Pasturized Egg Question

[anabolism]

So I've just been informed that Avidin (the glycoprotein which negatively effects Biotin absorbtion) is neutralized in the pasturization process.

I am now wondering if it is 100% neutralized or if there still is a little bit of avidin remaining.

 

[dwayno]

the pasturization process kills 100% of the bacteria--it heats the egg whites to 300degrees F for about 3 seconds and kills ALL bacteria including avidin

that is how you can use papetti foods 100% egg whites in your shake and absorbtion will not be affected--NO ONE can digest/absorb ANY nutrients from a raw egg-sux for all the ROCKY fans!!!