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Alright, i've done a search on salmonella because i've been making a weight gain shake that includes raw eggs, but after reading all the threads about salmonella i will not eat them raw again.
Some of the posts say that your body will only absorb 50% of the protien in raw eggs anyways. Is this true with the pasturized raw egg whites?
Im curious too. Ive been considering the egg powder, egg whey suppliment but it is expensive. I just keep to my 3 raw eggs per shake routine. Body gets used to it. If I lay off of the eggs for a week or two and then go back to them, my body does get the ****s on the first day. Its a quick 200 calories per shake so I dont mind.
pasteurized egg whites are fine to drink and yes they come in cartons
bump...edited my question is about the abosorbtion percentage of raw eggs whites and pasturized raw egg whites.
The raw albumin (undenatured) protein molecule is encaplulated by a "glycocalyx." Essentially a shell. This inhibits the body's chemical means to break-down the protein into it's amino components for use (bioavailability). Cooking renders this glycocalyx and then denatures the protein. To my limited knowledge, most-if not all-animal-based proteins at least need to be denatured to improve bioavailabiy.