Guest guest Posted January 4, 2006 Report Share Posted January 4, 2006 Well in my head it seems raw egg whites would be easier to digest, besides the fact that they have at least 2 known anti-nutrients (trypsin inhibitors and that one that binds to biotin). How long do you think it would take for those anti-nutrients to be neutrilized if I whipped whites and put them in some Kefir? Would this even neutrilize them? Or would it be better just to eat soft-boiled eggs? BTW, I do eat the yolks raw, and sometimes only the yolks and that leaves me with the whites, that I would like to utilize in some way. - Quote Link to comment Share on other sites More sharing options...
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