Re: still reccomend whole egg?

[Guest guest]

Hi ,

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!

Group Moderator

>

> just wondering if anything has changed. i hear lots of debate on the subject!

some say eat just the yolk because there is not enough biotin in the yolk to

prevent problems w the white. confused once again

> -shannon

>

[Guest guest]

>

> 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!

+++Hi Jude,

I hadn't heard about experiments with avidin in eggs but it is typical of

" so-called " scientific research and studies being done today.

It is obvious the medical industry doesn't want us to know the truth about

cholesterol either. Yesterday I read that aspirin and related substances, along

with other drugs, interfere with the body's ability to process fats. That's

even more evidence " they " are in the business of making people sick. It also

justifies adding more " so-called " diseases to their growing list, i.e. fat

malabsorption, fatty liver, diseases of the gall bladder, and so on and on.

Demonizing good foods like raw dairy, eggs, meats, and saturated fats is all

part of their sickness business!

Knowledge is power!

The best in health, Bee