Guest guest Posted May 27, 2006 Report Share Posted May 27, 2006 wrote: > Hi Bee > I think that's interesting > http://cholesterol-and-health.com/Egg_Yolk.html Thanks so much , I posted excerpts from it in our Egg Folder. Bee Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 29, 2006 Report Share Posted May 29, 2006 Veroeins wrote: Hi Bee I think that's interesting http://cholesterol-and-health.com/Egg_Yolk.html ----- Yes, very interesting article. One thing jumped out at me... " While egg whites are not particularly important to consume, they are relatively harmless when cooked. However, raw egg whites should NOT be consumed. Egg whites contain anti-nutrients. Avidin is a glycoprotein in egg whites that binds to the B vitamin biotin, and can lead to a deficiency of this vitamin. Additionally, egg whites contain trypsin inhibitors, which could possibly inhibit proper digestion of protein, and growth. Heat destroys both of these compounds. Please read Dr. Mercola's article on this particular point here. Again, egg whites are safe to eat cooked, but contain anti-nutrients that could hurt your nurtritional status if consumed raw. " Bee, do you have a take on this? Is this why we are recommended to take a Vitamin B Complex supplement? Should we be making our raw egg drink with egg yolks and not whites and save the whites for an omelette? Sorry if I've missed something in past posts. Jen ) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 29, 2006 Report Share Posted May 29, 2006 Dear Jen, I do not agree that raw egg whites cause any problems. I've been eating 5-8 for 2 years and it hasn't interfered with my digestion or functioning. Dr. Mercola has changed his mind many times about eating raw egg whites too. I most trust Herbert, an Orthomolecular Physician, who is also on the WAPF board, and has many designations after his name - he says raw egg whites are no problem. He states: " would animals or our ancestors have stopped to remove the egg whites when they ate them in the wild? I don't think so. " lol! If you are not comfortable however, you can poach eggs before using them in the egg drink, or only use the egg yolk. Bee > Hi Bee > I think that's interesting > http://cholesterol-and-health.com/Egg_Yolk.html > > ----- > Yes, very interesting article. One thing jumped out at me... > > > " While egg whites are not particularly important to consume, they are relatively harmless when cooked. However, raw egg whites should NOT be consumed. > Egg whites contain anti-nutrients. Avidin is a glycoprotein in egg whites that binds to the B vitamin biotin, and can lead to a deficiency of this vitamin. > > Additionally, egg whites contain trypsin inhibitors, which could possibly inhibit proper digestion of protein, and growth. Heat destroys both of these compounds. > > Please read Dr. Mercola's article on this particular point here. Again, egg whites are safe to eat cooked, but contain anti-nutrients that could hurt your nurtritional status if consumed raw. " > > > > Bee, do you have a take on this? Is this why we are recommended to take a Vitamin B Complex supplement? Should we be making our raw egg drink with egg yolks and not whites and save the whites for an omelette? Sorry if I've missed something in past posts. > > Jen ) > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 29, 2006 Report Share Posted May 29, 2006 Hi Bee, Am I making my egg drink wrong when I pour boiling water into my eggs and fats as I blend them? When I make it this way, I would definitely say that the eggs are cooked by the boiling hot water (effectively poaching them). One idea I had for those who want raw yolks and cooked whites in their egg drink would be to separate the eggs, make the drink with the whites only, then cool and add the yolks. Serve cool. I haven't tried this, but I did once make the egg drink with whites only, then ate the yolks separately raw. I didn't like this much. I'd just rather swallow the whole egg raw or cook my eggs over-easy. Sometimes I feel like the egg drink, but I haven't tried it cold yet. It does make sense that our ancestors wouldn't have bothered to separate their eggs and there are also some valuable nutrients in the whites as well. Also, my understanding is that enzymes are destroyed by temperatures above 118 degrees F. Jan >If you are not comfortable however, you can poach eggs before using >them in the egg drink, or only use the egg yolk. >Bee Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 29, 2006 Report Share Posted May 29, 2006 I bring filtered water to a warm temperature. Enough to melt the butter and coconut oil. I don't think it needs to be boiling and then you don't have to worry about it destroying the valuable nutrients in the eggs. I drink mine cold anyway. Jeanne otn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 30, 2006 Report Share Posted May 30, 2006 Jan wrote: > > Hi Bee, Am I making my egg drink wrong when I pour boiling water into my eggs and fats as I blend them? When I make it this way, I would definitely say that the eggs are cooked by the boiling hot water (effectively poaching them). ==>Yes, that's correct. The hot water does seem to turn the whites white. lol! > One idea I had for those who want raw yolks and cooked whites in their egg drink would be to separate the eggs, make the drink with the whites only, then cool and add the yolks. Serve cool. I haven't tried this, but I did once make the egg drink with whites only, then ate the yolks separately raw. I didn't like this much. I'd just rather swallow the whole egg raw or cook my eggs over-easy. Sometimes I feel like the egg drink, but I haven't tried it cold yet. ==>That's a good idea. > It does make sense that our ancestors wouldn't have bothered to separate their eggs and there are also some valuable nutrients in the whites as well. Also, my understanding is that enzymes are destroyed by temperatures above 118 degrees F. ==>That's true about the temperature. Hugs, Bee Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 30, 2006 Report Share Posted May 30, 2006 That's incredible Jan! I have had the same idea this days. I haven't been taken the raw eggs drink for weeks because my body doesn't want it after months of enjoying it (I think similar to you) I will try it definitely like that, and maybe letting it chill in the refrigerator and having it for lunch.. > > > One idea I had for those who want raw yolks and cooked whites in > their egg drink would be to separate the eggs, make the drink with > the whites only, then cool and add the yolks. Serve cool. I haven't > tried this, but I did once make the egg drink with whites only, Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 7, 2006 Report Share Posted October 7, 2006 ==>That's true about the temperature. -----how hot is the water from the kettle poured into the egg drink? i wouldnt want to destroy the enzymes. i assume you have heard of the milk cure bee, how about the egg cure?, do you think it could have the same effect, potentially, i've been eating mainly egg drinks and bone broths, with all gud fat and some blended lamb mostly every day. my eyes have started to fill out and look the age they should. previosly they wer always dark and swollen and sometimes felt like they were being pulled to the back of my head. but there gradually getting the life back in them, thank to you. Please trim your messages - see the Candida Group Information Folder. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 7, 2006 Report Share Posted October 7, 2006 > ==>That's true about the temperature. > > -----how hot is the water from the kettle poured into the egg drink? i wouldnt want to destroy the enzymes. ==>Hot or boiling water will not destroy any nutrients or enzymes in the egg drink. If boiling water in a drink damaged them you wouldn't get any benefit from teas which always use boiled water. Sometimes heat increases nutrient availability in some foods and herbs. > > i assume you have heard of the milk cure bee, ==>Yes I have heard of the milk cure. > how about the egg cure?, do you think it could have the same effect, potentially, ==>Eggs do potentially have a similar affect because it is the most balanced food according to the recommended ratios of protein to fats to carbs and it contains so many important nutrients. I usually eat 6 eggs per day. > i've been eating mainly egg drinks and bone broths, with all gud fat and some blended lamb mostly every day. my eyes have started to fill out and look the age they should. previously they were always dark and swollen and sometimes felt like they were being pulled to the back of my head. but there gradually getting the life back in them, thank to you. Joe ==>That's wonderful Joe! You are eating so good! I'm making pork hocks & feet bone broth today. Last weekend I made chicken feet bone broth. My, the amount of gelatin it produced from just 5 feet was amazing! I didn't take any cal/mag while drinking it. ==>Joe, may I post your message on our Success Stories? Luv, Bee Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 7, 2006 Report Share Posted October 7, 2006 > > ==>Joe, may I post your message on our Success Stories? > > Luv, Bee yes, please do > Quote Link to comment Share on other sites More sharing options...
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