View Full Version : Sodium?

03-03-2002, 11:37 AM
Im a vegeterian and Im just starting out in bodybuilding.
I want to use egg whites as my main source of protein and I want to have about 15 egg whites per day, but will this give me too much sodium?
PS: I don't want to take whey powder because of the artificial sweeteners.

03-03-2002, 12:27 PM
DOn't worry about sodium. Sodium will only make you hold water it won't prevent fat burning. Plus, your body will adjust itself to the sodium levels in your diet after about a week.

03-03-2002, 12:28 PM
Thanks for the info.

03-03-2002, 12:29 PM
why is sodium believed to be bad?
just what are the benefits of low-sodium?

03-03-2002, 12:44 PM
"I have always believed there is somebody out there with smaller lifts than me. "

Here I am.

03-03-2002, 12:49 PM
Worry about sodium, it decreases circulation among other things if you take too much of it. Why not take some whey protein instead?

03-03-2002, 01:11 PM
musang u sure?
u read my journal?

03-03-2002, 01:26 PM
There isn't that much sodium in egg whites. I wouldn't worry about it too much bro. ;) The benefit of a low sodium diet Renier is you'll have less water retention from it. Also, if you are prone to high blood pressure from family history, it could also help prevent that from occuring.

03-03-2002, 01:27 PM
How much protein is lost if yu cook the eggs, Im a bit concerned about a risk of salmonella. So if there is 4grams of protein in a large egg white, what about a cooked egg. And how do you cook an egg if yu remove the yolk (by this I mean what do you make with it - omlette for exampl).

PS, Reinir, perhaps I misundetstood you comment about small lifts. Im new to bodybuilding and I though you meant is there anyone who uses lighter weights than you do. Im still a weakling.

03-03-2002, 01:29 PM
I think I need a new keyboard, a lot of the letters aren't making it onto the damn screen.

03-03-2002, 01:31 PM
As far as I know the protein content does not change with a cooked egg. I do believe there is actually 3 grams protein in a large egg white. As for salmonella, as long as you're cooking the egg before you eat it you'll be fine.

If you want to prepare them in an omlette go ahead. What I used to do was add a little water to the egg whites to make'em fluffy. Then add various spices/seasonings and scramble them. This works well. ;)

03-03-2002, 01:35 PM
What about this idea. Cook the egg whites then leave them to cool and whisk them and drink them with milk. Im not too keen on omlettes so would this idea work?

03-03-2002, 03:03 PM
Yeah, why would you want to do that again? Becuase you don't like egg whites/omelettes? Seems ok to me...

03-03-2002, 03:07 PM
I know it seems like a lot of hassle for nothing, but I don't like eggs, exept funnily enough raw eggs. But it isn't really wise to eat raw eggs, especially if I'll be eating 15 - 20 per day. But if it works its worth the hassle.

03-03-2002, 03:08 PM
One other question: will cooking scrambled egg whites in the microwave destroy any of the protein?

03-03-2002, 05:52 PM

03-03-2002, 05:54 PM
Thanks for the reply. BTW what do you think about egg white powder - the advantege of his is that its been pastuerized so there's no risk of salmonella?

03-03-2002, 06:20 PM
Sodium makes you retain water huh? No wonder I could'nt burn the gut for so long.