This ? is mainly directed at Chris Shugart or
John Berardi (if he is around) - but any
insight would be appreciated. In light of that
study that JB found about how raw egg whites
are only 50% digestable, would egg white
protein powder be considered “raw” or
“cooked”? I mean, will you digest egg white
protein powder as well as cooked egg whites,
or as poorly as raw egg whites, or somewhere
in between? If your not sure, perhaps John
could answer this in one of his Q&As. Or maybe
gang of 5. Thanks.
Egg white protein powder is cooked in processing. That is how the reduce it from liquid to powder - with high heat. In fact, one of the problems with cheap or poor quality egg protein powder is poor processing where they over cook the powder and denature it to the point that if you smell it, some will smell “burnt”.