I've been having a hard time increasing my protein intake. I live in a university dormitory where we are not allowed to cook. Cafeterias don't offer a lot of healthy options either (I'm from the Philippines, by the way, and Filipino food is usually loaded with grease). On the other hand, I am also lactose intolerant, has GERD and possibly IBS. I have tried various brands of whey protein before, including those with whey protein isolate as main ingredient but I tend to become bloated after taking them. One thing that doesn't upset my stomach are eggs. Then I learned that there is such a thing as egg white powder (the kind used in baking) and it's pretty cheap. A kilo (~2.2lbs) costs only PhP1000 (~US$22), more than half the price of most whey protein sold here.
My questions are as follows:
- Is it a good idea to make shakes using egg white powder? I can imagine that adding water will reconstitute it into its original, slimy form. Will it cause stomach troubles? I've never tried raw eggs before.
- What is the difference between the egg white powder used in baking and egg protein powder?
- Is it safe to store egg white powder without refrigeration?