eating raw eggs

cvictorg

New Member
I'm thinking of switching from eating cooked eggs (omelets) to eating raw eggs

The Health Benefits of Raw Eggs
The Health Benefits of Raw Eggs - A Life Building Food
http://www.helium.com/items/591538-is-it-safe-to-eat-raw-eggs

PLUS

Benefits of eating raw meat

Eating Raw Meat

Based on several research studies, and the experience of people who have taken to eating raw meat, the following benefits have been discovered:

Studies have shown that the body digests only raw food thoroughly, not cooked food that produces carcinogenic toxins. These toxins are known to have several side effects on the body.

Several people have found that switching to a raw meat diet, has given them better health, and have reversed diseases that they were severely affected by.

Research has also shown that people who suffer from vomit and diarrhea are the ones who eat cooked food, and not raw food. Apparently, the microbes and pathogens that cause food poisoning are found in the environment, and not in the food itself. This is how perhaps, those who have eaten raw meat may have suffered from food poisoning.

Eating raw meat that is free-range makes it less prone to the development of harmful bacteria such as E.coli and salmonella. This means, the risk of developing disease from such dangerous bacteria is greatly reduced.

According to a research, the amount of E.coli in such meat that is grass-fed is minimal. This amount cannot survive in the human system, and is easily eliminated from the body.
Raw meat that is grass fed, and not grain fed, also has high quantities of vitamins, minerals and Omega-3 fatty acids.

While eating raw meat diet, you have to ensure that the source you purchase it from is a good, hygienic one. Grocery bought meat will never be safe, if eaten raw. Make sure that you acquaint yourself with a local raw meat supplier, identify his sources, and then start with eating raw meat.
 
I'm thinking of switching from eating cooked eggs (omelets) to eating raw eggs

The Health Benefits of Raw Eggs
The Health Benefits of Raw Eggs - A Life Building Food
http://www.helium.com/items/591538-is-it-safe-to-eat-raw-eggs


Evenepoel P, Geypens B, Luypaerts A, Hiele M, Ghoos Y, Rutgeerts P. Digestibility of cooked and raw egg protein in humans as assessed by stable isotope techniques. J Nutr. 1998 Oct;128(10):1716-22.

Abstract

"Egg proteins contribute substantially to the daily nitrogen allowances in Western countries and are generally considered to be highly digestible. However, information is lacking on the true ileal digestibility of either raw or cooked egg protein. The recent availability of stable isotope–labeled egg protein allowed determination of the true ileal digestibility of egg protein by means of noninvasive tracer techniques. Five ileostomy patients were studied, once after ingestion of a test meal consisting of 25 g of cooked 13C- and 15N-labeled egg protein, and once after ingestion of the same test meal in raw form. Ileal effluents and breath samples were collected at regular intervals after consumption of the test meal and analyzed for 15N- and 13C-content, respectively. The true ileal digestibility of cooked and raw egg protein amounted to 90.9 ± 0.8 and 51.3 ± 9.8%, respectively. A significant negative correlation (r = ?0.92, P < 0.001) was found between the 13C-recovery in breath and the recovery of exogenous N in the ileal effluents. In summary, using the 15N-dilution technique we demonstrated that the assimilation of cooked egg protein is efficient, albeit incomplete, and that the true ileal digestibility of egg protein is significantly enhanced by heat-pretreatment. A simple 13C-breath test technique furthermore proved to be a suitable alternative for the evaluation of the true ileal digestibility of egg protein. "

And in case anyone reading this doesn't already know it: eating raw egg whites is a great way to get a biotin deficiency (avidin, contained in raw egg whites is an antinutrient, and is destroyed by cooking). Eating the raw yolks with the egg whites offsets this since the egg yolk contains additional biotin, but if to those guys that make shakes with a bunch of raw egg whites: you need to rethink your strategy.

[ame="http://en.wikipedia.org/wiki/Biotin_deficiency"]Biotin deficiency - Wikipedia, the free encyclopedia@@AMEPARAM@@/wiki/File:Biotin_structure.svg" class="image"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/8/85/Biotin_structure.svg/230px-Biotin_structure.svg.png"@@AMEPARAM@@commons/thumb/8/85/Biotin_structure.svg/230px-Biotin_structure.svg.png[/ame]
 
Evenepoel P, Geypens B, Luypaerts A, Hiele M, Ghoos Y, Rutgeerts P. Digestibility of cooked and raw egg protein in humans as assessed by stable isotope techniques. J Nutr. 1998 Oct;128(10):1716-22.

Abstract

"Egg proteins contribute substantially to the daily nitrogen allowances in Western countries and are generally considered to be highly digestible. However, information is lacking on the true ileal digestibility of either raw or cooked egg protein. The recent availability of stable isotope–labeled egg protein allowed determination of the true ileal digestibility of egg protein by means of noninvasive tracer techniques. Five ileostomy patients were studied, once after ingestion of a test meal consisting of 25 g of cooked 13C- and 15N-labeled egg protein, and once after ingestion of the same test meal in raw form. Ileal effluents and breath samples were collected at regular intervals after consumption of the test meal and analyzed for 15N- and 13C-content, respectively. The true ileal digestibility of cooked and raw egg protein amounted to 90.9 ± 0.8 and 51.3 ± 9.8%, respectively. A significant negative correlation (r = ?0.92, P < 0.001) was found between the 13C-recovery in breath and the recovery of exogenous N in the ileal effluents. In summary, using the 15N-dilution technique we demonstrated that the assimilation of cooked egg protein is efficient, albeit incomplete, and that the true ileal digestibility of egg protein is significantly enhanced by heat-pretreatment. A simple 13C-breath test technique furthermore proved to be a suitable alternative for the evaluation of the true ileal digestibility of egg protein. "

And in case anyone reading this doesn't already know it: eating raw egg whites is a great way to get a biotin deficiency (avidin, contained in raw egg whites is an antinutrient, and is destroyed by cooking). Eating the raw yolks with the egg whites offsets this since the egg yolk contains additional biotin, but if to those guys that make shakes with a bunch of raw egg whites: you need to rethink your strategy.

Biotin deficiency - Wikipedia, the free encyclopedia

There is also a question of whether or not to eat the egg white or just the yolk

Raw egg whites should not be consumed. They contain inhibitors of the digestive enzyme trypsin, which are destroyed by heat. Consuming 100 grams of raw egg white with one egg yolk compared to consuming the same food cooked was shown in one study to reduce protein digestion from 90 percent down to 50 percent.

Raw egg whites also contain an anti-nutrient called avidin. Avidin is a glycoprotein that binds to the B vitamin biotin, preventing its absorption. Biotin is necessary for fatty acid synthesis and the maintenance of blood sugar, and is especially important during pregnancy when biotin status declines.

It is a myth that light cooking completely destroys the avidin.

According to the study you provided - Digestibility of Cooked and Raw Egg Protein in Humans as Assessed by Stable Isotope Techniques - poaching eggs only destroys one third of the avidin while even frying leaves 30 percent of it behind. This raises the question of whether there is a net nutritional advantage to eating any egg whites at all. Most likely, it depends on the individual person. There is controversy over whether biotin produced in the intestinal tract is absorbed — if intenstinal biotin production is indeed nutritionally important, then people whose intestinal flora are less avid producers of biotin probably need to be more concerned about the potential adverse effects of consuming egg white.
 
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And in case anyone reading this doesn't already know it: eating raw egg whites is a great way to get a biotin deficiency (avidin, contained in raw egg whites is an antinutrient, and is destroyed by cooking). Eating the raw yolks with the egg whites offsets this since the egg yolk contains additional biotin, but if to those guys that make shakes with a bunch of raw egg whites: you need to rethink your strategy.

Biotin deficiency - Wikipedia, the free encyclopedia

Raw egg whites also contain an anti-nutrient called avidin. Avidin is a glycoprotein that binds to the B vitamin biotin, preventing its absorption. Biotin is necessary for fatty acid synthesis and the maintenance of blood sugar, and is especially important during pregnancy when biotin status declines.

It is a myth that light cooking completely destroys the avidin...This raises the question of whether there is a net nutritional advantage to eating any egg whites at all.

I don't think the question is whether or not you can get away with partial cooking of egg whites, or whether or not egg whites should be discarded due to the avidin present in their raw state; its pretty conclusive that you just need to cook them completely, and then its a non-issue. IMO, egg white omelets are delicious.
 
I don't think the question is whether or not you can get away with partial cooking of egg whites, or whether or not egg whites should be discarded due to the avidin present in their raw state; its pretty conclusive that you just need to cook them completely, and then its a non-issue. IMO, egg white omelets are delicious.

SO - egg white omelet with raw egg yolks.
 
Fried egg, over medium light = cooked egg white and half raw yolk. Just the way I like them.

I'm beginning to think that one should only eat raw egg yolks

Nutrients in Egg-yolk and Sashimi

Yolks contain more than 90% of the calcium, iron, phosphorus, zinc, thiamin, B6, folate, and B12, and panthothenic acid of the egg. In addition, the yolks contain ALL of the fat soluble vitamins A, D, E, and K in the egg, as well as ALL of the essential fatty acids (EFAs).

One large egg contains 6.3 grams of protein with 3.5 grams in the white and 2.8 grams in the yolk.

http://paleohacks.com/questions/11842/are-raw-eggs-worth-eating#axzz1I83MZmJK

Avidin is a glycoprotein found in raw egg white. It combines stoichiometrically with biotin. The toxic effect of uncooked egg white which causes a syndrome similar to that of vitamin B deficiency (Boaz 1924) led to the discovery of the vitamin biotin (Gyorgy 1931, 1939). The toxic factor, first isolated by Eakin et al. (1940, 1941) who named it avidin, combines with the essential growth factor resulting in a "non-digestible" avidin-biotin complex which is not absorbed from the intestine or from the surrounding medium by microorganisms. Avidin plays an important role in biotin function studies and in the study of several enzymes in which biotin is a coenzyme. Avidin or avidin subunits bound to a matrix have been utilized for affinity purification (Berger and Wood, 1975; Green and Toms, 1973).

Biotin activates carboxylases!

Each carboxylase catalyzes an essential metabolic reaction:

Acetyl-CoA carboxylase I and II catalyze the binding of bicarbonate to acetyl-CoA to form malonyl-CoA. Malonyl-CoA is required for the synthesis of fatty acids. The former is crucial in cytosolic fatty acid synthesis, and the latter functions in regulating mitochondrial fatty acid oxidation.

Pyruvate carboxylase is a critical enzyme in gluconeogenesis—the formation of glucose from sources other than carbohydrates, for example, amino acids.

Methylcrotonyl-CoA carboxylase catalyzes an essential step in the catabolism of leucine, an essential amino acid.

Propionyl-CoA carboxylase catalyzes essential steps in the metabolism of certain amino acids, cholesterol, and odd chain fatty acids (fatty acids with an odd number of carbon molecules).
 
I'm beginning to think that one should only eat raw egg yolks

The question is now, how does one efficiently isolate raw yolk from raw white, and how does this change the nutritional profile of egg consumption?

If we're only eating the yolks, aren't we then only eating a small fatty vitamin supplement? What is the caloric profile? How much protein comes from the yolk alone?

Mercola has always suggested separating whites from yolks before "making" eggs.


If I need to cook eggs, I'm not even going to bother with them. I don't heat anything for any reason. It's generally for comfort fools. If you bitch about flavor and "crave" sweets, you deserve your fate. :tiphat

Anyone know how pre-made egg white cartons fare in terms of avidin?
 
The question is now, how does one efficiently isolate raw yolk from raw white, and how does this change the nutritional profile of egg consumption?

If we're only eating the yolks, aren't we then only eating a small fatty vitamin supplement? What is the caloric profile? How much protein comes from the yolk alone?

Mercola has always suggested separating whites from yolks before "making" eggs.


If I need to cook eggs, I'm not even going to bother with them. I don't heat anything for any reason. It's generally for comfort fools. If you bitch about flavor and "crave" sweets, you deserve your fate. :tiphat

Anyone know how pre-made egg white cartons fare in terms of avidin?

One large egg contains 6.3 grams of protein with 3.5 grams in the white and 2.8 grams in the yolk.
 
SO - egg white omelet with raw egg yolks.

Evenepoel P, Geypens B, Luypaerts A, Hiele M, Ghoos Y, Rutgeerts P. Digestibility of cooked and raw egg protein in humans as assessed by stable isotope techniques. J Nutr. 1998 Oct;128(10):1716-22.

Abstract

"Egg proteins contribute substantially to the daily nitrogen allowances in Western countries and are generally considered to be highly digestible. However, information is lacking on the true ileal digestibility of either raw or cooked egg protein. The recent availability of stable isotope–labeled egg protein allowed determination of the true ileal digestibility of egg protein by means of noninvasive tracer techniques. Five ileostomy patients were studied, once after ingestion of a test meal consisting of 25 g of cooked 13C- and 15N-labeled egg protein, and once after ingestion of the same test meal in raw form. Ileal effluents and breath samples were collected at regular intervals after consumption of the test meal and analyzed for 15N- and 13C-content, respectively. The true ileal digestibility of cooked and raw egg protein amounted to 90.9 ± 0.8 and 51.3 ± 9.8%, respectively. A significant negative correlation (r = ?0.92, P < 0.001) was found between the 13C-recovery in breath and the recovery of exogenous N in the ileal effluents. In summary, using the 15N-dilution technique we demonstrated that the assimilation of cooked egg protein is efficient, albeit incomplete, and that the true ileal digestibility of egg protein is significantly enhanced by heat-pretreatment. A simple 13C-breath test technique furthermore proved to be a suitable alternative for the evaluation of the true ileal digestibility of egg protein. "

And in case anyone reading this doesn't already know it: eating raw egg whites is a great way to get a biotin deficiency (avidin, contained in raw egg whites is an antinutrient, and is destroyed by cooking). Eating the raw yolks with the egg whites offsets this since the egg yolk contains additional biotin, but if to those guys that make shakes with a bunch of raw egg whites: you need to rethink your strategy.

Biotin deficiency - Wikipedia, the free encyclopedia

One large egg contains 6.3 grams of protein with 3.5 grams in the white and 2.8 grams in the yolk.

I don't see any science to back up the vague claims made in the links above (e.g. that cooking eggs makes them less nutritious). In fact, the only study mentioned in this thread is one that says cooking them makes the egg protein more digestible.

If you have an egg allergy, that's one thing. But we are discussing the habits of the general population, not the sub-population with allergies; certainly many specific practices are better for certain individuals with allergies that are best not adopted by non-allergic individuals.

And the claim that you shouldn't refrigerate eggs is just plain irresponsible. Not too long ago, the "Trader Joes" grocery chain got into a lot of trouble for under-refrigerating their eggs (some people got sick as a consequence). Unless you've got your own hens, and know where your eggs have been from beginning to end, you'd better put 'em in the 'frige.

Bottom line: Cook your eggs, cook them well, and eat the whites. More protein, less avidin.
 
I eat around 10-12 whole eggs a day. Is this harmful?

The current consensus is that yes, this is bad (or at least not a good idea). Here's the traditional viewpoint as given by a cardiologist at the Mayo Clinic: (see Eggs: Are they good or bad for my cholesterol? - MayoClinic.com)

"If you are healthy, it's recommended that you limit your dietary cholesterol intake to less than 300 milligrams (mg) a day.

If you have cardiovascular disease, diabetes or a high low-density lipoprotein (LDL, or "bad") blood cholesterol level, you should limit your dietary cholesterol intake to less than 200 mg a day.

One large egg has about 213 mg of cholesterol — all of which is found in the yolk. Therefore, if you eat an egg on a given day, it's important to limit other sources of cholesterol for the rest of that day. Consider substituting servings of vegetables for servings of meat, or avoid high-fat dairy products for that day."

However, there are new opinions popping up that say otherwise. I think that zkt, cvictorg, and LW64 can provide some of these additional perspectives here. Guys?

BTW, 10-12 eggs contains between 2130 and 2556 mg of cholesterol. Thats about 850% the recommended limit for healthy individuals.
 
There is no question that eating eggs is comparable to eating meat in quality caloried for growth. Period. Perhaps even more so as you are consuming an "entire life form", vs. and leg, rump or shoulder... LOL..

It seems to me there was some crazy scare about eggs and contamination a year or two ago. The problem with todays society and the issue of feeding the masses unfortunately does not allow us to confidently suck down raw eggs "Arnold Style". AT LEAST I WOULD NOT. Just too many inherent risk due to the proposition of the mass production aspect.

Wait a minute, Doesn't Caesar salad dressing contain raw eggs, and notably when produced fresh...!?!?!?

Also Perhaps someone can answer. I have heard that the chicken embryo is actually not the white, NOR the yolk, but a small whitist area attached to the yolk. And the yolk is the food supply for the growing chicklet...... I always assumed due to the egg not being put on ice soon enough...

I have often heard the horror stories of cracking an egg and finding a cold rotten chick!!!!!??!! But recently, and thru 1st grade education I was told different. I was told that the hen only sits down long enought to lay ONE egg per day, and emits ONE "Baaaaulk", and that it is the rooster that actually stays on them long term. Anyone?? So apparently he sits down and "rubs one off". So then how does one ever get a developed chicken in mass production.???

I have seen a lot of folk get big eating eggs. Eggs may very well be the best form of muscle growth food available, barr none..
 
Cholesterol and arterial blockage/disease is purely genetic. The further away from the animal kingdom one has genetically evolved, the more likely he can not handle fats. There are 30 year old guys who eat many salads falling over dead with clogged arteries EVERY DAY. There are also folks with a 300 cholesterol count (and not favorable proportions), who never suffer heart disease...

The current consensus is that yes, this is bad (or at least not a good idea). Here's the traditional viewpoint as given by a cardiologist at the Mayo Clinic: (see Eggs: Are they good or bad for my cholesterol? - MayoClinic.com)

"If you are healthy, it's recommended that you limit your dietary cholesterol intake to less than 300 milligrams (mg) a day.

If you have cardiovascular disease, diabetes or a high low-density lipoprotein (LDL, or "bad") blood cholesterol level, you should limit your dietary cholesterol intake to less than 200 mg a day.

One large egg has about 213 mg of cholesterol — all of which is found in the yolk. Therefore, if you eat an egg on a given day, it's important to limit other sources of cholesterol for the rest of that day. Consider substituting servings of vegetables for servings of meat, or avoid high-fat dairy products for that day."

However, there are new opinions popping up that say otherwise. I think that zkt, cvictorg, and LW64 can provide some of these additional perspectives here. Guys?

BTW, 10-12 eggs contains between 2130 and 2556 mg of cholesterol. Thats about 850% the recommended limit for healthy individuals.
 
Not at all. As long as there is no history of heart disease, etc. in your line... Keep in mind moderation is key to everything. Also as long as you are burning it, you can eat. Besides, you wont last for too long like that [:o)]. It gets old and variety, spice, and all. But more power if you are on a bulking session.

6 eggs in a sitting with a little whole wheat is really NOTHING.. A snack of little calories with all power punch. Whats that like 500 cals if not super large size. Go for it..

I eat around 10-12 whole eggs a day. Is this harmful?
 
Do 4-6 raw organic eggs a day

Just slurp them down
mother nature designed perfect proportion of nutrients in food so the whole egg with balance it self out In the end
 
Not at all. As long as there is no history of heart disease, etc. in your line... Keep in mind moderation is key to everything. Also as long as you are burning it, you can eat. Besides, you wont last for too long like that [:o)]. It gets old and variety, spice, and all. But more power if you are on a bulking session.

6 eggs in a sitting with a little whole wheat is really NOTHING.. A snack of little calories with all power punch. Whats that like 500 cals if not super large size. Go for it..


Please, say it AIN'T so! And from you of ALL people.
 
I heard that one egg in every dozen contains salmanilla? So if that were the case isn't it safe to say that we shouldn't eat raw eggs unless we're willing to play a preverbial "Russian roullette"? I'm not sure if this is entirely true, just something I've always been told.
 
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