Guest guest Posted April 1, 2005 Report Share Posted April 1, 2005 I am going to start eating (well drinking, can you say egg nog :-) a few raw eggs every day, I was thinking about just using the yolks as aren't the whites difficult to digest? My question is what do I do with the whites? With the trouble to get free range I don't want to waste them. Any suggestions? Mrs. Siemens field Christian Fellowship Helpmeet to , mommy to Zachary and Lydia " For I am not ashamed of the gospel of Christ: for it is the power of God unto salvation.... " -Romans 1:16a- --------------------------------- Post your free ad now! Canada Personals Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 1, 2005 Report Share Posted April 1, 2005 One thing I do with whites is substitute 2 egg whites for 1 whole egg when baking. It usually doesn't make much difference in the final product. Irene At 04:42 PM 4/1/2005, you wrote: >I am going to start eating (well drinking, can you say egg nog :-) a few >raw eggs every day, I was thinking about just using the yolks as aren't >the whites difficult to digest? My question is what do I do with the >whites? With the trouble to get free range I don't want to waste them. Any >suggestions? > > >Mrs. Siemens >field Christian Fellowship > >Helpmeet to , mommy to Zachary and Lydia > > " For I am not ashamed of the gospel of Christ: for it is the power of God >unto salvation.... " >-Romans 1:16a- > > > > > > > > > > > > > > > > > > > > > > > >--------------------------------- >Post your free ad now! Canada Personals > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 1, 2005 Report Share Posted April 1, 2005 --- Siemens <amandasiemens@...> wrote: > I am going to start eating (well drinking, can you say egg nog :-) a few raw eggs every > day, I was thinking about just using the yolks as aren't the whites difficult to > digest? My question is what do I do with the whites? With the trouble to get free range > I don't want to waste them. Any suggestions? I believe egg whites are a problem only when eaten by themselves, i.e. without the yolks. A lot of people who think they have allergies to egg are actually allergic to the whites and not the yolk. Some are under the impression that eating the whites and not the yolk will help reduce their cholesterol numbers. Anyhow, if you are making an egg nog using raw eggs, it shouldn't be a problem if you put the entire egg into it (unless you are allergic to egg whites). HTH P.S. Egg yolks should not be given to infants - so if you are preparing the egg nog for your daughter, use only the yolks. P.P.S. I hate to say it, but you don't want to use too many egg whites in any kind of prepration - since they are known to bring on allergies. That's the way allergies are - they strike out of the blue, stay with you for years and then disappear as mysteriously as they came. I used to love sea-food a lot, esp. shrimp - and one fine day, I got a severe allergic reaction to it and haven't been able to eat shrimp since then. I guess that's nature's way of telling us that too much of a good thing isn't good ) __________________________________ Messenger Show us what our next emoticon should look like. Join the fun. http://www.advision.webevents./emoticontest Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 1, 2005 Report Share Posted April 1, 2005 > > I am going to start eating (well drinking, can you say egg nog :- ) a few raw eggs every > > day, I was thinking about just using the yolks as aren't the whites difficult to > > digest? My question is what do I do with the whites? With the trouble to get free range > > I don't want to waste them. Any suggestions? > > I believe egg whites are a problem only when eaten by themselves, i.e. without the yolks. Have you read Mercola's latest comment on egg whites? See below: " Important Update on Eating Raw Eggs By Dr. ph Mercola Well folks, it is time for a major update on my recommendations for eating raw eggs. First, before I review the update, I want to dispel the common myth that raw eggs are bad for you. Most people fear them because of the risk for salmonella contamination. If you are still concerned about this please read my earlier article on raw eggs. As part of that article I had stated that one should never consume raw egg white alone without the yolks, as a component in them called avidin binds to the B-vitamin biotin, potentially creating a deficiency in your body. However, my position shifted when one consumed whole raw eggs, both the yolk and the white together. One of my raw food mentors convinced me that there was more than enough biotin in raw egg yolks to compensate for this problem, and I revised my previous recommendation to say that eating whole raw eggs would not pose a problem. This idea made sense to me as many wild animals consume raw eggs with no apparent problems. However, recently a subscriber, Dr. Sharma, PhD, who is a biochemist with Bayer, contacted me about this issue. His investigation into the matter revealed that there is not enough biotin in an egg yolk to bind to all the avidin present in the raw whites. He found that 5.7 grams of biotin are required to neutralize all the avidin found in the raw whites of an average-sized egg. There are only about 25 micrograms -- or 25 millionths of a gram -- of biotin in an average egg yolk. This is obviously not nearly enough to do the job. For this very reason, controlled diets of only raw egg whites lead to severe biotin deficiency. New Egg White Recommendations So is this the 'end' for the healthy consumption of raw egg whites? If you naturally tend to be biotin deficient or are pregnant then the answer is yes. However, raw egg whites (the white 'Yin' to the yolk's 'Yang') are part of the important combined nutritional balance of the egg. The nutritional breakdown of the egg white is rather impressive. With 9.8 grams of varied protein, high riboflavin, magnesium and potassium, plus a whopping 25 percent the daily value of selenium, there are options to have your white and eat it too! If you decide to eat whole raw eggs, here are my suggested options: 1. My primary new recommendation, and the one I now follow, is to separate the yolks from the whites so you can cook the whites and consume the yolks uncooked, or raw. The white can be cooked and eaten on its own. Although cooking the white reduces the nutrient quality and perhaps increases allergic sensitivities to some, the avidin in the egg white breaks down when cooked to 100 degrees Centigrade, therefore releasing the biotin back for your absorption and virtually eliminating any risk of biotin deficiency. 2. Supplement with biotin. Safe and adequate recommendations for biotin use are about 30 to 300 micrograms per day in adults, and 10 to 30 micrograms per day for infants and children. Typical therapeutic doses are anywhere between 100 micrograms and 16 milligrams per day. Studies have shown daily doses as high as 100 milligrams caused no adverse effects in otherwise healthy individuals. No studies to date have been done using intakes anywhere near 5.7 grams, but for those who are interested Allergy Research Group has a 5,000-mg biotin capsule, and, depending on your overall egg consumption, there's also an 8,000-mg capsule by Thorne. You would theoretically need about 5,000 mg of biotin per egg white to 'neutralize' the avidin in the average large egg. You can also get limited amounts of biotin from your food. Animal livers are by far the richest sources. 3. Don't eat raw egg whites every day. Allow your biotin reserves to rebuild and eat only raw yolks or an alternative breakfast. 4. Eat yolks one day then whites the next. Remember that the biotin loss occurs in your digestive tract when the two molecules bond together before it is even absorbed. Eating the yolk and the white separately will greatly reduce the problem. 5. Keep your intestinal flora healthy. Probiotics should always be used. The GI track is long and has evolved different biotin strategies at different locations. A 1989 study showed quality biotin absorbed most effectively at the upper bowel. Keeping this region healthy and functioning optimally with plenty of good bacteria is a must to speed up the nutrient uptake of high-quality, small molecules such as biotin versus the 'lumbering' avidin at the start of digestion. Additionally, a healthy lower bowel will produce limited biotin on its own and absorption may even be possible. Detection and Treatment of a Biotin Deficiency If you have been consuming whole raw eggs like I have, you may be concerned that you are now deficient in biotin. You need not worry too much as it takes months to years of severely deficient biotin intake to cause any noticeable symptoms, and these symptoms will clear up quickly if you stop eating raw egg whites and take a biotin supplement for a few weeks. Common symptoms of biotin deficiency include: * Brittle fingernails * Thinning hair and/or loss of hair color * A red, scaly rash around the eyes, nose and mouth Less common symptoms of biotin deficiency include: * Depression * Lethargy * Hallucinations * Numbness and tingling in the hands and feet A definitive diagnosis of biotin deficiency can be made if the symptoms in question resolve by supplementing with biotin, or by measuring and detecting a reduction in urinary excretion of biotin. The Bottom Line One of the problems with being on the leading edge of natural medicine is that occasionally one will veer off course a bit, but with time the direction always swings back to the truth. Many readers have appreciated my openness to modifying my views based on new information. This is in direct contrast to the conventional medical model that can be quite dogmatic and rigid about considering new data to modify their current beliefs. When eating any part of an egg raw, I also recommend that you read my guidelines on how to ensure that you are consuming fresh high- quality eggs. " -------------------------------------------------------------------- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 2, 2005 Report Share Posted April 2, 2005 > Message: 3 > Date: Fri, 1 Apr 2005 19:42:05 -0500 (EST) > From: Siemens <amandasiemens@...> > Subject: egg whites > > I am going to start eating (well drinking, can you say egg nog :-) a > few raw eggs every day, I was thinking about just using the yolks as > aren't the whites difficult to digest? My question is what do I do > with the whites? With the trouble to get free range I don't want to > waste them. Any suggestions? I understand that the raw egg whites tie up biotin. What to do with them? 1. Make meringue 2. Use them in custards (along with some yolks so you get some yellow.) 3. Omelets 4. Find a Powter fan and trade your whites for their yolks. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 2, 2005 Report Share Posted April 2, 2005 A little contradictory don't you think ::grin:: don't worry I know what you meant :-)No I've never given baby egg whites. > > P.S. Egg yolks should not be given to infants - so if you are preparing the egg nog for > your daughter, use only the yolks. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 2, 2005 Report Share Posted April 2, 2005 BEAUTIFUL! When I fry my eggs, I like the white cooked and the yolk raw. So I can have my raw yolks and my cooked whites!!! ::does a happy dance:: --- In , " filikara " <filippa91@y...> wrote: 1. My primary new recommendation, and the one I now follow, is to separate the yolks from the whites so you can cook the whites and consume the yolks uncooked, or raw. The white can be cooked and eaten on its own. Although cooking the white reduces the nutrient quality and perhaps increases allergic sensitivities to some, the avidin in the egg white breaks down when cooked to 100 degrees Centigrade, therefore releasing the biotin back for your absorption and virtually eliminating any risk of biotin deficiency. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 2, 2005 Report Share Posted April 2, 2005 ROTFLOL --- In , Quick <jaq@p...> wrote: > 4. Find a Powter fan and trade your whites for their yolks. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 2, 2005 Report Share Posted April 2, 2005 On Fri, 1 Apr 2005 19:42:05 -0500 (EST), Siemens <amandasiemens@...> wrote: > > I am going to start eating (well drinking, can you say egg nog :-) a few raw > eggs every day, I was thinking about just using the yolks as aren't the > whites difficult to digest? My question is what do I do with the whites? > With the trouble to get free range I don't want to waste them. Any > suggestions? Spike your hair. Chris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 2, 2005 Report Share Posted April 2, 2005 Also good for the skin/face. Terry > Spike your hair. > Chris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 3, 2005 Report Share Posted April 3, 2005 I give my son raw yolks everyday & save up my whites to make macaroons. Yummy treat for all of us & something he can even have since they are gluten & dairy free!! HTH, > > > I am going to start eating (well drinking, can you say egg nog :- > ) a few raw eggs every > > > day, I was thinking about just using the yolks as aren't the > whites difficult to > > > digest? My question is what do I do with the whites? With the > trouble to get free range > > > I don't want to waste them. Any suggestions? > > > > I believe egg whites are a problem only when eaten by themselves, > i.e. without the yolks. > > Have you read Mercola's latest comment on egg whites? See below: > > " Important Update on Eating Raw Eggs > > By Dr. ph Mercola > > Well folks, it is time for a major update on my recommendations for > eating raw eggs. First, before I review the update, I want to dispel > the common myth that raw eggs are bad for you. Most people fear them > because of the risk for salmonella contamination. If you are still > concerned about this please read my earlier article on raw eggs. > > As part of that article I had stated that one should never consume > raw egg white alone without the yolks, as a component in them called > avidin binds to the B-vitamin biotin, potentially creating a > deficiency in your body. However, my position shifted when one > consumed whole raw eggs, both the yolk and the white together. > > One of my raw food mentors convinced me that there was more than > enough biotin in raw egg yolks to compensate for this problem, and I > revised my previous recommendation to say that eating whole raw eggs > would not pose a problem. This idea made sense to me as many wild > animals consume raw eggs with no apparent problems. > > However, recently a subscriber, Dr. Sharma, PhD, who is a biochemist > with Bayer, contacted me about this issue. His investigation into > the matter revealed that there is not enough biotin in an egg yolk > to bind to all the avidin present in the raw whites. He found that > 5.7 grams of biotin are required to neutralize all the avidin found > in the raw whites of an average-sized egg. There are only about 25 > micrograms -- or 25 millionths of a gram -- of biotin in an average > egg yolk. > > This is obviously not nearly enough to do the job. For this very > reason, controlled diets of only raw egg whites lead to severe > biotin deficiency. > > New Egg White Recommendations > > So is this the 'end' for the healthy consumption of raw egg whites? > If you naturally tend to be biotin deficient or are pregnant then > the answer is yes. However, raw egg whites (the white 'Yin' to the > yolk's 'Yang') are part of the important combined nutritional > balance of the egg. > > The nutritional breakdown of the egg white is rather impressive. > With 9.8 grams of varied protein, high riboflavin, magnesium and > potassium, plus a whopping 25 percent the daily value of selenium, > there are options to have your white and eat it too! If you decide > to eat whole raw eggs, here are my suggested options: > > 1. My primary new recommendation, and the one I now follow, is to > separate the yolks from the whites so you can cook the whites and > consume the yolks uncooked, or raw. The white can be cooked and > eaten on its own. Although cooking the white reduces the nutrient > quality and perhaps increases allergic sensitivities to some, the > avidin in the egg white breaks down when cooked to 100 degrees > Centigrade, therefore releasing the biotin back for your absorption > and virtually eliminating any risk of biotin deficiency. > > 2. Supplement with biotin. Safe and adequate recommendations for > biotin use are about 30 to 300 micrograms per day in adults, and 10 > to 30 micrograms per day for infants and children. Typical > therapeutic doses are anywhere between 100 micrograms and 16 > milligrams per day. > > Studies have shown daily doses as high as 100 milligrams caused no > adverse effects in otherwise healthy individuals. No studies to date > have been done using intakes anywhere near 5.7 grams, but for those > who are interested Allergy Research Group has a 5,000-mg biotin > capsule, and, depending on your overall egg consumption, there's > also an 8,000-mg capsule by Thorne. You would theoretically need > about 5,000 mg of biotin per egg white to 'neutralize' the avidin in > the average large egg. > > You can also get limited amounts of biotin from your food. Animal > livers are by far the richest sources. > > 3. Don't eat raw egg whites every day. Allow your biotin reserves to > rebuild and eat only raw yolks or an alternative breakfast. > > 4. Eat yolks one day then whites the next. Remember that the biotin > loss occurs in your digestive tract when the two molecules bond > together before it is even absorbed. Eating the yolk and the white > separately will greatly reduce the problem. > > 5. Keep your intestinal flora healthy. Probiotics should always be > used. The GI track is long and has evolved different biotin > strategies at different locations. A 1989 study showed quality > biotin absorbed most effectively at the upper bowel. Keeping this > region healthy and functioning optimally with plenty of good > bacteria is a must to speed up the nutrient uptake of high- quality, > small molecules such as biotin versus the 'lumbering' avidin > at the start of digestion. > > Additionally, a healthy lower bowel will produce limited biotin on > its own and absorption may even be possible. > > Detection and Treatment of a Biotin Deficiency > > If you have been consuming whole raw eggs like I have, you may be > concerned that you are now deficient in biotin. You need not worry > too much as it takes months to years of severely deficient biotin > intake to cause any noticeable symptoms, and these symptoms will > clear up quickly if you stop eating raw egg whites and take a biotin > supplement for a few weeks. > > Common symptoms of biotin deficiency include: > > * Brittle fingernails > * Thinning hair and/or loss of hair color > * A red, scaly rash around the eyes, nose and mouth > > > Less common symptoms of biotin deficiency include: > > * Depression > * Lethargy > * Hallucinations > * Numbness and tingling in the hands and feet > > A definitive diagnosis of biotin deficiency can be made if the > symptoms in question resolve by supplementing with biotin, or by > measuring and detecting a reduction in urinary excretion of biotin. > > The Bottom Line > > One of the problems with being on the leading edge of natural > medicine is that occasionally one will veer off course a bit, but > with time the direction always swings back to the truth. Many > readers have appreciated my openness to modifying my views based on > new information. This is in direct contrast to the conventional > medical model that can be quite dogmatic and rigid about considering > new data to modify their current beliefs. > > When eating any part of an egg raw, I also recommend that you read my > guidelines on how to ensure that you are consuming fresh high- > quality eggs. " > ------------------------------------------------------------------- - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 4, 2005 Report Share Posted April 4, 2005 [] I am going to start eating (well drinking, can you say egg nog :-) a few raw eggs every day, I was thinking about just using the yolks as aren't the whites difficult to digest? My question is what do I do with the whites? With the trouble to get free range I don't want to waste them. Any suggestions? [MAP] You shouldn't feel any worse about wasting the whites than wasting the shells. Both are almost worthless nutritionally and serve little more than support for the yolk, where 99.999+ % of the egg's content resides. (Ignore Mercola's awkward and numerically misleading defense of whites in his latest (cited in this thread) egg advice; he's stuck in a conceptual rut there.) Mike SE Pennsylvania Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 4, 2005 Report Share Posted April 4, 2005 > Back to this yolk/whites question (sorry.) I assume that we're to gather > from this study that egg whites have a toxic quality *only* when eaten > alone. The raw white has a number of anti-nutritive factors however it is consumed. > By extension, isn't the study suggesting that eggs whites are, at the > very least, okay when eaten along with their yolks? I believe posted a link a while ago that states that the amount of biotin (a necessary B vitamin) in the yolk even if it all gets bound is far from enough to quench all the biotin binding factors in the egg white. " 5.7 grams of biotin are required to neutralize all the avidin found in the raw whites of an average-sized egg. There are only about 25 micrograms -- or 25 millionths of a gram -- of biotin in an average egg yolk. " http://www.mercola.com/2005/feb/9/raw_eggs.htm Bruce Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 2, 2006 Report Share Posted January 2, 2006 But AFAIK historically, not eating the whites is a new development? Certainly in the relatively recent past when I lived in Italy they sold " Uova da bere " = eggs to drink, which they did, right out of the shell, the whole thing. Also I know that if I drink a milkshake with whole eggs I feel better than if I make it with only yolks. Now why would that be? Take care, Alice - violist & HSing mom to Alice (DS) born Thanksgiving Day 1995 :-) Hopewell Junction, NY http://users.bestweb.net/~castella castella@... Re: egg whites and pregnancy KerryAnn- >Has anyone looked into the issue of whether or not egg whites should be >cooked during pregnancy due to the avidin binding to the biotin? I'd say that egg whites should, as a general rule, ALWAYS be cooked, regardless of pregnancy, and not just because of the avidin problem, but because the whites contain trypsin inhibitors, meaning that eating raw whites will inhibit protein digestion and absorption generally. That's not to say an occasional exception will be any kind of problem, but overall, yolks are best raw and whites are best either discarded or cooked. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2006 Report Share Posted January 4, 2006 Alice- >But AFAIK historically, not eating the whites is >a new development? Not at all. It's quite traditional, and if you look at animals eating eggs, the most common behaviours are eating the whole egg including the shell and breaking into the egg and eating the yolk. >Also I know that if I drink a milkshake with whole eggs >I feel better than if I make it with only yolks. >Now why would that be? I have no idea. I could speculate, but I'd really need a lot more information. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 19, 2006 Report Share Posted January 19, 2006 > > Has anyone's child ever gotten red cheeks from egg whites? Egg white is a common childhood allergy. > Why would their cheeks get red from them, are there phenols in egg > whites? No. > Also, does anyone know if parsnips are a carb? I just found out last > night that peas are carbs ( who knew!! )Well, I didn't. Type " parsnip carbohydrate " into google. I just did, and this is the first link http://www.carbs-information.com/carb-vegetables/carbs-in-parsnip.htm Dana Quote Link to comment Share on other sites More sharing options...
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