ECKSRATED
UG BENCH KING
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The heat changes the structure of the protein molecule, which makes more of the protein accessible to your digestive enzymes. Also helps reduce the protease inhibitors (these prevent your body from breaking down the protein = not digested) naturally present in egg whites.
I've copy & pasted this post into 3 threads now, not sure if that's because people are too lazy to search or just refuse to accept the truth (cooked is better than raw), but here we go again:
http://jn.nutrition.org/content/128/10/1716.full
- 24hr digestibility of cooked egg protein = 91%
- 24hr digestibility of raw egg protein = 51%
"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 whites."
Pasteurization helps side step most of this but considering there is more than one protease inhibitor in raw egg whites I'd be hesitant to say it solves all of the bioavailability issues without some data to back that up. Plus is it really THAT difficult to cook the damn things?
First time I've seen it but thanks.