- Joined
- Jul 19, 2007
- Messages
- 51
I asked in another thread, but decided I should start my own instead of hijacking that one. Does anyone know if the bio-availability is better with the egg white protein powder than with raw egg whites? I have been using raw egg whites in my shakes (I just can't eat enough if I cook them), but I just read a post by Emeric stating that the bio-availability of raw egg whites is just over 50%, YIKES! Sounds like I have literally been throwing money into the toilet. Any help on the protein powder would be appreciated!