Egg protein has a high biological value, is easily absorbed by the body and provides all of the essential amino acids.
Egg protein is a protein that the human body can use particularly well. It provides all of the essential amino acids that are important for building and maintaining muscle mass.
Egg protein is therefore particularly suitable for athletes who want to build and maintain muscles through targeted training. Egg protein is also an important source of protein for people with lactose intolerance or cow's milk allergy and can supplement various diets.
Thanks to its high biological value, egg protein can be easily absorbed by the body and converted into the body's own proteins. The sulfur-containing amino acids are particularly required for the body's own hormone production. In addition to this, the branched-chain amino acids, the BCAAs, get the metabolism going and accelerate muscle building.
In addition to this, due to its very low fat and carbohydrate content, egg protein avoids water retention under the skin, so that individual muscles can be more clearly defined, which is particularly important in competitions.
Egg protein is one hundred percent natural in eggs. As a rule, however, only the egg white is used for the production of egg protein, since the egg yolk contains not only proteins but also unwanted fat and cholesterol.
Since egg protein can be replaced by other protein sources, there is no specific egg protein deficiency. However, the following symptoms can occur in the event of a fundamental deficiency in protein:
In order to reduce the muscle-degrading metabolism caused by training, athletes have to consume significantly more proteins than non-athletes. Their requirement can be up to 2 g per kg of body weight.
By taking it directly before or after a training session, the muscle-building hormone profile is also affected by easily digestible protein sources such as egg protein and muscle building is actively promoted.
Egg protein is also free from lactose and milk protein and can therefore also be taken by people with a cow's milk allergy or lactose intolerance. Egg protein is also preferred by strength athletes before a competition, as it reduces the water retention in the subcutaneous tissue, which is favoured by other proteins.
Various publications in the field of orthomolecular medicine show that the sulfur-containing amino acids methionine and cysteine, which are abundantly contained in egg protein, have an important function in the human immune system.
In a Canadian study, scientists used egg protein to investigate the effect of a dietary supplement on protein synthesis. It turned out that an average of 20 g of egg protein after training promotes muscle building optimally. At the same time, muscle breakdown was reduced and regeneration accelerated.
In the stated dosage, egg protein is safe and free of side effects or interactions. However, if you suffer from liver or kidney damage, are pregnant or breastfeeding, you should only take egg protein as a dietary supplement after consulting with your doctor or our nutritionist.
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