Egg Protein Powder

About Egg Protein Powder

Egg White Protein Powder, made from egg albumen, is still considered one of the highest quality protein sources available despite all of the advances in protein sourcing and processing over the past few decades. It is an excellent source of all nine essential amino acids, and is still used as a reference point from which all other protein sources are compared. Egg white protein has a higher biological value than beef, fish and milk. The biological value of egg is 100, compared to milk at 91 and beef at 80, as reported in the Journal of Sports Science and Medicine, 2004.
 

Plain egg white protein powders can be added to flavoured whey protein shakes in small amounts to slow down the rate of digestion and absorption, thus creating a more sustained blood amino acid pattern. Egg White Protein may also be used for cooking, for the creation of low-fat omelettes, and can be incorporated into your favourite recipes such as cakes and muffins.

Additionally, flavoured protein omelettes are an easy ready-to-go premix that can be whipped up and thrown in the pan for a simple macronutrient-controlled meal. The incorporation of egg protein into the diet can also be great to improve the variety of protein sources, as many bodybuilders and sports enthusiasts often have limited protein source variety.

Egg white protein is a rich source of branched chain amino acids (BCAAs), ensuring that a decent serving size will trigger mTOR in muscle tissue. This then creates an anabolic follow through effect in muscle, creating new muscle tissue and repairing damage created through exercise. This is an important factor in exercise adaptation.