Re: raw egg white and vitamin B1

[Guest guest]

The substance in egg white is avidin. If it is heated to above 150 degrees F.

and held for about 5 minutes above 150 degrees, it will no longer bind biotin.

Ora

On Fri, 02 Dec 2005 04:39:29 -0000, " veroeins " <veroeins@...> wrote:

>Hi Bee

>I have read that the white of the egg has a substance that is called

>anti-biotin that prevents the biotin (vitamin B1) from being absorbed

>(from the egg yolk and the liver, if added) This substance is

>destroyed by cooking.

>What do you know about this? Maybe it's better to have your raw egg

>drink with just the yolks, at least some days?

>

>Thanks

>

>

[Guest guest]

wrote:

>

> Hi Bee

> I have read that the white of the egg has a substance that is

called anti-biotin that prevents the biotin (vitamin B1) from being

absorbed (from the egg yolk and the liver, if added) This substance

is destroyed by cooking. What do you know about this? Maybe it's

better to have your raw egg drink with just the yolks, at least some

days?

==>Like Ora wrote the issue is concerning avidin contained in

uncooked egg white, however there is evidence that this is not true,

beside the fact that biotin is contained is so many foods that you'd

have to eat a totally deficient diet to create a biotin deficiency.

Also I do recommend taking 100 mgs. of a good vitamin B complex per

day.

For example one Olympic Health Nut in England had 13 dozen raw eggs a

week and managed to induce Biotin deficiency. He may be the only

person on record as having achieved this, because it is very

difficult to do. Biotin is contained in many foods, and to induce

deficiency of it in animals is incredibly difficult, because so many

foods contain it.

According to Howell, raw egg white also contains a protein

inhibitor called carboxylases biotinidase, however is an important

enzyme in the biotin cycle, the chain of chemical reactions involved

in the use and reuse of the vitamin biotin.

See this article:

http://www.ccmckids.org/research/biotinidase/BiotinidaseWhatIs.htm

One important role of biotinidase is to separate or free biotin from

proteins to which it is bound in foods. Biotin in its free form can

then be used by the body. Additionally, biotinidase lets the body

recycle or reuse the biotin over and over again so that we do not

need to consume large amounts of this vitamin in our diets.

Biotin is required to allow a group of enzymes called carboxylases to

function properly. Carboxylases are important in the production of

certain fats and carbohydrates and for the breakdown of proteins. In

order for inactive carboxylases to become active, free biotin must be

attached to the amino acid, lysine, at a special site on the inactive

carboxylases. Eventually, the carboxylases are broken down, but the

biotin stays attached to lysine. This biotin-lysine complex is known

as biocytin. Biocytin is normally broken down by biotinidase into

free biotin and lysine. In this way, biotin is recycled and can be

reused by the carboxylases.

When biotinidase activity is deficient, protein-bound biotin in the

diet cannot be used by carboxylases. The carboxylases are unable to

perform their normal functions, altering fat, carbohydrate and

protein metabolism. This causes harmful by-products to collect in the

body. Without adequate biotinidase activity, the body needs large

amounts of free biotin, more than is supplied by the normal diet.

When this is not available, health problems usually result.

My opinion is that IF there are any enzyme inhibitors in raw egg

white, they are minimal, and not enough to disturb the health of a

person with a half-decent diet. In fact eggs are such an excellent

source of raw protein, vitamin D, and many other nutrients and they

are an important part of any diet, even in large quantities.

NOTE: We are the only animal in nature that cooks eggs.

That said, if you still feel uncomfortable about eating raw egg

whites you can use only the egg yolks or only cook the egg until the

whites turn totally white so that yolk is not cooked. Uncooked yolks

are healthiest!

The best to you, Bee

[Guest guest]

Won't doing that kill a bunch of other stuff in the egg?

Re: [ ] raw egg white and vitamin B1

The substance in egg white is avidin. If it is heated to above 150 degrees

F.

and held for about 5 minutes above 150 degrees, it will no longer bind

biotin.

Ora

On Fri, 02 Dec 2005 04:39:29 -0000, " veroeins " <veroeins@...> wrote:

>Hi Bee

>I have read that the white of the egg has a substance that is called

>anti-biotin that prevents the biotin (vitamin B1) from being absorbed

>(from the egg yolk and the liver, if added) This substance is

>destroyed by cooking.

>What do you know about this? Maybe it's better to have your raw egg

>drink with just the yolks, at least some days?

>

>Thanks

>

>

[Guest guest]

Mike wrote:

>

> Won't doing that kill a bunch of other stuff in the egg?

==>There is no issue with avidin in raw egg whites Mike: here's Dr.

Mercola's latest update about it: Important Update on Eating Raw Eggs

http://www.mercola.com/2005/feb/9/raw_eggs.htm

Bee

[Guest guest]

It will also kill salmonela

Ora

On Mon, 5 Dec 2005 13:43:33 -0600, " Mike " <mikeroyusa@...> wrote:

>Won't doing that kill a bunch of other stuff in the egg?

>

> Re: [ ] raw egg white and vitamin B1

>

>

>The substance in egg white is avidin. If it is heated to above 150 degrees

>F.

>and held for about 5 minutes above 150 degrees, it will no longer bind

>biotin.

>

>Ora

>

[Guest guest]

While I agree with from the standpoint of the Avidin, the articles goes onto

say that egg whites on a daily basis might lead to a biotin deficiency.

[ ] Re: raw egg white and vitamin B1

Mike wrote:

>

> Won't doing that kill a bunch of other stuff in the egg?

==>There is no issue with avidin in raw egg whites Mike: here's Dr.

Mercola's latest update about it: Important Update on Eating Raw Eggs

http://www.mercola.com/2005/feb/9/raw_eggs.htm

Bee

[Guest guest]

Mike wrote:

>

> While I agree with from the standpoint of the Avidin, the articles

goes onto say that egg whites on a daily basis might lead to a biotin

deficiency.

==>Yes, but didn't he state that it takes 20 whole raw eggs per day for

months? But if the person is also taking a vitamin B complex even that

wouldn't happen.

Bee

[Guest guest]

This is from the website without modification.

*************

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.

*************

I didn't see the 20 eggs number. While I am fascinated with the nutrient

content of the egg whites, the biotin deficiency is still a concern to me

since I still don't know for sure at what level of consumption this

deficiency would occur if at all.

Mike

[ ] Re: raw egg white and vitamin B1

Mike wrote:

>

> While I agree with from the standpoint of the Avidin, the articles

goes onto say that egg whites on a daily basis might lead to a biotin

deficiency.

==>Yes, but didn't he state that it takes 20 whole raw eggs per day for

months? But if the person is also taking a vitamin B complex even that

wouldn't happen.

Bee

[Guest guest]

Hi Mike,

If you have any concerns at all about a biotin deficiency do cook

your egg whites (not the yolks) or don't consume raw egg white.

Bee

>

> This is from the website without modification: 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.

> *************

>

> I didn't see the 20 eggs number. While I am fascinated with the

nutrient content of the egg whites, the biotin deficiency is still a

concern to me since I still don't know for sure at what level of

consumption this deficiency would occur if at all.