Thread: someone told me wrong

they said they puttin in liquid egg whites in a blender into a shake is a waste of protein because it doesnt get absorbed since it is in liquid form.

ive consulted with 3 experts and they say the exact opposite.

I beleive I'm this "person" and I Believe that THIS is the thread he's referring too. And yes when you drink liquid raw egg whites your body is only going to be able to digest and absorb 50-60% of the protein. (not to mention your running risk of salmonella especially if you're from the states.)
I'm sorry but I'll take documented journal sources than the "opinions" of three "experts".
In fact here's an abstract of one of MANY documented studies regarding this topic. I'm taking it you didn't even bother reading the links I listed in my original post regarding this subject?

The Journal of Nutrition Vol. 128 No. 10 October 1998, pp. 1716-1722

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% (cooked) and 51.3% (raw) 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........

Egg white protein is generally considered to be less digestible than heat-pretreated egg white protein. In this study, it was shown that after ingestion of 25 g of raw egg protein, almost 50% is malabsorbed over 24 h. The higher digestibility of cooked egg protein presumably results from structural changes in the protein molecule induced by heating, thereby enabling the digestive enzymes to gain broader access to the peptide bonds. It has been suggested that the reduced digestibility of raw egg white is at least partially related to the presence of trypsin inhibitors in raw egg white.