The proteins asimilation

The power of assimilation

This straightforward phrase can be explained by a simple experiment that you can try in your own home.
By comparing Ovogym to other protein products in the market or even to fresh egg whites we will observe how Ovogym has a greater amino acids globalization than the rest.

Required material
One fresh (raw) egg White
Pasteurized liquid egg White

Ovogym egg white plus
Three standard transparent glasses (1/4 litre) filled with alcohol.
Procedure
Pour the uncooked egg white into one of the glasses filled with alcohol.
As times passes you will begin to observe what takes places inside the class.
Repeat the same procedure with 21 cc of Ovogym egg white plus in the second glass and with 33cc of pasteurized egg in the third.
Observe the difference after 45 minutes.

What has happened?
The protein chains belonging to the fresh egg white have wrapped around forming a spherical shape. These are called globular proteins. When an egg is fried or boiled, heat makes the protein chains to unwrap and to create links with other protein chains, thus joining them together. This structural change provides egg whites with the consistency and color that we can see in a hardboiled egg. This process is known by the name of denaturalization and it helps in its digestion by the human body. It can take place in various ways, among them in the heat process that Ovogym Egg White powder is subjected to in at its production stage.
In relation to our comparison experiment we can affirm that the speed at which Ovogym egg white is denaturalized as compared to pasteurized liquid egg white is definitely greater, thus, and as stated previously, the digestive process can utilize the egg white protides, either in their original form or cooked, to provide us more essential nutrients than raw egg white since the uncooked egg white not only cannot be absorbed by the digestive system but, because of the possible emergence of antitrypsins they can produce diarrhea.

Clara líquida pasterizada	OVOGYM Clara enriquecida y atomizada	Clara Cruda
33cc de clara líquida	21 cc de Ovogym	1 clara

With this simple experiment we can observe how the protein assimilation is greater with Ovogym egg white plus than with any other product. This places Ovogym as an essential part of any diet conceived for sportspeople who are conscious about their food and would like to eat in a natural way.