I was trying to research this last night, but every single scientific article and study failed to mention anything about eating the eggs for the IgY benefit, whether it would work or not. All of them discussed extracting the IgY from the yolk, and concentrating it through various processes. I was only able to find one compendium article which said IgY is temperature stable around 10 to 70 degrees Celsius (if I remember correctly), and it became less effective and began to break down at higher temperatures, but it never mentioned if higher temperatures conpletely destroyed all of it, or only a percentage of it, variant upon temperature.
If only some of it is destroyed by temperature, then people could still gain the benefit of the remainder, moreso with specific cooking techniques (where eggs would retain their runny yolk).
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.
Cooking denatures the proteins in the yolk.
Didn't you learn anything in school?
Would you mind linking a source for this?
I was trying to research this last night, but every single scientific article and study failed to mention anything about eating the eggs for the IgY benefit, whether it would work or not. All of them discussed extracting the IgY from the yolk, and concentrating it through various processes. I was only able to find one compendium article which said IgY is temperature stable around 10 to 70 degrees Celsius (if I remember correctly), and it became less effective and began to break down at higher temperatures, but it never mentioned if higher temperatures conpletely destroyed all of it, or only a percentage of it, variant upon temperature.
If only some of it is destroyed by temperature, then people could still gain the benefit of the remainder, moreso with specific cooking techniques (where eggs would retain their runny yolk).
Are you fucking serious?
In case you aren't, here you go
https://letmegooglethat.com/?q=at+what+temperature+does+protein+denature
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.