide direct answers to direct questions and you won't provide us with Egg Whites International's data to prove their product claims. Other people who read the thread will decide for themselves if you are a helpful and well informed salesman or not.
As for your claim of Avidin remaining "intact" at temps below 185F, while they may be intact, they are neutral, thus the phrase NEUTRALIZED, and thus making the ability to have any impact, zero.
As I said, there's no reason to think that there's any such thing as 'neutralized' if the molecule is still intact. I think they made it up to sell egg whites.
Show any evidence to the contrary...
I've shown that avidin does not denature until 185 degrees. If any evidence of this magical 'neutralization' exists, it is up to Egg Whites International or their appointed representative to bring it to light. I doubt they will be able to do so.
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salmonella huh, how bad could it be?
It's like a good colon cleanse, couple of days fast at worst.
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salmonella huh, how bad could it be?
It's like a good colon cleanse, couple of days fast at worst.
Good point ;D
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There have been plenty of discussions on bodybuilding boards. Biotin defficiency was named 'egg white injury' when first discovered in 1926. You'd think this would be a big deal in the egg white sales industry, which is why Egg Whites International made a point of talking about it on their website. Hard to believe you have had so little exposure to the issue.
No there isn't.
Imo you won't provide direct answers to direct questions and you won't provide us with Egg Whites International's data to prove their product claims. Other people who read the thread will decide for themselves if you are a helpful and well informed salesman or not.
As I said, there's no reason to think that there's any such thing as 'neutralized' if the molecule is still intact. I think they made it up to sell egg whites.
I've shown that avidin does not denature until 185 degrees. If any evidence of this magical 'neutralization' exists, it is up to Egg Whites International or their appointed representative to bring it to light. I doubt they will be able to do so.
There have been plenty of discussions on the subject, most of them completely refuting what you're trying to point out...
The fact that you see no difference between something being rendered neutral, and something destroyed is laughable...
I dont have test studies at my disposal to post up for you, or the phone number to the company that provides the process...whats amazing, is that you believe we just have freedom to put out anything to the public without having to be accountable to any agencies, FDA, etc.
"You've shown..."...LOL...by doing what? typing out an answer?
We have a Certificate of Analyses (COA) on EVERY shipment we receive, which is overseen by the USDA.
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Well... are you willing to get any test studies for us? You are the rep, after all. Or would you like me to do it?
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I eat chicken bones
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I eat chicken bones
you probably "sacrafice" live ones and drink their blood
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I eat chicken bones
(http://rangerland.net/forum/uploads/monthly_04_2010/post-3563-1271373190.jpg)
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I eat 4 whole eggs a day.... and been eating them... still posting on getbig just fine :)
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Well... are you willing to get any test studies for us? You are the rep, after all. Or would you like me to do it?
Is that what you do when you go to the store to buy food? Do you require test studies before you purchase anything?
Knock yourself out, champ...I'm pretty confident in the thousands of orders and satisfied customers we have and continue to build...
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if your gonna eat eggs, cook your eggs over hard and you have no worries
but if you do get salmonella you will know it.
it aint no mild colon cleanse. more like a rapture
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Is that what you do when you go to the store to buy food? Do you require test studies before you purchase anything?
Knock yourself out, champ...I'm pretty confident in the thousands of orders and satisfied customers we have and continue to build...
All those customers deserve to know if the claims made by the company taking their money are true.
If I approached any other company's representative and said, "I've got my doubts your product claims." they'd say, "Actually, here's the data which backs them up." and I'd say, "Oh, I stand corrected. Thanks for being so helpful."
This is more like trying to wring the truth out of a fibbing child. ::) It's just bizarre that you won't pony up data to answer questions about a product you represent. It's suspect, Bob. If you don't have access to the studies, or if providing them to answer questions isn't part of your job description, then you should have just said so.
The moral of the story, Getbiggers: imo egg whites are a better choice of protein supplement than whey powder (for those who believe in protein supplementation), but everyone should be cooking them at least to a semi-solid state if you're going to consume them every day. Microwaving and blending with water or milk and some flavoring works pretty well, but don't drink them straight from the carton on a daily basis unless you are taking a biotin supplement.
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All those customers deserve to know if the claims made by the company taking their money are true.
If I approached any other company's representative and said, "I've got my doubts your product claims." they'd say, "Actually, here's the data which backs them up." and I'd say, "Oh, I stand corrected. Thanks for being so helpful."
This is more like trying to wring the truth out of a fibbing child. ::) It's just bizarre that you won't pony up data to answer questions about a product you represent. It's suspect, Bob. If you don't have access to the studies, or if providing them to answer questions isn't part of your job description, then you should have just said so.
The moral of the story, Getbiggers: imo egg whites are a better choice of protein supplement than whey powder (for those who believe in protein supplementation), but everyone should be cooking them at least to a semi-solid state if you're going to consume them every day. Microwaving and blending with water or milk and some flavoring works pretty well, but don't drink them straight from the carton on a daily basis unless you are taking a biotin supplement.
I dont have data to "pony up"...we rely on the USDA and the standards and guidelines they hold us accountable to, to be of sufficient nature....as you do on a daily basis buying your groceries at the store...
What you were attempting to do here was show everyone how smart you were and baiting me into a lame argument to hope I gave out some uneducated response so you could jump all over me...which you failed at.
You STILL dont get it, as one of the advantages we advertise is that you CAN drink our eggwhites, without worry of salmonella or any biotin/ avidin deficiency, due to the process we use....and we have thousands of customers who do so on a daily basis.
I'm sure if this was unsafe, or led to any problems, we would have been out of business a long time ago, instead of nearing the next million mark....
Next subject...
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I dont have data to "pony up"...we rely on the USDA and the standards and guidelines they hold us accountable to, to be of sufficient nature....as you do on a daily basis buying your groceries at the store...
What you were attempting to do here was show everyone how smart you were and baiting me into a lame argument to hope I gave out some uneducated response so you could jump all over me...which you failed at.
You STILL dont get it, as one of the advantages we advertise is that you CAN drink our eggwhites, without worry of salmonella or any biotin/ avidin deficiency, due to the process we use....and we have thousands of customers who do so on a daily basis.
I'm sure if this was unsafe, or led to any problems, we would have been out of business a long time ago, instead of nearing the next million mark....
Next subject...
If you don't have any data then how do you know the avidin is neutralized? ??? What's their claim based on? Wishful thinking?
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based on the same thing all of bodybuilding is.
bullshit and retards who buy in
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If you don't have any data then how do you know the avidin is neutralized? ??? What's their claim based on? Wishful thinking?
Its based on science...once again, you fail to comprehend what is written...*I*...dont have any data, as in ME, MYSELF, AS I SIT HERE....*I* dont have any data at my finertips to provide YOU, the one guy that has asked in more than 6 years Ive been involved with the company.
How clueless can you be to think that the USDA would allow such a claim that THEY regulate themselves??
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Its based on science...once again, you fail to comprehend what is written...*I*...dont have any data, as in ME, MYSELF, AS I SIT HERE....*I* dont have any data at my finertips to provide YOU, the one guy that has asked in more than 6 years Ive been involved with the company.
How clueless can you be to think that the USDA would allow such a claim that THEY regulate themselves??
Then get off your ass and go get it already. Enough of your chickanery. Bring me the numbers.
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Then get off your ass and go get it already. Enough of your chickanery. Bring me the numbers.
I got your numbers....RIGHT HEEEEERE!
I put the chick, in chickanery!
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I got your numbers....RIGHT HEEEEERE!
I put the chick, in chickanery!
absolutely pathetic and remedial
its a serious issue and because u dont have the slightest clue what u are talking about u resort to making lame geezer jokes
grow up bob
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absolutely pathetic and remedial
its a serious issue and because u dont have the slightest clue what u are talking about u resort to making lame geezer jokes
grow up bob
Pathetic and remedial...two words that describe you to a T. We finally agree on something
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Pathetic and remedial...two words that describe you to a T. We finally agree on something
im calling your dumb egg company to complain about u monday
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chick, just post a source backing up your claims. not that hard
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It appears EWI is the same as a common product in grocery stores - Better 'n Eggs All Whites. This is what they say on their web site in the FAQ section:
http://www.betterneggs.com/faq/answer.cfm?qid=17
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.
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Salmonella is a funny word.
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im calling your dumb egg company to complain about u monday
Feel free, my remedial friend...place an order while you're bitchin and crying
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Here's a thread full of some very confused egg white consumers with a quote from the president of Egg Whites International recommending a biotin supplement to his customers:
"From what I gather, it sounds like the fact that we heat pasteurize and them flash freeze the egg whites, that this process may break down the walls that now allow the raw egg whites to be fully digestible.
More importantly, if you supplement biotin in the diet, this whole thing is a moot point.
I hope this helps everyone on Bodybuilding .com"- Pres of EWI
http://forum.bodybuilding.com/showthread.php?t=57627&page=2
Salmonella is a funny word.
Even more amusing is that the Egg Whites International pasteurization process may not be effective at killing the salmonella bacteria. Is anything this company says to be believed? 134 degrees for 3.5 minutes?
Salmonella can survive for weeks outside a living body. They have been found in dried excrement after over 2.5 years.[citation needed] Salmonella are not destroyed by freezing [5][6].Ultraviolet radiation and heat accelerate their demise; they perish after being heated to 55 °C (131 °F) for one hour, or to 60 °C (140 °F) for half an hour.[citation needed] To protect against Salmonella infection, it is recommended that food be heated for at least ten minutes at 75 °C (167 °F) so that the center of the food reaches this temperature
http://en.wikipedia.org/wiki/Salmonella
Speak on this, Bob.
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chickerdildo getting owned as usual.
just another day on getbig
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Here's a thread full of some very confused egg white consumers with a quote from the president of Egg Whites International recommending a biotin supplement to his customers:
http://forum.bodybuilding.com/showthread.php?t=57627&page=2
Even more amusing is that the Egg Whites International pasteurization process may not be effective at killing the salmonella bacteria. Is anything this company says to be believed? 134 degrees for 3.5 minutes?
http://en.wikipedia.org/wiki/Salmonella
Speak on this, Bob.
Spesk on what? Are we doing cutty/ pasty now...? I also see weve switched the conversation to salmonella, is that right?
Here's mine:
It is true that you must cook raw egg whites to make them 100% bioavailable.
The heat from cooking the egg whites breaks down the Avidin in the egg whites
that keeps your body from absorbing the protein without the use of Biotin,
which is found in the yolk, pasta, breads, etc. The over cooking of egg
whites, to the point of scrambled eggs, actually denatures the protein in the
egg whites so that it is not as pure as in the raw liquid state.
However, because we heat pasteurize the egg whites at 126 degrees for 3 & 1/2
minutes. This breaks down the Avidin so that your body can digest 100% of the
protein in the egg whites and none of the amino acids go to waist. If you
have any doubts about this, you can simply take a supplement pill of Biotin
which breaks down the Avidin and makes this whole subject a moot point.
The bottom line is that our 100% Pure Liquid Egg Whites are 100% Bioavailable
and in their purest state, without cooking them. They are in fact the purest
form of protein known to man in the entire world.
The recommended way to use our product, is to use one 8 ounce cup of egg
whites (10 egg whites = 26 grams of protein) with only 1/2 as much of your
protein powder in the morning, and again at night before you go to bed. The
reason you want to take this before bedtime is because your body continues to
need protein while you sleep.
The protein in the egg whites keeps you body from storing fat and eating the
protein from your own muscle mass. This is why every professional bodybuilder
eats a dozen egg whites or some high protein meal before they go to bed. Most
of them eat egg whites.
Hope this opens some new doors for you and your friends
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Spesk on what? Are we doing cutty/ pasty now...? I also see weve switched the conversation to salmonella, is that right?
I was trying to let you off the hook. We can go back to the part where the president of Egg Whites International told the guys on bodybuilding.com to take a biotin supplement, if you'd prefer. Or you can give us your views on Princess L's always awesome knowledge.
(Btw, the EWI site says 134 degrees. You got ahold of some old text there. I didn't quote that part of your post so you can go ahead and change it and no one will know.)
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I was trying to let you off the hook. We can go back to the part where the president of Egg Whites International told the guys on bodybuilding.com to take a biotin supplement, if you'd prefer. Or you can give us your views on Princess L's always awesome knowledge.
(Btw, the EWI site says 134 degrees. You got ahold of some old text there. I didn't quote that part of your post so you can go ahead and change it and no one will know.)
Bro...I'm not ON the hook...it is what it is.
As for taking a Biotin supplement, absolutely...if someone has some issues regarding the subject thats keeping them up at night, or preventing them from benching 500 lbs...then by all means...take whatever makes you feel at ease...The Prez suggesting that they take one if they believe it will help them, is no admission of anything other than using your head. PREFER is the key word there...as in, do whatever makes you happy.
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This just feels unsportsmanlike at this point. :-\
-Avidin isn't denatured until 185F. Link provided.
-Better 'n Eggs FAQs. Link provided.
-Recommendation from the president of EWI to supplement biotin when asked about avidin in EWI's product. Link provided.
This claim:
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.
from the Health Facts page of the EWI website (http://www.eggwhitesint.com/healthfacts.htm) is false. It's a false product claim. I'm pretty sure there's a law against that. How'd you get mixed up with these people?
I have sent this email to EWI.
Hello. I have been having a message board discussion with one of your representatives about avidin. It's my understanding that the avidin protein remains intact until 185 degrees F, but your representative has said that your pasteurization process neutralizes the avidin. Are you able to provide data which shows that avidin is neutralized by your pasteurization process?
I really dislike shady business practices. I hope they can prove their claims.
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So who got the shaft in this thread?
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C'mon people. By now everybody should know that Chick is only really efficient at wearing outrageously colored shirts with white suits and dodging questions. Not answering them.
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C'mon people. By now everybody should know that Chick is only really efficient at wearing outrageously colored shirts with white suits and dodging questions. Not answering them.
Every question has been answered, try actually reading
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you can always trust a felony drug user
or a current/former ifbb "athletes" rep.
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So, if I read this correctly, there's a contradiction between what EWI and AllWhites says with regards to biotin and avidin. There's no question with regards to salmonella which is killed via pasteurization.
Perhaps this will help explain further, as we have on our website:
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, an enzyme 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.
100% pure liquid egg whites from Egg Whites International, are cooked, and yet kept in a liquid state. They are heat pasteurized and salmonella tested. The pasteurization process heats the egg white to 134 degrees for 31/2 minutes. This proper temperature kills the salmonella and neutralizes the Avidin without damaging the protein, to allow the egg white to be digested safely by the human body.
When you cook an egg white to the point of scrambled eggs, 150 degrees or more, 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 and most versatile form of protein, known to man, In The Entire World!
It appears EWI is the same as a common product in grocery stores - Better 'n Eggs All Whites. This is what they say on their web site in the FAQ section:
http://www.betterneggs.com/faq/answer.cfm?qid=17
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.
Looks like there's going to be more recalls.
http://www.msnbc.msn.com/id/38813154/ns/health-food_safety/?GT1=43001
Half-billion bad eggs, more could be recalled...
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Thanks for the extensive reasearch Princess L. I'm staying away from all eggwhites especially Chick's for awhile.
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Thanks for the extensive reasearch Princess L. I'm staying away from all eggwhites especially Chick's for awhile.
Funny you should say that...ours are the ONLY ones I would trust right now. We can dispute Biotin/ Avidin/ absorbtion ratios, etc all day long...but our eggs dont have any problems with salmonella outbreak, as do store bought.
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I'll keep buying my 2 dozen eggs every other week.
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I'll keep buying my 2 dozen eggs every other week.
R.I.P.
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R.I.P.
LMAO, alot of people would love that but I hard boil a dozen every sunday and I have been doing this for the past month so it's safe to say I'm not taking a dirt nap anytime soon.
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Every question has been answered, try actually reading
yeah maybe they have been in the wacky zany fantasy world you call reality
looks like u are really taking a beating in this thread hollywood bob
are your arm pits sweating a lot from the stress?
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yeah maybe they have been in the wacky zany fantasy world you call reality
looks like u are really taking a beating in this thread hollywood bob
are your arm pits sweating a lot from the stress?
No...why, were you looking to offer me money to sniff them? I already explained to you, I'm not into your weird fetishes....freak.
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Here is an email response which was sent to an inquiring mind from this site...
You can contact any Avidin / Biotin Antibody Laboratory in the country to verify this for yourself. Avidin is neutralized at a very low heat of only about 110 degrees. I don't know where your would have gotten 185 Degrees. This is hotter than normal pasteurization would be. The Egg would be cooked by then.
We do a low heat pasteurization of only 134 degrees for 3 1/2 minutes. This process keeps the Egg Whites moving through a series of tubes to keep them from cooking. By using this low moving heat process, we can keep the integrity of the protein intact, yet still kill all Salmonella and Listeria, and Neutralize the Avidin.
See our Website for more info if needed.
Feel free to contact me with any other concerns.
Sincerely,
Ray "Mac" McCabe
President
Egg Whites International
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Bob, I understand that you're just trying to do your job. I'll follow it up with Ray regarding temps required to do away with avidin and salmonella.
If I'm wrong, I'll bump the thread and eat my hat. If I'm right, I might bump the thread too.
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Bob, I understand that you're just trying to do your job. I'll follow it up with Ray regarding temps required to do away with avidin and salmonella.
If I'm wrong, I'll bump the thread and eat my hat. If I'm right, I might bump the thread too.
I hope you spend as much time arguing with your grocer about the FDA and what standards they follow that allowed for over half a billion recalled eggs and hundreds of sick customers...
Ill keep you posted when we get our first complaint...
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I hope you spend as much time arguing with your grocer about the FDA and what standards they follow that allowed for over half a billion recalled eggs and hundreds of sick customers...
Ill keep you posted when we get our first complaint...
Nice way of turning it around. Strange thing is I've never seen on an egg box in any grocery store claims about anabolic virtues, etc.....That's where the problem lies. Claims that aren't backed up by any scientific datas. No claim, no false publicity.
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Nice way of turning it around. Strange thing is I've never seen on an egg box in any grocery store claims about anabolic virtues, etc.....That's where the problem lies. Claims that aren't backed up by any scientific datas. No claim, no false publicity.
Anabolic virtues?
THere is no problem...other than your inability to actually comprehend what you read...all claims by our company are backed up, as was pointed out in the last email from the company president...They're eggwhites for Christssakes, not the cure for cancer.
In a world where even the amount of protein needed is disputed by every "expert" on earth, you're nickle and diming for empiracle test studies and double blind cases spread over a 25 yr. timespan looking to see if your body absorbs 0.005 or 0.006 % because of Avidin/ Biotin values...
Try getting your BP over 225 first...then we'll worry about how to spend your Mr. Olympia money, champ...
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Anabolic virtues?
THere is no problem...other than your inability to actually comprehend what you read...all claims by our company are backed up, as was pointed out in the last email from the company president...They're eggwhites for Christssakes, not the cure for cancer.
In a world where even the amount of protein needed is disputed by every "expert" on earth, you're nickle and diming for empiracle test studies and double blind cases spread over a 25 yr. timespan looking to see if your body absorbs 0.005 or 0.006 % because of Avidin/ Biotin values...
Try getting your BP over 225 first...then we'll worry about how to spend your Mr. Olympia money, champ...
BOOM!
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Anabolic virtues?
THere is no problem...other than your inability to actually comprehend what you read...all claims by our company are backed up, as was pointed out in the last email from the company president...They're eggwhites for Christssakes, not the cure for cancer.
In a world where even the amount of protein needed is disputed by every "expert" on earth, you're nickle and diming for empiracle test studies and double blind cases spread over a 25 yr. timespan looking to see if your body absorbs 0.005 or 0.006 % because of Avidin/ Biotin values...
Try getting your BP over 225 first...then we'll worry about how to spend your Mr. Olympia money, champ...
Don't worry about how I spend my money. I wouldn't by any of those kind of products anyway. I just am amazed at the way other people spend theirs. And how much money is a Mr 'O making these days, I wonder? Won't make me hard though (I've got a real estate company in Paris and themarket is booming again)
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I hope you spend as much time arguing with your grocer about the FDA and what standards they follow that allowed for over half a billion recalled eggs and hundreds of sick customers...
Ill keep you posted when we get our first complaint...
dont bother-id rather hear from an actual employee or egg scientist of the company, as opposed to a clueless meathead who just bought his way into the company and doesnt know if hes coming or going
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all claims by our company are backed up, as was pointed out in the last email from the company president
That is what remains to be seen. I would have preferred a peer reviewed study, but I'll settle for his suggestion to contact people to get an answer. I appreciate his promt reply tho.
Ill keep you posted when we get our first complaint...
If 134 degrees doesn't kill salmonella, you might not have to wait too long.
In a world where even the amount of protein needed is disputed by every "expert" on earth, you're nickle and diming for empiracle test studies and double blind cases spread over a 25 yr. timespan looking to see if your body absorbs 0.005 or 0.006 % because of Avidin/ Biotin values...
No one has even mentioned protein absorbtion. Are you sure you're following the conversation, Bob?
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dont bother-id rather hear from an actual employee or egg scientist of the company, as opposed to a clueless meathead who just bought his way into the company and doesnt know if hes coming or going
I'm the vice president of the company, remedial....
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That is what remains to be seen. I would have preferred a peer reviewed study, but I'll settle for his suggestion to contact people to get an answer. I appreciate his promt reply tho.
If 134 degrees doesn't kill salmonella, you might not have to wait too long.
No one has even mentioned protein absorbtion. Are you sure you're following the conversation, Bob?
Wow...what a great streak of luck were having...7 years, thousands of customers, and no salmonella. What are the odds?
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Don't worry about how I spend my money. I wouldn't by any of those kind of products anyway. I just am amazed at the way other people spend theirs. And how much money is a Mr 'O making these days, I wonder? Won't make me hard though (I've got a real estate company in Paris and themarket is booming again)
I'm not worried how you spend your millions ::)...as for spending it on "those kind of products"...I'm not sure what you're talking about...we sell EGG WHITES, pure and simple...they're not some bi-product, powder, or chemical formulation of...they're just safer than the ones people are getting sick on right now, and in gallon jugs.
As for Mr. O...he's making about 1.2M + whatever other investments he might have going on....I know...pales in comparison to you Mr. Trump...Thank God for the time zone difference or we may never have the presence of your wisdom here on Getbig.
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Chick is right about the temperature
if you hate him just say so but the whole argument about his bussiness is pointless IMO
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I'm not worried how you spend your millions ::)...as for spending it on "those kind of products"...I'm not sure what you're talking about...we sell EGG WHITES, pure and simple...they're not some bi-product, powder, or chemical formulation of...they're just safer than the ones people are getting sick on right now, and in gallon jugs.
As for Mr. O...he's making about 1.2M + whatever other investments he might have going on....I know...pales in comparison to you Mr. Trump...Thank God for the time zone difference or we may never have the presence of your wisdom here on Getbig.
Doesn't pale but not exactly fantasy material either. And you're welcome for the wisdom thing.
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Chick, i eat 100 or more eggs per week but do you think i would benefit more from your products?
:)
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Chick, i eat 100 or more eggs per week but do you think i would benefit more from your products?
:)
Safer, more conveinient, ability to drink or cook them...
www.eggwhitesint.com
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bob, what works best - your egg whites, bsn supps or roids? i can only afford one of the three.
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bob, what works best - your egg whites, bsn supps or roids? i can only afford one of the three.
Being that you can only afford one, I would suggest you save your money for rent...
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Wont affect them in the least if they were smart enough to buy them from us...
www.eggwhitesint.com
will my omlette taste the same?
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will my omlette taste the same?
same as what?
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I have used you stuff before Chick and no offense, i get shit stains in my underwear. :-\ :-\ I mean it taste good Chick but i get tired of sitting on the good ole toilet. :-\ :-\ :-\
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I have used you stuff before Chick and no offense, i get shit stains in my underwear. :-\ :-\ I mean it taste good Chick but i get tired of sitting on the good ole toilet. :-\ :-\ :-\
They're eggwhites....protein...n othing more, nothing less.
Maybe you need some digestive enzymes...do you have similiar problems when eating a big steak?
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They're eggwhites....protein...n othing more, nothing less.
Maybe you need some digestive enzymes...do you have similiar problems when eating a big steak?
No Sir. :-\ :-\ I may try to Enzymes route.
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No Sir. :-\ :-\ I may try to Enzymes route.
Were you cooking them, or drinking them?
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Why go through the trouble and expense eating eggs? Just not worth it. I don't get why society is fucking programed to eat eggs and bacon for breakfast, but eating a hamburger patty for breakfast is considered odd.
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Were you cooking them, or drinking them?
Cooking. :)
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Why go through the trouble and expense eating eggs? Just not worth it. I don't get why society is fucking programed to eat eggs and bacon for breakfast, but eating a hamburger patty for breakfast is considered odd.
I don't, I eat gluten free or whole wheat pasta for bkfst
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Cooking. :)
Hmmm..doesnt make much sense. And you have the same reaction using regular crack em open store bought eggs?
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Hmmm..doesnt make much sense. And you have the same reaction using regular crack em open store bought eggs?
No. I have no reaction using regular eggs. :-\ :-\ I mean i eat 100 eggs per week. :)
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Ill go get some then...im in Brentwood CA...near santa monica..not the gay part though...where can i get them
Does that schmoe with the shop near golds sell them. Max i think his name is...
The little egg beaters in the carton arent cost effective.
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No. I have no reaction using regular eggs. :-\ :-\ I mean i eat 100 eggs per week. :)
Then it REALLY doesnt make any sense, since the only thing thats in the eggwhites we sell, are eggwhites. Maybe it was something you were eating along with the eggwhites at the time?
It' no different than you cracking a bunch, seperating them and putting them into gallon container...
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Then it REALLY doesnt make any sense, since the only thing thats in the eggwhites we sell, are eggwhites. Maybe it was something you were eating along with the eggwhites at the time?
It' no different than you cracking a bunch, seperating them and putting them into gallon container...
Chick, i am not going to lie to you bro....I eat alot of Eggs, chicken and steak with alot of veggies. I like your product bro but the shitty underwear had to go bro! It could just be one of those things that does not agree with me too. I have no problem cracking egg after egg and i eat alot of omelette's. (ALOT) :)
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Chick, i am not going to lie to you bro....I eat alot of Eggs, chicken and steak with alot of veggies. I like your product bro but the shitty underwear had to go bro! It could just be one of those things that does not agree with me too. I have no problem cracking egg after egg and i eat alot of omelette's. (ALOT) :)
Doug it sounds like bobs fucked up egg whites are to blame
your best bet is to steer clear of them
bob stick to huffing n puffing on your rickity ol treadmill and sitting to watch pj braun squat
leave the egg white business to better companies
thanks bro
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I'm not worried how you spend your millions ::)...as for spending it on "those kind of products"...I'm not sure what you're talking about...we sell EGG WHITES, pure and simple...they're not some bi-product, powder, or chemical formulation of...they're just safer than the ones people are getting sick on right now, and in gallon jugs.
As for Mr. O...he's making about 1.2M + whatever other investments he might have going on....I know...pales in comparison to you Mr. Trump...Thank God for the time zone difference or we may never have the presence of your wisdom here on Getbig.
To be precise, no one was talking about your product being less safe or whatever. Just as Tape said: "It's remarkable that they are able to 'neutralize' avidin at 134 degrees since avidin remains intact until about 185 degrees, around the temperature that eggs start to scramble. It's a miracle!"
This issue remains unanswered.
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To be precise, no one was talking about your product being less safe or whatever. Just as Tape said: "It's remarkable that they are able to 'neutralize' avidin at 134 degrees since avidin remains intact until about 185 degrees, around the temperature that eggs start to scramble. It's a miracle!"
This issue remains unanswered.
It's been a busy week but I have sent 3 emails asking for clarification on the efficacy of 134F for 3.5 mins to stop avidin-biotin bonding and to kill Salmonella. Currently waiting for answers.
If EWI would care to recommend someone in particular, I'm happy to ask them too.