what to do with egg whites?

[Guest guest]

So what do you all do with leftover egg whites? I have egg yolks in my

smoothies every morning for brekky and I confess to mostly just throwing the egg

whites away. I tried Sally's meringues a couple of times but they didnt work

and were a hassle - I think I don't have the oven for it. Any other

suggestions?

Filippa

[Guest guest]

I had been meaning to ask what the WAP/NT view

is on egg whites?

Do they say, like others have, that the white should only be

eaten cooked because of the avadin/biotin issue?

Seems such a shame to waste all that protein and who knows what else...

Take care,

Alice - HSing mom to Alice (DS) born Thanksgiving Day 1995 :-)

Hopewell Junction, NY

http://users.bestweb.net/~castella

[Guest guest]

Nenah Sylver wrote:

>

>For instance, when I make chocolate mousse brownies, I first mix egg yolks with

melted chocolate and liquid (but cooled) coconut oil. Then I mix that with

beaten, fluffy egg whites. It makes a glorious batter that is then baked.

>

>The finished product, cooled, is very much like a brownie.

>

>Best,

>Nenah

>

>

>

Nenah,

Would you mind sharing this recipe? :-)

Thanks!

Steph

[Guest guest]

>

> From: " Filippa " <filippa91@...>

>Subject: what to do with egg whites?

>

>So what do you all do with leftover egg whites?

We handled this last month I think...check the archives...my

suggestion was to find a Powter fan and trade them for yolks.

--

Quick, USUM (ret.)

www.en.com/users/jaquick

" Every people deserves the regime it is willing to endure. " --the

White Rose, leaflet #1

[Guest guest]

what to do with egg whites?

>So what do you all do with leftover egg whites?

We handled this last month I think...check the archives...my

suggestion was to find a Powter fan and trade them for yolks.

===========

Dr. Mercola suggests that it's not a horrible thing to eat the whites raw.

Even though too many can create a biotin deficiency, you'd have to eat a lot

of them. Plus, there is so much biotin in the egg yolks, it kind of makes up

for it.

Nenah

[Guest guest]

During a regular week, I'll just save up my egg whites and use them in

to clarify my chicken stock at the end of the week. Otherwise, I'll use

them to make macaroons or to fluff up a souffle.

Adrienne

--- In , " Filippa " <filippa91@y...>

wrote:

> So what do you all do with leftover egg whites? I have egg yolks in

my smoothies every morning for brekky and I confess to mostly just

throwing the egg whites away. I tried Sally's meringues a couple of

times but they didnt work and were a hassle - I think I don't have the

oven for it. Any other suggestions?

>

> Filippa

>

>

[Guest guest]

Dr. Mercola suggests that it's not a horrible thing to eat the whites raw.

Even though too many can create a biotin deficiency, you'd have to eat a lot

of them. Plus, there is so much biotin in the egg yolks, it kind of makes up

for it. (Nenah)

----> I thought his latest thing was not to eat them raw? When I got into WPF

eating, I used to only use egg yolks then because of Mercola I started using the

whole egg in my smoothies and now I've gone back to egg yolks. extract from his

email below:

" 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. "

[Guest guest]

During a regular week, I'll just save up my egg whites and use them in

to clarify my chicken stock at the end of the week. Otherwise, I'll use

them to make macaroons or to fluff up a souffle. (Adrienne)

--> So how do you clarify chicken stock with egg whites? (scuse my ignorance).

And what's the purpose of it?

I'd forgotten about coconut macaroons - they're easy so thanks for reminding me.

I'll make some tomorrow.

Filippa

[Guest guest]

BUMP — Do tell, Adrienne!

Tom

Filippa wrote:

> During a regular week, I'll just save up my egg whites and use them in

> to clarify my chicken stock at the end of the week. Otherwise, I'll use

> them to make macaroons or to fluff up a souffle. (Adrienne)

>

> --> So how do you clarify chicken stock with egg whites? (scuse my ignorance).

And what's the purpose of it?

>

> I'd forgotten about coconut macaroons - they're easy so thanks for reminding

me. I'll make some tomorrow.

>

> Filippa

>