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Egg Whites International  |
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#1
09-25-2008, 09:10 AM
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100% pure "pasteurized liquid" egg whites
* 100% Pure - No Artificial Additives or Preservatives
* High in Protein - a Complete Essential Amino Acid Profile * Extremely Low in Carbohydrates * Low Calories * No Fat * No Cholesterol * 100% Bio-Available - All of the Protein is Used by Your Body * Heat Pasteurized - "Liquid" NOT RAW * Completely Safe - USDA inspected - Kosher Approved * Tasteless * Odorless * Provide up to 4 or 5 Hours of Anabolic Muscle Building Support * Quick - Convienent - Simple to Use With, or Without, Cooking Get yours at Egg Whites International
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W C B B Sponsors RAB Fitness <-- Need a Trainer? True Protein <---- use code FKY501 for discount Tan Research <-- Your Tanning needs ResearchStop <-- Research Chemical needs True Peptides <-- Your Peptide needs ProWristStraps <-- Lifting Equipment needs Team Beachbody <-- Shakeology Meal replacement TNB Medical Supplies <-- Medical Supply needs WCBB Supplement Store <--All forms of Supplements Egg Whites International <---Great place for egg protein Capping Your Supplements <-- For your supplement capping needs Home Chemistry Conversions <---For all your home chemistry needs Basskilleronline.com <--- Anabolic Steroids, Bodybuilding Diet articles FinaplixConversion.com <--- finaplix related articles Remember... Any advice given on this board is just an opinion and not to be taken as medical advice. WCBB doesn't advocate or condone use of steroids. Check the laws in your country. WCBB just provides the platform inwhich to discuss such matters 
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#2
11-28-2008, 09:30 AM
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i can't wait to order this stuff - looks like a pretty promising product - anyone ever try it?
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#3
11-28-2008, 11:53 AM
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It's all I ever use, and pretty cost effective. Comes out to about $2 a dozen whites.
Sometimes I just throw a couple packets of splenda in with 1.5 cups and hit the road
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"It is the mark of an educated mind to be able to entertain a thought without accepting it"-Aristotle "The secret of discipline is motivation. When a man is sufficiently motivated, discipline will take care of itself."-Albert Einstein
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#5
11-28-2008, 03:05 PM
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No they do. It's heated at 130 degrees i belive. Just enough not to cook it, but at the same time kill any bacteria or salmenella (sp?) that you'd get from raw eggs
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#6
11-28-2008, 03:36 PM
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Quote:
__________________
W C B B Sponsors RAB Fitness <-- Need a Trainer? True Protein <---- use code FKY501 for discount Tan Research <-- Your Tanning needs ResearchStop <-- Research Chemical needs True Peptides <-- Your Peptide needs ProWristStraps <-- Lifting Equipment needs Team Beachbody <-- Shakeology Meal replacement TNB Medical Supplies <-- Medical Supply needs WCBB Supplement Store <--All forms of Supplements Egg Whites International <---Great place for egg protein Capping Your Supplements <-- For your supplement capping needs Home Chemistry Conversions <---For all your home chemistry needs Basskilleronline.com <--- Anabolic Steroids, Bodybuilding Diet articles FinaplixConversion.com <--- finaplix related articles Remember... Any advice given on this board is just an opinion and not to be taken as medical advice. WCBB doesn't advocate or condone use of steroids. Check the laws in your country. WCBB just provides the platform inwhich to discuss such matters
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#7
11-28-2008, 03:50 PM
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Quote:
No comment
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#8
12-22-2008, 11:06 PM
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I ordered the 4 gallon case in Feb 2007. It came frozen and everything was just fine. I mixed it with chocolate optimum nutrition whey. Kind of reminded me of drinking sloppy brownie batter.
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#9
12-22-2008, 11:13 PM
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For anyone trying to do the math here it is. There are about 150 egg whites in one gallon of this shit. That equals about 12 dozen eggs if you were to buy them in the store.
4 gallons egg whites plus shipping = $132 48 dozen eggs at $2.50 a dozen = $120 So, it is about 25 cents per dozen more expensive BUT the whites are pasteurized and you never have to crack/separate them. There is the math on this, brought to you by me...cheap bastard.
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#10
12-23-2008, 01:00 AM
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was it worth it though GBAGH?
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