would you swallow raw eggs?
- Thread starter tyhigs
- Start date
kube
New member
damngenetics said:I would not suggest the "hardcore" rocky egg drinking method just due to the fact that a larger percent than you would think of eggs contain a high amount of either salmonella or E. Coli. People do it apparently, but you never know when you are going to get a bad batch of eggs that have been tainted with bacteria. Salmonella poisoning is a pretty serious thing causing typhoid and paratyphoid fever in humans. You can be hardcore all you want but in the long run puking for a week straight and losing more weight than you have gained all season isn't worth it in my opinion. Think about it
it is alot more dangerous to eat alfalfa sprouts than raw eggs bro, just so you know it was the number one cause of deaths related to food poisoning. with eggs i was under the impression that the chances were like one in a thousand.
G
Got Fina?
Guest
I dont know bout swallowing it jsut like that..
I would however put it in a shake maybe in the blender with some other stuff in there....
I would however put it in a shake maybe in the blender with some other stuff in there....
rumblefukaz
New member
I love raw eggs, especially when I am sick of eating, make sure to get the pasturized kind. I got salmonella from normal shelled eggs. In the long run it can't be good for you... ..oh well I luvs me raw eggs!
Rok out wit yo cok out
Rok out wit yo cok out
Last edited:
G
Got Fina?
Guest
Just wondering bout salmonella...
How did u know u had it, howed u get rid of it, and what r the signs that u have it?
How did u know u had it, howed u get rid of it, and what r the signs that u have it?
theHULK9281
New member
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.
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.
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