A common statement I get goes something like this:
Why do you eat raw eggs? You know that only 50% of the protein is bioavailable in the raw form, while all of it is available when cooked. Eating cooked eggs is far more efficient.
I disagree and my answer is simple, which I’ll get to in a moment.
I’ve heard for years about how cooking eggs increases biotin availability and also makes the protein itself more digestible and bioavailable. Essentially, the argument is that the human body can only process 50% of the protein in the raw form of an egg, while it is completely available in the cooked form.
However, this is one of those situations where my results – and the results of countless others – simply don’t back up there being a significant difference. It is, in my opinion, one of those subjects that skinny guys like to quote as scientific truth, while bigger guys silently disagree while eating their raw eggs.
I have had periods where every single egg I ate was cooked. I have had periods where every single egg I ate was raw. And I have had periods where some eggs were cooked, and some were raw.
And the truth is, my best results consistently come when I’m consuming most of my eggs raw. I seem to have an easier time losing fat, and an easier time gaining muscle. Simply put, I, for whatever reason, look better when I’m eating raw eggs.
(Not to mention food preparation time is cut down significantly when my eggs are just thrown in the blender with other foods. I’d rather be eating bio-unavailable eggs than no eggs at all. And, one more thing: my raw egg drinks are DELICIOUS.)
To all the guys out there looking to put on muscle: be your own scientific experiment! Don’t just take all the studies floated around on the web as absolute final truth and dogma; that’s not the scientific spirit, anyway.
If you aren’t putting on muscle, you should be questioning why not.
Eggs may be more bioavailable in a cooked state, but my body responds better when I eat my eggs primarily raw. I don’t know why, but I know that that’s just how it is.
Oh, I should probably cite my sources on this one.
Sources: my body and my experience from experimenting on myself.
2 responses so far ↓
1 Dave // Mar 1, 2010 at 6:53 pm
Excellent site, a couple of questions…
For daily beef content, is ground beef OK for the entire day, this is way easier for me…
Raw cream, what exactly is that? Im using 35% cream at 5 grams of fat per table spoon, is it enough?
Thanks, great job.
2 Clay // Mar 3, 2010 at 8:21 pm
Dave,
Yes, ground beef is just fine! Most of my beef is usually ground beef, in fact. It’s cheaper and gives great results.
“Raw cream” is simply what you have (pure dairy cream at roughly 5g fat per tablespoon) but completely unpasteurized and unhomogenized. In order words, it is cream straight from the cow’s udders. In many countries, it is unfortunately illegal to obtain (however, it is completely safe). The cream you have will work just fine, though! Raw cream has a higher content of omega 3s and CLA in the fat but I have successfully used “regular” cream in the past.
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