(Ed) Re: The whole egg, seaweed & goitrogens...

[Guest guest]

>

> >>Your Welcome !<<

>

> Ha, ha. You know me well! :-)) But thank you anyway!

>

> On the whole egg, *I* have no problem eating the whole egg. I was looking for

info to help these other people (I do believe you called them 'punks', lol!!!)

as I'm sure if they were given the correct info, they would change their minds.

>

> I just can't think of what the whites have that people have been concerned

about. But I recall reading that if you eat the WHOLE egg, the dangers of

whatever is in the white is removed, since, as we all know here, eggs are the

perfect food! :-))

>

@@ Snip

@@ Hi ,

Oh I see you want to take some people to school. Why didn't you say so? lol...

Hold on to their hand tight, ok ?

Here we go.

The yolk contains more than 90% of the calcium, iron, phosphorus, zinc,

thiamine, B6, folate, and B12, and 89% of the panthothenic acid (9 items). The

white does not contain more than 90% of any nutrient, but contains over 80% of

the magnesium, sodium, and niacin (3 items).

The yolk contains between 50% and 80% of the copper, manganese, and selenium,

while the white contains between 50% and 80% of the potassium, riboflavin, and

essential amino acids.

So, either way, if you eat only the yolk, you lose out on magnesium, sodium,

niacin, potassium, riboflavin and essential amino acids.

If you eat only the white, you lose out on the calcium, iron, phosphorus, zinc,

thiamine, B6, folate, B12, panthothenic acid, copper, manganese, and selenium.

Therefore, you need the complete egg to acquire the full benefits.

Here below is Bee's article for the referenced information above. Tell them to

scroll to the bottom to the pretty little chart labeled :

" Table 1: Egg Yolks Versus Egg Whites " <- They can confirm differences

http://www.healingnaturallybybee.com/articles/foods21.php

, by them reading the article, they should be able to realize they need the

whole egg especially when they review the chart.

Lastly, , the unnecessary concern these people have is Avidin in raw egg

white makes biotin unavailable. However, this would lead to a deficiency only

if a large percentage of the daily diet consisted of raw egg white and no other

foods that contain biotin for a period of time. Difficult to do enough for it

to be a concern.

Tell them to check foods rich in biotin.

Oh , let me, here they go. No strain, I'll oblige them, lol.

----------------------------------------------------------------

Excellent sources of biotin include chard, eggs, beef liver, tomatoes, romaine

lettuce, and carrots. Very good sources include almonds, chicken eggs, onions,

cabbage, cucumber, and cauliflower. Good sources includes goat's milk, cow's

milk, raspberries, strawberries, halibut, , brown rice, green peas oats, and

walnuts.

------------------------------------------------------------------

Furthermore, egg yolk is very high in biotin by using whole eggs our biotin

intake does not diminish at all. The egg yolk properties balance out the egg

white properties. Biotin deficiency is very rarely to the point of a concern,

even for pregnant women for that matter.

If they think the info is incorrect, let them prove it!

Conclusion, consume the whole egg! Elementary, my dear :-]

P.S - If this double posted, it was because I revised this posting to cross my

" t's " and dot my " i's " for my critics ...

Hope I get an 'A' .... lol!!!

Pipe in mouth, smirk,

Ed