Product Review: Body First Egg White Protein

Product Review: Body First Egg White Protein Isolate (Egg White)

What is Egg White?

The term “egg white” refers to the white part of an egg. The word “white” means pure or unadulterated. A white substance which contains no other colorants or coloring agents than those naturally present in the eggs. The white of an egg is not colored with any artificial substances such as dyes, pigments, or preservatives.

Why Is Egg White Good For You?

Egg whites are rich in protein and essential fatty acids. They contain all the amino acids needed for human nutrition. They provide energy to your muscles during exercise and may even improve athletic performance. Eggs have been used since ancient times in traditional Chinese medicine as a source of nourishment and health benefits.

How Does Egg White Work?

Egg white protein isolate is made from whole eggs. The egg white is separated into its component parts and then mixed with water, oil, salt, enzymes and other ingredients to create a solid product. The liquid portion of the mixture is then filtered through fine mesh screens before being packaged for distribution. This process allows the food additive to remain stable at room temperature without spoiling over time.

Where Can I Get Egg White Protein Powder?

You can find egg white and egg white protein powder in most grocery and health food stores.

The Isolates from Body First Nutrition are 100% natural from free-range chickens. The product line includes three delicious flavors: French Vanilla, Cinnamon Bun, and Cake Batter (Vanilla). It is gluten free, fat free, cholesterol free, lactose free, and Kosher Certified.

Each serving has only 0.5g of sugar.

Why Should I Use Body First’s Protein Isolate?

Our egg white isolate is a great source of protein and has many medical benefits. It helps to maintain healthy bones, and may help improve memory. It also contains all essential amino acids needed for muscle growth and repair. Some people use egg white protein to help with weight loss because when it is digested it can curb the appetite.

How Should I Take This?

For a nutritious and delicious shake or meal replacement, mix two scoops (58g) with 6-8 ounces of your favorite beverage. Stir briskly and enjoy!

How Can I Order?

You can order online. There is a minimum purchase amount of $75.00 (excluding shipping and tax). There is free shipping on all orders over $75.00. We accept all major credit cards and Bitcoin.

Body First, Inc.

3151 W. Hillsboro Blvd.

Building #7, Suite #4

Ft. Lauderdale, FL 33309

1-855-4BIOTECH (424-6824)

Sources & references used in this article:

Egg white proteins and their potential use in food processing or as nutraceutical and pharmaceutical agents—A review by E Abeyrathne, HY Lee, DU Ahn – Poultry science, 2013 – Elsevier

Effect of inclusion body contaminants on the oxidative renaturation of hen egg white lysozyme by J Maachupalli‐Reddy, BD Kelley… – Biotechnology …, 1997 – Wiley Online Library

Egg white protein hydrolysate reduces blood pressure, improves vascular relaxation and modifies aortic angiotensin II receptors expression in spontaneously … by F Jahandideh, S Chakrabarti, K Majumder, Q Li… – Journal of Functional …, 2016 – Elsevier

Antioxidant effect and functional properties of hydrolysates derived from egg-white protein by DY Cho, K Jo, SY Cho, JM Kim, K Lim… – Korean journal for food …, 2014 –

Effect of Different Heat Treatments on In Vitro Digestion of Egg White Proteins and Identification of Bioactive Peptides in Digested Products by X Wang, N Qiu, Y Liu – Journal of food science, 2018 – Wiley Online Library

The impact of pH, salt concentration and heat on digestibility and amino acid modification in egg white protein by M Lassé, S Deb-Choudhury, S Haines, N Larsen… – Journal of Food …, 2015 – Elsevier

Residues of veterinary drugs in eggs and their distribution between yolk and white by CA Kan, M Petz – Journal of Agricultural and Food Chemistry, 2000 – ACS Publications

History of protein–protein interactions: From egg‐white to complex networks by P Braun, AC Gingras – Proteomics, 2012 – Wiley Online Library

Nitrogen balance of men fed amino acid mixtures based on Rose’s requirements, egg white protein, and serum free amino acid patterns by LA Weller, DH Calloway, S Margen – The Journal of Nutrition, 1971 –