Also Known As:
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Variations:
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Related
Items:
Protein |
Type:
Protein |
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WHAT IS EGG PROTEIN?
Egg albumen is the protein source derived from eggs. Having a Biological
Value of 100 (a rating on how well a protein source is used by our bodies), eggs have always been considered a great protein source from food.
There are however a few draw backs from eggs. Firstly the yolk contains a high
amount of saturated fat which poses a number of health related risks, coupled
with a relatively high cholesterol level, possibly posing a problem to some. In
actual fact eggs have an equal balance of HDL and LDL, cancelling each other out
and should not pose a problem for most, and needn't be a concern unless you have
been otherwise informed. Often people get around this problem by consuming
mostly the egg whites, say 5 egg whites and one whole egg, however a number of
vital amino acids are contained within the yolk, removing them lowers the BV.
Once the yolk has been removed the egg white has a BV of only 88. A common side
effect with the over consumption of eggs is constipation and wind, however the
good news is that all blood groups can tolerate them according to theories
regarding blood grouping and food types. The bad news eggs often pose a problem
for many whom are allergic to them. It is best in this case to see if eggs cause
any detrimental effects, and if so, avoid them. Otherwise the consumption of
eggs is regarded as a good natural high protein source.
WHERE IS IT FOUND?
Egg albumin protein is often found in protein meal replacement formulas or
dried milk and egg protein drinks. Often combined with milk as the amino acids
lacking in milk, eggs are naturally high in. However the taste and mixibility is
generally quite poor unless the egg protein used is a minor component of a
blend of several proteins.
There are 4 calories in every 1g of protein.
HOW MUCH SHOULD I USE?
Most athletes require around 1g of protein per pound of bodyweight. Some
athletes, especially those with a fast metabolism may need higher amounts from
1.5 to 2 grams per pound of body weight. This fact is often disputed among
scientists, companies and athletes, often being cited much lower at 1g per kg of
bodyweight being the maximum requirement. Of course this would depend on a
number of factors including training intensity, frequency, absorption, quality
of protein etc, specific supplementation designed to absorb more protein, drug
use etc.
In terms of using a powdered egg protein or a mixed protein source containing
egg protein, use as often as required alongside whole food meals in the diet to
obtain the required daily quantities of protein. Eggs as a food source, if
tolerated, make an excellent whole food choice for protein requirements.
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