Have you ever heard of people eating eggs with a runny yolk? Yolk cooks at 165°F, below the 212°F required to denature proteins according to your link, thus, the IgY would remain intact.
As I said, none of the scientific articles I've found discussing IgY mentions anything about people consuming eggs. They only mentioned extracting it from the yolk, concentrating it, and administering the concentrate. I assume with your prickly attitude that you don't have a source specifically on IgY and human consumption?
This is the only article I found which mentioned the heat tolerances of IgY. Still, it mentions nothing about human consumption.
Have you ever heard of people eating eggs with a runny yolk? Yolk cooks at 165°F, below the 212°F required to denature proteins according to your link, thus, the IgY would remain intact.
As I said, none of the scientific articles I've found discussing IgY mentions anything about people consuming eggs. They only mentioned extracting it from the yolk, concentrating it, and administering the concentrate. I assume with your prickly attitude that you don't have a source specifically on IgY and human consumption?
This is the only article I found which mentioned the heat tolerances of IgY. Still, it mentions nothing about human consumption.