Guest guest Posted January 1, 2006 Report Share Posted January 1, 2006 Has anyone looked into the issue of whether or not egg whites should be cooked during pregnancy due to the avidin binding to the biotin? I had been eating two eggs plus one or more additional yolks a day raw in with a protein smoothie I sip on throughout the day, but I saw on Mercola where it wasn't recommended for the whites if you're pregnant. His article was from 2002, but I couldn't find any changes to that stance on the website, so I'm wondering if anyone else has looked into this and the conclusion you've drawn. http://www.mercola.com/2002/nov/13/eggs.htm He seems to suggest that it isn't an issue at all if you consume it with protein powder, and I don't understand the reasoning behind that. KerryAnn owner, NTOAMC/ owner, NT-kids owner, WAPHG http://cookingnt.blogspot.com/ - updated 12/20 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 2, 2006 Report Share Posted January 2, 2006 KerryAnn- >Has anyone looked into the issue of whether or not egg whites should be >cooked during pregnancy due to the avidin binding to the biotin? I'd say that egg whites should, as a general rule, ALWAYS be cooked, regardless of pregnancy, and not just because of the avidin problem, but because the whites contain trypsin inhibitors, meaning that eating raw whites will inhibit protein digestion and absorption generally. That's not to say an occasional exception will be any kind of problem, but overall, yolks are best raw and whites are best either discarded or cooked. - Quote Link to comment Share on other sites More sharing options...
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