Hard boiled eggs

Tommy · 01-18-2005, 06:00 PM

Does hard boiling an egg change it's properties at all?would boiled egg whites be just as good as normal egg whites as far as protien intake?.

Vieope · 01-18-2005, 06:11 PM

Yes, you can absorb more nutrients when it is hard boiled in comparison to raw eggs.

Tommy · 01-18-2005, 06:21 PM

Do the macro's change at all for whites and yolk,it seems like one of the most convienient foods to me,just boil a couple dozen up stick em in the fridge and you have yourself a nice alternative protien source for the week(peeling them aside)of course.

Vieope · 01-18-2005, 06:23 PM

I don´t think macros change a significant amount but there is a protein that is only avaiable when the egg is hard boiled.

Pepper · 01-18-2005, 06:28 PM

Quote:

Originally Posted by Vieope

I don´t think macros change a significant amount but there is a protein that is only avaiable when the egg is hard boiled.

Is this true?

Not doubting you, just never heard that.

Tommy · 01-18-2005, 06:30 PM

Quote:

Originally Posted by Vieope

I don´t think macros change a significant amount but there is a protein that is only avaiable when the egg is hard boiled.

That's intresting!! iv'e never heard that before,do you know were I can find some info on that?any links

Vieope · 01-18-2005, 06:32 PM

Quote:

Originally Posted by Pepper

Is this true?

Quote:

Albumen in the urine is a general sign, as studies show that a significantly higher amount of malabsorbed protein (egg) was found in the urine of healthy individuals (1). Stable isotope techniques are used to determine the digestibility of raw eggs vs. cooked eggs. In another study, using this method, it was 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 (2). Heat-pretreatment of course being cooked.
Not to mention you have a 1 in 30,000 chance to get salmonella from a raw egg. Also, if you blend raw eggs or whatever, you can break up the chemical bonds of amino acids where as cooking them can hook the bonds together, which inevitably is the objective.

(1) Amount and fate of egg protein escaping assimilation in the small intestine of humans.
Evenepoel P, Claus D, Geypens B, Hiele M, Geboes K, Rutgeerts P, Ghoos Y. Department of Medicine, Division of Gastroenterology, Gastrointestinal Research Centre, University Hospital Leuven, B-3000 Louvain, Belgium.

(2) Digestibility of cooked and raw egg protein in humans as assessed by stable isotope techniques.
Evenepoel P, Geypens B, Luypaerts A, Hiele M, Ghoos Y, Rutgeerts P. Department of Medicine, Division of Gastroenterology and Gastrointestinal Research Centre, University Hospital Leuven, B-3000 Leuven, Belgium.

Tommy · 01-18-2005, 06:42 PM

Quote:

Originally Posted by Vieope

Then if im understanding this right cooking them changes the protien composition,there not really a complete form of protien untill you cook them?

Vieope · 01-18-2005, 06:47 PM

Quote:

Originally Posted by Tommy

Then if im understanding this right cooking them changes the protien composition,there not really a complete form of protien untill you cook them?

Yes, the digestibility of albumen is way higher in hard boiled eggs.

Tommy · 01-18-2005, 06:52 PM

Then is that a faster absorbing protien also?

**Emma-Leigh** · 01-18-2005, 07:40 PM

Eggs are still a complete protein before you cook them (they have all the essential amino acids) but the folding of the protein will be changed by cooking - and this change makes the protein change shape so your body is better able to digest it.

As for changes in speed of digestion...

... It could probably be assumed that, as the folding increases the digestability, it would likely increase the speed at which the protein could be broken down... But I would not be able to tell you for certain.

I can tell you that whole eggs will digest slower than the whites alone - simply because of the fats present in the yolk which will delay gastric emptying...

DeadBolt · 01-18-2005, 07:56 PM

Quote:

Originally Posted by Tommy

Then is that a faster absorbing protien also?

Yes...whites are a much faster absorbing protein. Many people if not able to consume whey post w/o they will have egg whites b/c of the rate in which it digests. By adding the yolks or other fats you will slow the digestion down though.

01-18-2005, 06:00 PM	#1
Tommy Registered User Join Date: Jan 2005 Location: Minnesota Posts: 162	Hard boiled eggs Does hard boiling an egg change it's properties at all?would boiled egg whites be just as good as normal egg whites as far as protien intake?.

01-18-2005, 06:11 PM	#2
Vieope Monochromatic Bunny Join Date: Oct 2003 Location: drinking coffee.. Posts: 14,830 Photos: 10	Yes, you can absorb more nutrients when it is hard boiled in comparison to raw eggs.
	FURtherness

01-18-2005, 06:23 PM	#4
Vieope Monochromatic Bunny Join Date: Oct 2003 Location: drinking coffee.. Posts: 14,830 Photos: 10	I don´t think macros change a significant amount but there is a protein that is only avaiable when the egg is hard boiled.
	FURtherness

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01-18-2005, 06:21 PM	#3
Tommy Registered User Join Date: Jan 2005 Location: Minnesota Posts: 162	Do the macro's change at all for whites and yolk,it seems like one of the most convienient foods to me,just boil a couple dozen up stick em in the fridge and you have yourself a nice alternative protien source for the week(peeling them aside)of course.

01-18-2005, 06:52 PM	#10
Tommy Registered User Join Date: Jan 2005 Location: Minnesota Posts: 162	Then is that a faster absorbing protien also?

01-18-2005, 07:40 PM	#11
Emma-Leigh Acting Normal... Moderator Join Date: Mar 2004 Location: Different shades of black Posts: 5,554	Eggs are still a complete protein before you cook them (they have all the essential amino acids) but the folding of the protein will be changed by cooking - and this change makes the protein change shape so your body is better able to digest it. As for changes in speed of digestion... ... It could probably be assumed that, as the folding increases the digestability, it would likely increase the speed at which the protein could be broken down... But I would not be able to tell you for certain. I can tell you that whole eggs will digest slower than the whites alone - simply because of the fats present in the yolk which will delay gastric emptying...