Egg whites...cooked or liquid?

[bic_staedtler]

Dudes....when preparing for a contest a while back, I tried to cook my egg whites (pasteurized in liquid form)....but it stank like shit and tasted horrible.  So instead I decided to drink the egg whites...safe, due to the pasteurization.

However, as far as uptake goes, would it make sense that hard boiled or scrambled egg whites digest slower than the liquid?  Drinking it was sooo much easier in that it was tasteless and quick.  I didn't suffer and stomach problems either.  But now I'm looking for an off season type breakfast protein, so I though about the whites again....but if I drink them, will they pass through my system so fast that I might as well just drink a whey protein shake?  I'm trying to keep my foods to 'real' meals and leave the powders for workouts.

Suggestions?

[Princess L]

However, as far as uptake goes, would it make sense that hard boiled or scrambled egg whites digest slower than the liquid? 

Yes, cooked egg protein is better absorbed, however, the pastuerization process would qualify as "cooked" in terms of protein absorption/bioavailability.

[POB]

OVER EASY OR SCRAMBLED!!POB

[bic_staedtler]

However, as far as uptake goes, would it make sense that hard boiled or scrambled egg whites digest slower than the liquid? 

Yes, cooked egg protein is better absorbed, however, the pastuerization process would qualify as "cooked" in terms of protein absorption/bioavailability.

...hmm, even though the hard boiled egg whites are a relative solid, they'd digest faster than the liquid whites?  As far as bioavailability goes, I'd think they'd be about the same.  Probably though, just like the somewhat small difference in digest time between brown and white rice (relatively small, that is), the difference between liquid and hard boiled egg whites is probably splitting hairs.

[Princess L]

Yes, cooked egg protein is better absorbed, however, the pastuerization process would qualify as "cooked" in terms of protein absorption/bioavailability.


...hmm, even though the hard boiled egg whites are a relative solid, they'd digest faster than the liquid whites?  As far as bioavailability goes, I'd think they'd be about the same.  Probably though, just like the somewhat small difference in digest time between brown and white rice (relatively small, that is), the difference between liquid and hard boiled egg whites is probably splitting hairs.

It's quite a bit more than splitting hairs.

http://www.enc-online.org/pdf/FactSheets/Egg%20Protein.pdf

http://jn.nutrition.org/cgi/content/abstract/128/10/1716

[bic_staedtler]

....hmmm, since I was drinking pasteurized egg whites, would that process make the eggs more bioavailable?...these reports show the differences between raw and cooked (say, scrambled)...but I'm not sure if pasterurization increases the bioavailablility of the protein.  Does anyone know? 

...I guess that the real hair splitting would be asking if liquid pasteurized egg whites are more or less bioavailable than cooked pasteruized egg whites!!..lol....anybody?

[marione]

try this:

put the quantity of egg whites you must take w/1 whole egg, add muesly ( you know mixed cerals.....) the quantity of carbs you need for that breakfats, plus some asparthame pill/ powder as sweetener....mix it all togheter

meanwhile put in your pan 10 grams of olive oil...let it warm up
thwor the whites and muesly in the pan, let it go for 15 min untill you see kinda crust, then flip it and you are ready with a good sweet pancake...

[Princess L]

....hmmm, since I was drinking pasteurized egg whites, would that process make the eggs more bioavailable?...these reports show the differences between raw and cooked (say, scrambled)...but I'm not sure if pasterurization increases the bioavailablility of the protein.  Does anyone know? 

...I guess that the real hair splitting would be asking if liquid pasteurized egg whites are more or less bioavailable than cooked pasteruized egg whites!!..lol....anybody?

the pastuerization process would qualify as "cooked" in terms of protein absorption/bioavailability.

Something about that statement that didn't make sense?

[bic_staedtler]

Something about that statement that didn't make sense?

....just a little....I'm just wondering if pasteurization actually does make eggs essentially  "cooked"...just asking where you're getting that info from.  Would this mean that raw milk isn't as bioavailable as past. milk?  Not that either are well tolerated anyway, but you get my point.

[Princess L]

....just a little....I'm just wondering if pasteurization actually does make eggs essentially  "cooked"...just asking where you're getting that info from.  Would this mean that raw milk isn't as bioavailable as past. milk?  Not that either are well tolerated anyway, but you get my point.

Not sure where I read it - Pub Med or someplace.  Anyway, since the pasteurization process is a "heat-treatment", it essentially makes the egg more digestable just as if it were cooked.  Have no idea what it does to milk.  Well, I do think it kills off some of the B vitamins...