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Any of you guys ever try egg whites from a company called Egg Whites International...My gym is starting to carry them. One of the personal trainers on staff was saying how they are actually better than egg whites you'd get from cracking and seperating a regular egg and yolk that can be bought in the store. Apparently it has something to do with enzymes in the stomach and the interaction of the regular egg whites. Supposedly the Egg Whites International Co. has gotten around that by removing or adding something to their product. Not exactly sure if that guy was trying to BS me, so I thought I'd ask some of you guys.
So what do you think??
So what do you think??
