Doubt with white of the egg...

Justiniano · 10-08-2009, 12:56 PM

I heard that the white of the eggs must be cooked for the body to make use of its proteins. I want to know if this asseveration is true.
Thanks.

m11 · 10-08-2009, 01:26 PM

I think I read in a study awhile back that heat treatment increased the availability of the proteins a bit --- probably because the proteins denature etc.

However, I wouldn't think it would make a big difference in practice.

T_man · 10-08-2009, 04:58 PM

While on this topic, denaturing a protein does not affect it's nutrition value does it? I mean if you cook something on a high heat it won't lose it's protein value will it

m11 · 10-08-2009, 05:29 PM

It doesn't affect the nutrition value. The denaturing process just disrupts the tertiary and sometimes the secondary structure of the protein. You are essentially unraveling the protein. The protein loses its function, but you're body digests the amino acids just fine.

rayray715 · 10-08-2009, 07:36 PM

so is drinking raw eggs good or bad?

m11 · 10-08-2009, 07:39 PM

There isn't much harm to doing it.

I couldn't imagine that it would taste very good though.

**Built** · 10-08-2009, 11:21 PM

Avidin - an enzyme in raw egg-white - interferes with biotin absorption. Cooking, because of what M11 said, denatures this enzyme - meaning it loses its function as an enzyme and thus no longer interferes with the absorption of this nutrient.

That being said, you'd have to knock back a shit-tonne of egg-white for this to be a real problem. Bigger concerns would be the risk of salmonella, and of course, the icky taste.

10-08-2009, 12:56 PM	#1
Justiniano Registered User Join Date: Oct 2009 Location: Europe Posts: 18	Doubt with white of the egg... I heard that the white of the eggs must be cooked for the body to make use of its proteins. I want to know if this asseveration is true. Thanks.

10-08-2009, 01:26 PM	#2
m11 www.liftstrong.com Elite Member Join Date: Jun 2008 Location: FL Posts: 857	I think I read in a study awhile back that heat treatment increased the availability of the proteins a bit --- probably because the proteins denature etc. However, I wouldn't think it would make a big difference in practice. Getting Started by Built LG Sciences Board Representative These statements have not been evaluated by the FDA, do not constitute medical advice, and are not official or authorized comments by LG Sciences, LLC.

10-08-2009, 04:58 PM	#3
T_man Registered User Join Date: Mar 2009 Location: Leeds, England Posts: 1,247 Photos: 1	While on this topic, denaturing a protein does not affect it's nutrition value does it? I mean if you cook something on a high heat it won't lose it's protein value will it Cheat on your girlfriend, not on your meal.

10-08-2009, 05:29 PM	#4
m11 www.liftstrong.com Elite Member Join Date: Jun 2008 Location: FL Posts: 857	It doesn't affect the nutrition value. The denaturing process just disrupts the tertiary and sometimes the secondary structure of the protein. You are essentially unraveling the protein. The protein loses its function, but you're body digests the amino acids just fine. Getting Started by Built LG Sciences Board Representative These statements have not been evaluated by the FDA, do not constitute medical advice, and are not official or authorized comments by LG Sciences, LLC.

10-08-2009, 07:39 PM	#6
m11 www.liftstrong.com Elite Member Join Date: Jun 2008 Location: FL Posts: 857	There isn't much harm to doing it. I couldn't imagine that it would taste very good though. Getting Started by Built LG Sciences Board Representative These statements have not been evaluated by the FDA, do not constitute medical advice, and are not official or authorized comments by LG Sciences, LLC.

10-08-2009, 07:36 PM	#5
rayray715 Registered User Join Date: Jan 2009 Location: nj Posts: 59	so is drinking raw eggs good or bad?

10-08-2009, 11:21 PM	#7
Built Bioidentical Bodybuilder Super Moderator Join Date: Mar 2008 Location: . Posts: 6,110	Avidin - an enzyme in raw egg-white - interferes with biotin absorption. Cooking, because of what M11 said, denatures this enzyme - meaning it loses its function as an enzyme and thus no longer interferes with the absorption of this nutrient. That being said, you'd have to knock back a shit-tonne of egg-white for this to be a real problem. Bigger concerns would be the risk of salmonella, and of course, the icky taste. Wondering where to start? Confused? This will get you started. Daredevils are Shredded Find out why... (Now you can find out why... in Hebrew!) UD2.Built - My UD2.0 setup.

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