Re: Is eating raw egg whites ok?

[Guest guest]

>I read in NT or maybe heard Sally say it in a radio

>interview that raw egg whites contain a protein enzyme

>inhibitor, and therefore, should be cooked as heating

>neutralizes it. I'd like to confirm this.

It's in NT, page 436 of the second edition.

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[Guest guest]

Roman you are correct.

DMM

> I read in NT or maybe heard Sally say it in a radio

> interview that raw egg whites contain a protein enzyme

> inhibitor, and therefore, should be cooked as heating

> neutralizes it. I'd like to confirm this.

>

> Thanks

>

> Roman

>

> __________________________________________________

>

[Guest guest]

Nourishing Traditions does say this. In my work however I could never

verify this as a problem although I have heard and read this in numerous

places. I never tried to run the research down to see what all the

commotion was about although it would be interesting to review the

studies. Nonetheless, I had people eating up to a dozen eggs a day and

experienced great results.

Having recently read WWTL, here is what he has to say:

When consuming large quantities of eggs, there is a need for vegetable

iron. Therefore, it is necessary to eat deep leafy green...or

purple...veggies or the juice of them at least once a week.

It is believed that whole raw eggs should not be eaten because

albumin....binds with biotin...in the body, causing side effects. Egg

yolk contains plenty of biotin to be utilized with albumin...the

albumin/biotin combination is beneficial because it helps dissolve

biocarbons and helps muscles retain carbohydrates. Whole raw eggs contain

a wonderful, natural balance of nutrients when eaten with a normal diet

(whether the diet is raw or not).

In my experiments with animals, inc. human, who ate only the yoke and not

the white...metabolism was considerably increased, usually without

increasing energy. The side effects were often that hunger increased to a

frenzy and that dispositions tended to be irritable. It has been my

experience in every case and condition that eating the whole raw egg was

more nourishing, and better for metabolic and emotional balance.

On Fri, 22 Feb 2002 21:09:54 -0800 (PST) Roman <r_rom@...> writes:

I read in NT or maybe heard Sally say it in a radio

interview that raw egg whites contain a protein enzyme

inhibitor, and therefore, should be cooked as heating

neutralizes it. I'd like to confirm this.

Thanks

Roman

__________________________________________________

[Guest guest]

>It has been my

>experience in every case and condition that eating the whole raw egg was

>more nourishing, and better for metabolic and emotional balance.

Hmm, in my case, I've found I feel a good deal better eating just the yolk

when I'm eating raw eggs.

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[Guest guest]

>

> >It has been my

> >experience in every case and condition that eating the whole raw

egg was

> >more nourishing, and better for metabolic and emotional balance.

>

> Hmm, in my case, I've found I feel a good deal better eating just

the yolk

> when I'm eating raw eggs.

Me too - raw egg whites make my stomach queasy.

[Guest guest]

Maybe you are allergic to the egg whites. I " ve heard that it is not uncommon to

have allergic reactions to whites (the reaction could be fatigue or whatever).

Barb

Hmm, in my case, I've found I feel a good deal better eating just the yolk

when I'm eating raw eggs.

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[Guest guest]

Sally did say a while back that there is something in the whites that make

them very hard to digest. This came up about a month or so ago on the group.

Kareemah