Protein absorbed from raw egg vs cooked?

jennahowden

The topic started with someone asking about protein powders and other forms of protein. Raw eggs were mentioned by one who said they had been advised by her doctor. That comment was quickly shot down with:
"Those contemplating a raw egg - absolutely no point. The protein absorbed from a raw egg is about 10% compared to 90% when cooked - so cook your eggs and enjoy them. Unless you are an athlete though you should be getting more than enough protein from your food without the need for supplements. Remember, 1-2 g of protein per kg of body weight."

I ignorantly pointed out that I had not heard of this theory regarding raw egg vs cooked, and asked her where her information was from. She replied with: "The egg comment is a well known fact in sports nutrition. Pick up any journal article on the issue and you will find it has been proven."

I'm purely asking the question, is this statement common knowledge?
I'm not looking for ways to up my protein etc. Also I'd like to point out, I'm not eating raw eggs for a protein boost. I just felt kind of silly, when it was implied as common knowledge.

Have you heard of this?

IronSmasher

There's no such thing as common knowledge, just common ignorance.

http://www.livestrong.com/article/264564-raw-egg-protein-facts/

jennahowden

Thanks for the link!
Though I have to disagree that "there's no such thing as common knowledge". Lemons and oranges for example. There's an obvious taste difference. Meaning that one doesn't need to be educated to know this. Common knowledge?

jimmmer

Thanks for the link!
Though I have to disagree that "there's no such thing as common knowledge". Lemons and oranges for example. There's an obvious taste difference. Meaning that one doesn't need to be educated to know this. Common knowledge?

If you live in a culture that has lemons and oranges.......

jennahowden

Thanks for the link!
Though I have to disagree that "there's no such thing as common knowledge". Lemons and oranges for example. There's an obvious taste difference. Meaning that one doesn't need to be educated to know this. Common knowledge?

If you live in a culture that has lemons and oranges.......

Merely making a point that there are things that could be considered common knowledge. I'm sure you would be able to think of something. Chicken and beef perhaps?

Wasn't meaning to completely derail the topic though. Just wanted to know how 'common' it was for this information to be known.

vanguardfitness

I vaguely remember hearing something about this for raw eggs. Not the exact numbers that you mentioned though

jimmmer

Thanks for the link!
Though I have to disagree that "there's no such thing as common knowledge". Lemons and oranges for example. There's an obvious taste difference. Meaning that one doesn't need to be educated to know this. Common knowledge?

If you live in a culture that has lemons and oranges.......

Merely making a point that there are things that could be considered common knowledge. I'm sure you would be able to think of something. Chicken and beef perhaps?

Wasn't meaning to completely derail the topic though. Just wanted to know how 'common' it was for this information to be known.

Sure, in a sense I was being facetious.... but there's also a deep truth about what people assume is common knowledge. It doesn't often extend past your cultural bubble. There are tribes in the amazon that have no conception of chicken or beef. They would be hunting for some kind of jungle fowl, but it wouldn't be chicken in the domesticated western farmed sense that we understand. Again, a facetious example, I'm sure.

I should also stop trying to derail the topic now!

anifani4

I would say the difference in absorbtion of raw vs cooked eggs is not generally known. I had never heard of it, have taken a course in nutrition and read about nutrition frequently.


And so there is one article from one nutrition journal....which I have no way of accessing so I'm not even sure if the research was good research. I would not base my choices on one article.


Nothing was said about the pasturized liquid egg whites like AllWhites or products like Eggbeaters. So exactly where do they fit in? They've been heated ...that's what pasturization is....so do we put them in the cooked catagory?


For me the risk of salmonella poisoning from raw eggs is not worth it. I've seen people with this and it is so not worth the chance.

jennahowden

Vanguard, the numbers I quoted from the lady are different to the numbers in the link that was posted. The link says protein absorbed is 91% vs 50% from cooked to raw.
So there is some incorrect information somewhere.

Jimmer, thanks for keeping the thread alive lol. You were useful!

Anifani4, she implied that there are several articles, not just one. So there may be a few 'sports nutrition' people who have come across this information. Maybe the research is only fairly recent though? That might be the reason why you haven't come across it in your studies.

IronSmasher

And so there is one article from one nutrition journal....which I have no way of accessing so I'm not even sure if the research was good research. I would not base my choices on one article.

Did you try clicking on it?

http://jn.nutrition.org/content/128/10/1716.full

jennahowden

"Did you try clicking on it?"

There's no hyperlink on the article. So she can't click on it.

Anifani4, did you try to copy and paste the link in the browser?

craigineson

I don't know what's been said above, as I'm now in a rush to get to bed... But I remember reading, a long time ago, that raw egg's protein bioavailability is inferior to cooked egg.

It's not quite 10% vs. 90%... I think the raw egg was something *like* 10% less bioavailable than cooked.

Either way, raw egg is gross. Just cook them, they're the most delicious and versatile food.

Matt_Wild

Less is absorbed due to avidin from the raw egg binding with biotin, a co-enzyme in the body . However with a complete balanced diet, one will have plenty of biotin in their system and thus absorb the egg regardless. In the UK we have Lion Mark eggs, free from salmonella. Also, Liquid egg whites are pasteurized too again, risk free. Remember just because an egg is cooked, the avidin is still there and depending on how it is cooked, effect biotin levels.