Salmonell Outbreak in Eggs! 500 million recalled!

[Tapeworm]

I eat chicken bones

[BIG ACH]

I eat 4 whole eggs a day....  and been eating them... still posting on getbig just fine

[Chick]

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...

[buffdnet]

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

[Tapeworm]

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.

[Chick]

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...

[Tapeworm]

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?

[buffdnet]

based on the same thing all of bodybuilding is.
bullshit and retards who buy in

[Chick]

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??

[Tapeworm]

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.

[Chick]

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!

[NaturalWonder83]

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

[Chick]

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

[NaturalWonder83]

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

[AC Slater]

chick, just post a source backing up your claims.  not that hard

[Princess L]

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.

[tommywishbone]

Salmonella is a funny word.

[Chick]

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

[Tapeworm]

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.

[AC Slater]

chickerdildo getting owned as usual.

just another day on getbig

[Chick]

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

[Tapeworm]

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.)

[Chick]

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.

[Tapeworm]

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.

[evandatp]

So who got the shaft in this thread?