Re: MORE Mercola on Eggs- His Update
mercola:
"Earlier this summer, I posted an article that suggested that one should not eat raw egg whites. This is the traditional nutritional dogma as raw egg whites contain a glycoprotein called avidin that is very effective at binding biotin, one of the B vitamins. The concern is that this can lead to a biotin deficiency. The simple solution is to cook the egg whites as this completely deactivates the avidin.
The problem is that it also completely deactivates nearly every other protein in the egg white. While you will still obtain nutritional benefits from consuming cooked egg whites, from a nutritional perspective it would seem far better to consume them uncooked.
ez says:
read my comments in a previous post about the 1916 research these comments are based opon.
mercola:
After my recent studies it became clear that the egg’s design carefully compensated for this issue.
It put tons of biotin in the egg yolk. Egg yolks have one of the highest concentrations of biotin found in nature. So it is likely that you will not have a biotin deficiency if you consume the whole raw egg, yolk and white. It is also clear, however, that if you only consume raw egg whites, you are nearly guaranteed to develop a biotin deficiency unless you take a biotin supplement."
ez says"
Note that mercola states if you only consume egg whites...this does not mean in just eating the egg but in all aspects of your diet. If you switch your diet to one of raw egg whites only you are at risk for a biotin deficiency....how many people have a diet such as this??
regards