whole eggs 'raw'

[TonganTerror]

What are your thoughts on this I have recently added 6 whole raw eggs to my diet which I have no problem stomaching unless I get two yolks in the mouth at once lol.

My only negative effect I have is the eggs give me shoulder ache.

[train hard]

allgood if you can stomach them i have a couple in my shakes but cant do straight raw i remember watching an old hulk hogan clip in eighties and he would crack a couple down them straight at the gym then start working out ultimate pre workout supp

[Beef]

someone correct me on this, but i believe you have to cook the egg to get some of the protein. something to do with the protein changing its structure when it's cooked. plus you can pick up salmonella from eating raw eggs. why not just boil them? they taste better, they have more protein, and they're safer

[Growth]

My only negative effect I have is the eggs give me shoulder ache.

ache or acne?

From memory the yolk has like half of the protein? but also all the crap like saturated fat and terrible cholesterol. Personally i toss the yolks out and just down the whites raw, feels like such a waste =/

[Growth]

someone correct me on this, but i believe you have to cook the egg to get some of the protein.

Haven't heard or read about this, would be interested to hear from someone who has, seems unlikely but plausable?

[Elite121]

Digestibility of Cooked and Raw Egg Protein in Humans as Assessed by Stable Isotope Techniques

Manuscript received 6 October 1997. Initial reviews completed 18 November 1997. Revision accepted 3 June 1998.

Pieter Evenepoel, Benny Geypens, Anja Luypaerts, Martin Hiele, Yvo Ghoos, and Paul Rutgeerts

Department of Medicine, Division of Gastroenterology and Gastrointestinal Research Centre, University Hospital Leuven, B-3000 Leuven, Belgium

Egg proteins contribute substantially to the daily nitrogen allowances in Western countries and are generally considered to be highly digestible. However, information is lacking on the true ileal digestibility of either raw or cooked egg protein. The recent availability of stable isotope-labeled egg protein allowed determination of the true ileal digestibility of egg protein by means of noninvasive tracer techniques. Five ileostomy patients were studied, once after ingestion of a test meal consisting of 25 g of cooked 13C- and 15N-labeled egg protein, and once after ingestion of the same test meal in raw form. Ileal effluents and breath samples were collected at regular intervals after consumption of the test meal and analyzed for 15N- and 13C-content, respectively. The true ileal digestibility of cooked and raw egg protein amounted to 90.9 ± 0.8 and 51.3 ± 9.8%, respectively. A significant negative correlation (r = 0.92, P < 0.001) was found between the 13C-recovery in breath and the recovery of exogenous N in the ileal effluents. In summary, using the 15N-dilution technique we demonstrated that the assimilation of cooked egg protein is efficient, albeit incomplete, and that the true ileal digestibility of egg protein is significantly enhanced by heat-pretreatment. A simple 13C-breath test technique furthermore proved to be a suitable alternative for the evaluation of the true ileal digestibility of egg protein.

Amount and fate of egg protein escaping assimilation in the small intestine of humans

Pieter Evenepoel, Dirk Claus, Benny Geypens, Martin Hiele, Karen Geboes, Paul Rutgeerts, and Yvo Ghoos

Department of Medicine, Division of Gastroenterology and Gastrointestinal Research Centre, University Hospital Leuven, B-3000 Louvain, Belgium

Studies attempting to evaluate protein assimilation in humans have hitherto relied on either ileostomy subjects or intubation techniques. The availability of stable isotope-labeled protein allowed us to determine the amount and fate of dietary protein escaping digestion and absorption in the small intestine of healthy volunteers using noninvasive tracer techniques. Ten healthy volunteers were studied once after ingestion of a cooked test meal, consisting of 25 g of 13C-, 15N-, and 2H-labeled egg protein, and once after ingestion of the same but raw meal. Amounts of 5.73% and 35.10% (P < 0.005) of cooked and raw test meal, respectively, escaped digestion and absorption in the small intestine. A significantly higher percentage of the malabsorbed raw egg protein was recovered in urine as fermentation metabolites. These results 1) confirm that substantial amounts of even easily digestible proteins may escape assimilation in healthy volunteers and 2) further support the hypothesis that the metabolic fate of protein in the colon is affected by the amount of protein made available.

It looks to be that absorption of protein is more favourable from cooked eggs compared to raw eggs. Thats of course if i haven't completely misread these studies

Regarding Salmonella I suppose if you dont have a compromised immunity it might be deemed okay to consume raw. I'm not 100% sure on this though.

[Elite121]

My only negative effect I have is the eggs give me shoulder ache.

ache or acne?

From memory the yolk has like half of the protein? but also all the crap like saturated fat and terrible cholesterol. Personally i toss the yolks out and just down the whites raw, feels like such a waste =/

Mother nature cries when an egg yolk hits the bin!!!

What's so bad about cholesterol and saturated fat?

[knock knock]

Regarding Salmonella I suppose if you dont have a compromised immunity it might be deemed okay to consume raw. I'm not 100% sure on this though.

New Zealand eggs arn't that bad, I'd worry if I was overseas.

[Beef]

cheers Elite121, yeah i thought i had read that somewhere

yeah when you compare eggs to red meat they've got way less saturated fat. there's been a lot of negative publicity around egg yolks but in reality the positives outweigh the negatives

[Beef]

My only negative effect I have is the eggs give me shoulder ache.

ache or acne?

From memory the yolk has like half of the protein? but also all the crap like saturated fat and terrible cholesterol. Personally i toss the yolks out and just down the whites raw, feels like such a waste =/

i've been eating 6+ whole eggs a day for a couple years now and my cholesterol levels haven't changed at all. i guess it differs from person to person.

saturated fat is more important in raising cholesterol levels than cholesterol itself. weird but true.

http://jn.nutrition.org/cgi/content/abstract/59/1/39

[TonganTerror]

My only negative effect I have is the eggs give me shoulder ache.

ache or acne?

From memory the yolk has like half of the protein? but also all the crap like saturated fat and terrible cholesterol. Personally i toss the yolks out and just down the whites raw, feels like such a waste =/

hey growth clearly shoulder acne mate but thanks for the spell check :roll:

In summer I do 8 eggs but only two of the yolks as the yolk I believe carrys the majority of the fat, in winter bulking I go for the whole eggs.

[TonganTerror]

someone correct me on this, but i believe you have to cook the egg to get some of the protein. something to do with the protein changing its structure when it's cooked. plus you can pick up salmonella from eating raw eggs. why not just boil them? they taste better, they have more protein, and they're safer

you are right they do taste much better cooked however I just like the ease of cracking em straight into a glass and down the hatch, I am not too concerned about salmonella I havnt been sick yet lol.

Thanks for the good posts that article is very interesting, I will look into boiling some eggs maybe as this way will leave me feeling fuller than downing em raw too!

[Growth]

hey growth clearly shoulder acne mate but thanks for the spell check :roll: .

haha i figured

[Growth]

I will look into boiling some eggs maybe as this way will leave me feeling fuller than downing em raw too!

http://www.nutritiondata.com/facts/dairy-and-egg-products/116/2

http://www.nutritiondata.com/facts/dairy-and-egg-products/113/2

Cooked eggs have a higher 'fullness' factor! :grin:

[TonganTerror]

thats a good website for working out food properties growth cheers I have book marked that bad boy.

Yes will be eating cooked eggs from now on for the fullness factor lol.

They are very high in saturated fat arent they very very high should this concern us?

[rimma]

I've been eating raw eggs blended in shakes for at least 6 months and I've never got sick...mind you, that doesn't mean it ain't gonna happen

Gives the shake a thick creamy taste, cant beat it

[Elite121]

Regarding Salmonella I suppose if you dont have a compromised immunity it might be deemed okay to consume raw. I'm not 100% sure on this though.

New Zealand eggs arn't that bad, I'd worry if I was overseas.

I'd be happier consuming eggs overseas if I bought organic. The healthier the bird and its environment and feed the less risk there is of Salmonella contamination.

According to the USDA 1 in every 30.000 eggs are contaminated with Salmonella.For thousands of years people all over the world from Russia,China and Korea have included raw eggs in their diet.

[Elite121]

I've been eating raw eggs blended in shakes for at least 6 months and I've never got sick...mind you, that doesn't mean it ain't gonna happen

Gives the shake a thick creamy taste, cant beat it

Its possible to become allergic to protein dense foods if consumed in large quantities everyday, supposedly eating 3-5 servings a day is fine for most people.

[deeepsouth_nz]

Regarding Salmonella I suppose if you dont have a compromised immunity it might be deemed okay to consume raw. I'm not 100% sure on this though.

New Zealand eggs arn't that bad, I'd worry if I was overseas.

What makes you an 'egg-spert' ? lol

[Elite121]

thats a good website for working out food properties growth cheers I have book marked that bad boy.

Yes will be eating cooked eggs from now on for the fullness factor lol.

They are very high in saturated fat arent they very very high should this concern us?

The whole demonisation of saturated fats started way back in 1953 with doctor Ancil Keys publication of a paper comparing fat intake and heart disease mortality, and the misguided ousting of saturated fat has continued ever since.

This in turn led to the widespread acceptance of trans fats in products like margarine and partially hydrogenated vegetable oils these are the fats you really should be careful of!! In recent years scientists and health authorities report that trans fats are the real culprit in heart disease and that saturated fat are at worst slightly harmful, and at best extremely beneficial.

I could go on for hours on this, the whole lipid hypothesis that there is a direct relationship between the amount of saturated fat and cholesterol in the diet and coronary heart disease is flawed.The studies that support the lipid hypothesis are flawed aswell.The real beneficiaries of the studies that find fault with competing traditional foods are the VEGETABLE OIL AND THE FOOD PROCESSING GIANTS!

You need to understand the chemistry of fats to see which ones are really bad for you.There are so many myths surrounding nutrition, I'd encourage everyone to do their own studying, dont take my word for it with what ive posted,

[Elite121]

Regarding Salmonella I suppose if you dont have a compromised immunity it might be deemed okay to consume raw. I'm not 100% sure on this though.

New Zealand eggs arn't that bad, I'd worry if I was overseas.

What makes you an 'egg-spert' ? lol

People need to think for themselves, so much BS out there.

[knock knock]

New Zealand eggs arn't that bad, I'd worry if I was overseas.

What makes you an 'egg-spert' ? lol

People need to think for themselves, so much BS out there.

http://www.nzfsa.govt.nz/science/resear ... l_eggs.pdf

[knock knock]

SUMMARY (from above study):

This survey assessed the presence of Salmonella in and on eggs available through retail

outlets in Auckland and Christchurch.

A total of 514 sample units of eggs were tested over a twelve-month period. Samples were

retail packs of at least six eggs and were representative of the three production systems (cage,

free range and barn). All samples were purchased and analysed within their stated shelf life.

Fortynine different brands or sub-brands were identified. Twenty-eight of the sample units

were in unlabelled cartons.

One egg from each sample unit was tested quantitatively for surface contamination and the

remaining eggs from each retail pack were tested qualitatively for Salmonella species (3,710

eggs).

Salmonella was isolated from nine shell surface samples (overall prevalence 1.8%). All

isolates were identified as Salmonella Infantis and all were from cage laid eggs (3.6% of cage

laid eggs). Levels of Salmonella on eight of the samples were <5 MPN/egg and the other

sample had a count of 44 MPN/egg. Salmonella positive samples were from four different

brands and identified brands originated from three different farms.

No egg contents were positive for Salmonella.

Although the difference in prevalence between cage and free-range production was

considered statistically significant, the number of barn egg samples was insufficient (and

positive rate in cage eggs too low) to demonstrate a statistically significant difference

between cage and barn production.

The results of this survey are consistent with two previous studies in indicating an absence of

internal contamination of New Zealand eggs and enumeration tests have shown that the

number of Salmonella present on the surface of contaminated eggs is low.

The pilot study suggests that, in New Zealand, the risk to consumers from Salmonella in eggs

is low. Food handling practices that minimise the possibility of cross contamination from

shells will further reduce the risk.

[weener lad]

Not this again. it's been done to death before on this forum.

NO GOOD WILL COME OF THIS :pfft:

[Beef]

Not this again. it's been done to death before on this forum.

NO GOOD WILL COME OF THIS :pfft:

most threads have been done to death on this forum bo.