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Science (Eggnation)

Articles related to science.

Avidin

2010-06-30 12:14:14

Avidin is present is raw egg white and can bind with biotin, excessive consumption of raw egg white can lead to biotin deficiency.  Whilst egg yolk is high in biotin and could compensate for this fact the consumption of raw egg is not advised due to the possibility of bacterial infection such as salmonella or listeria.

Whilst the majority of British Lion brand eggs are free from bacteria there is always the danger and this danger increases ten fold with cheap value brand eggs important...

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Creatine as a myostatin inhibitor / blocker

2010-06-30 08:28:58

As trials continue in the medical world on Myostatin (Myostatin inhibits muscle growth, as part of the bodies battle for homeostasis)  inhibitors the sports world waits with their arrival of myostatin blockers: these new  substances  sabotage the protein myostatin in muscle tissue, and thereby boost muscle growth potentail. According to a human study, the results of which will appear soon in Molecular and Cellular Endocrinology, a supplement that works in exactly this way has been availabl...

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Egg protein

2010-06-13 15:49:19

Egg protein has always been the gold standard by which all other proteins are measured. Egg protein has a PDCAAS (Protein Digestibility Corrected Amino Acid Score) score of number 1 the highest value possible, it has a Bv (biological value) of 100 and a highly balanced amino acid profile. Meaning your body can not find a protein source with a better conversion rate to muscle! This is critical component in achieving phenomenal muscle growth, not surprising as eggs contain many naturally occ...

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Egg White Amino Acid Profile

2010-06-30 13:06:46

Amino Acid Profile per 100g

Alanine 5.49g Isoleucine 5.0g Serine 6.07g
Arginine 4.54g Leucine 6.80g Threonine 3.41g
Aspartic Acid 6.09g Lysine 4.64g Tryptophan 1.18g
Cystine 1.88g Methionine 3.01g Tyrosine 3.21g
Glutamic 10.89g Phenylalanine 4.94g Valine 6.02g
Histidine 1.67g Proline 2.92g Glycine 2.89g


Chemical index (as per WHO Standard)

1. Food and Agriculture Organization of the United Nations. The Amino Acid Content of Foods and Biological Data on Proteins, N...

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Fertilized Egg

2010-06-30 08:52:45

ABSORPTION PROFILE AND HORMONAL INFLUENCES OF Fertilized EGG YOLK INGESTION IN THE HUMAN
Journal of the American College of Nutrition, Volume 25, Number 5, October 2006
Colker, C. Peak Wellness, Inc. Greenwich, CT

Fertile egg yolks contain significant concentrations of follistatin. In an effort to identify whether this orally ingested source of naturally occurring follistatin is actually absorbed and pharmacokinetically active in the human model, this study was undertaken.

A ...

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Interesting Egg cooking article

2010-07-12 09:16:05

This article try to be to the point and thorough, take notes if necessary so you may pass this info on to others, who will undoubtedly ask this question every week from now until the end of time. This is just a summary of thousands of egg articles I've read .


Yes you can eat raw eggs/whites, but the whole eggs or carton eggs must be pasteurized (it will say so on the carton). Pasteurization is when they heat the egg/egg product enough to kill all the bacteria (including salmonella) ...

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Lysozyme

2010-07-07 14:31:04

Lysozyme is a enzyme present in egg white it functions by attacking peptidoglycans (found in the cell walls of bacteria, especially Gram-positive bacteria) . It does this by binding to the peptidoglycan molecule in the binding site. This causes the substrate molecule to adopt a strained conformation. According to Phillips-Mechanism, the lysozyme binds to a hexasaccharide. The lysozyme then distorts the fourth sugar in hexasaccharide (the D ring) into a half-chair conformation. In this stre...

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The difference between flash pasteurisation and UHT

2010-06-30 08:47:07

When Eggnation set out to develop and produce a liquid egg white for the UK consumer market we undertook extensive research and testing.

Our primary concern was to produce a high quality product aimed specifically at the health sector where the nutritional value and integrity of the product was of utmost importance. We have many processing options open to us and in fact our commercial arm produce flash pastuerised, ESL,  HTST and UHT products. These products are aimed at different mar...

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