(assume pasteurized egg whites)
I've read both sides of the debate. There are many that claim that cooking egg whites makes them more bioavailable, whereas drinking them some say the protein is only 50% bioavailable.
But then I've been reading too that there are many that get a majority of their protein from drinking raw egg whites, and if the protein were so locked up and unavailable, then how is it they are still making great gains?
Many that have experience with both modes say they see no difference.
Lately, I've been getting a significant portion of my protein from drinking liquid egg whites.
First, I'd like to say hitting my macros has been a lot easier since doing so. I have purchased a few pounds of egg white protein powder, and here lately, it just sits on the shelf.
Second, it doesn't fill me up as much as when cooked, and the processing time is obviously reduced.
So I think for me, this discussion is ripe. I'd like to hear anecdotal stories that involve drinking vs. cooking egg whites, and how your gains were impacted.
Finally, a few links to studies would be helpful.
Up for discussion............................