dried egg protein, yolks and toxicity
This post is for Ryan and Thomas Dekany in particular.
My fear is toxic residues in the egg-white protein powder, it is this
line of reasoning that provides the impetus to purchase more
expensive unflavored egg-protein powder from “healthy” chickens over
cheaper commercial egg-protein powder with potential for unlisted
nasty stuff.
Thomas: can you please explain why we should opt for organic egg-
protein powder? I am aware that salmonella gets into eggs now, but
that it is destroyed with pasteurization and the process of turning
it into powder form, but what about the disgusting residues found in
chickens and their eggs? Is it really concentrated enough in
the “fat” of the egg to make the albumin (white) safe enough not to
be concerned? If it is really concentrated in the yolk, which is the
fatty portion of the egg, would the yolks of organic eggs be safe
enough to request a special blend of extra cholesterol egg-protein
powder? If I can get the whole egg as a protein powder I’m all for
it, as long as it is non-toxic. For physical healing from strenuous
exercise I find cholesterol-rich foods to be fantastic, it defeats
the point of eating eggs after a workout if there isn’t lots of
cholesterol!