Press Release Summary = 100% Pure Liquid Egg Whites are the purest and most versatile form of protein in the world! People on the go, and Bodybuilders are the two biggest consumers of 100% Pure Liquid Egg Whites. Why? Because they can mix them in a drink in a matter of seconds and be done with it.
Press Release Body = FOR IMMEDIATE RELEASE 4/26/2006
100% Pure Liquid Egg Whites
100% Pure Liquid Egg Whites are the purest and most versatile form of protein in the world! People on the go, and Bodybuilders are the two biggest consumers of 100% Pure Liquid Egg Whites. Why? Because they can mix them in a drink in a matter of seconds and be done with it. -
Perfect for losing weight or building muscle. You can\'t taste the egg whites! They are NOT slimy as you might think, and they are completely tasteless and odorless. One 8oz cup of 100% Pure Liquid Egg Whites supplies 26 grams of 100% bioavailable pure protein. No fat, No cholesterol, and only 2 grams of carbs. No more cracking and separating the egg whites from the yolks, and then having to take the time to cook them, eat them, and then clean up the mess.
Liquid, NOT RAW egg whites are 100% bioavailable. Which means that none of its Amino acids are wasted. Powdered egg whites and protein powders in general, are only 70 to 80% bioavailable at best. The powders only support muscle growth for 2 to 3 hours. Liquid egg whites support muscle growth for up to 4 to 5 hours.
What\'s The Difference Between LIQUID And RAW Egg Whites?
The human body cannot completely and safely digest a raw egg white. So, if you like to do the \"Rocky Routine\" with a raw egg or raw egg white in your drink, you are wasting your time, not to mention the threat of Salmonella. Avidin, which is found in raw egg whites, blocks the uptake of Vitamin B6 (Biotin) causing a vitamin deficiency. You must cook the egg white to neutralize the Avidin and allow your body to safely digest the protein and utilize all its Amino acids.
Our 100% pure liquid egg whites from Egg Whites International are heat pasteurized and salmonella tested. The pasteurization process heats the egg white to 134 degrees for 3 ½ minutes. This heat kills the salmonella and neutralizes the Avidin to allow the egg whites to be digested safely by the human body. When you cook an egg white to the point of scrambled eggs, you are overcooking the protein and denaturing the true value of the protein. Therefore, 100% Pure Liquid Egg Whites are liquid but not raw, making them the purest form of protein, known to man, In The Entire World! They will stay good in your refrigerator for 90 to 120 days. Can be frozen indefinitely.
What Is The Best Way To Use Them?
Woman Kissing An EggIn a drink! Most people are looking for the instant breakfast, or a fast Hi Protein meal on the go. It could be a protein powder, or a slim fast shake.
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