Cooking eggs in the microwave

[Bouncer]

so i have 50% of you saying it will destroy the protein/fats etc.. and 50% saying no problem at all. lol

[Stonecold54]

so i have 50% of you saying it will destroy the protein/fats etc.. and 50% saying no problem at all. lol

just cook them on the stove you lazy shit

[Bouncer]

just cook them on the stove you lazy shit

that is what i do. even if there is a question of the microwave doing something to the eggs i wont do it.

[3v1lj03]

I cooked my eggs on the stove last night. Just a thought any time you heat something no matter how you heat you damage some of the protein.

[gdbear65]

I put raw eggs in my morning smoothie - been doing this for a few weeks now:

4 oz kefir
3 oz skim milk
2 raw eggs
2 tsps cocoa
1/3 banana
1 tbsp chia seeds
1 tbsp xylitol
2 tsp creamed coconut

it's delicious

I change it up sometimes with leaving out the cocoa & xylitol, but adding other fruit and vanilla flavored/natural sweetener, from TP

[Bouncer]

I put raw eggs in my morning smoothie

raw eggs are not digestible. hope this helps. :)

[Shibby]

raw eggs are not digestible. hope this helps. :)

Yea, YJ posted something a long time ago about eggs needing to be cooked to bond the majority of the proteins together.

[gdbear65]

raw eggs are not digestible. hope this helps. :)

thanks bro, I hadn't looked at this aspect of it. Many people advocate eating raw eggs - some have been doing it for years, with no adverse effects.

The digestibility or bioavailability of raw eggs has been shown to be 51.3 +/- 9.8, however there are other benefits to consuming raw eggs.

Raw eggs have many benefits, they contain essential nutrients for the brain, nerves, glands and hormones, they are nutritionally balanced, and we highly recommend the addition of raw eggs to your nutritional programme. The sulphur amino acids help to keep you young, raw eggs also contain an abundance of other vital substances including protein, essential fatty acids along with niacin, riboflavin, biotin, choline, vitamins A, D and E, magnesium, potassium, phosphorous, manganese, iron, iodine, copper, zinc and sulphur. Egg yolks are one of the few foods that contain vitamin D.

The Health Benefits of Raw Eggs

Anyhow I don't believe there's anything wrong with consuming them raw, particularly the way I've chosen to do it.

If eggs are whipped, beaten or blended without raw milk, raw cream, or coconut cream, many of the enzymes are oxidised and lost.” It is best to break open the egg into a cup or glass and swallow whole. Most people are repelled by this, but with a little courage it is found to be easy. There is almost no taste and the egg, even big ones are easily swallowed. Generally, I find, 3 to 4 eggs taken in the morning are an important part of my well-being programme. The cholesterol in raw eggs is not deposited in the arteries and is an essential nutrient for aiding health and well-being. The white of the egg has been said to interfere with biotin assimilation, but nature knows best by making the egg yolk very rich in biotin. The egg in its entirety is a very balanced food and only supports health and should be taken in its entirety, yolk and white together.

Unfortunately I can't find any studies to support my belief, however if enough people realize benefits from it, shouldn't we give some regard to anecdotal evidence?

Digestibility of Cooked and Raw Egg Protein in Humans as Assessed by Stable Isotope Techniques -- Evenepoel et al. 128 (10): 1716 -- Journal of Nutrition

[caged]

man, eating raw eggs bring back some shit back in the day, after a workout we used to hit up the bar at the gym. protein, bananas, eggs whites and other stuff in the blender.
when i started adding egg whites over a period of time (not over night) i felt like shit, very tiered the next day.
the digestion of raw eggs just doesnt happen for me. it took a little while to figure out this was the problem. it never bothered to people i was training with though.
and this has nothing to do with cooking. lol.

[Bouncer]

thanks bro, I hadn't looked at this aspect of it. Many people advocate eating raw eggs - some have been doing it for years, with no adverse effects.

The digestibility or bioavailability of raw eggs has been shown to be 51.3 +/- 9.8, however there are other benefits to consuming raw eggs.



The Health Benefits of Raw Eggs

Anyhow I don't believe there's anything wrong with consuming them raw, particularly the way I've chosen to do it.




Unfortunately I can't find any studies to support my belief, however if enough people realize benefits from it, shouldn't we give some regard to anecdotal evidence?

Digestibility of Cooked and Raw Egg Protein in Humans as Assessed by Stable Isotope Techniques -- Evenepoel et al. 128 (10): 1716 -- Journal of Nutrition

well this brings up some difference in opinion from YJ. can anyone find the studies that YJ posted?

kind of wondering which one is right or wrong.

[Shibby]

This is the one by YJ plus a couple others

"Eggs are essentially useless raw. The amino acids in eggs need to be heated to fully bond. Albumen in the urine is a general sign, as studies show that a significantly higher amount of malabsorbed protein (egg) was found in the urine of healthy individuals (1). Stable isotope techniques are used to determine the digestibility of raw eggs vs. cooked eggs. In another study, using this method, it was 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 (2). Heat-pretreatment of course being cooked.
Not to mention you have a 1 in 30,000 chance to get salmonella from a raw egg. Also, if you blend raw eggs or whatever, you can break up the chemical bonds of amino acids where as cooking them can hook the bonds together, which inevitably is the objective.


(1) Amount and fate of egg protein escaping assimilation in the small intestine of humans.
Evenepoel P, Claus D, Geypens B, Hiele M, Geboes K, Rutgeerts P, Ghoos Y. Department of Medicine, Division of Gastroenterology, Gastrointestinal Research Centre, University Hospital Leuven, B-3000 Louvain, Belgium.

(2) Digestibility of cooked and raw egg protein in humans as assessed by stable isotope techniques.
Evenepoel P, Geypens B, Luypaerts A, Hiele M, Ghoos Y, Rutgeerts P. Department of Medicine, Division of Gastroenterology and Gastrointestinal Research Centre, University Hospital Leuven, B-3000 Leuven, Belgium."

Egg beaters are ok to drink 'raw' due to their method or processing, raw egg whites on the other hand are going out just as they came in....

Liquid pasteurized egg whites are cooked, but kept in a liquid state. There is no presence of avidin either so you dont have to worry about vitamin b6 uptake.

Basically, pasteurized egg whites are excellent.

Here's something....

Digestibility of cooked and raw egg protein in humans as assessed by stable isotope techniques.

Evenepoel P, Geypens B, Luypaerts A, Hiele M, Ghoos Y, Rutgeerts P.

Department of Medicine, Division of Gastroenterology and Gastrointestinal Research Centre, University Hospital Leuven, B-3000 Leuven, Belgium.

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 +/- 0.8 and 51.3 +/- 9.8%, 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.

Another article agreeing that they are not digested.

Amount and fate of egg protein escaping assimilation in the small intestine of humans.

Evenepoel P, Claus D, Geypens B, Hiele M, Geboes K, Rutgeerts P, Ghoos Y.

Department of Medicine, Division of Gastroenterology, Gastrointestinal Research Centre, University Hospital Leuven, B-3000 Louvain, Belgium.

Studies attempting to evaluate protein assimilation in humans have hitherto relied on either ileostomy subjects or intubation techniques. The availability of stable isotope-labeled protein allowed us to determine the amount and fate of dietary protein escaping digestion and absorption in the small intestine of healthy volunteers using noninvasive tracer techniques. Ten healthy volunteers were studied once after ingestion of a cooked test meal, consisting of 25 g of (13)C-, (15)N-, and (2)H-labeled egg protein, and once after ingestion of the same but raw meal. Amounts of 5.73% and 35.10% (P < 0.005) of cooked and raw test meal, respectively, escaped digestion and absorption in the small intestine. A significantly higher percentage of the malabsorbed raw egg protein was recovered in urine as fermentation metabolites. These results 1) confirm that substantial amounts of even easily digestible proteins may escape assimilation in healthy volunteers and 2) further support the hypothesis that the metabolic fate of protein in the colon is affected by the amount of protein made available.

[Bouncer]

thanks shib.

gdbear65, what you think bro.

[gdbear65]

one of the quoted studies was the one I had read & quoted LOL

obviously raw egg protein is not as bioavailable as cooked, however,as I mentioned earlier, this is not the only aspect I am considering. Raw eggs have intact enzymes, vitamins and fatty acids - I don't believe there's any harm in consuming them. I'm also wondering if combining them with other proteins, like dairy, increases their bioavailability. Much as I can appreciate the value of studies, they don't approximate the reality that we seldom eat any food on its' own.

what do you think of this?

Vince Gironda, the original Iron Guru, recommended sometimes eating up to 36 eggs a day!

Why would someone consume eggs raw rather than cooked? For a number of reasons; health and convenience rank among the top. Raw eggs are healthier than cooked eggs because nutrients and enzymes are destroyed in the cooking process, as they are with any fatty food. This destruction of enzymes does not take place when simply eating eggs raw, so you get all the health benefits of the egg. Secondly, when you are eating lots of eggs every day -- which you should if you are looking to build lots of lean muscle -- then you will find it cumbersome and difficult to have them all cooked. Having them raw, mixed into shakes, is a delicious and easy way to fit in your nutrition. An example of a shake containing raw eggs is Vince Gironda's Hormone Precursor Shake.

[Shibby]

so you get all the health benefits of the egg. Secondly, when you are eating lots of eggs every day -- which you should if you are looking to build lots of lean muscle --

all the benefits except all the protein lol

Total Omega-3 fatty acids 180 mg

Total Omega-6 fatty acids 2789 mg


Negative health effects

"Some medical research suggests that excessive levels of n−6 fatty acids, relative to n−3 fatty acids, may increase the probability of a number of diseases and depression.[1][2][3]

Modern Western diets typically have ratios of n−6 to n−3 in excess of 10 to 1, some as high as 30 to 1. The optimal ratio is thought to be 4 to 1 or lower.[4][5]

Excess n−6 fats interfere with the health benefits of n−3 fats; in part because they compete for the same rate-limiting enzymes. A high proportion of n−6 to n−3 fat in the diet shifts the physiological state in the tissues toward the pathogenesis of many diseases: prothrombotic, proinflammatory and proconstrictive.[6]

Chronic excessive production of n−6 eicosanoids is associated with heart attacks, thrombotic stroke, arrhythmia, arthritis, osteoporosis, inflammation, mood disorders and cancer.[7] Many of the medications used to treat and manage these conditions work by blocking the effects of the potent n−6 fat, arachidonic acid.[8] Many steps in formation and action of n-6 hormones from n-6 arachidonic acid proceed more vigorously than the corresponding competitive steps in formation and action of n-3 hormones from n-3 eicosapentaenoic acid. [9] The COX-1 and COX-2 inhibitor medications, used to treat inflammation and pain, work by preventing the COX enzymes from turning arachidonic acid into inflammatory compounds.[10] (See Cyclooxygenase for more information.) The LOX inhibitor medications often used to treat asthma, work by preventing the LOX enzyme from converting arachidonic acid into the leukotrienes.[11][12] Many of the anti-mania medications used to treat bipolar disorder work by targeting the arachidonic acid cascade in the brain.[13]"


You can probably find all the vitamins and minerals you seek to obtain from sources with much lower risk.





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[Bouncer]

all the benefits except all the protein lol

exactly, the main point is the protein. all the vitamins/minerals in an eggs are a second thought.