Re: EGG -WHITES!!??

[Guest guest]

Tell her to eat the yolks cause that's where all the cholesterol is!

oh wait...

chris

[Guest guest]

Well as you know the whites are mostly protein and eating protein without

fat is not healthy. But really I don't think she will listen to us. She is

likely in a television induced trance. I have seen this before. Not

everyone who watches the tube suffers this malady but many do. If they

haven't seen it on TV then it doesn't exist for them. They see the lowfat

mantra daily on TV in its many forms and manifestations that it is no

longer a theory. It is reality in the same way that the blue sky is a

reality. If you tell someone in this trance something different from what

is fed to them on TV they won't react with a question such as " where did

you hear that? " the way someone not in trance might. They will laugh much

in the same way they would laugh if you said that you just discovered that

the sky is actually green and we all only think it is blue. You might just

well be telling her that she should be walking on her hands rather than her

feet for all the cooperation you'll get. Telling her not to eat lowfat

probably makes as much sense to her. If you can unplug the television then

there might be some hope.

Irene

At 07:16 PM 6/3/03, you wrote:

>Hey guys? One more question regarding my wife's diet. What's the deal with

>egg whites? Once again I know the anwer to this question but I need my peers

>help on this one, she just won't listen to me. Does anyone know the what the

>health benifits of eating egg whites are? Are there any? I personally hate

>them. I usually eat about 8 whole eggs cooked in coconut butter but you know

>her, 8 egg whites in good ol' Pam Olive oil. What a waste of good eggs!

>Thanks guys, we just got married I need all the help I can get.

>

>Matt Pack

>ImpackTraining Services

>

>_________________________________________________________________

>MSN 8 helps eliminate e-mail viruses. Get 2 months FREE*.

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[Guest guest]

________________________________________________________________

Hi Matt-

Here is an article from Mercola.com that may have some helpful info

for you:

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

excerpt-

Revised Recommendations For Raw Egg Whites

Earlier this summer, I posted an article that suggested that one

should not eat raw egg whites. This is the traditional nutritional

dogma as raw egg whites contain a glycoprotein called avidin that is

very effective at binding biotin, one of the B vitamins. The concern

is that this can lead to a biotin deficiency. The simple solution is

to cook the egg whites as this completely deactivates the avidin.

The problem is that it also completely deactivates nearly every other

protein in the egg white. While you will still obtain nutritional

benefits from consuming cooked egg whites, from a nutritional

perspective it would seem far better to consume them uncooked.

Since making the recommendation in July, I have more carefully

studied this issue. Two groups brought me to back this: pet owners

who feed their pets raw foods and Aajonus Vonderplanitz, who wrote

the raw food book We Want to Live. Both feel quite strongly that raw

eggs are just fine to eat.

After my recent studies it became clear that the egg's design

carefully compensated for this issue.

It put tons of biotin in the egg yolk. Egg yolks have one of the

highest concentrations of biotin found in nature. So it is likely

that you will not have a biotin deficiency if you consume the whole

raw egg, yolk and white. It is also clear, however, that if you only

consume raw egg whites, you are nearly guaranteed to develop a biotin

deficiency unless you take a biotin supplement.

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

Actually, I feel Dr Mercola has lots of helpful info. I subscribe to

his newsletter. He pretty much follows NT philosophy and has quoted

Sally Fallon.

Hope this was helpful.

[Guest guest]

On Tue, 3 Jun 2003, Matt Pack wrote:

> Hey guys? One more question regarding my wife's diet. What's the deal with

> egg whites? Once again I know the anwer to this question but I need my peers

> help on this one, she just won't listen to me. Does anyone know the what the

> health benifits of eating egg whites are? Are there any? I personally hate

> them. I usually eat about 8 whole eggs cooked in coconut butter but you know

> her, 8 egg whites in good ol' Pam Olive oil. What a waste of good eggs!

> Thanks guys, we just got married I need all the help I can get.

>

> Matt Pack

> ImpackTraining Services

Hi,

I started throwing away the whites a few months ago because the USDA data

shows they have no nutritional value besides protein, which is already so

plentiful in other foods that it's not worth it. All the vitamins, fat,

cholesterol, etc are in the yolk, and of course the yolk is delicious.

The other reason I discard the whites is because they're more nutritious

cooked because of the antinutrients, and it's too much hassle to cook them.

The only cooked food I eat is soup (starting from scratch with bones, etc of

course),

and I used to add the whites in to my soup while reheating, but it detracted

from the flavor. Cooking the whole egg is yummy, but I can't bring myself

to cook yolks when they are so delicious raw by themselves and more

nutritious; it just seems perverse.

You can show your wife the USDA data. I would say there are no health

benefits to eating egg whites unless you are lacking in protein, which

would mean that you're not eating basic, nutrient-dense foods like meats,

which offer lots of micronutrient goodies alongside ample protein, and in

this case you're likely to run up again more serious deficiencies than

protein. Additionally, I think that meat protein is digested more easily than

egg

white protein.

Mike

[Guest guest]

>8 egg whites in good ol' Pam Olive oil. What a waste of good eggs!

>Thanks guys, we just got married I need all the help I can get.

Personally I think it is the blandest part of the egg ... BUT ... egg white

is the " most balanced " protein in existence, according to some. In fact, it

is the measure by which other protein combos are measured. If you aren't

allergic to it.

Also, dogma aside, I've raised so many baby animals on a " boiled egg " diet.

Well, nowadays maybe I'd use raw eggs, but when you are stuffing food down

a baby bird's gullet, boiled eggs are easier. Just about any animal can

survive off eggs and only eggs -- part of that is the yolk, which is full

of nice stuff, but part of it is the white, which has really good protein.

I WOULD tell her she should get the yolk too, along with the white. I know

a lot of the body-builder types will only eat the whites though, because

they are so low in calories. But the yolk has all the lecithin and other

good stuff. Esp. if it is from a free-range chicken that eats lots of bugs.

Hmm ... the bug part probably won't convince her, come to think of it ...

Even a whole egg has only 70 calories though. As for the cholesterol ... my

aunt was part of a research project where they fed arterlosclerosis-prone

rats nothing BUT eggs, and they did just fine. If they were fed nothing but

breakfast cereal, they died in a number of weeks. Eggs do NOT cause heart

problems.

Anyway, I'm not sure you can convince someone else to change their diet.

Just change yours, and be in good health, and eventually other people get

jealous. Esp. as you eat some nice fried eggs in fat while they dutifully

eat egg white in Pam. And leave a few good books lying around .... As a

long-term married person, I can say that people change gradually, to mold

into each other, and there is no point in rushing the process.

-- Heidi

[Guest guest]

In a message dated 6/4/03 2:34:10 AM Eastern Daylight Time,

heidis@... writes:

> Also, dogma aside, I've raised so many baby animals on a " boiled egg " diet.

>

> Well, nowadays maybe I'd use raw eggs, but when you are stuffing food down

> a baby bird's gullet, boiled eggs are easier. Just about any animal can

> survive off eggs and only eggs -- part of that is the yolk, which is full

> of nice stuff, but part of it is the white, which has really good protein.

For some reason I find boiled eggs to be the hardest to digest out of all

forms of eggs. I think I digest sunny-side up best, or separated raw yolk and

cooked white (oh but how nasty a cooked white is by itself!), over raw whole

eggs, but I'm not sure, it's hard to tell sometimes. But I definitely digest

*scrambled* eggs well, and much better than hard boiled eggs. While I'm not an

advocate of high-heat foods by any means, I wonder if the higher heat has a

better effect of destroying the trypsin inhibitors. At the same time perhaps

boiling has only a marginal effect on trypsin inhibitors while having a greater

effect at destroying enzymes that might help digestion, or the proteins are

harder to digest, in absence of the greater anti-trypsin destruction.

Or maybe it's just some quirk in my system. Has anyone else noticed hard

boiled eggs being hard to digest?

Chris

[Guest guest]

>Or maybe it's just some quirk in my system. Has anyone else noticed hard

>boiled eggs being hard to digest?

>

>Chris

Personally I find them impossible to *eat* (I just feed them to animals

;-). However, they are really good in potato salad, and seem to digest ok.

Maybe you are right, they need more enzymes, and adding vinegar and fresh

vegies supplies that. Devilled eggs seem easier to eat, but I can't choke

down a boiled egg. Over easy with hash browns and kimchi is my ideal

breakfast ... but with all that kimchi, I think there are plenty of enzymes.

Also I found that in the old (1869) cookbook, they use boiled egg yolk,

mashed with oil and vinegar, to make things like chicken salad. Whereas

nowadays we tend to use mayo. I thought that was interesting, and sounds

pretty good ... a lot of the recipes, in fact, they use egg yolk, and toss

the white out. Actually I heard merangue was invented as a use for leftover

egg white. But like someone said, if you eat a lot of meat (and in 1869, by

this cookbook anyway, they ate a LOT of meat), then who needs more protein?

The Korean meals seem to commonly feature just a raw egg yolk too, and I

can't see any recipes for egg white.

I do use egg white in bread, because it makes it hold together (egg white

is a good substitute for gluten).

BTW one reason I don't feed raw eggs to chickens is that they get used to

the taste, and start eating their own eggs. Or so I'm told. They don't seem

to make the connection to boiled eggs.

-- Heidi

[Guest guest]

>>>Tell her to eat the yolks cause that's where all the cholesterol is!

oh wait...

----->hahahah! true *insider's* joke ;-)

Suze Fisher

Lapdog Design, Inc.

Web Design & Development

http://members.bellatlantic.net/~vze3shjg/

mailto:s.fisher22@...

[Guest guest]

Hard boiled are hardest on my digestion. Bringing the water to a boil,

shutting

it off and letting them sit for 10 minutes covered helps some. Better than

boiling for about that time. Both seem to be just as cooked but not boiling

digests better...go figure.

Wanita

>Or maybe it's just some quirk in my system. Has anyone else noticed hard

>boiled eggs being hard to digest?

>

>Chris

[Guest guest]

I find that the egg white protion from boiled, farm

fresh, pastured chickens,are TOUGH, much denser that

store eggs.. The membrane is also hard to remove and

it is tough. I prefer these eggs raw, scrabled or

boiled for sure. Maybe the vinegar idea would work in

egg salad type recipes.

) Carol

--- Heidi Schuppenhauer <heidis@...>

wrote:

>

> Personally I find them impossible to *eat* (I just

> feed them to animals ;-). However, they are really

> good in potato salad, and seem to digest ok.

> Maybe you are right, they need more enzymes, and

> adding vinegar and fresh vegies supplies that.

> Devilled eggs seem easier to eat, but I can't choke

> down a boiled egg.

>

> Also I found that in the old (1869) cookbook, they

> use boiled egg yolk, mashed with oil and vinegar,

> to make things like chicken salad. Whereas nowadays

> we tend to use mayo. I thought that was

> interesting, and sounds pretty good

> -- Heidi

[Guest guest]

Carol-

The woman I get my eggs from said that really fresh eggs should not be

hard-boiled. They are too tough to peel and the whites stick to the shells. If

they are two weeks old or more, then they are OK. Pretty scary when I think

I've never encountered a store bought egg that had that " problem " !

-Vivian

Re: EGG -WHITES!!??

I find that the egg white protion from boiled, farm

fresh, pastured chickens,are TOUGH, much denser that

store eggs.. The membrane is also hard to remove and

it is tough. I prefer these eggs raw, scrabled or

boiled for sure. Maybe the vinegar idea would work in

egg salad type recipes.

) Carol

--- Heidi Schuppenhauer <heidis@...>

wrote:

>

> Personally I find them impossible to *eat* (I just

> feed them to animals ;-). However, they are really

> good in potato salad, and seem to digest ok.

> Maybe you are right, they need more enzymes, and

> adding vinegar and fresh vegies supplies that.

> Devilled eggs seem easier to eat, but I can't choke

> down a boiled egg.

>

> Also I found that in the old (1869) cookbook, they

> use boiled egg yolk, mashed with oil and vinegar,

> to make things like chicken salad. Whereas nowadays

> we tend to use mayo. I thought that was

> interesting, and sounds pretty good

> -- Heidi

[Guest guest]

>I find that the egg white protion from boiled, farm

>fresh, pastured chickens,are TOUGH, much denser that

>store eggs.. The membrane is also hard to remove and

>it is tough. I prefer these eggs raw, scrabled or

>boiled for sure. Maybe the vinegar idea would work in

>egg salad type recipes.

>

>) Carol

Hmmm ... how long do you boil them? Most people overboil eggs. My chickens

are very pasture fed and the eggs fresh, but the whites are not tough

unless I overboil the eggs (which I do sometimes!). It could vary though --

the farm eggs sure are different from " store bought! " . The membrane IS

tough though, and it took me awhile to get the knack of shelling them (let

them cool down in the fridge, then use a spoon). However, I usually eat

them in salad (cut fine) so maybe I don't notice the toughness as much either.

Here is Cook Magazine's " Perfect boiled egg " recipe:

1. Put the eggs in a pan, cover with enough water to be 1 " over the egg.

(and if the egg floats, it is bad!).

2. Put them on the heat til the water boils.

3. Turn off the heat, put the lid on the pan, let them sit for 10 minutes.

4. Pour out the water, and pour in cold water til the eggs are cooled down.

Voila! Perfect tender eggs, with a bright yellow yolk.

In some pans, I find I have to let them sit a little longer than 10

minutes, but basically it always works, plus, if you forget about them and

leave them with the heat OFF a little to long, it doesn't really hurt

anything much.

-- Heidi

[Guest guest]

In a message dated 6/7/03 10:28:28 PM Eastern Daylight Time,

honeysuckles@... writes:

> 'd try an experiment

> myself to see if refrigerating them was the difference (there's also seeing

> if previously refrigerated but then brought to room temperature makes a

> difference) but our hens went broody and aren't laying now.

>

God, you are like the *fifth* person in the last few weeks that's said this--

and I don't know many people who raise chickens! Is there something in the

air???

-chris

[Guest guest]

In a message dated 6/7/03 10:48:08 PM Eastern Daylight Time,

honeysuckles@... writes:

> LOL. Yes, it's called increasing daylight, and here in Alaska we've got a

> LOT of it. We've also got 16 auracana layers we're raising and I'm already

> planning that their hen house is going to have shutters on the windows! : )

> Don't know if it will work, but a girl can hope (and plan, and hope, and

> modify the plan, and hope...) I can keep their daybreak consistent, but

> that won't help with sunset since we free range. Anyone herding their

> chickens inside in the evening? Maybe I can bribe them with sunflower

> seeds...

>

hmm... this is interesting, since some people get their hens to lay in the

winter by keeping a *light* in the barn. by this i thought increasing light

would *increase* laying. now i'm just confused ;-)

-chris

[Guest guest]

--- Vivian Kooken <vslk@...> wrote:

> Carol-

>

> The woman I get my eggs from said that really fresh

> eggs should not be hard-boiled. They are too tough

> to peel and the whites stick to the shells. If they

> are two weeks old or more, then they are OK. Pretty

> scary when I think I've never encountered a store

> bought egg that had that " problem " !

Vivian, I have waited over 4 weeks to boil them and

they still turn out that way. It takes for ever to

shell them and none of the things I used to do to make

the process simple seem to help.

--- Heidi Schuppenhauer <heidis@...>

wrote:

> Hmmm ... how long do you boil them? Most people

> overboil eggs.

I use a process similar to yours. I am a Cooks

Illustrated fan ). If I happen upon a process that

works I will be sure to share.

Carol

[Guest guest]

I have a question. : ) Were your fresh eggs refrigerated? The reason I

ask is that we recently had hardboiled eggs for the first time from our

homegrown eggs. Six of them had been collected previously and been

refrigerated, one of them had been collected (and was still warm!) right

before going in the pot. Six of the eggs when shelled left a layer of white

with the shell, and one of them shelled beautifully. I'd try an experiment

myself to see if refrigerating them was the difference (there's also seeing

if previously refrigerated but then brought to room temperature makes a

difference) but our hens went broody and aren't laying now.

For all the eggs, this is how we peel them. We crack them all over. I mean

ALL OVER. It's not pretty, it won't win any awards, but it does take

advantage of that membrane in that once you've got a hold of it you just

pull it off and it keeps coming with all the shell attached. (Instead of a

piece here and a piece there.)

Rhea

[Guest guest]

> God, you are like the *fifth* person in the last few weeks that's said

this--

> and I don't know many people who raise chickens! Is there something in

the

> air???

LOL. Yes, it's called increasing daylight, and here in Alaska we've got a

LOT of it. We've also got 16 auracana layers we're raising and I'm already

planning that their hen house is going to have shutters on the windows! : )

Don't know if it will work, but a girl can hope (and plan, and hope, and

modify the plan, and hope...) I can keep their daybreak consistent, but

that won't help with sunset since we free range. Anyone herding their

chickens inside in the evening? Maybe I can bribe them with sunflower

seeds...

Rhea

[Guest guest]

>>>>God, you are like the *fifth* person in the last few weeks that's said

this--

and I don't know many people who raise chickens! Is there something in the

air???

---->make it six...some farmers in our local chapter have hens that just

aren't laying much now. i had to get (ech!) store-bought eggs last week

Suze Fisher

Lapdog Design, Inc.

Web Design & Development

http://members.bellatlantic.net/~vze3shjg/

mailto:s.fisher22@...

[Guest guest]

> hmm... this is interesting, since some people get their hens to lay in the

> winter by keeping a *light* in the barn. by this i thought increasing

light

> would *increase* laying. now i'm just confused ;-)

Too much of a good thing? : ) I'm no expert, but it's my understanding

that once the length of daylight reaches a certain point, they start to lay,

and that at another, greater, amount of daylight the urge to brood kicks in.

_Storey's Guide to Raising Chickens_ says that if you break up the brooding

the first day they start, it can take a week to have eggs again (and the

longer you take to break it the longer you go without eggs). We didn't

catch it until the second day. These ladies are late layers, not morning

girls at all, so we didn't realize what was up until the next day. Can

anyone explain to me why my chickens don't lay in the morning? : )

Chickens, gotta love 'em. Especially when they come running for treats.

: )

Rhea

[Guest guest]

>

> God, you are like the *fifth* person in the last few weeks that's

said this--

> and I don't know many people who raise chickens! Is there something

in the

> air???

>

> -chris

That reminds me. Is there a way to raise chickens in the city, and

have them be pastured, and not get killed by a dog? like a movable

fence or something? i just found out it's legal to have a couple of

chickens (though the neighbors would balk at a rooster.. does that

make it impossible to have eggs?). my lot is sizable for san

francisco, on a steep hill. i'll probably have to limit myself to

veggies, fruit, flowers... but one can always dream

daphne b.

[Guest guest]

> You don't need a rooster to have eggs, and yes, you can move them

around in

> a portable pen. There's a picture of one at www.backyardchicken.com

that

> was built for two chickens. It's a little coop and a pen that can

be moved

> around.

>

> In the city we used to live in our neighbors had a permanent pen

set-up in

> the shape of an L. The coop was where the two lines meet and the

chickens

> could wander around either straight section. Inside the area the L

bounded

> was their garden. Chicken scraps and garden scraps were tossed into

the L

> for the chickens to eat all summer long (and kitchen scraps

continued in the

> winter). After they were done gardening for the year the chickens

had run

> of the whole garden area until it got to cold and they were confined to

> their coop. Then at the end of winter, with snow still on the

ground, we'd

> see their chickens out in the garden sunning themselves on top of

the snow.

> Not free-range, I know, but another alternative if you're in the

city. : )

>

> Rhea

*** well there's no snow here, so they won't have to worry about that!

hmm, this is interesting. i wonder how many people in sf proper are

raising chickens? very few, if any. the way this town is, i hope i

don't get PETA demonstrations at my doorstep ;-)

i will look into this. thanks!

[Guest guest]

>I use a process similar to yours. I am a Cooks

>Illustrated fan ). If I happen upon a process that

>works I will be sure to share.

>

>Carol

Sheesh. I don't know. I did a batch yesterday and they peeled just fine.

But I did set them in the fridge to cool down for an hour or two before I

peeled them -- I've been doing that more lately, and it seems to make a big

difference.

-- Heidi

[Guest guest]

>Anyone herding their

>chickens inside in the evening? Maybe I can bribe them with sunflower

>seeds...

>

>Rhea

One year we put a droplight in the chicken coop. They laid all year!

However, the " new " chickens seem to lay all year even with our

short-lighted winters.

-- Heidi

[Guest guest]

> One year we put a droplight in the chicken coop. They laid all year!

> However, the " new " chickens seem to lay all year even with our

> short-lighted winters.

According to Storey's, Spring hatched hens are likely to lay all their first

winter, whereas birds born later are more likely to molt and not lay that

winter. As our new hens were all early Spring hatching, I'm curious to see

if they do lay all winter.

We've had no plans to give them additional light this winter. What I was

thinking about was how to keep my hens from all going broody come next

summer. Right now at 4 in the morning I can read in my bedroom, there's

that much light. So I was thinking if we put shutters on the new chicken

coop I could keep out that early morning light, but I doubt it alone will do

any good if I don't shoo them inside and away from the late night light.

It's really not that big a deal, I just like playing around with " problems "

in my head. : ) We only have two laying hens now, but next year it will be

over 18. If I think I'm sad at having all two of my daily eggs disappear

now, can you imagine next year if all 18+ went broody on me? I would say,

" I'll just save up in preparation, " except that we've had so many people

tell us they want to buy eggs from us once our new hens are laying, that it

won't be just me who's disappointed. : )

Rhea

>

> -- Heidi

>

>

>

>

>

>

>

>

>

[Guest guest]

Hi Rhea, just want to mention the link cited below does not work as

intended. It goes to one of those 'catch all' ad sites the pops up a

million windows. Maybe you're remembering the link wrong? Or the

original site lost their domain name to a domain squatter? If you

know a current online resource please let me know. Thanks again.

> a portable pen. There's a picture of one at www.backyardchicken.com

that