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The true ileal digestibility of raw egg protein was significantly impaired compared with that of cooked egg protein (51.3 ± 9.8 vs. 90.9 ± 0.8%, P < 0.05).
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Digestibility of Cooked and Raw Egg Protein in Humans as Assessed by Stable Isotope Techniques -- Evenepoel et al. 128 (10): 1716 -- Journal of Nutrition
The fact the cooked eggs have 91% bioavailability and raw eggs only have 51% is enough for me to keep eating cooked eggs. For my goals having more protein bioavailability is more important then preserving the enzymes.