This is going back more than a few years but does anyone remember Vince Gironda touting a raw egg and half and half cream diet? He claimed that this caused a positive nitrogen balance in the body and produced a huge anabolic effect. I was a Junior in High School and tried this brew for about 4 mos. Don’t know that it helped at all. The details were to take 1 dozen eggs and mix them with a pint of half and half cream and mix only with a fork as a blender would upset some ‘balance’. Probably, like alot of ‘old school’ nutrition, this was a witches brew but is there any science at all behind this diet?
I think Dr. Berardi has established that eggs must be cooked to make their protein bio-available. Use a fork instead of a blender because it will upset the balance? Get serious. What balance?
Proteins coagulate when you beat the hell out of them. That’s why egg whites foam when you blend them. That’s why you use a fork instead of a blender.
[quote]dev wrote:
Proteins coagulate when you beat the hell out of them. That’s why egg whites foam when you blend them. That’s why you use a fork instead of a blender.[/quote]
So they don’t blow-up your blender? Okay. I still maintain you should be cooking your eggs.
‘balance’ he’s refering to is ‘denaturing’ the protein, making it less bio-active. heat denatures it too.
The raw eggs contain fat in the egg yolk. The egg fat and cream fat slows the digestion process. More of the raw whole egg is digested than if you ate plain raw egg white.
The yolk also contains biotin which conteracts the avidin in the egg white. This avoids the “egg white injury” problem.
The half and half cream has lots of fat. The egg yolk and cream fat help the hormone production.