raw eggs

[Guest guest]

> Thanks Hilda for the recipe. I was wondering about the raw eggs. Ann

***Someone shared with us a long time ago that when using raw eggs, place them

in water heated to about 110* for 5 minutes. That will kill any bad thingies in

there - but not cook the egg. I do this whenever using them.

blessings,

kathy s

** Dr D's (NAP) products available - email kksmith@...

[Guest guest]

How do I know it is 110 - do I need to keep the temp at that?

I do wash the eggs because the lady I get them from includes feathers etc! Free

run.

Re: Raw Eggs

> Thanks Hilda for the recipe. I was wondering about the raw eggs. Ann

***Someone shared with us a long time ago that when using raw eggs, place them

in water heated to about 110* for 5 minutes. That will kill any bad thingies in

there - but not cook the egg. I do this whenever using them.

blessings,

kathy s

** Dr D's (NAP) products available - email kksmith@...

[Guest guest]

Try to stay away from anything pasteurized. Just purchase organic eggs.

Raw Eggs

Just thought with all this discussion on raw eggs that

I'd pop in and say that I saw raw pastuerized eggs at

the health food store - that maybe one way to go.

__________________________________________________

[Guest guest]

Lowell Barron wrote: How do I know it is 110 - do I need to keep the temp at

that? I do wash the eggs because the lady I get them from includes feathers etc!

Free run.

> Use a cooking thermometer. I only use organic eggs (from my own chickens) -

washing is always recommended, but for those who still feel concerned about

using raw eggs the 110* water is a safe-guard. I do that too.

blessings,

kathy s

**for Dr D's (NAP) products, email kksmith@...

[Guest guest]

Doesn't pasturization change the way the proteins etc are absorbed. I know

that pasturization changes honey to may it poison to the bees.

from Canada

>Just thought with all this discussion on raw eggs that

>I'd pop in and say that I saw raw pastuerized eggs at

>the health food store - that maybe one way to go.

>

>

>

Hilchie

'Be Well and Prosper'

Nikken Independent Wellness Consultant

http://www.5pillars.com/maryhilchie

_________________________________________________________________

Send and receive Hotmail on your mobile device: http://mobile.msn.com

[Guest guest]

Hi April. On the salmonella issue, I have also heard that it is worse in the

east than in the west. The chickens there are more infected. And that the

amount of salmonella is not a problem unless you are old or sick or a baby.

Everyone else should have the ability to process it and not even know it was

there.

I make raw egg shakes with homemade kefir made from raw milk. Kefir has

probiotics in it that would kill any cooties found in raw eggs. I have to say

when I do this I feel an amazing feeling of health down through my digestive

system.

I also do raw egg shakes in just plain raw milk, not kefirred. Sometimes I

put juice from half an orange, a capful of vanilla extract and some honey.

Makes an orange julius type of shake, only not so excessively sweet. I enjoy

it.

Regards

Donna

[Guest guest]

IN THE HILLS OF SOUTHEN OHIO WE CAVEPEOPLE BUY OUR

PASTEURIZED EGG WHITES AT KROGER'S SUPERMARKET.-JW

[Guest guest]

As long as we're discussing eggs, I thought I should mention that unlike

many foods, eggs are very microwave friendly. I cannot make an omelet as good

on my stove as I can in my trusty paleolithic microwave oven. I have one of

those plastic omelet-shaped things for making microwave omelets. However when

I'm feeling especially lazy I just crack a couple of eggs into a large coffee

cup with about a tablespoon of water, whip it up quickly with a fork, add a

small handful of veggies, then wrap it in a paper towel and zap it for 1.5

mins. It's a perfect breakfast for lazy single cavepeople like me.

-gts

[Guest guest]

> As long as we're discussing eggs, I thought I should mention that unlike

> many foods, eggs are very microwave friendly. ... -gts

How available is the protein in egg if it is cooked at higher temperatures?

[As far as I know the protein is no less available than if the eggs were raw.

Dr. Mercola states on his website that the protein molecules are changed by

cooking but these are the same types of proteins as found in meat and

no one disputes the bioavailability of protein from cooked meat. I'm not sure

what to make of Dr. Mercola's claims about the benefits of eating raw eggs.

The best argument I can think of for eating raw eggs pertains to fats, not

proteins. The fats in the yolk can be oxidized during cooking. In general it's

better to eat poached eggs than scrambled for this reason, but it's hardly

a major cause for concern.

Speaking of the cooking of meats, there are some problems there: high-

temperature cooking of meat causes the formation of Advanced Glycation End-

Products (AGE's) and heterocylic amines (HCA's). The former are implicated in

many diseases and the latter are thought by some researchers to be

carcinogenic. It's better to boil or broil or cook meats very slowly over low

temperature to reduce the production of these potentially harmful substances.

-gts]

[Guest guest]

I believe that high temp is a problem for egg protein as well as for meat.

Eggs should be cooked at lower temps, raw egg is a source of salmonella

[in response to the latter, yes I think we're all aware of the risk of

salmonella from raw eggs. Like you I am reluctant to recommend raw eggs for

that reason. On the other hand Dr. Mercola in his article at

http://www.mercola.com/2002/nov/13/eggs.htm states that the risk of salmonella

from a given egg is 1 in 30,000. That risk might be acceptable to me if there

are sufficient health benefits to be gained from raw vs cooked eggs. However I

haven't seen any evidence of such. Dr. Mercola in his article states flatly

that nearly every protein in egg whites are deactivated by cooking. Do you

know of any evidence to support that claim? Clearly it is not true for the

proteins in meats; people get plenty of protein from meat without eating it

raw, even if they cook it at high temperature. -gts]

[Guest guest]

This research below shows that cooked egg protein is better digested than

raw egg protein. 90.9% of cooked egg protein is digested while only 51.3% of

raw egg protein is digested.

This is not however evidence that raw eggs do not have other health benefits

vs cooked eggs. It is evidence only that increased protein absorption is not

one of those benefits. This research weakens Dr. Mercola's position but does

not refute it.

The human species managed to evolve successfully over millions of years on a

diet that included raw eggs, so I would not dismiss Dr. Mercola's idea

completely. Notwithstanding the small risk of salmonella poisoning, humans

are genetically adapted to a diet that includes raw eggs. In fact egg

consumption probably dates back much further in human history than meat

consumption. Early hominids could steal and eat raw eggs long before their

more advanced descendents invented the spear and learned to cook.

ABSTRACT:

Digestibility of cooked and raw egg protein in humans as assessed by stable

isotope techniques.

J Nutr 1998 Oct;128(10):1716-22 (ISSN: 0022-3166)

Evenepoel P; Geypens B; Luypaerts A; Hiele M; Ghoos Y; Rutgeerts P

Department of Medicine, Division of Gastroenterology and Gastrointestinal

Research Centre, University Hospital Leuven, B-3000 Leuven, Belgium.

Egg proteins contribute substantially to the daily nitrogen allowances in

Western countries and are generally considered to be highly digestible.

However, information is lacking on the true ileal digestibility of either

raw or cooked egg protein. The recent availability of stable isotope-labeled

egg protein allowed determination of the true ileal digestibility of egg

protein by means of noninvasive tracer techniques. Five ileostomy patients

were studied, once after ingestion of a test meal consisting of 25 g of

cooked 13C- and 15N-labeled egg protein, and once after ingestion of the

same test meal in raw form. Ileal effluents and breath samples were

collected at regular intervals after consumption of the test meal and

analyzed for 15N- and 13C-content, respectively. The true ileal

digestibility of cooked and raw egg protein amounted to 90.9 +/- 0.8 and

51.3 +/- 9.8%, respectively. A significant negative correlation (r = -0.92,

P < 0.001) was found between the 13C-recovery in breath and the recovery of

exogenous N in the ileal effluents. In summary, using the 15N-dilution

technique we demonstrated that the assimilation of cooked egg protein is

efficient, albeit incomplete, and that the true ileal digestibility of egg

protein is significantly enhanced by heat-pretreatment. A simple 13C-breath

test technique furthermore proved to be a suitable alternative for the

evaluation of the true ileal digestibility of egg protein.

[Guest guest]

On Wed, 14 May 2003 23:01:55 -0400, Sharon <sharon-anderson@...>

wrote:

>Dr. Mercola in his article states flatly

>that nearly every protein in egg whites are deactivated by cooking. Do you

>know of any evidence to support that claim? Clearly it is not true for the

>proteins in meats; people get plenty of protein from meat without eating it

>raw, even if they cook it at high temperature. -gts]

Perhaps we should be investigating the world of veterinary care.

I keep hearing how pets are thriving on the raw foods diet, coats shinier, teeth

healthier, lethargy gone, etc.

'Course that's REALLY raw, not rationalized to permit microwave or other cooking

(what a joke).

Just declaring protein is protein no matter the processing, doesn't account for

reported benefits.

Chuck

I went to buy some camouflage trousers the other day but I couldn't

find any..

[Guest guest]

Chuck wrote:

> Perhaps we should be investigating the world of veterinary

> care.

If you're going to base your diet on what is good for your pets, then if you

have a cat you cannot eat plants (felines are obligate carnivores) and if

you have a dog then you can't consume foods that contain theobromine like

chocolate and probably many teas and coffees. Theobromine can kill a dog.

> Just declaring protein is protein no matter the processing,

> doesn't account for reported benefits.

Just declaring as Dr. Mercola does that cooked eggs have no available

protein does not prove that cooked eggs have no available protein. It is an

interesting claim, and I won't deny the possibility that the *over* cooking

of eggs damages the proteins, but Mercola's article cites no research to

support his position. People generally cook meats for much longer and at

much higher temperature than eggs, yet no one disputes that cooked meats

contain plenty of available protein.

> 'Course that's REALLY raw, not rationalized to permit microwave

> or other cooking (what a joke).

If you had the capacity and the willingness to take the time to actually

read the messages carefully before firing off your sarcastic comments then

you would know that I was not suggesting that one should " rationalize " the

use of microwaved eggs as a substitute for raw eggs. I was merely suggesting

that if one wants to cook eggs rather than eat them raw, the microwave is a

good option. It makes for a nice well-textured un-burned omelet.

-gts

[Guest guest]

Here is the specific link --

http://www.mercola.com/2002/nov/13/eggs.htm

Alobar

Raw Eggs

> Check out

>

> www.mercola.com <http://www.mercola.com/> and see what he has to

say about

> eating raw eggs.

>

> After more research he has changed his mind about how to eat them.

>

> Judith Alta

>

> -----Original Message-----

>

> Hi Caitlin, I was just wondering if you use the whole egg? I read

somewhere

> many years ago that you should not eat raw egg white because it

contains

> something that is bad for your digestive organs. The raw yolk is

fine, but

> not the white.

>

[Guest guest]

I used to have my own hens and I ate lots of raw egg yolks. The white is really

of a low nutritional value. It contains only two amino acids and is poor in

minerals. The white is mostly a shock absorber for the yolk and is used for

moisture and to make the feathers on the bird. The yolk on the other hand

contains the seed of life and is an amazing source of nutrition.

I did read Dr. Mercola's articles before I posted. I am very familiar with his

web site. His view I find is a bit too chemically oriented from my view

sometimes. I like to take a more nature oriented view of health. His web site is

an excellent resource though.

Bruce

Raw Eggs

Check out

www.mercola.com <http://www.mercola.com/> and see what he has to say about

eating raw eggs.

After more research he has changed his mind about how to eat them.

Judith Alta

[Guest guest]

I also use the whole egg and when I had a Vitamix I used the shell too.

I know some people on these lists are purists and do a lot of research,

but I'm more of a " what seems OK to me type " . In my opinion, eggs and

milk are two of the most perfect things created by our most wise and

loving God. It's only man that has messed them up with factory farming

and processing. So I'm eating the whole egg and fresh from the farm raw

milk.

Carol K

>Message: 6

> Date: Tue, 23 Dec 2003 20:17:07 -0700

> From: " Bruce Stordock " <stordock@...>

>Subject: Re: Raw Eggs

>

>I used to have my own hens and I ate lots of raw egg yolks. The white is really

of a low nutritional value. It contains only two amino acids and is poor in

minerals. The white is mostly a shock absorber for the yolk and is used for

moisture and to make the feathers on the bird. The yolk on the other hand

contains the seed of life and is an amazing source of nutrition.

>

>I did read Dr. Mercola's articles before I posted. I am very familiar with his

web site. His view I find is a bit too chemically oriented from my view

sometimes. I like to take a more nature oriented view of health. His web site is

an excellent resource though.

>

>Bruce

>

>

>

>

[Guest guest]

Hi Carol,

I am considering purchasing a Vitamix... can I ask what happened to yours that

you make mention of it in the past

tense?

Thanks for any feed-back, Patti

> I also use the whole egg and when I had a Vitamix I used the shell too.

>

> Carol K

[Guest guest]

>Hi Carol,

>

>I am considering purchasing a Vitamix... can I ask what happened to

>yours that you make mention of it in the past

>tense?

>

>Thanks for any feed-back, Patti

I just got one recently and I love it.

Jeanmarie

[Guest guest]

Welcome h! Feel free to let us know more about your food experiences

as time goes by.

We have eaten the POP'S POULTRY eggs raw for years with no known

problems ever. Their eggs are found in many of the coops, particularly North

Country, Mississippi Markets, and Seward. These eggs are safe and

delicious. I'm sure that just about any free-range or pastured egg is as good.

The buyers at your coop can fill you in about their particular sources. If they

don't have eggs they feel safe about, get on them to improve.

If you add RAW CREAM and VIRGIN COCONUT OIL to your smoothie, there

is even less chance of taking in pathogens due to the anti-bacterial qualities

of these ingredients. They kill intestinal pathogens and yet support and

nourish the " good " bacteria of the intestine.

What smoothie recipes have you explored?

Will in Uptown

[Guest guest]

Apparently raw eggs (the whites) will interfere with biotin absorption. Or

something like that.

Cooked may be best.

Best - soft boiled or soft poached

then - hard boiled or poached

then - fried

then - scrambled

Sharon Ferris <sharonferris@...> wrote:

Thanks for the advice . A shake might not be too bad. Although, I don't

think that I need the raw eggs because I don't mind eating eggs, just the meat

part of it.

However, I don't think that I will be trying the liver and peaches one soon.

Although, I love liver and onions, just not for breakfast.

Re: Veg diet problems

Sharon,

If you have a blender, maybe making a shake would be a good thing for

you.

After I've eaten my 3 eggs, I make a shake of pineapple juice, prunes

& flax seed meal ... all beneficial.

But you could make a shake using the ingredients that you find

enjoyable and then add a couple of raw eggs to it. That way you'll

get the animal protein you need but without the yucky taste that you

hate.

I have a recipe book that recommends a shake of raw liver & peaches

as a morning pick-me-up. I've never tried it & I doubt if I ever

will.

Cheers,

__________________________________________________

[Guest guest]

kathy matthews wrote:

> Apparently raw eggs (the whites) will interfere with biotin absorption.

Well yes and no:

Raw egg does prevent *some* biotin absorption at the same meal. However

nature is smart and provides a lot of biotin in the egg yolk to balance

the egg.

The raw white can not affect anything at some other meal - only at the

egg white eating time.

You are more likely to need extra biotin if you use alpha lipoic acid (a

great antioxidant) - that uses up biotin:-))

As you mentioned - no biotin issue with cooked egg white - but the

really good part of the egg is the yolk - that's where all the vitamins

iron and lecithin are. All the white has is albumen (protein) with no

extra nutrients.

Namaste,

IRene

--

Irene de Villiers, B.Sc AASCA MCSSA D.I.Hom. Box 4703 Spokane WA 99220.

www.angelfire.com/fl/furryboots/clickhere.html (Veterinary Homeopath.)

Proverb:Man who say it cannot be done should not interrupt one doing it.

[Guest guest]

> You are more likely to need extra biotin if you use alpha lipoic acid

(a

> great antioxidant) - that uses up biotin:-))

>

> As you mentioned - no biotin issue with cooked egg white - but the

> really good part of the egg is the yolk - that's where all the

vitamins

> iron and lecithin are. All the white has is albumen (protein) with no

> extra nutrients.

Irene,

I take 100mg of alpha lipoic acid each day.

Are 3 eggs enough to provide the biotin I need?

Cheers,

[Guest guest]

Yeah, never really liked either of those. I'll get

myself to take the raw egg leap one of these days =)

--- seasidestudent <seasidestudent@...>

wrote:

> Have you ever tasted egg nog? That is raw egg

> commercially that people do

> not recognize. Caesar Salad dressing also uses raw

> egg.

>

>

> -----Original Message-----

> > Raw eggs and cream would be 2 good places to

> start. I

> > say that as one who has yet to use raw eggs

> because I

> > just mentally can't get myself to do so (the

> squeamish

> > factor

>

>

>

> --- http://USFamily.Net/dialup.html - $8.25/mo! --

> http://www.usfamily.net/dsl.html - $19.99/mo! ---

>

>

> [Non-text portions of this message have been

> removed]

>

>

__________________________________________________

[Guest guest]

Here is something to try.

2 raw eggs

3 Tablespoons Coconut oil

2 Tablespoons Butter

16 ounces of boiling water

nutmeg (or cinnamon)

vanilla

stevia or muscavado to taste

Blend. refrigerate in blender overnight.

Reblend in the morning.

Very thick. The thought of raw eggs makes me ill too but doing it this way I

can get them down plus get my good fats in too.

Jeanne

[Guest guest]

Sounds yummy! I know this might be a silly question, but doesn't the

boiling water cook the eggs though?

Re: Raw eggs

Here is something to try.

2 raw eggs

3 Tablespoons Coconut oil

2 Tablespoons Butter

16 ounces of boiling water

nutmeg (or cinnamon)

vanilla

stevia or muscavado to taste

Blend. refrigerate in blender overnight.

Reblend in the morning.

Very thick. The thought of raw eggs makes me ill too but doing it this way

I can get them down plus get my good fats in too.

Jeanne