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?
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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