would you eat this?

the protein in raw eggs is less bioavailable

source?

just curious. i don't eat raw (rare beef, but not raw), but i feed my dog raw (eggs, chicken, beef, pork, fish, deer, rabbit, bison, etc) and it was my understanding that, at least for canines, the proteins were more easily and quickly digested, as well as more bioavailable, when raw.

the protein in raw eggs is less bioavailable

source?

just curious. i don't eat raw (rare beef, but not raw), but i feed my dog raw (eggs, chicken, beef, pork, fish, deer, rabbit, bison, etc) and it was my understanding that, at least for canines, the proteins were more easily and quickly digested, as well as more bioavailable, when raw.

Evenepoel et al. Digestibility of Cooked and Raw Egg Protein in Humans as Assessed by Stable Isotope Techniques. J. Nutr. October 1, 1998 vol. 128 no. 10 1716-1722

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

nice, thanks! that's what i was wondering, too, it was human specific study. i don't think i'd want to be the human test subjects that were fed "heavy" (isotope-labeled) eggs, though, haha.

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 (Matthews 1990). Ovomucoid is quantitatively the most important trypsin inhibitor (Gilbert 1971, Kassell 1970). Ovomucoid, however, does not react with human trypsin and, moreover, is relatively heat stable (Kasell 1970). Whether other egg trypsin inhibitors (e.g., ovoinhibitor or papain inhibitor) interfere with the digestibility of unprocessed egg white protein is unknown.