Egg white protein powders are naturally high in protein, easy to digest, and delicious.
Why egg white protein?
Naturally high in protein.
First of all, egg whites are naturally high in protein. A dried egg white is roughly 80% protein, which gives it more protein per gram than any other dietary protein source. Other dietary protein sources (peas, whey, etc.) have to be mechanically or chemically stripped of everything but the protein before they can be used as protein powder. Egg white protein is also a complete protein, meaning it contains all nine essential amino acids that the body needs but cannot produce on its own. Many dietary proteins, including most plant-based proteins, are not complete.
Easy to digest.
The main reason why we use egg whites is they are easy to digest. Unless you have a sensitivity or allergy to eggs, egg white protein is the best protein for people with gut issues and sensitive stomachs. It is low in fiber, low-FODMAP, naturally alkaline, and has the highest protein digestibility-corrected amino acid score (PDCAAS) of any dietary protein. Our customers have experienced fewer digestive issues with egg white protein than with any other type of protein.
Finally, egg whites taste good. Most protein powders, on the other hand, have a chalky aftertaste because they are made with protein isolates. Protein isolates, which are listed on the ingredient list as “pea protein” and “whey protein” as opposed to “peas” and “whey,” are missing the nutrients that make food taste good. Moreover, the eggs we use are broken less than twenty four hours from when they were laid. Other eggs sit for days, sometimes weeks before being processed. This causes them to release a chemical called hydrogen sulfide known for its potent sulfur (eggy) odor.