Egg White Protein Advantages
Biological value of Egg Protein: 88
Egg protein is absorbed by the body at a rate in between the fast absorbing whey protein, and the slow absorbing casein protein. It’s a protein that can be consumed at pretty much any meal.
Since eggs are one of the best muscle building foods Mother Nature has to offer, you would expect to hear rave reviews. This isn’t the case however. Egg protein is great, don't get me wrong. You just may be better off cooking hardboiled eggs and consuming them instead of spending money on egg protein. The biological value of whole eggs is actually higher than egg protein (100 vs. 88) assuming that you consume the yolk.
Here are the main advantages of egg protein:
When to use Egg Protein: Egg protein can be consumed at most meals throughout the day. It's also a good choice if you are trying to cut body fat and are eating a "clean" diet.
Protein quality in Eggs: The protein in eggs has a biological quality greater than any other natural food. In fact, many manufacturers of protein powders often base their products on egg protein, such as albumin because of its protein quality. Egg protein contains all the essential amino acids in the exact proportions required by the body for optimum growth and maintenance of lean, metabolically active tissue.
Maintaining an adequate level of lean weight is crucial for weight loss because a decrease would lower the metabolism and reduce the number of calories needed, which would eventually render any low calorie diet as ineffective for further weight loss.
Quality of proteins can be an important factor in weight loss because protein of poor quality forces the body to either, use it as fuel, or convert it to fat for storage. Many processed foods contain protein levels of poor quality plus, they often contain high calories which increases the chance protein will be stored as fat! The quality of the protein in eggs means that all egg protein can be used for synthesis, and limits the amount burned as fuel, or stored as fat. Many plant foods can be combined to form a higher quality protein source that is similar to the protein in eggs!