I’ve read the full studies that John Berardi references when he says that the digestability of raw eggs is about half that of cooked.
The problem is, those studies invesigated raw egg white protein only. By itself. NOT with the yolk. If you eat the raw yolk with the raw egg white, you not only get another 3.5grams of protein, but a whole bunch of other nutrients that your body can use to digest the raw egg white.
I doubt you can get sick from eggs from the grocery store. They are all steralized before they hit the shelves, that’s why they last so long. I would avoid eating ‘farm’ eggs raw unless they were layed that day (wow what a difference though!)
A lot of theories, almost verging on paralysis by analysis. As long as you’re healthy I don’t see the problem. Some of the post’s in this thread are so alarmist you could be forgiven for thinking eating just one raw egg would cause you to keel over dead.
Personally I use a couple of raw whole eggs, mixed in a blender with 400mls of skim milk (you can use whole milk for an even creamier taste), 50g of full cream milk powder (again more can be used depending on personal taste), 50g glucose, 5g of creatine and a generous splash of vanilla essence. Blend it up, and mmmmmm, the taste is delicious. Just dont use those omega fortified eggs. They taste disgusting.
This is a drink I consume most days. And have done so now for over a year. With no probs at all.
Not me. I agree w/ Nate Dogg. Raw egg = gross and the white is slimy. I like my egg half cooked…as in the white’s done, but the yolk is liquidy and lukewarm. Yum yum. I love poached eggs, but I’m always too lazy to make them.
I got all the bad ways covered, 6 eggs, nuke the whites with a bit of milk then add 3 raw yolks leave for a few hours to go cold and eat. I find that I have WAAY less gas eating them cold.