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beyongveg and egg whites

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Hi folks,

I have received a number of private posts asking me to comment on the

beyondveg article that was mentioned by . I just happened to reread

it not to long ago as it came up on another list.

I will think about it and make some edited comments at a later time on

this list as it is a rather looooong article.

As a preview, the author raises a number of issues that aren't relevant

to our discussion since most of the things he states need to be cooked -

raw animal folks don't eat raw anyway. That element of his critique would

find hearty agreement on this list and most raw animal food lists. Most

of his rejoinders hit deeply into the vegan crowd and don't really apply

here.

Also his comments that there is a large difference in quality from going

to a predominately raw to 100% diet won't find a lot of detractors

either. Generally speaking someone whose diet is 85% raw/15% cooked is

considered, for all intents and purposes, a raw fooder.

Nevertheless, there are a number of items in the article that most folks

on this list would have a problem with, not the least the author's

broadside against Francis Pottenger. In brief, it would appear that the

use of the article in the posts that it appeared is overstated and not

really warranted, but I could be wrong. I just don't find at the moment

any *profound* disagreement with the author since he *seems* to be saying

that a predominately raw diet with animal foods is quite good. Although

that might change upon further review.

There is one element of his article that is relevant to some earlier

posts about the problem with egg white:

Egg Whites

Raw egg white contains a protein called " conalbumin " which binds to iron.

Additionally, raw egg white contains avidin, which binds to biotin and

can impair metabolism of other B-vitamins. Note however that raw egg

toxicity should not be overstated: 20 raw eggs per day for several weeks

would be necessary to create a biotin deficiency.

food for thought...

Bianca

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