I've heard that until egg whites are cooked you can't utilize the protein as effectively. The heat increased bioavailability? I have nothing as far as research to stand on this but I've always avoided them anyways.Originally Posted by RaginCajun
I've heard that until egg whites are cooked you can't utilize the protein as effectively. The heat increased bioavailability? I have nothing as far as research to stand on this but I've always avoided them anyways.Originally Posted by RaginCajun
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