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EGG WHITE PROTEIN

Posted Feb 04 2010 12:00am
What Are Egg Whites?

Egg whites are exactly that, 100% pure liquid egg whites, just as if you cracked and separated them yourself at home. The only thing we did was to pasteurize them to avoid salmonella.



There are no additives or preservatives, no artificial ingredients or food colorings. Egg whites have a naturally light yellow color to them. You will notice this more in the bottle than in the frying pan. 


The white substance floating on top of the bottles is the same white particle you see when you put an egg in the frying pan. This connects from the egg white to the egg yolk. We leave this in the egg whites because it has the highest concentration of protein in the egg. Just shake up the bottle before using. Egg whites are completely tasteless and odorless.

How Can Egg Whites Be Used?

They can be prepared and eaten the same way you eat eggs today. You can use them in baking and making pancakes or whatever you would normally use eggs for now. However, due to the heat pasteurization process, we do not recommend them for meringues or angel food cake. 



They do make great omelets and scrambled eggs. Because the yolk is gone, so is the fat and the cholesterol. Therefore, the eggs tend to be fluffier and healthier without the yolk. They also make great smoothies and protein shakes, thanks to the pasteurization process that has eliminated the salmonella threat from drinking raw egg whites. 

How Do I Measure Egg Whites?

3 tbsp of Egg Whites = 1 whole egg
2 tbsp of Egg Whites = 1 Egg White
1/2 cup of Egg Whites = 4-5 Egg Whites


Is It Safe to Freeze Egg Whites?

Absolutely! You can even put a previously opened, partially used container of Egg Whites in the freezer. They will last indefinitely while frozen. To defrost, put the container on a paper plate and leave it overnight. Once defrosted, you must keep them in the refrigerator. 



When Egg Whites freeze, the water separates from the egg and settles on top. Therefore, it may be necessary to Shake the bottle well before using. If the eggs tend to cook up watery, simply blend in a blender for a few seconds, or pour back and forth into another container to assure that the water mixes back into the egg. 


For gallon containers, you nay need to pour back and forth into a larger pitcher. We do not recommend that you re-freeze the Egg Whites if it's not necessary.

What Is the "Shelf Life" of Egg Whites?

Our own personal tests have shown that Egg Whites, if maintained at 40 degrees or lower in the refrigerator, stay good for up to 6 to 8 months, even when opened. However, we recommend that you use them in 3 to 4 months to assure the best quality product. 



If you freeze them, they will last indefinitely. To determine if they are good or not, the best test is to smell them. If there is any odor whatsoever, discard them. Egg Whites have no odor or taste.

What Is The Protein Benefit of Egg Whites?

Egg White protein is the purest form of protein known to man in the entire world. Each 8-ounce cup gives you 26 grams of pure protein, only 2 grams of carbohydrates, NO fat and NO cholesterol. 



They are 100% bio-available, which means NONE of it's amino acids are wasted. No artificial protein powder can make that claim. Other high protein sourced foods and supplements need to be broken down before the body absorbs the protein. 


All natural products have always been the recommended way to get the nutrients your body needs. 



How Are Egg Whites Separated?

The eggs are washed and placed onto a conveyor. The conveyor then cracks the eggs, drops them into a tray with holes in it. The tray catches the yolks but allows the Egg Whites to fall through the holes to another tray below. 



A quality control person is there to clean out any broken yolks that might fall through with the whites. There is also a USDA Inspector that oversees the entire process to ensure consumer safety.

What Is Salmonella?

More than 90% of all eggs are free of contamination at the time they are laid. Contamination with Salmonella bacteria and with certain spoilage organisms occurs essentially afterward. 



Proper washing and sanitizing of eggs eliminates most Salmonella and spoilage organisms deposited on the shell. Furthermore, our egg whites are pasteurized and 100% safe.

How Do You Pasteurize Egg Whites?

The Egg Whites are run through a series of heated tubes, almost like a big still, just hot enough to kill bacteria but not enough to cook the eggs. They are then tested for any signs of Salmonella bacteria.


What Happens To The Rest Of The Egg? 


The yolks are sold to various companies that produce salad dressings, ice cream, mayo, etc. The egg shells are sold to various companies that include them in pet food as a calcium supplement. 





 

I've been using Egg Whites International since 2004, following my pro rookie season. I was competing in the 250s, and at 6'2" I needed some new muscle very badly. In the first 30 days of using these Liquid Egg Whites in my protein drinks, I lost 3 lbs of body fat and gained 5 lbs of lean body mass.
Now I use one cup in every one of my shakes. Egg Whites International makes my favorite Protein drinks more bio-available allowing me to continue to make gains even though I'm now in my forties! I'm a lean 300 lbs in the off-season and a ripped 285 lbs on stage! Egg Whites International are a quick, easy way to increase and improve daily protein intake without increasing food volume!

- Toney Freeman
www.toneyfxman.com
IFBB Pro Bodybuilder

Read More Testimonials














4 Gallon Case Discount Or Buy 2 Half Gallon for only $32

This order comes with 4 - One Gallon Bottles.

Each GALLON OF 100% PURE LIQUID EGG WHITES are in an airtight, freezer safe plastic container.

Contains about 14 dozen egg whites per Gallon.

Based on 1/2 cup servings, for a 5 egg white omelet, each gallon will give at least 30 servings.

Must be refrigerated at all times.

Will stay good in your refrigerator for 3 to 4 months. Can be frozen indefinitely.













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