The Incredible Egg White


The Incredible Egg White

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The results showed that the egg-white and tofu groups decreased total cholesterol similarly, while the cheese group showed a slight increase. In addition, the egg-white group showed greater increases in HDL-cholesterol than both the tofu and cheese groups.

This experiment suggest that a factor or factors in egg whites may have an anti-hypercholesterolemia effect. Egg white compares favorably with tofu, which is known to have an anti-cholesterolemic effect. The mechanisms that govern this effect of protein are unknown, although several theories have been proposed. One is that in rats fed soy protein, the undigested peptide fraction produced in the GI tract may bind to steroids (that is, cholesterol) and be excreted in the feces. The sulfur in some amino acids may affect blood lipids. For instance, rats that consume protein high in cystine (a sulfur-containing amino acid) have lower levels of serum cholesterol. Egg-white protein has a higher concentration of cystine (0.37%) than either the milk-protein casein (0.07%) or soybean protein (0.30%).

Although this study involved young women, this data may relate to bodybuilders. Those bodybuilders who self-administer certain androgens that have transient but detrimental effects on blood lipids would certainly benefit from egg-white consumption. Furthermore, women tend to have higher levels of HDL-cholesterol than men (due primarily to higher estrogen levels), and if the consumption of egg-white protein can elevate that further, such an effect should also occur in men. Egg white is an inexpensive and excellent source of protein. The next step could be to test this idea on trained bodybuilders who are either drug-free or using androgens.

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