JesterBOB
Member
You have to try it too, it's delicious.
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Pasteurised egg in a carton. Anyone use?
- Thread starter 1tank1
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I have freerange chickens at home and used to do same as villan. Kind of. I boiled the eggs put two into blender with pea protine blend shell and all with choclate sauce. Blend and chug down easy. Different digestive rates in the white to the yoke to the pea protiene. Keeps you going longer. The shell stops you from moxious gass by the alkaline and calcum.
JesterBOB
Member
Described delicious, definitely a must try.
Farm chicken eggs are tastier than regular eggs.
Jesterbob i would sugest u use your fav protine mix. Im lactose intollerant so i use pea grade cement. Makes everything tast like shit. Spread pea protine over your girls pussy and you will think your licking a bit further round.
No more than 2 full eggs or your shake will be like drinking sand.
2 full eggs
Milk or water (optional bottle of beer)
Protine powder of choice
Ice cream topping to suit protine powder flavour sorry flavor in usa.
Better than pussy. And you dont have to drive it home in the morning.
No more than 2 full eggs or your shake will be like drinking sand.
2 full eggs
Milk or water (optional bottle of beer)
Protine powder of choice
Ice cream topping to suit protine powder flavour sorry flavor in usa.
Better than pussy. And you dont have to drive it home in the morning.
JesterBOB
Member
JesterBOB
Member
You look like a scientist from the movie Back to the Future
JesterBOB
Member
LOL:
Anyone consider egg white powder instead of liquid egg whites? I’ve read where the additional processing of the powder (heating it) makes the proteins more bound, and therefore they take longer to digest. Still get digested, but more slowly than liquid egg whites
Not sure if that’s enough if a factor to avoid the egg powder.
Not sure if that’s enough if a factor to avoid the egg powder.
Not cost effective. Look at cost per 50g protein.
I’m currently eating lots of pasteurized egg whites and tossing most of the yolks so that’s the most expensive route
I’ll be keeping egg whites as a stable part of my program, but was looking at either liquid egg whites or powder
I also eat lots of whey protein and chickens …
Egg white Powder appears to be 1/2 the cost (per egg white equivalent) of liquid.
TrueNutrition has a decent price on egg whites, so far.
I’ll be keeping egg whites as a stable part of my program, but was looking at either liquid egg whites or powder
I also eat lots of whey protein and chickens …
Egg white Powder appears to be 1/2 the cost (per egg white equivalent) of liquid.
TrueNutrition has a decent price on egg whites, so far.
amindzeye
Member
I've been drinking a quart of egg whites a day. In pre and post workout smoothies. Though I've developed bad gas that smells like a sewage soaked tire that's on fire. I think it's due to the egg whites. So I'm cutting back to half a quart a day, and replacing the protein from the other half with pork, or ground beef. Let's hope for the best..
I’m big on mixed proteins. I do less beef these days. That’s not a bad thing. I do pork more than beef
But most of my meat is chicken. So chicken, whey, and egg are my primary proteins.
I eat 2 egg yolks a day and maybe 16 whites. Lots of yolks getting tossed. That’s not a good thing.
I ordered some TN egg powder. We’ll see. I like their stuff
But most of my meat is chicken. So chicken, whey, and egg are my primary proteins.
I eat 2 egg yolks a day and maybe 16 whites. Lots of yolks getting tossed. That’s not a good thing.
I ordered some TN egg powder. We’ll see. I like their stuff
I can't see any truth or logic in that theory.
Liquid egg whites are pasteurised, not raw, which means they've been heat treated/processed for safety and a longer shelf life but not dehydrated like a powder.
Heating denatures proteins so, in scientific terms, both options will destroy the protein structure slightly instead of making it "more bound".
To get the highest and most efficient levels of bioavailability from "most" food sources....they need to be fresh and raw and not processed (or very lightly cooked/heated).
So… that’s not exactly correct. The required denaturing takes place at ~140F
The coagulation starts taking place at 160F
Pasteurizing at 140-145F is what I do now
Cooking the white above 160F adds 50% to the time in the stomach to absorb the protein. 2 hours in stomach for liquid egg whites. 3 hours for cooked eggs and egg powder
The coagulation starts taking place at 160F
Pasteurizing at 140-145F is what I do now
Cooking the white above 160F adds 50% to the time in the stomach to absorb the protein. 2 hours in stomach for liquid egg whites. 3 hours for cooked eggs and egg powder
Thats not accurate.
True nutrition base price on egg white protein is $23.39/lb which is 14 scoops at 24g each which makes it $3.39/48g protein.
16oz liquid egg whites at Walmart is $2.98 for 50g protein
32oz liquid egg whites at target is $4.99 which works out to $2.50/50g protein
I’ll look at The numbers you present, since you took the time to present them, but even the articles online comparing liquid and powder generally refer to powder as 1/2 the cost of liquid. Refrigerated storage and transport is one reason I suppose
Breaking down a solid (a cooked white) will take a bit longer for digestion than a liquid but I don't think I need to explain that to you coz I can see you're clued up.
I disgree about the powder digestion rate though if it has already been reconstituted in water or some other liquid.
It would be fast absorbing....
Well the articles are wrong. Not sure what to tell you. You can Google everything I laid out. If that were the case I'd be using powder vs liquid egg whites. But I'd rather save money.
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