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Are raw eggs ok to eat??
- Thread starter Trickie
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SuperDawgy
New member
Raffaz said:
Cooking the eggs will have no effect on protein absorbtion, it will kill off any microbacteria that may be present in the egg. Salmonella is bad stuff, i wouldn't trust a stamp bro.
sublime35
New member
actually your body uses more of the protein once they have been cooked. here check this out:
The Journal of Nutrition Vol. 128 No. 10 October 1998, pp. 1716-1722
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% (cooked) and 51.3% (raw) 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........
Egg white protein is generally considered to be less digestible than heat-pretreated egg white protein. In this study, it was shown that after ingestion of 25 g of raw egg protein, almost 50% is malabsorbed over 24 h. The higher digestibility of cooked egg protein presumably results from structural changes in the protein molecule induced by heating, thereby enabling the digestive enzymes to gain broader access to the peptide bonds. It has been suggested that the reduced digestibility of raw egg white is at least partially related to the presence of trypsin inhibitors in raw egg white
The Journal of Nutrition Vol. 128 No. 10 October 1998, pp. 1716-1722
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% (cooked) and 51.3% (raw) 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........
Egg white protein is generally considered to be less digestible than heat-pretreated egg white protein. In this study, it was shown that after ingestion of 25 g of raw egg protein, almost 50% is malabsorbed over 24 h. The higher digestibility of cooked egg protein presumably results from structural changes in the protein molecule induced by heating, thereby enabling the digestive enzymes to gain broader access to the peptide bonds. It has been suggested that the reduced digestibility of raw egg white is at least partially related to the presence of trypsin inhibitors in raw egg white
Well, 2 schools of thought on that. One is the food safety folks who don't like any animal products raw. Then there's the contingent of health foodies who tout the benefits of enzymes, etc., that are present in the raw form but get killed off easily.
I've had many egg whites raw and have never had even the hint of a problem with them. I tend to favor fresh, organic brown eggs from a decent source...
So if you are going raw, I think 'know your source' applies.
I've had many egg whites raw and have never had even the hint of a problem with them. I tend to favor fresh, organic brown eggs from a decent source...
So if you are going raw, I think 'know your source' applies.
JustJacked
New member
Ive heard its not good to eat raw eggs because of salmonella.
SuperDawgy
New member
Raffaz said:
Did some research on this last night. Apparently pasteurized egg whites run little to no risk of salmonella. You learn something new everyday huh?
irish_pride
New member
I put this thraed up a week ago. i was told that only 1 in 30,000 eggs may be contaminated with salmonella. i like those odds. i limit my raw egg intake to 6 every other day. tastes like chicken.
every different researcher or scientist will have a different opinion on protein absorbsotionm, f''k them all.
every different researcher or scientist will have a different opinion on protein absorbsotionm, f''k them all.
billy boob
New member
the salmonella issue is really blown out of proportion. its true that it only occurs in 1 in 30,000 eggs. also cookling or heating denatures and coagulates the protein sturctures. The above study looks very interesting. however, what was the time frame of the study. most people have eaten cooked eggs theri whole lives, and this is what their body is used to. that being said, it is likely that their digestion has adapted to eating the cooked denatured sources. however over time i would bet the results of that study could change and reverse.
Salmonella can infect the gastrointestinal system, leading to cramps, nausea, vomiting, diarrhea and fever. In most people it is a self-limiting illness and is easily treated with high doses of probiotics. However, in rare cases, salmonella infection can cause serious, and occasionally fatal, complications.
However, as I posted in my raw egg article below, salmonella infections are relatively rare. Data from the U.S. Department of Agriculture shows that the infection rate is only one egg in 30,000. Interestingly, that is close to the rate reported in the study by the CDC.
There are simple measures you can take to significantly reduce your risk of acquiring a salmonella infection, and I list them in my article below.
If you thoroughly cook the egg as the CDC suggests you will seriously damage the vast majority of highly perishable nutrients in the egg, therefore depriving yourself of valuable nutrients that have been damaged by the heat. For further details on this topic, review my second link below.
Guidelines To Ensure That You Are Consuming Fresh High- Quality Eggs
1 Always check the freshness of the egg right before you consume the yolk.
2 If you are uncertain about the freshness of an egg, don't eat it. This is one of the best safeguards against salmonella infection.
3 If there is a crack in the shell, don't eat it. You can easily check for this by immersing the egg in a pan of cool, salted water. If the egg emits a tiny stream of bubbles, don't consume it as the shell is porous/contains a hole.
4 If you are getting your eggs fresh from a farmer it is best to not refrigerate them. This is the way most of the world stores their eggs; they do not refrigerate them. To properly judge the freshness of an egg, its contents need to be at room temperature. Eggs that are stored in the fridge and opened immediately after taking them out will seem fresher than they actually are. Eggs that you want to check the freshness of should be kept outside the fridge for at least an hour prior to opening them.
5 First, check all the eggs by rolling them across a flat surface. Only consume them if they roll wobbly.
6 Open the egg. If the egg white is watery instead of gel-like, don't consume the egg. If the egg yolk is not convex and firm, don't consume the egg. If the egg yolk easily bursts, don't consume the egg.
7 After opening the egg you can put it up to your nose and smell it. If it smells foul you will certainly not want to consume it.
How to Start Using Raw Eggs
If you are not used to eating fresh raw egg yolks or fresh raw fish, you should start by eating just a tiny bit of it on a daily basis, and then gradually increase the portions.
For example, start by consuming only a few drops of raw egg yolk a day for the first three days. Gradually increase the amount that you consume in three-day increments. Try half a teaspoon for three days, then one teaspoon, then two teaspoons. When you are accustomed to that amount, increase it to one raw egg yolk per day and subsequently to two raw egg yolks per day. Eventually, you can easily eat five raw egg yolks daily.
Fresh raw egg yolk tastes like vanilla and is best combined with your vegetable pulp. You can also combine it with avocado. Only stir it gently with a fork, because egg protein easily gets damaged on a molecular level, even by mixing/blending.
hhplabs.com
Salmonella can infect the gastrointestinal system, leading to cramps, nausea, vomiting, diarrhea and fever. In most people it is a self-limiting illness and is easily treated with high doses of probiotics. However, in rare cases, salmonella infection can cause serious, and occasionally fatal, complications.
However, as I posted in my raw egg article below, salmonella infections are relatively rare. Data from the U.S. Department of Agriculture shows that the infection rate is only one egg in 30,000. Interestingly, that is close to the rate reported in the study by the CDC.
There are simple measures you can take to significantly reduce your risk of acquiring a salmonella infection, and I list them in my article below.
If you thoroughly cook the egg as the CDC suggests you will seriously damage the vast majority of highly perishable nutrients in the egg, therefore depriving yourself of valuable nutrients that have been damaged by the heat. For further details on this topic, review my second link below.
Guidelines To Ensure That You Are Consuming Fresh High- Quality Eggs
1 Always check the freshness of the egg right before you consume the yolk.
2 If you are uncertain about the freshness of an egg, don't eat it. This is one of the best safeguards against salmonella infection.
3 If there is a crack in the shell, don't eat it. You can easily check for this by immersing the egg in a pan of cool, salted water. If the egg emits a tiny stream of bubbles, don't consume it as the shell is porous/contains a hole.
4 If you are getting your eggs fresh from a farmer it is best to not refrigerate them. This is the way most of the world stores their eggs; they do not refrigerate them. To properly judge the freshness of an egg, its contents need to be at room temperature. Eggs that are stored in the fridge and opened immediately after taking them out will seem fresher than they actually are. Eggs that you want to check the freshness of should be kept outside the fridge for at least an hour prior to opening them.
5 First, check all the eggs by rolling them across a flat surface. Only consume them if they roll wobbly.
6 Open the egg. If the egg white is watery instead of gel-like, don't consume the egg. If the egg yolk is not convex and firm, don't consume the egg. If the egg yolk easily bursts, don't consume the egg.
7 After opening the egg you can put it up to your nose and smell it. If it smells foul you will certainly not want to consume it.
How to Start Using Raw Eggs
If you are not used to eating fresh raw egg yolks or fresh raw fish, you should start by eating just a tiny bit of it on a daily basis, and then gradually increase the portions.
For example, start by consuming only a few drops of raw egg yolk a day for the first three days. Gradually increase the amount that you consume in three-day increments. Try half a teaspoon for three days, then one teaspoon, then two teaspoons. When you are accustomed to that amount, increase it to one raw egg yolk per day and subsequently to two raw egg yolks per day. Eventually, you can easily eat five raw egg yolks daily.
Fresh raw egg yolk tastes like vanilla and is best combined with your vegetable pulp. You can also combine it with avocado. Only stir it gently with a fork, because egg protein easily gets damaged on a molecular level, even by mixing/blending.
hhplabs.com
Blu Steel
New member
well Samonella can kill you, and if not cause some serious health issues. Cooking them ensures harmful bacteria is gone. If you really wanna drink eggwhites, buy the eggwhites in a carton, they're pasteurized making them OK to drink. I do this often, as I can get pretty sick of cooking all the time, especially early a.m. Hope this helps.
Beelzebub_XVF
New member
been drinking anywhere from 6-12 raw whole eggs for the past 5 years now on a daily basis. there's all kinds of crazy statistics you can bring up that can terrify anyone out of anything. in the U.S., 12 men died from neck tie incidents last year alone, and another 500 + had masturbation related deaths. should we be concerned? hardly.
Ripped2Shredds
New member
eww, rocky made bad impressions huh
therockrt72
New member
ok fuck that its not worth it salmonlea or however you spell it is only in 1 out of 30000 eggs but thats not the only bacteria out there
food poisoning is a bitch and its not worth the risk of getting if youre smart about it
ive had food poisoning twice in one year i wanted to fuckin kill myself simply cuz of how bad my stomach felt i was shiting here shiting there id stand up and have to shit id lay down and have to shit ITS JUST NOT WORTH THE RISK man thats just my opinion about it
food poisoning is a bitch and its not worth the risk of getting if youre smart about it
ive had food poisoning twice in one year i wanted to fuckin kill myself simply cuz of how bad my stomach felt i was shiting here shiting there id stand up and have to shit id lay down and have to shit ITS JUST NOT WORTH THE RISK man thats just my opinion about it
