Raw Eggs Help Before/After You Indulge In Holiday Treats
The use of food as preventive medicine.
Date: 12/20/2017 10:04:46 AM ( 7 mon ) ... viewed 302 times
Especially raw egg yolks!
 in a private message to members from "The Folks at RA".
 The "Story" With Raw Eggs - from the Weston A. Price Foundation website -
"There are three concerns when it comes to eating raw eggs: salmonella, avidin (a biotin inhibitor), and trypsin or enzyme inhibitors. Salmonella is only an issue if the egg comes from an unhealthy, battery-raised chicken. And even then, the risk of salmonella contamination is one in every 30,000 eggs. On the other hand, the risk is almost non-existent in eggs from hens living on pasture, soaking up sunshine and feeding on nourishing foods, such as insects, flax, alfalfa and algae.
The second concern is avidin, found in egg whites, which binds to the B vitamin biotin, preventing its absorption. Egg yolks are actually a concentrated source of biotin and moreover, one would need to consume an unappetizing number of raw eggs to actually induce a deficiency. Cooking the egg white at least reduces avidin, thus sparing a portion of the residing biotin. Ultimately, salmonella and avidin hold little weight when evaluating the pros and cons of raw egg consumption.
Of most concern are the enzyme inhibitors found within the egg white, similar to those in nuts and beans. Cooking neutralizes these inhibitors, which if left intact interfere with protein digestion and could potentially lead to digestive woes. One study performed at University Hospital Leuven in Belgium found that consuming cooked egg compared to raw improved protein digestion by 40 percent. This is not to say a fresh, whole raw egg (with the white) obtained from a pastured hen on occasion is taboo, but it is best to be more liberal with the raw yolks in smoothies and popsicles, or stirred into porridge and salad dressing. ..."
 Mercola, Joseph. The No-Grain Diet. Conquer Carbohydrate Addiction and Stay Slim for Life. Dutton. 2003. p. 251
 T. D. Durance. Residual Avid in Activity in Cooked Egg White Assayed with Improved Sensitivity. Journal of Food Science. Volume 56 Issue 3, pp.707–09. Published Online: 25 Aug 2006. Found at:
 Fallon, Sally. Enig, Mary, PhD. Nourishing Traditions. NewTrends Publishing. 1999. p 47
 Evenepoel, Pieter. Digestibility of Cooked and Raw Egg Protein in Humans as Assessed by Stable Isotope Techniques. Journal of Nutrition Vol. 128 No. 10 October 1998, pp. 1716-1722. Found at http://jn.nutrition.org/cgi/content/short/128/10/1716
food, preventive medicine, food as medicine, raw eggs, salmonella, avidin, biotin inhibitor, trypsin, enzyme inhibitors. battery-raised chicken, egg whites, vitamin absorption, raw egg consumption, protein digestion, Nourishing Traditions, raw egg Digestibility
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