Free-Range Organic Eggs
As eggs are considered to be the “gold standard” by which all protein supplements are measure up to, I am starting to use fresh eggs, ditching the yokes and consuming the whites as my main protein source.
An average sized egg has roughly 3 ½ grams of protein, therefore it would take eleven eggs to make up 40 grams of protein.
As I am eating six meals a day (each meal with 40 grams of protein); this would equate to 66 eggs per day or 462 eggs per week.
Avidin's thermal stability is comparatively high, the structure of avidin remains stable at temperatures below 70 °C (158 °F), above 70 °C (158 °F), avidin's structure is rapidly disrupted, by 85 °C (185 °F) extensive loss of structure and ability to bind to biotin.
To destroy the Avadin (and any other nasties), I have added an equal quantity of milk with the egg whites and flashed it in the microwave until boiling, then add cold milk prior to whisking into a drink.
I know some are using Eggnation’s liquid egg protein, but is there anyone else out there using fresh egg whites straight from eggs?
I just wondered if anyone else was doing the same thing, if so, do you have any tips or tricks for making your own protein drink from fresh egg whites.
post edited by J@ck - 2011/04/06 12:00:48