LMAO!!!!Quote:
Originally Posted by alo5603
Printable View
LMAO!!!!Quote:
Originally Posted by alo5603
i drink my whites raw
Very BAD idea.
Not only can you get VERY sick, you attain far MORE bio-availability when you COOK them.
Translation = you get more protein out of your egg whites and more absorption when you cook them.
~SC~
No joke. The egg white is merely a protective layer around the yolk...so as you draw up the syringe plunger, the egg white comes clean all the way up to the yolk. (The yolk is only "attached" to the white by a "string") Separating egg whites from whole eggs will save a LOT of money as compared to purchasing boxed egg whites. All it takes is a little more time set aside in the morning.Quote:
Originally Posted by xtinaunasty
I also noticed a question about egg white storage AFTER separation. I have personally separated and stored egg whites (in a Rubbermaid container w/ lid) for up to 3 days with no problem. This is a life-saver if you don't have the extra time to separate on a daily basis.
EGG 6 grams per EACHQuote:
Originally Posted by Buff_Daddy
Here are some things with protein
PROTEIN IN THE DIET
EGG 6 grams per EACH
LEAN MEAT, FISH, POULTRY 25-30 grams per 3 1/2 OZ.
TOFU 20 grams per CUP- 8OZ.
TEMPEH 30 grams per CUP-8OZ.
MILK 8-9 grams per CUP-8OZ.
YOGURT 8-10 grams per CUP-8OZ.
CREAM CHEESE 2 grams per OZ.
CHEDDAR/JACK 7 grams per OZ.
PARMESAN 10 grams per OZ.
COTTAGE CHEESE 28 grams per CUP
NUTS AND SEEDS 2-3 grams per TABLESPOON
RICE, COOKED 5 grams per CUP
CORN MEAL, COOKED 2 grams per CUP
BULGAR, COOKED 8 grams per CUP
OATMEAL, COOKED 5 grams per CUP
WHEAT GERM, TOASTED 8 grams per 1/4 CUP
BREAD 2-11 grams per SLICE CHECK THE LABEL
ADZUKI BEANS, COOKED 17 grams per CUP
KIDNEY BEANS, COOKED 15 grams per CUP
POTATO, BAKED WITH SKIN, MEDIUM 5 grams
NUTRITIONAL YEAST, FLAKES 4 grams per heaping TABLESPOON.
MOST FRUITS 1 gram per FRUIT
VEGETABLES 1-3 grams per 1/2 CUP