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Thread: eggs.....

  1. #41
    xtinaunasty's Avatar
    xtinaunasty is offline Female Member
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    Quote Originally Posted by alo5603
    Just plug your nose and dive in (sounds like somethin else doesnt it lol).
    LMAO!!!!

  2. #42
    smokethedays's Avatar
    smokethedays is offline Veni, Vedi, Vici.
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    i drink my whites raw

  3. #43
    SwoleCat is offline AR Hall of Fame
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    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~

  4. #44
    Austex's Avatar
    Austex is offline Member
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    Quote Originally Posted by xtinaunasty
    seriousely??!!??!! wow. thats hardcore.
    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.

    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.

  5. #45
    oceanrun's Avatar
    oceanrun is offline Junior Member
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    Quote Originally Posted by Buff_Daddy
    3 in white
    3.5 in whole (if i am not mistaken)
    EGG 6 grams per EACH



    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

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