Egg Protein

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.