Egg Whites

BennyC

BennyC

BennyC

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Triggered from digitalwolf's threat about egg whites being bad for you.

I currently eat a fair amount of tuna(being high protein) to aid my training, along with a balanced diet and all that bla bla you've heard a million times over.

I'm trying to get extra eggs into my diet, as i'm aware your body absorbs the most protein from eggs. I eat boiled and scrambled eggs through out the week, but am wondering about egg whites?

You can buy the pasteurised egg whites here: (hope its okay to link there)

http://www.myprotein.co.uk/mp-max/foods/liquid-egg-whites/

Seems reasonably cheap. Though I have a few questions i'd be grateful if you could answer.

Why should I avoid the yolk?
When should I be eating them if I were to buy them? and how much?
Is it worth bothering with egg whites?
Should I just drink them? or cook them? (scrambled?)

Any body else currently doing this your thoughts and opinions would be great!

Thanks

Benny C
 
Just split the whites from regular eggs - it really is that simple and much cheaper! Crack the egg in half and then drip the white out into a bowl. Use about 3-5whites and then 1-2 eggs with yolk for a scrambled egg dish :)
'Supposedly' the fat and cholesterol are contained within the yolk - however this is where the majority of the vitamins are also.
 
Clipsey said:
Just split the whites from regular eggs - it really is that simple and much cheaper! Crack the egg in half and then drip the white out into a bowl. Use about 3-5whites and then 1-2 eggs with yolk for a scrambled egg dish :)
'Supposedly' the fat and cholesterol are contained within the yolk - however this is where the majority of the vitamins are also.
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Thanks,

Although this pastuerised business says 'Each batch is pasteurised and tested for salmonella & listeria.'

So if i were to buy eggs and seperate the whites, and drink them, I remember being told theres a 50% chance of catching salmonella? or is that an old wives tale?
 
i use the MP egg whites, not bad at all, i just add some to my regular whey shake.
As clipsey said, 3-5 whites and 1-2 yolks in scrambled egg......with bbq sauce on....*slurp* :D
Eggs don't contain a great deal of protein (about 3g iirc), but their BV is 100 so uptake is maximised.
 
Benny06 the MP ones are only good for a few days after opening mate. Although mine did last over a week without smelling funny....in a very cold fridge.
So make sure you nail em quick once opened.
Unopened they seem to keep almost indefinitely. I still have an unopened bottle in the fridge from about 9 months ago. Still 'looks' ok! :)
 
Benny06 said:
As favourable as those odd's are, i don't think i'll take the risk of shooting myself in the foot both training and degree wise by ending up in hopsital!
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If you're a student you probably eat food that is much more questionable than fresh egg whites ;)
 
Salmonella isn't as bad as it's made out to be. It's a relatively benign, self-limiting illness in healthy people. Furthermore good quality free range eggs from healthy animals are really not risking much.

Is it safe to eat raw eggs? Yes and no. The two most common concerns about the digestion of raw eggs are one, that the digester will contract Salmonella and two, that the digester might become biotin-deficient. While these are, in fact, possible dangers, there are some facts to consider. As to the possibility of a biotin deficiency, the risk of this is lessened if you eat the egg whole together with the egg white as opposed to just the egg whites themselves.

With respect to Salmonella poisoning. Again, it is true that the possibility exists for the infection to occur if you eat raw eggs. But here are the facts. Of the 69 billion eggs that are produced per year, Salmonella is only present in 2.3 million of those eggs. That translates to 1 out of every 30,000 eggs or 0.0003% of all produced eggs. Furthermore, buying cage-free, organically-fed and organically-certified chicken eggs significantly reduces any potential of Salmonella infection.

And while no one should wish a Salmonella infection on anyone, there is both good and bad news about it if you are an unlucky contractor. First, it is not necessarily as deadly as it was once thought to be. A lot of people have passed on information claiming that a person who contracts Salmonella poisoning will definitely die within 24 hours. But this is not always the case. Salmonella is relatively benign in a person with little to no prior health problems and it is treatable with probiotics. Probiotics contain a friendly bacteria that can help to fight off this infection. If taken properly, your condition should improve within a few hours. If you are a child, pregnant, elderly, or do have serious health issues like cancer or HIV, the complications from Salmonella are much greater.

But under the proper circumstances, there are both benefits to consuming raw eggs and ways in which raw eggs can be safely incorporated into your healthy diet. First, raw eggs should always be stored properly. This means that they should never be left out of the refrigerator for more than two hours and they should be placed in the coldest part of a refrigerator whose temperature is 40 degrees or just a bit below. Secondly, raw eggs should never be consumed if they have a foul odor or if the shell has been accidentally cracked. Thirdly, eating raw eggs does have some healthy advantages. They are one of the few foods that contain vitamin D and the digestion of a raw egg can boost your immune system. Further, should you aptly purchase the free-range, organically certified eggs discussed earlier in this article, they can be used as a health tonic. And, finally, all eggs contain Lecithin, a vital nutrient in processing fats and cholesterol.

While homemade raw egg recipes such as those for egg nog or ice cream might be risky, the eggs can be safely eaten if the cooking base of the egg reaches 160 degrees. When cooking something like ice cream, meringue, frosting, candy, and other raw egg delights, use a thermometer to be sure that the ideal temperature has been reached.

In short, while your digestion of raw eggs should be limited, it does not have to be completely excluded if you follow all important safety measures and consume them sparingly.

Research for this article was done by using information from the following web sites:

http://www.healingdaily.com/detoxification-diet/raw-eggs.htm
http://www.regenerativenutrition.com/content.asp?id=268
http://hgic.clemson.edu/factsheets/HGIC3507.htm
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I buy my eggs from a local coop, and they are hours fresh and less than 24hrs old. I eat about 1/2 a dozen raw eggs a week, but I've been taught a trick is to run them under hot water for a minute to remove the avidin which interferes with the absorption of biotin which is a B vitamin.
 
Freefaller said:
I've been taught a trick is to run them under hot water for a minute to remove the avidin which interferes with the absorption of biotin which is a B vitamin.
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If you you nuke'em first for about 10-15 secs it makes separating the whites from the yolk child's play :)
 
Not often i wander in here but i was once told that any eggs with the red lion stamp had something done to them to kill salmonella

True or false? as i have always beleaved it
 
I think the lion stamp means there is less chance but I doubt it means they are guaranteed free from salmonella. Or mabye they irradiate them? Anyhow, from a supermarket, I wouldn't buy eggs that didn't have the lion stamp personally.
 
Not wishing to turn this into a quasi-medical thread, but from watching my brother get salmonella poisoning, I wouldn't wish it on anybody.

Whilst it wasn't especially acute, it was a bit like having a mild case of food poisoning for about three months. Anybody who's ever had food poisoning knows that it is pretty unpleasant.

HOWEVER, I would think the chances of getting it from even raw egg whites in this country is very, very slim. But then, eggs taste so much better cooked than not.
 
Clipsey said:
Just split the whites from regular eggs - it really is that simple and much cheaper! Crack the egg in half and then drip the white out into a bowl. Use about 3-5whites and then 1-2 eggs with yolk for a scrambled egg dish :)
'Supposedly' the fat and cholesterol are contained within the yolk - however this is where the majority of the vitamins are also.
Click to expand...

Cheaper? I was under the impression it was very expensive!

As anyone tried the egg whites from MP? They seem slightly more compared to this: http://www.titanics.co.uk/cgi-bin/s...P= &PN=Pasteurised_Egg_White.html#a1024#a1024.
 
whats wrong with eating the yolk? omega's, good, cholesterol, isn't bad, its healthy, good fat, protein, b12 and other stuff you need.

Also from what I remember its like 6/7grams of fat and 6/7grams protein in an egg. Its things like fat you want to be eating so once you run out of carbs your body can keep using fat as a source to continue building muscle.

Egg's are really just about the best thing to eat out there under any circumstance, bulking, cutting, maintainance.
 
Exactly couldn't agree more. The cholesterol does oxidise in the yolk when cooked, but if you're healthy have low cholesterol and good ldl/hdl ratio anyway it'll never be an issue. I eat a dozen eggs a week at least and my cholesterol is well below average.
 
I'm currently eating between 4-6/day... whole eggs, as I only get upset when I try and separate them and fail

Not sure if mine are pasturised or not... I do buy them from the local butcher though (10x better than tesco's)
 
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