Please Scroll Down to See Forums Below
is it true egg whites must be cooked to be a good source of protein?
- Thread starter biggun
- Start date
Imnotdutch
butler monkey
I cant for the life of me remember the details of this but it is true. I do know that when you cook the egg white you denature the protein. It happens that the denatured protein is more easily broken down by digestive enzymes.
Also, there is some risk of salmonella poisoning from eating raw eggs. If you cook them properly, this is no longer a problem.
Do you get any stomach problems when you use raw eggs? They go straight through me.....I guess you didint need to know that
Also, there is some risk of salmonella poisoning from eating raw eggs. If you cook them properly, this is no longer a problem.
Do you get any stomach problems when you use raw eggs? They go straight through me.....I guess you didint need to know that
biggun said:
diamonddiceclay
New member
I would say they do not need to be cooked
Imnotdutch
butler monkey
Re: NO
Nugg you are wrong. The protein must be broken down in order for it to be absorbed. Whether it is denatured or not doesnt matter. Why do you mean by cooking denatures the value of the protein? Denaturation refers to how the molecule is folded......and if you are gonna cut it with digestive enzymes that doesnt matter anyway. By denaturing the protein you do not alter the amino acid content or ratios.
Nugg you are wrong. The protein must be broken down in order for it to be absorbed. Whether it is denatured or not doesnt matter. Why do you mean by cooking denatures the value of the protein? Denaturation refers to how the molecule is folded......and if you are gonna cut it with digestive enzymes that doesnt matter anyway. By denaturing the protein you do not alter the amino acid content or ratios.
nugg said:
Last edited:
M
Mr.X
Guest
100% False, I'll vouch all my knowledge for that 
Eggs are protein in any form.
Mr.X
Eggs are protein in any form.
Mr.X
Cooking changes the structure of the protein, in eggs its ok, your college bio teacher used the egg as an example, and some of the amino acids actually become more usable by the body. However cooking some proteins is bad, like whey it destroys some of the aminos.
Ever tried uncooking an egg?
Ever tried uncooking an egg?
Imnotdutch
butler monkey
Of course eggs are protein in any form....the issue is whether it is easier to digest the cooked egg.
Elijah, I cant remember the stability of individual amino acids to heat....I'll take your word for it Some proteins you can renature though.....I work with one that we can do this to and there are others in the literature....it is becoming a big area in protein chemistry. At the end of the day alot of protein is broken down in the gut before it absorbed.....whether you denature it first doesnt matter (it just alters the susceptibility to being broken down).
Elijah, I cant remember the stability of individual amino acids to heat....I'll take your word for it
Some proteins you can renature though.....I work with one that we can do this to and there are others in the literature....it is becoming a big area in protein chemistry. At the end of the day alot of protein is broken down in the gut before it absorbed.....whether you denature it first doesnt matter (it just alters the susceptibility to being broken down).elijah said:
Are you saying
that the cooking of food has no effect on its Protein?
Is this actually what you are trying to say?
No flame intended, you sound like a bright person- but to say that cooking food has no effect on the usable amino acids in food is almost assinine.
Cooking denatures protein. Denature means changing the structure of protein. A cooked egg tastes better than a raw egg and is more appealing.
The nutritional composition of raw and cooked egg is the same. However, the avidin in raw egg whites destroys biotin also found in raw egg whites. Cooking prevents this from happening.
Up to 50% of the protein is coagulated. Much of this is rendered unusable. High temperatures also create cross-links in protein. Cross-linked proteins are implicated in many problems in the body, as well as being a factor in the accelleration of the aging process.
So my freind, YOU are actually in err.
that the cooking of food has no effect on its Protein?
Is this actually what you are trying to say?
No flame intended, you sound like a bright person- but to say that cooking food has no effect on the usable amino acids in food is almost assinine.
Cooking denatures protein. Denature means changing the structure of protein. A cooked egg tastes better than a raw egg and is more appealing.
The nutritional composition of raw and cooked egg is the same. However, the avidin in raw egg whites destroys biotin also found in raw egg whites. Cooking prevents this from happening.
Up to 50% of the protein is coagulated. Much of this is rendered unusable. High temperatures also create cross-links in protein. Cross-linked proteins are implicated in many problems in the body, as well as being a factor in the accelleration of the aging process.
So my freind, YOU are actually in err.
Imnotdutch
butler monkey
Re: Are you saying
Nugg, I appreciate the tone of your reply and the interesting response.....if my original response came across as hostile it wasnt meant that way at all.
No I didnt say cooking doesnt affect amino acids....I made a point of saying I didnt know that. That is outside of the scope of my knowledge. I did say that cooking does affect the structure and hence susceptibility to being broken down by digestive enzymes. I for one cannot digest raw egg whites at all.....but cooked eggs arent a problem. So in my case the cooking seems to help....at least with eggs.
You can probably see that my knowledge on this isnt incredibly great.....I was simply trying to point out that it isnt as simple as comparing the nutritional content and saying cooked and raw is the same. Several people imply that this is the case.
I also did not understand what you meant by "denature the value of the protein"....it came across as if you were confusing two things.
Nugg, I appreciate the tone of your reply and the interesting response.....if my original response came across as hostile it wasnt meant that way at all.
No I didnt say cooking doesnt affect amino acids....I made a point of saying I didnt know that. That is outside of the scope of my knowledge. I did say that cooking does affect the structure and hence susceptibility to being broken down by digestive enzymes. I for one cannot digest raw egg whites at all.....but cooked eggs arent a problem. So in my case the cooking seems to help....at least with eggs.
You can probably see that my knowledge on this isnt incredibly great.....I was simply trying to point out that it isnt as simple as comparing the nutritional content and saying cooked and raw is the same. Several people imply that this is the case.
I also did not understand what you meant by "denature the value of the protein"....it came across as if you were confusing two things.
nugg said:
Last edited:
Im not dutch
On the contrary, I think your knowledge on this topic was quite impressive- But starting your post with "NUGG you are wrong" - Puts my defence shields up, being the assertive/agressive bastard that I am
but I did not take offence, discussion is one of the better ways to learn about dieting intangibles- I welcome and encourage anyone to question any of my posts- If I am wrong- ( i might admit it) LOL
On the contrary, I think your knowledge on this topic was quite impressive- But starting your post with "NUGG you are wrong" - Puts my defence shields up, being the assertive/agressive bastard that I am
but I did not take offence, discussion is one of the better ways to learn about dieting intangibles- I welcome and encourage anyone to question any of my posts- If I am wrong- ( i might admit it) LOL
Imnotdutch
butler monkey
Re: Im not dutch
Hehehe sorry about that.....I think I forgot to change from "chat board mode" into "decent discussion mode".
Hehehe sorry about that.....I think I forgot to change from "chat board mode" into "decent discussion mode".
nugg said:On the contrary, I think your knowledge on this topic was quite impressive- But starting your post with "NUGG you are wrong" - Puts my defence shields up, being the assertive/agressive bastard that I am
but I did not take offence, discussion is one of the better ways to learn about dieting intangibles- I welcome and encourage anyone to question any of my posts- If I am wrong- ( i might admit it) LOL
B
buksoon
Guest
OVER-cooking?
Hi fellas, this here is my first post. Okay, what I really need to know is this:
I just boiled a dozen eggs for my salads next week. I forgot about them and ended up boiling them for half an hour, at minimum. (D'oh!)
Is there any digestible protein left, ya think?
Hi fellas, this here is my first post. Okay, what I really need to know is this:
I just boiled a dozen eggs for my salads next week. I forgot about them and ended up boiling them for half an hour, at minimum. (D'oh!)
Is there any digestible protein left, ya think?
bearcreek44
New member
Cooking the eggs will help to break the protein chains in to smaller chains that can be easier to digest.
Myo-genetic
New member
I can't believe what I am reading. This is great info and everything, but let's not forget the key point here: salmonella. I had it when I was 12 because of undercooked chicken.
Want to lose 25 lbs in 3 weeks?
Keep drinkin' those raw eggs. It WILL happen eventually.
Want to lose 25 lbs in 3 weeks?
Keep drinkin' those raw eggs. It WILL happen eventually.
MuSuLPhReAk
New member
Happened to me too about 10 yrs back. Lost about 25lbs too. Sucked big time to see all my muscle disappear. And oh those cramps!!!!! Watch out bro's salmonella is real bad. It lives on the shells of the egg. The outside of it that is. Even if you touch an egg then put your finger in your mouth or something like that u can get it.
This is exactly what I'm talking about in my other post about egg beaters so I'm bumping this up. This post is only about raw eggs, but, does the same apply to raw egg beaters? Is the protein in raw EGG BEATERS bioavailable? Not one person has been able to answer for sure as of yet, and alot of people would like to know the answer.
egg beaters
that is because they are pastuerized and processed. if egg whites were beaten, they would look just like egg beaters, less the yellow color. it is just broken down a level.
As far as drinking egg beaters, i drink two cartons every day and assume im getting 48 grams of protein, and i havent seen any problems. I feel full and am not hungry, so i also assume that my body utilizes nutrients in some way and i guess it is the protein.
I was actually going to ask my professor about the bioavailability and structure of protein in albumin that can be digested, ill repost tommorow if i remember to ask
hope i was somewhat helpful
that is because they are pastuerized and processed. if egg whites were beaten, they would look just like egg beaters, less the yellow color. it is just broken down a level.
As far as drinking egg beaters, i drink two cartons every day and assume im getting 48 grams of protein, and i havent seen any problems. I feel full and am not hungry, so i also assume that my body utilizes nutrients in some way and i guess it is the protein.
I was actually going to ask my professor about the bioavailability and structure of protein in albumin that can be digested, ill repost tommorow if i remember to ask
hope i was somewhat helpful
