Thread: egg protein

Originally Posted by Schez

i presume whey is better than egg protein, afterall the stores would be full of egg protein otherwise. why is whey so much better? surely egg protein has a higher BV?

Whole egg - yes. It has a very good BV... But this is not the only thing that matters.

Whey and egg are better for different purposes.

Whey has a very high BCAA level, is insulinogenic and is very rapidly digested - which makes it very useful around workouts to aid in amino-acid replenishment.. It also has some added health benefits in that it is immunogenic (stimulates the immune system) and also has anti-cancer properties. Whey is also pretty easy to manufacture - so companies can easily get a product up and running.


However, these also mean that whey is less useful at other times in the day. It's rapid digestion and insulinogenic properties mean that it does not provide you with a longer term source of amino acids...


Egg protein is also very good! But it has a different amino acid profile (which is still very good for humans) and it is not nearly as insulinogenic. Nor is it rapidly digested. This means it is not nearly as useful PWO when you want all those things to occur. However, better for other times such as between meals or in baked products (such as home made bars or cookies).


Also - it is also a matter of advertising and consumer image. Whey has a sport supplement "get massive" image attached to it. Therefore it is sold easily sold to the masses as a 'sport supplement'. Egg protein is not considered by the public like this... infact I doubt most people have even heard of it... So it is therefore not as easy to sell and the companies are less interested in it.

Originally Posted by Emma-Leigh

However, better for other times such as between meals or in baked products (such as home made bars or cookies).

Originally Posted by BigDyl

What is wrong with making your own home-made protein bars or cookies? I do it - easy to take with you, healthy and very convenient. Egg protein is a great option to use in these - it does not dry the recipies out as much as whey protein and therefore helps to keep the consistancy of the products.

hes probably too lazy....



i dont bake either though...... i go to my dining commons aha

From a financial standpoint, egg producers have a much more profiitable business selling their product either as a whole product to consumers or as an ingredient (bakeries, food companies, etc.), which offer more stable markets and steady demand as well. You would be suprised at how many products egg is actually in. The more processing involved in the final product, the less money the original producer makes from the end product. The potato is another fine example of this.

A cow can produce around 53 lbs. of milk per day, about 6.2 gallons. Only around 13% of cow's milk is is in a gallon of milk.

A chicken can lay an egg every 26 hours on average.

You can begin to see that supply and demand plays a significant role in what is used to make supplemental products. There is an overabundance of cow's milk. This is especially true when school is not in session. That plays a huge role in the consumption of milk. Conversely, egg producers sell whole products at a greater profit without as much raw surpluss of their product.

Thus, it is a more expensive form of protein to use in supplement making. Plus the reasons about body usage that Emma-Leigh stated.

Originally Posted by Emma-Leigh

What is wrong with making your own home-made protein bars or cookies? I do it - easy to take with you, healthy and very convenient. Egg protein is a great option to use in these - it does not dry the recipies out as much as whey protein and therefore helps to keep the consistancy of the products.

It's not dyl's fault...he was born w/ a serious birth defection

Originally Posted by boilermaker

From a financial standpoint, egg producers have a much more profiitable business selling their product either as a whole product to consumers or as an ingredient (bakeries, food companies, etc.), which offer more stable markets and steady demand as well. You would be suprised at how many products egg is actually in. The more processing involved in the final product, the less money the original producer makes from the end product. The potato is another fine example of this.

A cow can produce around 53 lbs. of milk per day, about 6.2 gallons. Only around 13% of cow's milk is is in a gallon of milk.

A chicken can lay an egg every 26 hours on average.

You can begin to see that supply and demand plays a significant role in what is used to make supplemental products. There is an overabundance of cow's milk. This is especially true when school is not in session. That plays a huge role in the consumption of milk. Conversely, egg producers sell whole products at a greater profit without as much raw surpluss of their product.

Thus, it is a more expensive form of protein to use in supplement making. Plus the reasons about body usage that Emma-Leigh stated.

So why aren't muscle milk products cheaper?

Originally Posted by myCATpowerlifts

So why aren't muscle milk products cheaper?

Because there is no mass market for it

Originally Posted by boilermaker

Because there is no mass market for it

And because the companies - they want $$$$

so has anyone tried egg protein powders? does the powder taste better than boiled egg whites?

Question: I hate eating egg whites...can i replace 'some' egg whites in my meals with these egg white protein powders? Is egg white protein superior to these egg protein supplements? eg. ON's 100% egg protein ...

Emma-Leigh? Jodi?

TIA.