Balboa was WRONG

[Future]

Digestibility of Cooked and Raw Egg Protein in Humans as Assessed by Stable Isotope Techniques

Manuscript received 6 October 1997. Initial reviews completed 18 November 1997. Revision accepted 3 June 1998.

Pieter Evenepoel, Benny Geypens, Anja Luypaerts, Martin Hiele, Yvo Ghoos, and Paul Rutgeerts
Department of Medicine, Division of Gastroenterology and Gastrointestinal Research Centre, University Hospital Leuven, B-3000 Leuven, Belgium

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 ± 0.8 and 51.3 ± 9.8%, 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.

Key words: egg protein, digestibility, stable isotopes, food processing, humans.
The Journal of Nutrition Vol. 128 No. 10 October 1998, pp. 1716-1722
Copyright ©1998 by the American Society for Nutritional Sciences

 

[SacToSD]

even though it's an old study, I believe it. Nice post

 

[King-kong]

Drinking them is just plain easier imo. I know it is risky - blah blah. I save at least 20mins a morning by drinking them down quickly.

 

[latimus]

Drinking them is just plain easier imo. I know it is risky - blah blah. I save at least 20mins a morning by drinking them down quickly.

the study is not refering to it being easier or anthything bro. what it refers to is the fact that your body cant utlize much if you consume it raw. Pretty sure it has to do with a protein bond that is not broken without it being cooked at least at a low tempeture. If I remember right it the avid-biotin bond. So drinking them raw wont help you.

however most egg beater products are cooking at low temp but still remain liquid. those you can utilze.

 

[Future]

Correct.

I use Lana's Egg Whites...that works well.