I want to find out if there have been any studies about the raw/vs cooked egg white thing. I know on paper it looks like the protein would be less bioavailable but what happens during the digestive process and what looks like reality in theory based solely on structure are two different things. And, more importantly have there been any studies using pasteurized egg whites Vs cooked to a semisolid form egg whites. Because anyone who's talking about drinking them from the carton is getting pasteurized egg whites not raw ones.
Thing is that during times where I've been eating at many as 10 raw eggs a day, if I'm absorbing almost none of it... that means I was getting at least 700 calories/day less than I thought and 70g of protein less than I thought, which doesn't add up mathematically with the amount of weight that I gained. Would like to put someone on a raw egg white and banana (or other carb source) diet, with some whole eggs mixed in for fat cals and see if they wither away and die, or if this "you don't digest raw egg protein" belongs in the same steaming pile as "you can only digest 30g of protein in a sitting."