Another thing to consider is that ovomucoid in raw egg white seems to be the cause of egg allergies.
http://cat.inist.fr/?aModele=afficheN&cpsidt=2783719
There are also enzyme inhibitors in raw egg whites that may block protein digestion by about 40%, as shown by the study about raw and cooked egg protein digestion.
Here's an abstract about enzyme inhibitors in raw egg white. They block trypsin and chymotrypsin function.
http://www.springerlink.com/content/j64736t3p4644182/ |
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