Safe mayo (was: Re: yogurt)

September 3, 2010

>

> As most members here are aware, heating up protein over 130

> deg F is a no-no if optimum nutrition is the goal. Boiled eggs

> have lost a great deal, but the lower the temp the better.

If optimum nutrition, in this case, is defined by protein being maximally

assimilated, then you're mistaken. Researchers found that cooked egg is

significantly more digestible than raw egg.

Right now, as I'm about to post this, that site is down, but here's an excerpt

from it off another site:

" Egg proteins contribute substantially to the daily nitrogen allowances in

Western countries and are generally considered to be highly digestible. However,

information is lacking on the true ileal digestibility of either raw or cooked

egg Protein. The recent availability of stable isotope-labeled egg Protein

allowed determination of the true ileal digestibility of egg Protein by means

of noninvasive tracer techniques. Five ileostomy patients were studied, once

after ingestion of a test meal consisting of 25 g of cooked 13C- and 15N-labeled

egg Protein, and once after ingestion of the same test meal in raw form. Ileal

effluents and breath samples were collected at regular intervals after

consumption of the test meal and analyzed for 15N- and 13C-content,

respectively. The true ileal digestibility of cooked and raw egg Protein

amounted to 90.9 ± 0.8 and 51.3 ± 9.8%, respectively. A significant negative

correlation (r = 0.92, P < 0.001) was found between the 13C-recovery in breath

and the recovery of exogenous N in the ileal effluents. In summary, using the

15N-dilution technique we demonstrated that the assimilation of cooked egg

Protein is efficient, albeit incomplete, and that the true ileal digestibility

of egg Protein is significantly enhanced by heat-pretreatment. A simple

13C-breath test technique furthermore proved to be a suitable alternative for

the evaluation of the true ileal digestibility of egg Protein. "

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