Re: Re: still reccomend whole egg?

March 15, 2011

Hi and ,

I didn't see the discussion from a year ago, but I have an

interesting perspective myself. Back in college (which was in the

'70's) I took a course in companion animal management and heard about

the experiments they were doing to 'prove' that the avidin in egg

white would destroy enough biotin to adversely affect the nerve

sheaths of the test animals, which it did, with disastrous results to

the dogs. But I also remember that the *amounts given* of the

avidin/egg white were so huge -- probably 100's of times what any

animal, including humans, would ever eat at one time.

So how does this kind of data prove that egg whites shouldn't be

taken raw? It doesn't of course -- and this may be the source of the

bad press that raw egg whites have gotten over the years.

I now have 2 to 4 raw eggs per day, and sometimes more, and don't

concern myself with the avidin. It's likely a lot like the bad press

that cholesterol has gotten, which is what has put so many people off

of eating animal fats.

I hope that those of us on this group will help set the record

straight with some people out there, so they won't shy away from good

fats and good raw eggs!

To Health,

Jude

At 08:11 AM 3/14/2011, you wrote:

>This topic comes up from time to time. We had this discussion on the

>group about a year or so ago and if you are interested you can do a

>search of the archives to find what was said.

>

>The basic conclusion (which makes so much sense) is that our

>ancestors and even other animals would not have bothered to separate

>the yolk from the whites; they just ate the whole egg as it is. Lab

>testing can't compare with what really goes on in the body.

>

>Whole foods are perfect just as they are!

>

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