Pasteurized Egg White Causing Gas, Whole Eggs/Non-Pasturized do Not...

I've noticed that even when matching for protein content between Whole Eggs or Whole Egg Whites (separated the old-fashioned way) and the cartoned Pasteurized kind, only the cartons seem to give me the unpleasant gas (sulphur...), even if the protein amount between them is the same.

I kind of assumed the sulphur-rich amino acids in eggs was the main cause here, but if that's the case I would have thought both -- assuming protein was the same -- would have the same effect.

Even if I add a fat source like avocado, cheese, etc, to the carton-type, it's the same result.

I'm curious if anyone has ideas/theories as to why?


from Bodybuilding.com Forums - Nutrition https://ift.tt/2CNQhad

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