What's the difference in.....

[NaturalMass]

Cooking/Boiling my egg whites and drinking them raw? I have heard something about the GI rating being different?

What exactly is GI rating anyways?

I drink about 7 egg whites and 3 whole eggs every morning raw, but what benefits would i get out of cooking them?

[DNoMac]

Avoiding salmonella, also taste a hell of a lot better. I've also read the protein is more bioavailable when it's cooked, that I have not verified though.

[NaturalMass]

hhmm.. interesting... I don't mind the taste (i think i've killed my tasted buds with all the dry meat and taters/rice everyday).. But never heard anything about the protein like you say... Think i'll have to read in more on that. Thanks!

Anyone else?

[Prada]

GI rating is just the glycemic index. Basically the Glycemic Index is a scale that ranks carbohydrate rich foods by how much they raise blood glucose levels. Personally I prefer using lower GI foods, they do not fluctuate blood levels. They keep them consistant, through out the day(if you have them frequently). Releasing glucose slowly into the blood stream. For those that use Dex and feel the "crash" is a good example.

[Testsubject]

Cooking/Boiling my egg whites and drinking them raw? I have heard something about the GI rating being different?

What exactly is GI rating anyways?

I drink about 7 egg whites and 3 whole eggs every morning raw, but what benefits would i get out of cooking them?

I wouldnt be eating/drinking them raw bud, bad idea, theyre easy to get down that way, but you take a risk in doing so, you dont want to end up getting salmonella down the road, cook them man, your gas will smell better too if you cook them, lol.

[Braunstein]

I’ve seen this egg white discussion here numerous times and have yet to see any scientific explanations as to why one shouldn’t consume raw eggs. The two arguments against drinking them raw are the possibility of salmonella, and the bioavailability.


Responses:
- Aren’t pasteurized egg products salmonella free?
- Show a study of poor bioavailability?

So what’s the real answer here… anyone really know or have some studies of interest?