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Ask the bodybuilders in your gym what food they ate most for bulking up and many of them will answer the same thing: eggs. This is why, even though many people who are working out on a regular basis don't like to eat eggs, they still need to eat eggs if they want to be big. If you are one of the people who is eating eggs for your health, you don't need to stop doing so. You just need to consider the facts about calories and how much protein you are consuming. You don't need to stop being a gym goer either! There are plenty of people who don't eat eggs who perform as well if they take into account protein intake and calorie intake. One person told the author "I really hate eggs… I know there are other health benefits, but I just don't want to eat eggs." Eggs are rich in protein, especially the branched chain amino acids lysine and methionine. Losing weight and becoming healthier are important health goals so you will want to make sure you are getting enough of these essential nutrients. This is especially the case when trying to put on size. Why Did I Start Eating Egg Whites? I was first introduced to the taste of egg whites in the early 80s. At that time, when I was a teenager, the nutrition experts told us that our bodies need protein to function and this is why we eat protein in foods like meat. Our bodies are designed to make use of protein in the form of protein. In fact they need protein as a building block to build the tissues and organs that form our body, like bones. There's lots of research confirming that this is true for egg whites too! This is what happens when eggs are thrown in water with a little bit of salt and some other nutrients. It forms a gel, which forms the water inside the egg and causes the egg yolk to become transparent. This process also creates a gel that is used as a thickener to keep the egg white gel from curling and giving off air bubbles when you eat it. When the egg yolk is cooked, the thickening action goes away. The same thing happens to the egg white when it is cooked. When the egg yolk is cooked, the thickening action goes away. The egg white has the right proportions to create a layer that gives the shell a smooth texture. In my opinion, when I read studies about how well the nutrition in eggs affects bodybuilders, they mostly say something along the lines of "It's too little, it's too late Similar articles: