Oats Myth: True or False

[coffee-guy]

5 pasturized egg whites from a carton. not the greatest tasting stuff in the world, but I've had worse.

Jordan I am not a very lucky person, but I have been eating raw eggs and/or raw egg whites for at least 20 years and, knock wood, nadda problem

I was under the impression that "raw" eggs had no nutritional value. The only way to fully benefit from eggs is if they're cooked...

[SloppyJo]

I was under the impression that "raw" eggs had no nutritional value. The only way to fully benefit from eggs is if they're cooked...

if they are pasturized then they are ok

[coffee-guy]

if they are pasturized then they are ok

Gotcha - good to know.

Thanks - you just cut my "note to self - research this shit" list down by one :D!

[Friggemall]

One thing I learned from it sorry this takes a gross context. We all know how bad the gas gets from cooked eggs & oatmeal & whey protein powder, within say about 3 hours of consuming them together, plus the atomic visit to the toilet. Well I get nothing doing it the way I described above.

[iceberg]

I like the oats raw.

[Control]

raw egg whites contain a glycoprotein called avidin that is very effective at binding biotin, one of the B vitamins. The concern is that this can lead to a biotin deficiency.
Egg yolks have one of the highest concentrations of biotin found in nature. So it is likely that you will not have a biotin deficiency if you consume the whole raw egg, yolk and white. It is also clear, however, that if you only consume raw egg whites, you are nearly guaranteed to develop a biotin deficiency unless you take a biotin supplement

[Control]

I used to mix two whole, raw eggs in my protein shakes, but I've read that eggs are higher in protein if you cook them.

[twizzbeats]

Ive heard about egg's having to be cooked because of an enzyme that needs to be cooked out to absorb the protein properly.

[goliath]

guys - this makes no sense. heat destroys proteins, it does not build them.

[SloppyJo]

guys - this makes no sense. heat destroys proteins, it does not build them.

Taken from YellowJacket from this thread


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.

[YellowJacket]

guys - this makes no sense. heat destroys proteins, it does not build them.

You're kidding, right?

[goliath]

You're kidding, right?

kidding? heat destroys proteins? no, i'm not.

[YellowJacket]

kidding? heat destroys proteins? no, i'm not.

Thats a pretty large blanket statement..... at what temp.? and for what types of proteins, since all proteins are not equal.... eggs are only beneficial cooked.

[goliath]

Thats a pretty large blanket statement..... at what temp.? and for what types of proteins, since all proteins are not equal.... eggs are only beneficial cooked.

i've read the same abstract that was cut and pasted from the other thread. it does in fact seem to be the case with eggs. after reading more of the study, it seems likely only because the protiens are destroyed, thus the amino chains are smaller and more easily digested. however, my original statement is true in all cases except those of extremophile proteins of which we currently know very little because of their relatively recent discovery.