My introduction and a question

[Guest guest]

Hi folks!

I have recently become hooked on many of the prinicles in NT. Prior

to May, I was eating a 100% raw vegan diet for a year, which I finally

realized was not all that I had hoped. At that point, I began adding

in some raw eggs and sashimi and for the past couple of months my

intake of animal products has grown. I was introduced to NT by a

nutritionist I was seeing to help me transition from a vegan diet, and

I am blessed to have access to farm eggs, goat and cow milk, and cream

through a local farm.

I was just wondering if any of you would be willing to share some of

your staples with me, or some info on what your diet is largely

comprised of. I am very curious about how some of you maintain this

lifestyle.

Thanks!

a

[Guest guest]

a,

From what I have heard from Sally Fallon, it is probably best not

to eat raw eggs in quantity. There is a protein anti-nutrient in them

(in the whites, as I remember) that can cause humans serious problems.

This is one of many foods that are best cooked at least a little bit.

As for the rest of the diet, I am just getting started myself but

laying in some active whey has proven a very quick and abundant source

of lacto-bacilli for many of the NT fermentations.

Geoffrey Tolle

shawnalendzion wrote:

> At that point, I began adding

> in some raw eggs and sashimi and for the past couple of months my

> intake of animal products has grown.

>

> I was just wondering if any of you would be willing to share some of

> your staples with me, or some info on what your diet is largely

> comprised of. I am very curious about how some of you maintain this

> lifestyle.

>

> Thanks!

> a

>

[Guest guest]

:Message: 54263 From: Geoffrey Tolle Received: Sun Sep 05, 2004 10:24 PM

:Subject: Re: My introduction and a question

:

:From what I have heard from Sally Fallon, it is probably best not

:to eat raw eggs in quantity. There is a protein anti-nutrient in them

:(in the whites, as I remember) that can cause humans serious problems.

:This is one of many foods that are best cooked at least a little bit.

I don't know if it was Sally Fallon or not, but one of the major

players in nutrition recently did an aboutface and said the

yolk contains EXTRA amounts of whatever nutrient to which

the eggwhite has anti-nutrients, and the recommendation

was to always eat the yolk, too, if you ate the eggwhite.

Darrell

[Guest guest]

Darrell-

>I don't know if it was Sally Fallon or not, but one of the major

>players in nutrition recently did an aboutface and said the

>yolk contains EXTRA amounts of whatever nutrient to which

>the eggwhite has anti-nutrients, and the recommendation

>was to always eat the yolk, too, if you ate the eggwhite.

Sounds like Mercola -- he recently changed his tune on raw egg whites.

-

[Guest guest]

Thanks Geoffrey,

I actually only eat the yolks, blended in smoothies. The whites just

don't appeal to me and I remember learning that they are supposedly

not very beneficial to the body.

Yes, I have also been reaping the many pleasures of whey. It is fabulous!

a

>

> > At that point, I began adding

> > in some raw eggs and sashimi and for the past couple of months my

> > intake of animal products has grown.

> >

> > I was just wondering if any of you would be willing to share some of

> > your staples with me, or some info on what your diet is largely

> > comprised of. I am very curious about how some of you maintain this

> > lifestyle.

> >

> > Thanks!

> > a

> >

>

>

>

[Guest guest]

@@@ Geoffrey:

From what I have heard from Sally Fallon, it is probably best not

to eat raw eggs in quantity. There is a protein anti-nutrient in them

(in the whites, as I remember) that can cause humans serious problems.

This is one of many foods that are best cooked at least a little bit.

@@@@@@

In the past we've encountered a paucity of info on the protein

anti-nutrients, of which anti-trypsin is one SF has mentioned,

although I do recall an interesting article that questioned the

significance of the anti-trypsin and broached the role of other

protein anti-nutrients. (I'll upload the PDF to the group's homepage

for anyone who wants it.)

It's not clear if 1) the protein anti-nutrients simply make a little

less of the protein in the whites available, or 2) the protein

anti-nutrients simply make a little less of the protein in the meal as

a whole available, or 3) they have effects on other things. I've

never seen any info from SF or anyone else that clarifies this, but

I'm very curious.

My overall impression has been that this is *not* a serious issue and

I don't remember ever seeing any real discussion or evidence of any

serious problems caused by the protein anti-nutrients. Also bear in

mind that protein anti-nutrients are present in lots of foods,

especially seed foods, and even with

soaking/sprouting/fermenting/cooking they're not eliminated 100% in

general, but rather large enough percentages to make a big difference

for humans.

@@@

Yes! But raw yolks are fine according to Sally. I separate them throw

several raw yols into my smoothie and then just cook the whites so

there is no waste.

~

@@@@

That's exactly what I did for a few weeks last year until I realized

how awful egg whites taste by themselves or how they detract from the

flavor of other dishes, so since then I eat the yolk raw and throw the

white in the compost bowl, which I don't feel too bad about, since I

do the same thing with the shells! I've come to conceptualize the

whites as just another layer of external protection for the good

stuff, and they're only worth eating if someone isn't getting enough

protein from other sources (not a common scenario), just like the

shells are only worth eating (with special preparation of course) if

someone isn't getting enough calcium from other sources (not a common

scenario).

That reminds me--even though did a nice job of showing how

little nutrition is in the whites on his website and the post from

some months ago, I want to reiterate the same point I made in reply to

that old post, that Chris' presentation actually doesn't go far enough

in downplaying the whites, in that it doesn't point out that for the

few nutrients it has a sizeable percentage of, the *absolute quantity*

of those nutrients is so miniscule as to be totally irrelevant!

Whites offer protein and nothing else, end of story!

@@@@

I don't know if it was Sally Fallon or not, but one of the major

players in nutrition recently did an aboutface and said the

yolk contains EXTRA amounts of whatever nutrient to which

the eggwhite has anti-nutrients, and the recommendation

was to always eat the yolk, too, if you ate the eggwhite.

Darrell

@@@@

That was Mercola and the nutrient is biotin. (I know it's not

really necessary, but I'll also note the obvious typo in the last

sentence--switch yolk and white!) We had a big thread about this in

the past year sometime, and I argued that Mercola's reasoning was very

weak, pointed out some specific flaws in his actual essay, and

ultimately concluded the whole raw egg white issue is pretty

insignificant and either way is totally okay (although not eating it

is optimal by a tiny margin). It just doesn't matter too much.

Mike

SE Pennsylvania

The best way to predict the future is to invent it. --Alan Kay

[Guest guest]

Mike responded to Darrell in part:

:That was Mercola and the nutrient is biotin. (I know it's not

:really necessary, but I'll also note the obvious typo in the last

:sentence--switch yolk and white!)

:

:Mike

Was the typo in my post? You mean the yolk has the

anti-nutrient and the white has extra of the good stuff

to offset it? Or was the typo in something Mercola said?

Sorry if I'm still not seeing the typo clearly.

Darrell

[Guest guest]

@@@

Was the typo in my post? You mean the yolk has the

anti-nutrient and the white has extra of the good stuff

to offset it? Or was the typo in something Mercola said?

Sorry if I'm still not seeing the typo clearly.

Darrell

@@@@

Here's your post again:

@@@@

I don't know if it was Sally Fallon or not, but one of the major

players in nutrition recently did an aboutface and said the

yolk contains EXTRA amounts of whatever nutrient to which

the eggwhite has anti-nutrients, and the recommendation

was to always eat the yolk, too, if you ate the eggwhite.

Darrell

@@@@

It should read " always eat the white, too, if you ate the eggyolk " .

The debate is whether to eat whites; no one (except the majority of

the human population, who suffer from laughably absurd

misunderstandings of cholesterol) would ever question whether to eat

the yolk!

Actually, now I see a different interpretation where it's not a typo

and make sense! Especially with the word " always " ! Sorry, that's

what you must've meant--that people should never eat raw egg whites by

themselves. But that's a very weird thing to say, because who would

ever do that?! I mean, the small subset of the population who would

eat raw eggs wouldn't overlap much with the mainstream yolk-phobic

folks.

Okay, confusion is gone...

Mike

SE Pennsylvania

The best way to predict the future is to invent it. --Alan Kay