- Joined
- Oct 22, 2014
- Messages
- 612
I've been reading about this lately and it seems to give 2 different answers anywhere I go.
Does anyone have any studies/scientific information on this?
The protein from egg whites when eaten raw only seems to be around 50% bioavailable. So if you ate 60g protein from egg whites raw your body only would get 30g. Cooking it makes the protein more bioavailable.
But is this the same if you eat raw pasteurized egg whites?
Does anyone have any studies/scientific information on this?
The protein from egg whites when eaten raw only seems to be around 50% bioavailable. So if you ate 60g protein from egg whites raw your body only would get 30g. Cooking it makes the protein more bioavailable.
But is this the same if you eat raw pasteurized egg whites?