Guest guest Posted September 12, 2003 Report Share Posted September 12, 2003 In a message dated 9/12/03 10:16:19 PM Eastern Daylight Time, cassiusdio@... writes: > Mercola thinks href= " http://www.mercola.com/2002/nov/13/eggs.htm " >otherwise > (scroll down a bit). Mercola doesn't address the issue of digestbility at all, if I remember that article correctly. He says he doesn't think biotin deficiency is a problem. But he doesn't address the issue of trypsin inhibitors. Why eat egg white's at all? Why throw away all that biotin to get the 3.5 grams of protein in the egg white, which is more or less lacking in other nutrients except a small amount of iron? The only time I eat egg whites is for taste when I make ommellettes and scrambled eggs. If I'm eating them raw for my health, I see little point in even eating the white. Chris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 13, 2003 Report Share Posted September 13, 2003 I make smoothies with raw eggs (sometimes the yolk only, since there seems to be this controversy over that, or one whole egg and one egg yolk). With the eggs I add raw milk yogurt or cream, and five or so strawberries or some peeled and siced peaches. I variously may add a tablespoon of raw honey, or a dash of vanilla extract, or a touch of raw whey, or this probiotic blend that comes in a fructose base so it's a bit sweet. They are delicious! Jill > Hi > I'd really like to start eating raw eggs. However, > I'm not sure how to make them palatable. This morning > I made a protein shake with vanilla whey protein > powder, 1 raw egg and heavy cream. It was delicious. > But I would like to get away from using the protein > powder (hardly a traditional food!) and cream. > > Any ideas? > > Thanks > > Jo > > ________________________________________________________________________ > Want to chat instantly with your online friends? Get the FREE > Messenger http://mail.messenger..co.uk > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 13, 2003 Report Share Posted September 13, 2003 Terry and Mike: I've adopted my current egg-eating philosophy from Mike, so naturally we basically agree. But consider several reasons to not eat the raw egg white: --First, there's no evidence it was a traditional practice. Merengues were developed pretty late as a way to avoid wasting egg whites. According to Heidi, raw egg yolk recipes are common in traditional Korean cooking. -- Second, numerous folks on this list have claimed to observe animals eating eggs, and they naturally eat the *yolk*. -- Third, raw egg whites taste nasty. Yes, you can easily get used to it, but that doesn't change the fact that it feels like slime and tastes like sweat. This fact indicates to me that " primitive " folks would probably not eat it. -- Fourth, the yolk is bright orange, where as the white looks like an empty slimy protective coating of the yolk. If you were an animal or a pre-modern human who were to look at an egg, where would you guess all the " food " was at? -- Fifth, as Mike pointed out, eating liver gives you more biotin than egg yolks, and eating cooked eggs gives you as much biotin as raw egg yolks. So why settle for " enough " biotin when you can have *optimal* biotin? Why not treat biotin like the other nutrients that Price found his subjects to have enormous amounts of compared to Americans? -- Sixth, they *do* have trypsin inhibitors. The issue is complicated because the body makes its own trypsin inhibitors and certain ones do have proper functions, but why on earth would one intentionally ingest enzyme inhibitors? And why do the raw egg-white-promoters continually brush the issue aside as if it weren't there? -- And finally, I don't see what's so incredible about egg whites, and as per above edible is questionable as well. All the nutrition is concentrated in the yolk almost without exception. Even the protein is far more concentrated in the yolk, though since the yolk is much smaller its about equivalent. All the cholesterol, lecithin, b-vitamins, carotenes, fatty acids, are in the yolk. Studies that feed eggs to babies for DHA feed only yolk, because the white is harder to digest (and contains basically no nutritional benefit). So i think speparating the yolk is basically mimicing what anyone would do instinctually-- go for the bright colors and the sweet taste, and throw out the slime. The argument that the egg white is put there by " nature " and so should be eaten is equivalent to the argument that nature put the shell on the egg for a reason, so one should simply bite off portions of the egg while the shell is still on. (which would, ironically, be more nutritious than egg whites!) Chris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 13, 2003 Report Share Posted September 13, 2003 I see the whole raw egg as a perfectly balanced package. Eat just the whites and you develop a biotin deficiency- something which the yolk has in abundance. Eat just the yolk, who knows? A biotin toxicity? A see no sense in dividing the incredible, edible egg. Terry From: ChrisMasterjohn@... Sent: Friday, September 12, 2003 10:48 PM Subject: Re: Re: How to eat raw eggs In a message dated 9/12/03 10:16:19 PM Eastern Daylight Time, cassiusdio@... writes: > Mercola thinks href= " http://www.mercola.com/2002/nov/13/eggs.htm " >otherwise > (scroll down a bit). Mercola doesn't address the issue of digestbility at all, if I remember that article correctly. He says he doesn't think biotin deficiency is a problem. But he doesn't address the issue of trypsin inhibitors. Why eat egg white's at all? Why throw away all that biotin to get the 3.5 grams of protein in the egg white, which is more or less lacking in other nutrients except a small amount of iron? The only time I eat egg whites is for taste when I make ommellettes and scrambled eggs. If I'm eating them raw for my health, I see little point in even eating the white. Chris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 13, 2003 Report Share Posted September 13, 2003 @@@@@@@@@@@@ > I see the whole raw egg as a perfectly balanced package. Eat just the whites and you develop a biotin deficiency- something which the yolk has in abundance. Eat just the yolk, who knows? A biotin toxicity? A see no sense in dividing the incredible, edible egg. of this message have been removed] @@@@@@@@@@@@@ definitely no risk of too much biotin from eggs. first of all, many people eat many eggs cooked, which gives you the same amount of biotin as eating just the yolk. also, in general, no biotin toxicity has been reported for humans, even with very large doses. by the way, there is much more biotin in liver. the raw egg white issue has been discussed a bit in the past. see the archives from a few months ago for my post deconstructing the " balanced package of nature " idea, and some studies showing less protein digestibility for raw egg whites. i agree with chris as far as the " why bother with the white when all it gives you is a little protein? " reasoning. i've been throwing away my whites for a long time. in the end, though, it's not a big deal one way or the other. no harm will come from eating raw egg whites, but probably little or no benefit. i like to crack the egg, pour it into my hand, let the white drip between my fingers, and pop the delicious yolk into my mouth. mike parker Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 13, 2003 Report Share Posted September 13, 2003 I know what Mercola thinks, but I tend to agree with Berardi on this one. - > > > Hi > > > I'd really like to start eating raw eggs. However, > > > I'm not sure how to make them palatable. This morning > > > I made a protein shake with vanilla whey protein > > > powder, 1 raw egg and heavy cream. It was delicious. > > > But I would like to get away from using the protein > > > powder (hardly a traditional food!) and cream. > > > > > > Any ideas? > > > > > > Thanks > > > > > > Jo > > > > > > > ________________________________________________________________________ > > > Want to chat instantly with your online friends? Get the FREE > > > Messenger http://mail.messenger..co.uk Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 13, 2003 Report Share Posted September 13, 2003 For the record, I don't fall into the " raw egg whites are evil " camp either-- I wouldn't have to think twice to make a desert with a merengue. But I think that eating whole raw eggs significantly diminishes the incredibility of the egg, and turns what is basically a superfood into a food. Unless eggs are one's only source of protein and one needs the extra protein, there's not much of a reason to eat the white, especially raw. Chris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 13, 2003 Report Share Posted September 13, 2003 This is incorrect. > > Hi > > I'd really like to start eating raw eggs. However, > > I'm not sure how to make them palatable. This morning > > I made a protein shake with vanilla whey protein > > powder, 1 raw egg and heavy cream. It was delicious. > > But I would like to get away from using the protein > > powder (hardly a traditional food!) and cream. > > > > Any ideas? > > > > Thanks > > > > Jo > > > > _____________________________________________________________________ ___ > > Want to chat instantly with your online friends? Get the FREE > > Messenger http://mail.messenger..co.uk Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 13, 2003 Report Share Posted September 13, 2003 Joanne we routinely blend them with frozen fruit and assorted other " smoothie " items. blend them into yogurt. Egg nog with raw milk eggs and cocoa is a nice treat. Then there's always Rocky Style! ;-) DMM > Hi > I'd really like to start eating raw eggs. However, > I'm not sure how to make them palatable. This morning > I made a protein shake with vanilla whey protein > powder, 1 raw egg and heavy cream. It was delicious. > But I would like to get away from using the protein > powder (hardly a traditional food!) and cream. > > Any ideas? > > Thanks > > Jo > > _____________________________________________________________________ ___ > Want to chat instantly with your online friends? Get the FREE > Messenger http://mail.messenger..co.uk Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 13, 2003 Report Share Posted September 13, 2003 I agree 100% terry. > I see the whole raw egg as a perfectly balanced package. Eat just the whites and you develop a biotin deficiency- something which the yolk has in abundance. Eat just the yolk, who knows? A biotin toxicity? A see no sense in dividing the incredible, edible egg. > > Terry > From: ChrisMasterjohn@a... > > Sent: Friday, September 12, 2003 10:48 PM > Subject: Re: Re: How to eat raw eggs > > > In a message dated 9/12/03 10:16:19 PM Eastern Daylight Time, > cassiusdio@g... writes: > > > Mercola thinks href= " http://www.mercola.com/2002/nov/13/eggs.htm " >otherwise > > (scroll down a bit). > > Mercola doesn't address the issue of digestbility at all, if I remember that > article correctly. He says he doesn't think biotin deficiency is a problem. > > But he doesn't address the issue of trypsin inhibitors. Why eat egg white's > at all? Why throw away all that biotin to get the 3.5 grams of protein in the > egg white, which is more or less lacking in other nutrients except a small > amount of iron? > > The only time I eat egg whites is for taste when I make ommellettes and > scrambled eggs. If I'm eating them raw for my health, I see little point in even > eating the white. > > Chris > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 13, 2003 Report Share Posted September 13, 2003 Mammals have routinely made practice of raiding nests for whole raw eggs. I really see little to be concerned with whether it be enzyme inhibitors or biotin binding issues (which in all honesty don't exist for any practical purposes) DMM > In a message dated 9/12/03 10:16:19 PM Eastern Daylight Time, > cassiusdio@g... writes: > > > Mercola thinks href= " http://www.mercola.com/2002/nov/13/eggs.htm " >otherwise > > (scroll down a bit). > > Mercola doesn't address the issue of digestbility at all, if I remember that > article correctly. He says he doesn't think biotin deficiency is a problem. > > But he doesn't address the issue of trypsin inhibitors. Why eat egg white's > at all? Why throw away all that biotin to get the 3.5 grams of protein in the > egg white, which is more or less lacking in other nutrients except a small > amount of iron? > > The only time I eat egg whites is for taste when I make ommellettes and > scrambled eggs. If I'm eating them raw for my health, I see little point in even > eating the white. > > Chris > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 13, 2003 Report Share Posted September 13, 2003 Mike I see no harm in NOT eating your whites but quite honestly the " egg white evil " thing is much ado about nothing as far as I am concerned. Either way raw egg is perfectly fine and healthy. DMM > > I see the whole raw egg as a perfectly balanced package. Eat just > the whites and you develop a biotin deficiency- something which the > yolk has in abundance. Eat just the yolk, who knows? A biotin > toxicity? A see no sense in dividing the incredible, edible egg. > of this message have been removed] > @@@@@@@@@@@@@ > > definitely no risk of too much biotin from eggs. first of all, many > people eat many eggs cooked, which gives you the same amount of > biotin as eating just the yolk. also, in general, no biotin toxicity > has been reported for humans, even with very large doses. by the > way, there is much more biotin in liver. > > the raw egg white issue has been discussed a bit in the past. see > the archives from a few months ago for my post deconstructing > the " balanced package of nature " idea, and some studies showing less > protein digestibility for raw egg whites. > > i agree with chris as far as the " why bother with the white when all > it gives you is a little protein? " reasoning. i've been throwing > away my whites for a long time. > > in the end, though, it's not a big deal one way or the other. no > harm will come from eating raw egg whites, but probably little or no > benefit. > > i like to crack the egg, pour it into my hand, let the white drip > between my fingers, and pop the delicious yolk into my mouth. > > mike parker Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 13, 2003 Report Share Posted September 13, 2003 @@@@@@@@@@@@@@@ > Mike I see no harm in NOT eating your whites but quite honestly > the " egg white evil " thing is much ado about nothing as far as I am > concerned. Either way raw egg is perfectly fine and healthy. > > DMM @@@@@@@@@@@@@@@@@@@@@ See the below excerpt from my post showing that I basically agree with you!! " egg white evil " wouldn't accurately describe my viewpoint at all. Mike @@@@@@@@@@@@@@ Me: > > in the end, though, it's not a big deal one way or the other. no > > harm will come from eating raw egg whites, but probably little or > > no benefit. @@@@@@@@@@@@@@@ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 13, 2003 Report Share Posted September 13, 2003 Now that I have replied to 5 different posts on this topic, a sixth... after years of debate and research on this topic I personally find the " dangers " of not eating the white and the " dangers " of eating the white to be so minimal on either side that the sheer amount of discussion that has been belabored for years on this topic is quite remarkable. Both sides certainly make good points but when reality sets in and after all the so called research has been addressed I see no legitimate " danger " in either practice. I'd say this is one where just make you're personal assessment and do it. Cuz for every dog that won't eat whites you can find dozens of mammals who'll eat the white, yolk, shell, chicken, feathers, beak, etc... and certainly there is some merit to the " negatives " regarding white consumption. So on this one I find myself in the rather unusual place of centrist. And considering the political tie in, methinks its a reverse racism issue against the " whites " . ;-) DMM > > > I see the whole raw egg as a perfectly balanced package. Eat > just > > the whites and you develop a biotin deficiency- something which > the > > yolk has in abundance. Eat just the yolk, who knows? A biotin > > toxicity? A see no sense in dividing the incredible, edible egg. > > of this message have been removed] > > @@@@@@@@@@@@@ > > > > definitely no risk of too much biotin from eggs. first of all, > many > > people eat many eggs cooked, which gives you the same amount of > > biotin as eating just the yolk. also, in general, no biotin > toxicity > > has been reported for humans, even with very large doses. by the > > way, there is much more biotin in liver. > > > > the raw egg white issue has been discussed a bit in the past. see > > the archives from a few months ago for my post deconstructing > > the " balanced package of nature " idea, and some studies showing > less > > protein digestibility for raw egg whites. > > > > i agree with chris as far as the " why bother with the white when > all > > it gives you is a little protein? " reasoning. i've been throwing > > away my whites for a long time. > > > > in the end, though, it's not a big deal one way or the other. no > > harm will come from eating raw egg whites, but probably little or > no > > benefit. > > > > i like to crack the egg, pour it into my hand, let the white drip > > between my fingers, and pop the delicious yolk into my mouth. > > > > mike parker Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 13, 2003 Report Share Posted September 13, 2003 Sorry mike I didn't mean to insinuate that that was your viewpoint, my apologies if I did. DMM > > Mike I see no harm in NOT eating your whites but quite honestly > > the " egg white evil " thing is much ado about nothing as far as I am > > concerned. Either way raw egg is perfectly fine and healthy. > > > > DMM > @@@@@@@@@@@@@@@@@@@@@ > > See the below excerpt from my post showing that I basically agree > with you!! " egg white evil " wouldn't accurately describe my > viewpoint at all. > > Mike > > @@@@@@@@@@@@@@ Me: > > > in the end, though, it's not a big deal one way or the other. no > > > harm will come from eating raw egg whites, but probably little or > > > no benefit. > @@@@@@@@@@@@@@@ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 13, 2003 Report Share Posted September 13, 2003 >It was delicious. >But I would like to get away from using the protein >powder (hardly a traditional food!) and cream. Jo: Kefir or kefiili make delicious smoothies! Toss some in with some frozen fruit, eggs, or whatever. -- Heidi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 13, 2003 Report Share Posted September 13, 2003 How about in ice cream? Yum! Kathy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 14, 2003 Report Share Posted September 14, 2003 In a message dated 9/14/03 10:04:39 AM Eastern Daylight Time, jopollack2001@... writes: > Well, first thing in the morning when I'm already late > for work, I don't have time to separate the eggs. > However, if I wasn't running late, I could separate > them and make a meringue later that day. > > Hmmmm, now there's a thought! Would make a change > from chocolate cake and egg custard... I have trouble understanding this. Separation of say, three eggs, adds about 10 seconds to the procedure. I doubt your boss would notice the difference if you were 10 minutes, or 10 minutes and 10 seconds, late. Doing it Mike 's way seems like it would be enormously quicker than any other. You don't have to wash any dishes, or take them out of the cabinet. Chris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 14, 2003 Report Share Posted September 14, 2003 --- ChrisMasterjohn@... wrote: > In a message > > But he doesn't address the issue of trypsin > inhibitors. Why eat egg white's > at all? Why throw away all that biotin to get the > 3.5 grams of protein in the > egg white, which is more or less lacking in other > nutrients except a small > amount of iron? > Well, first thing in the morning when I'm already late for work, I don't have time to separate the eggs. However, if I wasn't running late, I could separate them and make a meringue later that day. Hmmmm, now there's a thought! Would make a change from chocolate cake and egg custard... Jo ________________________________________________________________________ Want to chat instantly with your online friends? Get the FREE Messenger http://mail.messenger..co.uk Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 14, 2003 Report Share Posted September 14, 2003 Thanks everyone for your raw egg recipes. I look forward to trying them. In fact, it's lunch time and the glass of Rose' has made me peckish! So maybe maybe I'll go and attempt something new! Thing about wine is it makes a person hungry... (just in case anyone thinks I'm a wino, it's actually 3.30pm, so not too early for a glass of wine.... just celebrating michael schumacher winning the monza grand prix! Jo --- " Dr. Marasco " <mmarasco@...> wrote: > Joanne we routinely blend them with frozen fruit and > assorted > other " smoothie " items. blend them into yogurt. > Egg nog with raw > milk eggs and cocoa is a nice treat. > > Then there's always Rocky Style! ;-) > > DMM > ________________________________________________________________________ Want to chat instantly with your online friends? Get the FREE Messenger http://mail.messenger..co.uk Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 14, 2003 Report Share Posted September 14, 2003 What about Mercola's comment that damaging egg yolks by blending damages the molecules and so they should only be whisked gently with a fork? Any comments? JO --- " Dr. Marasco " <mmarasco@...> wrote: > This is incorrect. > > > > I believe raw egg whites are not digestible... > > ________________________________________________________________________ Want to chat instantly with your online friends? Get the FREE Messenger http://mail.messenger..co.uk Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 14, 2003 Report Share Posted September 14, 2003 After the discussion so far on whether or not to eat egg whites, I will probably continue eating them. I make a point of eating protein for breakfast every day, so this would be my protein for the meal. However, what are the actual benefits of eating them raw? When I eat cooked eggs I always have the yolk soft anyway. I have to say though I don't think I'll eat my farmers-market eggs raw. Even though they are free range. In the UK, we have something called the lion brand. It covers by far the majority of supermarket eggs and it guarantees they are salmonella free. The market eggs do not have the lion brand. So I think I'll have those cooked, just to be safe... Jo --- " Dr. Marasco " <mmarasco@...> wrote: > Mammals have routinely made practice of raiding > nests for whole raw > eggs. I really see little to be concerned with > whether it be enzyme > inhibitors or biotin binding issues (which in all > honesty don't > exist for any practical purposes) > > DMM > ________________________________________________________________________ Want to chat instantly with your online friends? Get the FREE Messenger http://mail.messenger..co.uk Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 14, 2003 Report Share Posted September 14, 2003 --- Heidi Schuppenhauer <heidis@...> wrote: > > Jo: > > Kefir or kefiili make delicious smoothies! Toss > some in with some frozen fruit, eggs, or whatever. Thanks Heidi I'm still wary of kefir though- it doesn't seem to agree with me. Maybe mixing it with other foods will help? Jo (getting used to the neti pot now! Although my nose is still partially blocked) ________________________________________________________________________ Want to chat instantly with your online friends? Get the FREE Messenger http://mail.messenger..co.uk Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 14, 2003 Report Share Posted September 14, 2003 >Well, first thing in the morning when I'm already late >for work, I don't have time to separate the eggs. >However, if I wasn't running late, I could separate >them and make a meringue later that day. They keep in the fridge for a week, at least, though I don't think I'd eat them *raw* after being stored. Salmonella isn't usually from freshly cracked eggs, it is from eggs that have been sitting out after cracking ... the contamination is usually from the SHELL. They are very very rarely contaminated inside, but the outside has all kind of junk on it. I don't think Mercola is correct about only sick chickens have salmonella ... it does not make the chicken sick and it is just endemic in chickens and in reptiles. So you should use raw eggs (if you are using them raw) quickly after cracking. The problem with homemade mayo is that is sits out sometimes .... Anyway, I have a lot of recipes that only call for yolks, so I just save the whites then make something with them. The nice thing about whites is that they whip into this nice froth ... which if you add it to baked goods makes fluffy items. Some people even add it to masa to make light tamales (really good!) or you can use it to make cornbread or even regular bread. Or cakes. Just make your batter then fold in the whites. -- Heidi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 14, 2003 Report Share Posted September 14, 2003 >I'm still wary of kefir though- it doesn't seem to >agree with me. Maybe mixing it with other foods will >help? I can't eat much of it myself ... I'm casein intolerant and I can eat SOME of it but not much. == Quote Link to comment Share on other sites More sharing options...
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